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.
Ingredients
- 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.
📖 Recipe
Balsamic Roasted New Potatoes with Asparagus
A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.
Ingredients
- 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
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!
Notes
*You can also just use regular olive oil with a few whole crushed garlic cloves. Remove the cloves before serving.
Nutrition Information
Yield 4 Serving Size gAmount Per Serving Calories 292Saturated Fat 1gCarbohydrates 47gFiber 5gSugar 5gProtein 7g
Penny McKay says
This is my favorite and my go to meal. So delicious!
Patti says
Second time I made these. First time made it as is and it was delicious! This time just did potatoes, also delicious. Thanks
Jamie Moore says
Trying this tonight but with green beans! It smells delicious and my kids are looking forward to trying it too!
Aimee says
Hope you enjoy, Jamie!
Jojo says
I don’t know why I’ve never thought to roast asparagus and potatoes together! Delicious!
Aimee says
Thanks Jojo! I am obsessed with potatoes so I figured at least if I add something green too them occasionally, it gives me an excuse to eat them more often :-)
Mary M says
Loved it!! But yes, potatoes need to be cooked longer. DI you know how many calories this meal is??