Rosemary Roasted Potatoes and Asparagus |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. Ingredients:
1/2 pound fingerling potatoes, cut into 1-inch pieces |
1/4 cup olive oil, divided |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed |
2 garlic cloves, minced |
1 pound fresh asparagus, trimmed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.
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