Thyme Roasted Vegetables with Ham and Asiago Cheese, 3 Weight Watcher FP

Thyme Roasted Vegetables with Ham and Asiago Cheese, 3 Weight Watcher FP

This recipe has two qualities that don’t often go together.  Quick and elegant.  With plant based power, it is also healthy and fits into a weeknight schedule easily.
 
If you have ham around, you probably don’t even have to remember to defrost anything.  It can work well for a night when you aren’t sure if you will end up eating at home.  I might even bring this to a brunch; it could be very lively with its festive colors. 
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You can add in other vegetables, just be sure to cut them all about the same size, so they cook at the same rate.  Broccoli, mushrooms, zucchini, yellow squash, and peppers would all work well.


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Total Time: 30 minutes

Ingredients

1 lb asparagus, trimmed and cut into 2-inch pieces
½ lb baby carrots sliced in half longwise
1 onion cut into 1 inch chunks longwise
14.5 oz bag frozen cauliflower rice with asparagus or plain
4 oz lean ham, chopped
¼ cup Asiago cheese, shaved
cooking spray
 2 tsp chopped fresh thyme or ½ tsp thyme, ground
sea salt and black pepper to taste
 
Instructions
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1. Preheat oven to 425 degrees F.  On a baking sheet, combine asparagus, carrots, and onions.  Spray with cooking spray and sprinkle with sea salt and black pepper and thyme.
2. Roast vegetables, until tender and just charred, about 20 minutes.  Add ham and most of Asiago cheese, reserving some for riced cauliflower; roast for 2 minutes more.
3. While roasting, microwave cauliflower rice according to package directions, then create a bed of cauliflower rice on 4 plates, sprinkle with salt, pepper, and reserved Asiago cheese.
4. Serve roasted veggies and ham and cheese over cauliflower rice.

Yield: 4 servings

3 Weight Watchers Freestyle Points

Author: Kim Trotto

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Bed of Cauliflower Rice, with asparagus, salt, pepper and shaved Asiago cheese