Name: Rosemary Roasted Potatoes and Asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fingerling potatoes, cut into 1-inch pieces; 1/4 cup olive oil, divided; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 2 garlic cloves, minced; 1 pound fresh asparagus, trimmed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

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

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Rosemary Roasted Potatoes and Asparagus

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Yield:4 servings

Prep:10 min

Cook:35 min

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Ingredients

1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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Directions

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 2 tablespoons oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts

1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

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