flavorful parmesan veg and potato platter
*Preheat oven to 425 degrees.
*Cut fennel into 6 wedges each, cutting through core to keep wedges intact. Place on sheet pan.
*Cut potatoes in half lengthwise and add to pan.
*Drizzle olive oil and sprinkle with 2 tsp salt and 1 tsp pepper. Toss with your hands.
*Roast vegetables for 25-30 minutes, until potatoes are tender, tossing once while cooking.
*Toss string beans and asparagus with roasted vegetables and roast another 10-15 minutes until green veg tender.
*Sprinkle on the cheese and roast for another minute or two until the cheese melts.
*Sprinkle with salt and pepper and serve hot.
Adapted from Barefoot Contessa Back to Basics
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 115 | ||
Calories from Fat: 29 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.6mg | 4 % | |
Potassium 585.6mg | 15 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 14.6g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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