This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.
The potatoes and the asparagus are all juicy and crispy.
The potatoes crunchy on the outside and just melt in your mouth. A perfect brunch or dinner.
Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash Black pepper powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil
Method
Preheat the oven to 200 degrees C.
In a plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes.
In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done.
After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.
When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown.
Serve warm.
Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight
