Roasted New Potatoes, Fennel, Garlic and Asparagus
(makes 8 servings)
2 pounds (960g) new potatoes, cleaned
2 fennel bulbs, tough outer leaves removed, quartered
8 large cloves garlic, unpeeled
olive oil cooking spray
1 teaspoon (5 ml) olive oil
freshly ground pepper
1 pound (480 g) asparagus, tough ends removed
2 teaspoons (8 g) minced fresh rosemary
- Preheat oven to 450Â° F (230Â° C., Gas Mark 8).
- Cut potatoes into equal sized pieces. Place potatoes, quartered fennel bulbs and garlic on a baking sheet. Coat with cooking spray and sprinkle with oil. Season with pepper. Bake until the potatoes are almost done about 20 minutes.
- Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.
Per serving: 120 calories (5% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 947 mg potassium, 31 mg sodium
Diabetic exchanges: 2 carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable)