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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 1 pound potatoes, cleaned and cut into 1/2 inch pieces
- 1/4 cup olive oil, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 pound asparagus, cut into 1 inch pieces
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole grain mustard
- 1 teaspoon honey
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Method
- Preheat oven to 400 degrees.
- In a bowl, toss the potatoes with 1 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Once evenly coated, spread in a single layer on a baking sheet and roast at 400 degrees for 20 minutes.
- Toss the asparagus with 1/2 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. After the potatoes have roasted for 20 minutes, pull the baking sheet out of the oven, give the potatoes a good stir, then add the asparagus to the baking sheet with the potatoes. Put back in the oven and roast for an additional 10 - 15 minutes, or until potatoes and asparagus are tender.
- When vegetables are finished roasting, remove from oven and let sit for 5-10 minutes to cool slightly.
- In a bowl or measuring cup, whisk together the remaining 2 1/2 Tbsp olive oil, lemon juice, mustard, honey, 1/4 tsp salt, and 1/4 tsp pepper. Toss dressing with the roasted vegetables. Stir in the chopped parsley and chives. Serve immediately.
