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Oven-Roasted Spring Vegetables with Salsa Verde
EPICURIOUS9Ingredients
85Minutes
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lemon (halved)
- 12 baby artichokes
- olive oil spray (Nonstick)
- 2 fennel bulbs (large, trimmed, each cut lengthwise into 8 wedges)
- 6 leeks (slender, white and pale green parts only, root ends trimmed, each leek cut lengthwise in half)
- 18 asparagus spears (thick, tough ends trimmed)
- 12 small carrots (very slender, peeled)
- olive oil
- salsa verde
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium1880mg54% |
| Protein12g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber22g88% |
| Sugars12g |
| Vitamin A380% |
| Vitamin C120% |
| Calcium25% |
| Iron35% |
* 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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