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.