Oven-Roasted Nutty Spring Vegetables
Ingredients
5 baby leeks
5 sticks celery
3 bulbs fennel
10 asparagus spears
2 large shallots
1 tablespoon olive oil
1/3 cup dry roasted peanuts
Directions
Preheat the oven to 400 degrees. Wash the leeks and celery. Cut them into 1/2 inch slices, cut each fennel bulb into 8 wedges; cut the coarse bottom off the asparagus spears. Put them all in a roasting tin. Peel the shallots and cut into 8 wedges. Add to roasting tin.
Drizzle with oil and mix well. Place in the oven for 20 minutes or until all the vegetables are soft. When cooked add peanuts, mix and serve.
Nutrients Per serving
| Calories | 110 |
| Calories from Fat | 49 |
| Fat | 5 g |
| Trans Fats | 0 |
| Cholesterol | 0 |
| Carbohydrate | 15 g |
| Protein | 4 g |
| Fiber | 5 g |
| Sodium | 389 mg |
