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
A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.
Print
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 Facts
Balsamic Roasted New Potatoes with Asparagus
Amount Per Serving
Calories 292
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Total Carbohydrates 47g
16%
Dietary Fiber 5g
20%
Sugars 5g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Comments