Oven-Roasted Nutty Spring Vegetables


Preheat the oven to 400 degrees. Wash the leeks and celery. Cut them into 1/2 inch slices, cut each fennel bulb into 8 wedges; cut the coarse bottom off the asparagus spears. Put them all in a roasting tin. Peel the shallots and cut in to 8 wedges. Add to roasting tin.
Drizzle with oil and mix well. Place in the oven for 20 minutes or until all the vegetables are soft. When cooked add peanuts, mix and serve.

Nutrition information per serving:
Calories: 110
Calories from Fat: 49
Fat: 5g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 15g
Protein: 4g
Fiber: 5g
Sodium: 389mg

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