One of my friends mentioned this recipe from Allrecipes.com and I immediately knew I was going to try it. I love potatoes and I love asparagus and I love them both roasted…so roasting them together was definitely going to be delicious – not to mention the color was going to be great!
To Grumpy this was “ok” but to me it was awesome! I think his reaction was because of the herbs that were mixed in the dish. I did cut them down quite a bit knowing he might not care for the “herbiness” of the recipe. However, I just couldn’t get enough. As a matter of fact, I had leftovers for two days all to mysel! :o)
What really made this dish special to me was one of the Grad students brought in some tomato chutney for me that he had made (Thanks Rajiv!) and I topped the leftovers off with the chutney – delish! I don’t have the chutney recipe, but I will get Rajiv to do this for me one day (I hope!) so I can blog about it.
Oven Roasted Red Potatoes and Asparagus Modified from allrecipes.com
1-1/2 pounds red potatoes, cut into chunks 2 tablespoons extra virgin olive oil 8 cloves garlic, thinly sliced 1 teaspoons dried rosemary 1 teaspoons dried thyme 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces sea salt to taste ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
Bake 25 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 5 minutes, or until the potatoes are tender.
Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes. Season with pepper to serve.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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