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
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- 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 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 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, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.
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
ASPARAGUS, FINGERLING POTATOES AND SHALLOT FRITTATA
We love asparagus and I enjoy the fingerling potatoes. So when I came across this recipe for frittata, I thought I'd give it a try this Spring. If you can't find fingerling potatoes, you can easily substitute small red potatoes, Yukon gold or even small all-purpose potatoes. This recipe is from Pompeian Olive Oil
Provided by Charlotte J
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°.
- In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
- When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
- Transfer the mixture to a colander, drain well and set aside.
- In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
- Fold in the reserved asparagus and the potato/shallot mixture.
- Add the remaining olive oil to the skillet and set over medium heat.
- When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
- Cook for 1 to 2 minutes or until the bottom is just set.
- Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
- Remove the frittata from the oven.
- Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
- Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.
Nutrition Facts : Calories 381.4, Fat 24.6, SaturatedFat 7.4, Cholesterol 343.2, Sodium 313.6, Carbohydrate 22.7, Fiber 3.5, Sugar 2.5, Protein 17.7
CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE
Categories Fish Potato Dinner Salmon Asparagus Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Roast the potatoes:
- Preheat the oven to 400°F.
- On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
- Meanwhile, roast the asparagus:
- On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
- Make the hollandaise:
- In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
- Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
- Cook the salmon:
- Season both sides of the salmon fillets with salt and pepper.
- In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
- To serve:
- Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.
ROASTED ASPARAGUS AND FINGERLING POTATOES
Yield 2
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 2. in saucepan, heat rosemary in olive oil over medium low heat till fragrant and sizzling. Let steep 20 minutes then strain reserving rosemary. 3. Toss the potatoes in 2Tbs of the oil in a large bowl 4. Transfer to roasting pan and roast 20-30 minutes till brown and yield to knife but still some resistence. 5. Toss asparagus in remaining olive oil and add to potatoes. 6. Roast another 8-10 minutes depending to thichness of asparagus till potatoes golden and asparagus tender. 7. Season with pepper to taste.
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