Dr. Oz Recipe: Roasted Asparagus and Tomatoes

Adapted from Cooking Light Magazine, this recipe is taken from The Dr. Oz Show Web site, and offers a quick, easy and nutritious option to add to any meal!

Roasted Asparagus and Tomatoes

Olive oil mist
1 pound asparagus, trimmed
½ cup cherry or grape tomatoes
1/3 cup sliced shallots
1 ½ tsp chopped fresh thyme
¼ tsp salt
¼ tsp pepper

Combine asparagus, tomatoes, shallots, tyme, salt and pepper on a jelly roll pan, and coat lightly with olive oil mist. Bake at 400 degrees for 6 minutes or until crisp and tender.

RECIPE: Broccoli with Sauteed Carrots

Here is another great recipe from best-selling author Dr. Mark Hyman’s Web site. It’s a great vegetable side dish that is quick and easy to make, and packed with nutrition!

Broccoli with Sauted Carrots

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes


1 medium bunch broccoli
2 large carrots
2 tsp. olive oil
½ tsp fresh thyme
¼ tsp. onion powder
½ tsp sea salt
1/8 tsp. cayenne pepper
1 tsp. fresh parsley
¼ tsp. turmeric

Trim the broccoli into small pieces or florets. Peel and slice the carrot on a bias to form 1/4 inch oval thick pieces. Bring a small pot of water to a boil. Blanch the broccoli in the boiling water for 2-3 minutes.

In a sauté pan, add the olive oil and heat over medium to high heat. Saute the carrots in olive oil for 2 to 3 minutes. Add the blanched broccoli and all spices and herbs.

Saute for 2 more minutes or until the carrots are tender.