Roasted Potatoes and Asparagus
Today I have an easy-peasy every day kind of recipe that will complete any meal in a snap. You can even throw it on the grill if you're so inclined. I do this with assorted veggies and potatoes and there are several ways to mix it up - use paprika instead of fresh herbs, use rosemary instead of thyme, add some champagne vinegar - How do you do your roasted veggies?
For more info: The Realistic Housewife
For the goods:
Ingredients:
½ Red Onion
1 Bunch Asparagus
1 Bag Teeny Tiny Potatoes (or Reds)
6 Sprigs Fresh Thyme
2 Tablespoons EVOO
Salt and Pepper to Taste
Heaps of Grated Parmesan (yes, HEAPS is a measurement, what?)
Instructions:
Preheat oven to 350 degrees
Wash asparagus, thyme and potatoes
Pluck off thyme
Quarter or half potatoes (the smaller they are the faster they’ll cook)
Chop onion into bite-sized chunks
In a bowl, mix together all ingredients except the parmesan
Grate or add parmesan right to the top, spreading evenly
Roast for 20 minutes
For more info: The Realistic Housewife
For the goods:
Ingredients:
½ Red Onion
1 Bunch Asparagus
1 Bag Teeny Tiny Potatoes (or Reds)
6 Sprigs Fresh Thyme
2 Tablespoons EVOO
Salt and Pepper to Taste
Heaps of Grated Parmesan (yes, HEAPS is a measurement, what?)
Instructions:
Preheat oven to 350 degrees
Wash asparagus, thyme and potatoes
Pluck off thyme
Quarter or half potatoes (the smaller they are the faster they’ll cook)
Chop onion into bite-sized chunks
In a bowl, mix together all ingredients except the parmesan
Grate or add parmesan right to the top, spreading evenly
Roast for 20 minutes