ROSEMARY ROASTED POTATOES AND ASPARAGUS
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROAST RED POTATOES AND ASPARAGUS - WW 4 PTS
The easiest, most delicious roast red potatoes and asparagus. 4 Weight Watchers points, modified from a Real Simple recipe.
Provided by Sophaholic
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400°F
- Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
- Roast for 30 minutes, shaking the pan once.
- Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12-15 minutes.
- Recipe modifications:.
- I mixed the oil, s&p, garlic (used two tsp Christopher Ranch chopped garlic, but not everyone loves garlic like me), potatoes and (and then asparagus, separately) in a bowl and put them in the pan. I prepare my asparagus by holding each stem at both ends, and bending it until it snaps. It snaps off at just the right length. I believe it took about 5-10 minutes longer to roast the asparagus than the recipe called for, so keep an eye on yours. After I added the asparagus, I scraped out the seasoning mix and drizzled it onto the potatoes and asparagus before returning the pan to the oven.
Nutrition Facts : Calories 203.3, Fat 10.5, SaturatedFat 1.5, Sodium 459.1, Carbohydrate 24.8, Fiber 4.8, Sugar 2.4, Protein 5.1
OVEN ROASTED RED POTATOES
These roasted red potatoes are very easy to prepare and taste excellent!
Provided by Donna Lasater
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
- Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 20.2 g, Fat 9.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 316.8 mg, Sugar 1.5 g
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
ROASTED POTATOES AND ASPARAGUS WITH PARMESAN
Provided by Melissa Roberts
Categories Potato Side Roast Vegetarian Quick & Easy Parmesan Asparagus Spring Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in upper third.
- Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
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