How to make vegetarian balsamic roasted potatoes with asparagus

Emily Monaco

Contributing Writer

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.

Cooktop Cove

Vegetarian Balsamic Roasted Potatoes with Asparagus

10 minutes

30 minutes

40 minutes

1 pound new potatoes, quartered

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1 pound asparagus, woody ends broken off, cut in thirds lengthwise

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1 clove garlic, minced

1/4 teaspoon black pepper (optional)

Preheat the oven to 400 degrees F.

Toss the potatoes with the olive oil, vinegar and salt. Arrange on a baking sheet in an even layer and roast for 10 minutes.

Meanwhile, toss the asparagus with the oil, vinegar and salt.

After 5 minutes, add the asparagus and toss to combine. Continue roasting for about 20 more minutes, or until the vegetables are caramelized.

Add the garlic and pepper to the hot vegetables and toss to combine.

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