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
Yield:
4
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!
Nutrition Information
Yield 4 Serving Size gAmount Per Serving Calories 292 Saturated Fat 1g Carbohydrates 47g Fiber 5g Sugar 5g Protein 7g
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