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Oven-Roasted Spring Vegetables

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"These roasted potatoes and asparagus are very good and easy to prepare. And they make a good Easter meal side dish."
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Ingredients

55 m servings 298
Original recipe yields 8 servings

Directions

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  1. Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.
  2. Preheat the oven to 425 degrees F (220 degrees C).
  3. Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.
  4. Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.
  5. 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


Per Serving: 298 calories; 16.4 32.3 8.6 6 726 Full nutrition

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