By Kristi O’Toole

Ingredients:

1/2 lb (225 g) fresh asparagus spears
1 medium yellow or red bell pepper
1 medium red onion
1/2 lb (225 g) baby carrots (about 1 1/2 cups/375 mL)

1 1/2 tbsp (22 mL) olive oil
1 garlic clove, pressed
3/4 tsp (4 mL) dried rosemary
1/8 tsp (0.5 mL) salt

Directions:

Preheat oven to 425°F (220°C). Trim asparagus and cut into 2 1/2-in. (6-cm) pieces; set aside. Cut bell pepper into 1 1/2-in. (4-cm) pieces and red onion into eight wedges. Combine bell pepper, onion, carrots, oil, garlic, rosemary and salt in large bowl; toss to coat. Spread evenly in Medium Sheet Pan. Bake 25 minutes, stirring occasionally.

Add asparagus to vegetable mixture, stirring carefully to coat with seasoned oil. Bake an additional 10-15 minutes or until vegetables are tender and golden.

Kristi stays busy with her writing, shoe designing and Pampered Chef business so she knows how precious time can be; she also knows how important eating healthy and showing your children life beyond fast food can be. The Pampered Chefs Happy Families segment is designed with busy lives in mind. The recipes presented will be fast, easy and affordable to everyone. The tools you need to complete these meals can be found on her personal website.

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