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Rosemary Roasted Potatoes and Asparagus Recipe

Rosemary Roasted Potatoes and Asparagus Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Rosemary Roasted Potatoes and Asparagus Recipe

Prep: 10 min. Bake: 35 min.

Yield: 4 Servings

10 35 45

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

Directions

In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.

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

Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

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Rosemary Roasted Potatoes and Asparagus

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Reviewed on Aug. 20, 2012 by gretcheepoo

I made this with the Sage & Proscuitto Chicken Saltimbocca. My potatoes were perfectly cooked, but I also left them alone while the asparagus was cooking. It was because I forgot to stir them, but the asparagus was tender and the potatoes were crispy. These are definitely a go-to side dish for me!

Reviewed on May. 24, 2012 by schweitzerca

My asparagus turned out way over done. I'd like to try again, but will lessen the time. Didn't have the fingerling potatoes, but used cut-up white potatoes and was fine.