Garlic & Lemon Roasted Vegetables

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Asparagus

  Raw

  12 spear, medium or 192g

• Brussels sprouts

  Raw

  2 cup or 176g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

Directions

1. Preheat the oven to 400°F.
2. In a blender, puree the olive oil, lemon juice, garlic cloves, salt, pepper, basil, oregano, and red pepper flakes until smooth.
3. Place the asparagus and quartered Brussels sprouts in a large oven-safe dish and top with the olive oil mixture.
4. Roast in the oven for 10 minutes, then add the halved cherry tomatoes. Continue roasting for another 10 minutes, then serve.