If you've never had roasted asparagus, you're missing out. The slight bitterness of the vegetable is tempered by a turn in a hot oven, which caramelizes the exterior and brings out a natural sweetness and nuttiness. Paired with tiny new potatoes and a balsamic glaze, the asparagus in the recipe below will convert even the most veggie-averse eater.
The key to success with any roasted vegetable recipe is to ensure that vegetables are cut to approximately the same size, which helps them to cook evenly. In this recipe, start the quartered potatoes on their own for about 10 minutes before adding the asparagus, which is thinner and will cook through a bit more quickly.