Enjoy the fresh flavors of spring and summer with this Balsamic Glazed New Potatoes & Asparagus dish. Combining the earthy tones of tender new potatoes and crisp asparagus, this recipe is enhanced by a zesty balsamic glaze and the fragrant aromas of fresh dill and rosemary. Perfect as a light main course or a delightful side dish, this easy-to-make recipe is ideal for a seasonal meal that’s both satisfying and wholesome. Whether you're planning a spring gathering or a summer dinner, this vibrant dish adds a burst of flavor to your table.
Ingredients
- 800 g about 1.75 lbs new potatoes, halved or quartered depending on size
- 500 g about 1 lb asparagus, trimmed and cut into thirds
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp fresh dill chopped
- 1 sprig of rosemary
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Prepare the Potatoes: In a large mixing bowl, toss the new potatoes with 2 tablespoons of olive oil, salt, and black pepper until well coated.
- Spread the potatoes on a baking sheet in a single layer, and tuck the sprig of rosemary among them.
- Roast in the preheated oven for 20 minutes.
- Prepare the Asparagus: While the potatoes are roasting, toss the asparagus pieces with the remaining tablespoon of olive oil, balsamic vinegar, and chopped dill. Season with salt and pepper.
- Combine and Continue Roasting: After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Discard the rosemary sprig and add the asparagus to the potatoes, mixing gently to combine.
- Return the tray to the oven and roast for an additional 15-20 minutes, or until the asparagus is tender and the potatoes are golden and crispy.
- Serving: Serve hot, with an extra drizzle of balsamic vinegar if desired.
Notes
- To enhance the dish, you can sprinkle with grated Parmesan cheese or crumbled feta before serving for an extra layer of flavor.
- If you prefer a stronger rosemary flavor, finely chop some of the leaves and sprinkle them over the vegetables along with the dill.
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