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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.

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  • 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

298 calories; protein 8.6g; carbohydrates 32.3g; fat 16.4g; cholesterol 5.9mg; sodium 726mg. Full Nutrition
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