Roasted Asparagus and Artichoke Hearts

asparagus-artichoke-hearts
Photo by Sarah Karnasiewicz
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  • Makes 4 servings
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    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 7 g (sat 1g)
    • Cholesterol 0 mg
    • Sodium 550 mg
    • Protein 7 g
    • Carbohydrate 15 g
    • Sugar 4 g
    • Fiber 9 g
    • Iron 8 mg
    • Calcium 96 mg

Heat oven to 450° F. Toss the artichokes and asparagus with the oil, red pepper, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until charred at the edges and tender, 12 to 15 minutes.

Ingredients

  1. Check 3 6-ounce jars artichoke hearts, drained
  2. Check 2 pounds asparagus, trimmed
  3. Check 2 tablespoons olive oil
  4. Check 1/2 teaspoon crushed red pepper
  5. Check Kosher salt and black pepper

Directions

  1. Heat oven to 450° F. Toss the artichokes and asparagus with the oil, red pepper, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until charred at the edges and tender, 12 to 15 minutes.