- 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
- 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!