Oven-Roasted Spring Vegetables with Salsa Verde

EPICURIOUS
9Ingredients
85Minutes
290Calories

Ingredients

US|METRIC
  • 1 lemon (halved)
  • 12 baby artichokes
  • olive oil spray (Nonstick)
  • 2 fennel bulbs (large, trimmed, each cut lengthwise into 8 wedges)
  • 6 leeks (slender, white and pale green parts only, root ends trimmed, each leek cut lengthwise in half)
  • 18 asparagus spears (thick, tough ends trimmed)
  • 12 small carrots (very slender, peeled)
  • olive oil
  • salsa verde
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    NutritionView More

    290Calories
    Sodium17% DV410mg
    Fat5% DV3.5g
    Protein24% DV12g
    Carbs20% DV60g
    Fiber88% DV22g
    Calories290Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium410mg17%
    Potassium1880mg54%
    Protein12g24%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber22g88%
    Sugars12g24%
    Vitamin A380%
    Vitamin C120%
    Calcium25%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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