OVEN-ROASTED SPRING VEGETABLES
These roasted potatoes and asparagus are very good and easy to prepare. And they make a good Easter meal side dish.
Provided by Bean cookers
Categories Side Dish Vegetables Asparagus Baked
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.
- Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.
- Add asparagus, onions, and garlic to the roasted vegetables and gently toss. Continue roasting until asparagus is tender and starting to brown on the tips, 10 to 15 minutes more. Sprinkle Parmesan cheese on top.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 32.3 g, Cholesterol 5.9 mg, Fat 16.4 g, Fiber 7.4 g, Protein 8.6 g, SaturatedFat 3.2 g, Sodium 726 mg, Sugar 4.3 g
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