Balsamic Roasted Potatoes with Asparagus

These balsamic roasted potatoes are crisp on the outside and perfectly tender on the inside. Seasoned with rosemary and thyme, this is the perfect side that goes great with practically everything.

Course Dinner

Cuisine Western

Prep Time 5

Cook Time 40

Total Time 45

Servings

Ingredients

1 tablespoon olive oil
4 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Pinch of salt
1 pound baby potatoes, halved
½ pound asparagus, cut into 2-inch pieces and halved

Instructions

Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper.
Mix olive oil, balsamic vinegar, minced garlic, rosemary, thyme and salt in a large bowl.
Toss in baby potatoes and asparagus, and give it a good stir. Make sure the potatoes and asparagus are evenly coated.
Transfer the potatoes and asparagus onto a lined baking sheet, and bake for 20 minutes. Give the veggies a quick stir (flip the potatoes), and bake for another 15 - 20 minutes. You can check the doneness of potatoes by piercing them with a fork. The middle should be soft, and the edges nicely crisp. Serve hot.

Nutrition