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Rosemary Roasted Potatoes and Asparagus Recipe
Rosemary Roasted Potatoes and Asparagus Recipe photo by Taste of Home

Rosemary Roasted Potatoes and Asparagus Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 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

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 vegetable, 1/2 starch.

Directions

  1. 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.
  2. 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.
Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

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 vegetable, 1/2 starch.

Reviews for Rosemary Roasted Potatoes and Asparagus

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 6, 2014

"Needed a little bit more salt, but other than that it was really tasty."

MY REVIEW
Reviewed Mar. 25, 2014

"I cooked the asparagus too long, but I left it in the oven while I finished our entree. Otherwise, we loved it!"

MY REVIEW
Reviewed May. 24, 2012

"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."

MY REVIEW
Reviewed May. 8, 2012

"Fairly standard. Tasty but nothing that "wow"ed me. makes a good side dish staple."

MY REVIEW
Reviewed Apr. 1, 2012

"This was really spectacular. Not sure if I over or under roasted the asparagus, because the stem side was a bit stringy, but otherwise, top notch."

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