Roasted Asparagus and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound small red potatoes |
2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled |
1 tablespoon extra-virgin olive oil |
1 tablespoon balsamic vinegar |
coarse salt to taste |
freshly ground black pepper to taste |
Directions:
1. Preheat oven to 500°F.
2. Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.
3. Each serving about 86 calories and 2 grams fat (26% calories from fat). Nutritional analysis provided by Gourmet
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