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I wanted to try another new ingredient, so I got some white asparagus from the store. I decided to roast it up with some other veggies for a nice side dish.
I added brussels sprouts and a package of red, white and purple new potatoes. The label on the bag of potatoes made me laugh - it said A Delightful Rainbow of Tiny Potatoes - ha!
How could you not want to buy that? Anyway, I roasted the veggies in 3 stages, and it turned out really tasty!
Dino and I were really surprised at how different white asparagus tastes from the "regular" green kind. Yum!
If you’re looking for some more ways to use asparagus, one of my favorites is to roast it in the oven tossed with a little olive oil and our favorite homemade grill seasoning blend. This recipe for rosemary roasted asparagus + tomatoes with toasted sunflower seeds is another great option! We also enjoy this baked asparagus with balsamic butter sauce.
Print📖 Recipe
Roasted White Asparagus, New Potatoes and Brussels Sprouts with Dijon Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
It takes a little bit of effort here, but it's totally worth it. You need to add the different veggies to the oven in stages so that they are all perfectly cooked.
Ingredients
1 pound multi-colored new potatoes, quartered
1 bunch white asparagus, trimmed and cut into thirds
1 pound brussels sprouts, trimmed, outer leaves peeled and halved
4 cloves garlic, paper left on
Extra virgin olive oil
Salt and fresh ground pepper
Chives, for garnish
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
Instructions
Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. Roast for another 15 minutes. Toss asparagus with oil, salt and pepper and add to potato mixture, stir, and roast for another 15 minutes.
Remove pan from oven and squish the roasted garlic pulp into a large bowl. Add mustard, vinegar, salt and pepper. Whisk in a few tablespoons of oil to emulsify. Add in veggies and toss to coat with vinaigrette. Garnish with chives.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 3.2 g
- Sodium: 484.8 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 20.6 g
- Fiber: 5.4 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Keywords: white asparagus, roasted potatoes, roasted veggies
Sweet and Savory
Ashley, what a wonderful combination. This sounds so elegant too.
Miranda
I LOVE your site...You are very talented and have an incredible ability.
Both of these dishes are very unique and flavorful.
I can't wait to try them.
Jhonny walker
Ashley,
this is an awesome looking dish. I omce made something similar with those tiny potatoes. Fish Roasted. But brussels sounds even more greener. Good one
A