Olive-Oil Braised Spring Vegetables

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
331
FAT
88%
CHOL
0%
SOD
16%
Uploaded by: 101 Cookbooks

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Ingredients for 4 servings

1/2 cup extra virgin olive oil

1/4 pound baby carrots, cut into bite-friendly segments

1/4 pound baby potatoes, cut into bite-friendly segments

2 baby fennel, trimmed & quartered

1/4 teaspoon fine grain sea salt

6 small spring onions (or scallions), trimmed

1/2 pound asparagus, trimmed and cut into segments

1 lemon, cut into small wedges, deseeded

to serve: toasted pecans/fresh dill OR fresh thyme/micro greens

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