Balsamic Roasted New Potatoes with Asparagus

I’ve been obsessed with balsamic vinegar lately, adding it to all my meals and binge-eating bread and and balsamic vinegar dip. It’s pretty addictive stuff and adds such a wonderful, unique flavour to things.

Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes. 

So flavourful, so moreish and so comforting. I think this would make the perfect side dish for an Easter lunch or dinner. Or just a simple, casual weeknight dinner in itself.


BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS
PREP TIME: 5 MINUTES  
COOK TIME: 35 MINUTES  
TOTAL TIME: 40 MINUTES  

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

INGREDIENTS

  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
  • 250 g asparagus tips cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper

INSTRUCTIONS

  • Preheat oven to 200C / 390F.
  • In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  • After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  • Season with extra balsamic vinegar, salt and pepper.
  • Serve and enjoy!

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