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Oven-Roasted Spring Vegetables With Salsa Verde

1 fave
Nutrition per serving    (USDA % daily values)
CAL
288
FAT
5%
CHOL
0%
SOD
33%

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Ingredients for 6 servings

1 lemon, halved

12 baby artichokes

Nonstick olive oil spray

2 large fennel bulbs, trimmed, each cut lengthwise into 8 wedges

6 slender leeks (white and pale green parts only), root ends trimmed, each leek cut lengthwise in half

18 thick asparagus spears, tough ends trimmed

12 very slender small carrots, peeled

olive oil

salsa verde

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