Balsamic Roasted Potatoes
This simple and flavourful side dish highlights the sweetness of seasonal asparagus and the crisp texture of baby potatoes. Tossed in a zesty balsamic glaze and garlic-infused oil, these roasted vegetables are baked to golden perfection, making them a perfect accompaniment for an Easter lunch or a casual weeknight dinner.
Instructions
- 1
Preheat your oven to 200C (390F).
- 2
In a large roasting tin, combine the baby potatoes (1 kg) with olive oil (2 tbsp), balsamic vinegar (4 tbsp), and sea salt (0.5 tsp). Toss until the potatoes are well coated, then roast in the oven for 20 minutes.
- 3
Remove the tin from the oven and add the asparagus (250 g). Toss to combine and roast for a further 15 minutes until the vegetables are tender and golden.
- 4
Season with black pepper (1 pinch) and a little extra balsamic vinegar if desired before serving.
Nutrition Facts
Per portion