Directions:
- Preheat the oven to 425 degrees.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.41 Kcal (776 kJ) | ||
| Calories from fat | 94.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 16% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 1% | |
| Sodium | 669.53mg | 28% | |
| Potassium | 563.84mg | 12% | |
| Total Carbs | 19.8g | 7% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 4.59g | 9% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.3mg | 7% | |
| Calcium | 125.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 97.96 Kcal (410 kJ) | ||
| Calories from fat | 49.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 16% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 353.74mg | 28% | |
| Potassium | 297.9mg | 12% | |
| Total Carbs | 10.46g | 7% | |
| Sugars | 1.54g | 12% | |
| Dietary Fiber | 2.78g | 21% | |
| Protein | 2.43g | 9% | |
| Vitamin C | 9.2mg | 29% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.7mg | 7% | |
| Calcium | 66.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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