FROM 30/10'S KITCHEN...

Roasted Asparagus

Another Delicious 30/10 Recipe

with Fennel

RECIPE SUMMARY

 

Roasted Asparagus with Fennel

Makes 3 Servings: Counts towards 1 cup Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 ½ cup Fennel, sliced
 2 Sprigs of Rosemary, roughly chopped
 3 tablespoons Avocado Oil
 2 ½ teaspoons Sea Salt
 1 ¾ teaspoons Black Pepper
 ¼ cup Shallots, minced
 ½ cup Italian Parsley, roughly chopped
 3 ½ tablespoons Garlic Cloves, minced
 ½ tablespoon Lime Zest
 1 cup Zucchini, diced
 2 cups Asparagus, stems removed and halved

 

DIRECTIONS

1

Preheat the oven to 375°F.

2

In a medium sized bowl, combine all ingredients, tossing until vegetables are well coated.

3

Spread the vegetables in a baking dish and roast for 20 to 30 minutes.

 

Ingredients

 ½ cup Fennel, sliced
 2 Sprigs of Rosemary, roughly chopped
 3 tablespoons Avocado Oil
 2 ½ teaspoons Sea Salt
 1 ¾ teaspoons Black Pepper
 ¼ cup Shallots, minced
 ½ cup Italian Parsley, roughly chopped
 3 ½ tablespoons Garlic Cloves, minced
 ½ tablespoon Lime Zest
 1 cup Zucchini, diced
 2 cups Asparagus, stems removed and halved

Directions

1

Preheat the oven to 375°F.

2

In a medium sized bowl, combine all ingredients, tossing until vegetables are well coated.

3

Spread the vegetables in a baking dish and roast for 20 to 30 minutes.

Roasted Asparagus

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