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Balsamic roasted new potatoes with asparagus

Asparagus is a nutrient-packed vegetable. It is a very good source of fibre, folate, A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

So this is a flavourful side dish featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish! Serves 4.

Ingredients

2 tbsp garlic-infused olive oil

4 tbsp balsamic vinegar

1kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters

250g asparagus tips, cut in half

A generous pinch of salt and pepper

Method

Preheat oven to 200C.

In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.

After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.

Season with extra balsamic vinegar, salt and pepper.

Serve and enjoy!

Wallflower Kitchen

Diane Cooke
Diane Cooke is a three times award-winning journalist who has worked for UK national/regional newspapers, magazines and websites.

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