Oven-roasted Spring Vegetables With Salsa Verde

Name: Oven-roasted Spring Vegetables With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 18 thick asparagus spears, tough ends trimmed; 12 baby artichokes; 12 smalls 12 very slender small carrots, peeled; 2 larges fennel bulbs, trimmed, each cut lengthwise into 8 wedges; 1 lemon, halved; 6 servings Olive oil; 6 servings Salsa Verde

Oven-roasted Spring Vegetables With Salsa Verde might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 304 calories, 9g of protein, and 15g of fat per serving. This recipe serves 6. If you have fennel bulbs, baby artichokes, salsa verde, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It can be enjoyed any time, but it is especially good for Spring. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Ingredients

Servings:

thick asparagus spears, tough ends trimmed 12

baby artichokes 12smalls

12 very slender small carrots, peeled 2larges

fennel bulbs, trimmed, each cut lengthwise into 8 wedges 1

lemon, halved 6servings

Olive oil 6servings

Salsa Verde

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Adelsheim Pinot Noir (half-bottle). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.