Name: Roasted Spring Veggies w/Feta and Pistachios
Yield: 6
Ingredients: 1 fennel bulb (quartered); 6 carrots (peeled, halved lengthwise, and cut into about 2 1/2 in pieces); 1/2 lb asparagus (ends cut off, and pieces cut in half); 4 Tbsp olive oil; 1 Tbsp fresh lemon juice; 1/2 cup chopped cilantro; 3 oz feta (crumbled); 1/4 cup toasted pistachios (chopped)

Roasted Spring Veggies w/Feta and Pistachios

People will love these veggies roasted and tossed with feta and a kick of lemon juice to brighten the dish up.

Servings

Ingredients

1 fennel bulb quartered
6 carrots peeled, halved lengthwise, and cut into about 2 1/2 in pieces
1/2 lb asparagus ends cut off, and pieces cut in half
4 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 cup chopped cilantro
3 oz feta crumbled
1/4 cup toasted pistachios chopped

Servings

Ingredients

1 fennel bulb quartered
6 carrots peeled, halved lengthwise, and cut into about 2 1/2 in pieces
1/2 lb asparagus ends cut off, and pieces cut in half
4 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 cup chopped cilantro
3 oz feta crumbled
1/4 cup toasted pistachios chopped

Instructions

Preheat oven to 425F.
Place fennel, carrots, and asparagus on a baking sheet. Toss with 3Tbsp. olive oil, sprinkle with salt and pepper to taste. Roast 10 minutes, check turning vegetables, and roast a few minutes longer till they are completely tender. Remove from oven. Toss with lemon juice, cilantro, feta and remaining 1 Tbsp olive oil. Season with more salt and pepper if wanted. Top with pistachios. Enjoy!