Easy roasted asparagus and red peppers that’s sweet, tender, and full of flavor. The perfect healthy weeknight veggie side dish in just 30 minutes!
Do you love roasted red peppers as much as I do? Sweet, tender, and packed with vitamins, they are a perfect addition to a tuna sandwich, Italian salads, and even farro bakes. I love pairing red peppers with plenty of roasted veggies, but a favorite is Roasted Asparagus and Red Peppers. It’s the perfect side dish to any dinner item.
Ingredients
- Red pepper: Of all the bell peppers, red peppers are the sweetest and as I’ve mentioned, roast to be super tender.
- Asparagus: Earthy and somewhat bittersweet, it’s a great source of fiber, folate, and vitamins.
- Olive oil: A heart-healthy oil, it’s subtle fruity and nutty taste pairs well with most vegetables.
- Lemon: This recipe calls for the zest and juice of one lemon, which adds pure, strong citrus flavor.
- Salt & pepper: Enhances the flavors of the asparagus and peppers.
How to Make Roasted Asparagus and Red Peppers
Step 1. Start by trimming off the bottoms of your asparagus spears and slicing your red bell pepper. If you are wondering how much to trim, bend the bottom of the asparagus stalk back, and it’ll usually break where it needs to be cut off!
Step 2. Then put all of the asparagus and red pepper slices in a large resealable bag or a large bowl.
Step 3. Next drizzle the olive oil over the top.
Step 4. Then add the lemon zest to the bag as well.
Step 5. And the freshly squeezed lemon juice. Always zest before you juice!
Step 6. Finish by sprinkling in the salt and freshly ground pepper.
Step 7. Seal the bag and shake it up to get everything evenly coated. Or toss well in your large bowl.
Step 8. Then lay the asparagus and red peppers in an even layer on a prepared baking sheet. Throw in the oven at 450 degrees and roast for 15-20 minutes.
Garnish with fresh lemon juice, serve, and enjoy your Roasted Asparagus and Red Peppers!
Shake It Up
- Add some cheese. Topping this dish with some parmesan cheese or goat cheese would be delicious!
- Up the spices. Try adding some minced garlic, or some chili flakes to increase the flavor and add a kick of heat.
Can you make this recipe on the grill?
What spice or herb goes well with asparagus?
Should asparagus be blanched before roasting?
More Side Dishes
- Lebanese Green Beans with Tomatoes
- Greek Herb Salad
- Roasted Eggplant with Za’atar and Tahini Sauce
- Smashed Chickpea Salad with Dill
- Strawberry Arugula Salad
- Roasted Vegetables with Tahini Lemon Sauce
Eat It, LIke It, Share It!
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What did you pair with your Roasted Asparagus and Red Peppers? Let me know in the comments!
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Ingredients
Instructions
- Pre-heat oven to 450 degrees and line a baking sheet with foil.
- Trim asparagus (snap off end) and place in a large zip loc bag.2 bunches asparagus
- Add red pepper slices, olive oil, zest, juice, salt and pepper.1 red pepper, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon pepper
- Seal bag and shake to evenly coat.
- Spread veggies in an even layer on baking sheet and roast for 15-20 minutes.
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes! This recipe can be done on the grill in a vegetable basket or a tin foil boat.
Fresh vegetables work best for roasting because they caramelize and stay tender-crisp. Frozen asparagus and peppers release a lot of moisture in the oven, which can make the vegetables soft instead of nicely roasted. If frozen is your only option, roast straight from frozen and add a few extra minutes, flipping halfway through.
The key is not overcrowding the pan. Spread the asparagus and red peppers in a single layer so hot air can circulate around the vegetables. Overcrowding traps steam and prevents proper caramelization.
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