These balsamic roasted potatoes with asparagus are crisp on the outside and perfectly tender on the inside. Seasoned with rosemary and thyme, this is the ultimate side that goes great with practically anything.
With the abundance of fresh fruits and veggies available in the spring, the choice of what to cook can seem overwhelming. This simple recipe for roasted young potatoes and asparagus serves two of the season’s finest in an easy-to-make dish that is perfect as a quick weeknight dinner, or Sunday night side dish.
How to Roast Potatoes in the Oven
Step One – Marinate the Vegetables
Mix olive oil, balsamic vinegar, minced garlic, herbs and salt in a large bowl. Toss halved potatoes and asparagus into the balsamic dressing, making sure all the pieces are evenly coated.
Step Two – Bake
Spread the potatoes and asparagus in an even layer on a baking sheet, and bake for 20 minutes. Flip them over and bake for another 20 minutes. Serve piping hot!
Tips to Make the Best Roasted Potatoes
- Leave the skins on. New potatoes have a very delicate peel that becomes wonderfully crisp when baked. Still, make sure to give the potatoes a good scrub to remove dirt, and cut out any blemishes, before baking them.
- Make sure that all the potatoes are the same size. This ensures they bake evenly.
- Serve right away. This is the kind of dish that is best straight from the oven.
Can I Keep Roasted Potatoes in the Fridge?
Yes, you can keep roasted potatoes and asparagus in the fridge for 3 to 5 days, but they do lose their crispiness once they cool. Refrigerate them in a shallow airtight container, or a resealable plastic bag.
Variations of Roasted Potatoes with Asparagus
- You can add a few stalks of broccolini to the mix.
- For a stronger flavour, add garlic salt, dry parsley, or a drizzle of lemon juice.
- If you’re looking for a fat-free version, omit the tablespoon of olive oil. The roasted potatoes won’t be nearly as crispy, but the flavour will remain pretty much the same.
Other Easy Vegan Side Dishes
Balsamic Roasted Potatoes with Asparagus
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 (450g) baby potatoes, halved
- ½ pound (225g) 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.
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