Oven-Roasted Nutty Spring Vegetables

asparagus covered in peanuts bits and a red onion with leek salad.

30 minutes

Serving Size: 7.3 ounces



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


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 from Fat49
Fat5 g
Trans Fats0
Carbohydrate15 g
Protein4 g
Fiber5 g
Sodium389 mg

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