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.

Step: 1

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

Step: 2

Preheat the oven to 425 degrees F (220 degrees C).

Step: 3

Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.

Step: 4

Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.

Step: 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.

Per Serving: 298 calories; protein 8.6g; carbohydrates 32.3g; fat 16.4g; cholesterol 5.9mg; sodium 726mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .