Herb-Seasoned Vegetable Medley

Pork
Herb-Seasoned Vegetable Medley
0
7
90
20

Ingredients

1 pound asparagus (OR one 10-oz package frozen cut asparagus)
1/2 cup carrots (thinly sliced)
1/2 cup red bell pepper (coarsely copped)
1 green onions (sliced)
2 tablespoons butter (melted)
2 teaspoons dijon mustard
1/2 teaspoon dried thyme (OR basil, crushed)

Directions

1If using fresh asparagus, snap off woody bases; discard bases. Cut spears into bite-size pieces. Cook fresh asparagus, carrot, bell pepper and green onion in saucepan in small amount of boiling water about 5 minutes or just until tender. (If using frozen asparagus, cook vegetables according to asparagus package directions.) Meanwhile, combine butter, mustard and thyme or basil in small bowl. Drain vegetables; toss with butter mixture.
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NutritionView more

90Calories
Sodium2%DV55mg
Fat9%DV6g
Protein6%DV3g
Carbs3%DV8g
Fiber12%DV3g

PER SERVING *

Calories90Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium55mg2%
Potassium330mg9%
Protein3g6%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.