Roasted Asparagus and Potatoes with Dijon Balsamic Vinaigrette
Elevate your side dish game with this vibrant and flavorful Roasted Asparagus and Potatoes with Dijon Balsamic Vinaigrette. This easy recipe combines tender, golden-brown baby potatoes and crisp, perfectly roasted asparagus, all tossed in a tangy blend of Dijon mustard, sweet honey, and rich balsamic vinegar. With a prep time of just 15 minutes, this dish is ideal for weeknight dinners or elegant gatherings. The simple seasoning of garlic, olive oil, and black pepper enhances the natural flavors of the vegetables, while the vinaigrette adds a gourmet touch. Serve it warm, garnished with fresh parsley for a pop of color, and enjoy a healthy, crowd-pleasing side packed with texture and taste!
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Recipe Information
Ingredients
- 1 pound Asparagus
- 1 pound Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 teaspoons Dijon mustard
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the asparagus and trim off the woody ends. Wash the baby potatoes and cut them into bite-sized pieces, approximately 1-inch cubes.
Place the potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the garlic powder. Toss to coat evenly.
Spread the seasoned potatoes in an even layer on one side of the prepared baking sheet. Place them in the oven and roast for 15 minutes.
While the potatoes are roasting, prepare the asparagus. Drizzle the remaining 1 tablespoon of olive oil over the asparagus, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss gently to coat.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the seasoned asparagus to the other side of the baking sheet, ensuring everything is in a single layer.
Return the sheet to the oven and roast for an additional 10-12 minutes, or until the potatoes are golden and crispy and the asparagus is tender yet slightly crisp.
While the vegetables roast, prepare the Dijon balsamic vinaigrette. In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey, and a pinch of black pepper until smooth.
Remove the roasted vegetables from the oven. Transfer them to a serving platter and drizzle the Dijon balsamic vinaigrette evenly over the top.
Garnish with freshly chopped parsley, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 22.2 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
