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Ingredients
US|METRIC
9 SERVINGS
- 3/4 lb. Yukon Gold potatoes (unpeeled, cut into 1-inch cubes)
- 2 large carrots (peeled and cut on the diagonal into 1/2-inch-thick slices)
- 5 Tbsp. extra virgin olive oil (California Olive Ranch)
- 1/2 lb. red onions (each halved and cut into 6 to 8 wedges through the root end)
- 1 fennel bulb (halved lengthwise and cut into 1/2-inch-wide wedges through the core)
- 3/4 lb. asparagus (tough ends trimmed, cut on the diagonal into 1 1/2-inch lengths)
- 2 zucchini (ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch-thick slices)
- 1 Tbsp. fennel seed (crushed in a mortar or spice grinder)
- sea salt
- gray salt
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium560mg16% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C35% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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