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!
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.
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
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.
- 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