Roasted New Potatoes and Asparagus


I’ve never been a fan of raw vegetables. I know there are people whose lives revolve around juicers and crudités, but—don’t scream at me—to my way of thinking, vegetables aren’t worth eating till you cook the moisture out of them and intensify the sugars. That’s where roasting comes in. With a 450-degree oven and fifteen or twenty minutes, you can perform miracles. SAM

1 pound new potatoes, quartered
1 pound fresh asparagus, cut on the diagonal into 2-inch pieces
1 tablespoon olive oil
2 cloves garlic, pressed
2 teaspoons snipped fresh rosemary leaves
2 teaspoons fresh thyme leaves
1/4 teaspoon sea salt
Freshly ground black pepper to taste
1 tablespoon minced fresh parsley
1 tablespoon grated Romano cheese

Preheat the oven to 450 degrees F. Arrange the potatoes and asparagus in a lightly greased 13 x 9 x 2-inch baking dish. Combine the olive oil, garlic, rosemary, thyme, salt, and pepper and pour over the vegetable mixture, tossing to coat. Roast, uncovered, on the upper shelf of the oven, for 15 to 20 minutes or until tender and browned. Sprinkle with parsley and Romano cheese.
Makes 6 servings.


5 Responses to Roasted New Potatoes and Asparagus

  1. almostgotit says:

    I only discovered the joy of roasted veggies fairly recently. And you’re right: they are truly something special!! I bet you could toss in some chopped kalamata or green olives with this when you add the cheese..

  2. rockyroadoflove says:

    Chopped olives … what a great idea! That would be meal. You can also add almost any other vegetable: hard as it might be to believe, roasted turnips are fabulous.

  3. Lakshmi says:

    This seems so yummy….Definitely trying it out this week

  4. rockyroadoflove says:

    It is yummy, and you can use the basic recipe to roast just about any vegetable. My friend Cindy, a gifted cook, roasts white turnips. We all look forward to them.

  5. avanti spas says:

    avanti spas

    Roasted New Potatoes and Asparagus « The Rocky Road of Love and

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