Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons balsamic vinegar
- 1 small shallot, very finely minced
- kosher salt
- 1 bunch asparagus, trimmed and cut into two inch pieces
- 1 tablespoon extra virgin olive oil
- 2 teaspoons extra virgin olive oil
- cracked black pepper
- 1 lb baby red potato, cut into quarters
- 1 tablespoon Dijon mustard
directions
- Preheat oven to 450 degrees.
- In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
- Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
- Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
- Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
- Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
- When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.
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Reviews
RECIPE SUBMITTED BY
I am a SAHM mom with two small children. DS has peanut and treenut allergies so I find myself making more things from scratch. I am always looking for healthier recipes and ways to use whole grains.
<br>I love using Martha Stewart's Everyday Food Magazine, Cooking Light, Giada de Laurentiis, greenlitebites.com
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<br>I love watching Ace of Cakes, Good Eats, Paula Deen, and Iron Chef on the Food Network.