Description

Easter brings a vibrant celebration of flavors, and these roasted baby potatoes with asparagus and cherry tomatoes are the perfect side to elevate your holiday feast. Drizzled with olive oil and infused with fresh herbs, this dish is not only visually stunning but also easy to prepare, making it a delightful addition to any table. Enjoy the harmonious blend of textures and tastes that will impress your family and friends this Easter.

Ingredients

Scale

1 lb baby potatoes, halved
1 bunch asparagus (about 1 lb), trimmed
1 cup cherry tomatoes
4 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
2 tsp fresh rosemary or thyme

Instructions

Preheat your oven to 400°F (200°C).
Wash all vegetables thoroughly. Halve the baby potatoes for even cooking and trim the woody ends off the asparagus.
In a large bowl, combine baby potatoes, asparagus, cherry tomatoes, minced garlic, olive oil, salt, pepper, and herbs. Toss until evenly coated.
Spread the mixture on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and fork-tender; shake the pan halfway through.
Remove from the oven and let cool slightly before serving in a beautiful dish.

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 3g
Sodium: 240mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added flavor, sprinkle grated Parmesan cheese over the vegetables before roasting. - You can swap asparagus for green beans or add bell peppers for extra color. - These sides can be made ahead of time; simply reheat them in the oven before serving.