Roasted Asparagus Medley
- 2 1/2 lbs asparagus
- 1 large purple onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 3 celery hearts, quartered
- 1 tablespoon garlic, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot.
asparagus, purple onion, red bell pepper, yellow bell pepper, orange bell pepper, celery, garlic, balsamic vinegar, olive oil, salt
Taken from www.food.com/recipe/roasted-asparagus-medley-481618 (may not work)