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Roasted Potatoes with Asparagus

Roasted Potatoes with Asparagus: A Flavorful Vegan Delight

Delightful vegan side dish featuring roasted potatoes with asparagus, enhanced by balsamic vinegar.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 kg New Potatoes Use small waxy potatoes for best texture.
For the Asparagus
  • 500 g Asparagus Tips Chop into 2-inch pieces.
For the Dressing
  • 3 tablespoons Garlic-Infused Olive Oil Or use crushed garlic in regular olive oil.
  • 2 tablespoons Balsamic Vinegar Provides sweet and tangy notes.
For Seasoning
  • 1 teaspoon Sea Salt
  • 1 teaspoon Ground Black Pepper

Equipment

  • Roasting tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F). Gather your roasting tin, olive oil, balsamic vinegar, and seasoning ingredients.
  2. In a large roasting tin, combine garlic-infused olive oil, balsamic vinegar, and sea salt. Add quartered new potatoes, tossing to coat. Roast for 20 minutes.
  3. After 20 minutes, add chopped asparagus to the roasting tin. Drizzle extra olive oil if needed. Toss to coat, then return to oven for an additional 15 minutes.
  4. Once done, drizzle more balsamic vinegar and sprinkle with sea salt and black pepper to taste.
  5. Transfer to a serving platter and enjoy warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

For extra flavor, add fresh herbs like rosemary or thyme before roasting. Store leftovers in an airtight container for up to 3 days.

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