Oven-Roasted Spring Vegetables

Fennel bulbs, potatoes, and asparagus team up in this springtime roasted vegetable side dish that's perfect for Easter.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 298 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• 2 medium onions, chopped
• 1 teaspoon granulated garlic
• 3 cloves garlic, diced
• ½ cup extra-virgin olive oil
• ⅔ cup freshly grated Parmesan cheese
• 2 medium fennel bulbs (Optional)
• 2 pounds potatoes, quartered lengthwise
• 2 bunches thin asparagus spears, trimmed and cut into 3-inch pieces

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Cut off fennel fronds. Slice bulbs in half lengthwise, and cut each half lengthwise again into 3 wedges.

Step 3

Place fennel pieces and potatoes on a rimmed baking sheet. Toss with olive oil, salt, granulated garlic, pepper, paprika, and chili powder.

Step 4

Roast vegetables in the preheated oven, tossing halfway, until tender, about 30 minutes.

Step 5

Add asparagus, onions, and garlic to the roasted vegetables and gently toss. Continue roasting until asparagus is tender and starting to brown on the tips, 10 to 15 minutes more. Sprinkle Parmesan cheese on top.