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Recipe and photography courtesy of Cuisinart’s Simple & Enticing Recipes with Fabrizio Bottero. |
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Oven Roasted New Potatoes & Asparagus |
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Ingredients: |
- 1 1/2 pounds new potatoes (no larger than 2-inches) quartered
- 8 cloves garlic, peeled and halved
- 1 1 1/2 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 3/4 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch-pieces
- 1/2 lemon zest, bitter white pith removed
- 1/4 teaspoon freshly ground pepper
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Preparation: |
- Preheat oven to 425°F
- Toss the potatoes and garlic with 1 tablespoon of the olive oil and the salt.
- Spread the potatoes in a 9 x 13 x 2-inch baking pan. Cover loosely with a sheet of foil and bake for 15 to 20 minutes.
- While the potatoes are baking, toss asparagus with the remaining 1/2 tablespoon of olive oil.
- Place the lemon zest in a Cuisinart Food Processor fitted with the metal chopping blade. Process 20 to 30 seconds until the zest is finely chopped.
- Remove the foil from potatoes and stir. Add the asparagus and continue to bake until both the potatoes and asparagus are tender and browned, about 12 to 15 minutes longer.
- Just before serving, toss the roasted potatoes and asparagus with the lemon zest and black pepper.
- Makes 6 servings.
- HINT: Roasted vegetables compliment chicken, beef and seafood.
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