Chef's Pick
27 min.
730 cal.
2 serv.
No Heat
Cook time: 27 minutes
Preheat oven to 425°; drain beans, then rinse + pat dry; slice asparagus into ½-inch pieces, toss with 1 tbsp oil + salt/pep; set aside
Add beans, half of the potatoes + chopped celery to a bowl; toss veggies with 2 tbsp oil + salt/pep; roast veggies 15 min, then flip + add asparagus to sheet pan; roast 10-15 min more until browned + tender
Divide veggies to plates, top each with half of butter piece + enjoy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
730
48g
62
Saturated Fat
19g
95%
Trans Fat
0g
60mg
20%
500mg
22%
65g
24%
Dietary Fiber
16g
58%
Total Sugars
6g
Included 0g added sugars
0%
19g
0%
17%
10%
110%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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