Flavourful and comforting traybake of roasted potatoes with asparagus tips and a splash of balsamic vinegar.
I’ve been obsessed with balsamic vinegar lately, adding it to all my meals and binge-eating bread and and balsamic vinegar dip.
Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes.
- Baby potatoes – Small, waxy potatoes such as charlotte or new potatoes.
- Asparagus – You can use the thicker or thin spears in this recipe but will need to adjust cooking times a little as the thick ones will take a couple of minutes longer.
- Balsamic vinegar – Balsamic vinegar gives such an incredible flavour to this dish but you can also try it with other vinegar, such as white or apple cider vinegar. The end result will be different but still delicious.
- Garlic-infused olive oil – This gives a wonderful garlic flavour without any burned bits of garlic. Another option, if you don’t have the infused oil, is to crush whole, peeled cloves of garlic and roast them in the tray with the potatoes. Remove them before serving.
- Sea salt and ground black pepper
So flavourful 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.
- 1 kg 2.2 lbs new potatoes (small waxy potatoes) cut into quarters
- 250 g / 8.8 oz asparagus tips, cut into 2 inch pieces or halved
- 2 tbsp garlic-infused olive oil*
- 4 tbsp balsamic vinegar
- ½ tsp sea salt
- A pinch of ground black pepper
- 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!
*You can also just use regular olive oil with a few whole crushed garlic cloves. Remove the cloves before serving.
Nutrition InformationYield 4 Serving Size g
Amount Per Serving Calories 292Saturated Fat 1gCarbohydrates 47gFiber 5gSugar 5gProtein 7g
Can this be done in a crockpot
David Phetteplace III says
Making this tomorrow along with rib eyes!!!
tonights dinner with garlic sauted mushrooms
Debbie Butler says
I would like to subscribe without commenting.
georgie @ georgieeats says
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo :) Have pinned the recipe :) X
Okay I made this. I baked it for 30 minutes at 400 degrees instead of 20 minutes. Add the asparagus and baked for 30 minutes more. Then I a single serving in a bowl and put a poached egg on top a little seasoning to taste. OMG this was the most delicious thing I’ve ever had. Wish I could add the picture I took as a tease.
Without ‘eggs’ I suppose is better.
Kristen sutton says
What if I don’t have garlic olive oil how much garlic should I use are garlic powder ?