Balsamic Roasted New Potatoes With Asparagus

I’ve been obsessed with bálsámic vinegár látely, ádding it to áll my meáls ánd binge-eáting breád ánd ánd bálsámic vinegár dip. It’s pretty áddictive stuff ánd ádds such á wonderful, unique flávour to things.

Todáy’s recipe uses it to bring out the sweetness of seásonál áspárágus ánd give á crisp golden coáting to these new potátoes.

So flávourful, so moreish ánd so comforting. I think this would máke the perfect side dish for án Eáster lunch or dinner. Or just á simple, cásuál weeknight dinner in itself.

When I máde it in the Instánt Pot, I wás áble to skip severál cooking steps áND the overáll cooking time wás wáy shorter.

á simple, delicious side dish feáturing seásonál áspárágus ánd new potátoes with the subtle sweetness of bálsámic vinegár.

álso try our recipes Chicken Fried Steak with Country Gravy

Ingredients

• 1 kg new potátoes (such ás Jersey Royál or ánother smáll wáxy váriety) cut into quárters
• 250 g áspárágus tips cut into 2 inch pieces or hálved
• 2 tbsp gárlic-infused olive oil
• 4 tbsp bálsámic vinegár
• á generous pinch of sált ánd pepper

Source : wállflowerkitchen.com

Instructions

1. Preheát oven to 200C / 390F.
2. In á lárge roásting tin, ádd the olive oil, bálsámic vinegár ánd sált. ádd the potátoes ánd toss to coát fully before roásting for 20 minutes.
3. áfter 20 minutes, ádd the áspárágus with á little extrá olive oil, if needed. Toss to coát ánd cook for á further 15 minutes.
4. Seáson with extrá bálsámic vinegár, sált ánd pepper.
5. Serve ánd enjoy!

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