This gorgeous summer side dish is so delicious using fresh local vegetables. Roasted with fresh rosemary and garlic. Perfect for a summer barbecue!
By using fresh local ingredients for any dish, it doesn’t require adding tons of ingredients to create a delicious dish. I left the skins on the potatoes for additional nutrients, crispy texture, flavour and I wanted that rustic look for this side dish. I think we all have made roasted potatoes with rosemary and it’s my all-time favourite potato dish.
I have made this delicious side dish with roasted chicken, turkey and fish. As well, it would compliment any roast meats, roast chicken or grilled fish or meats for a summer gathering.
INGREDIENTS AND SUGGESTIONS
Potatoes: I used new baby potatoes with skins on for additional flavour, texture and nutrients, it created a delicious crispy potatoes
Olive oil: using good quality olive oil makes a difference in the outcome and flavour
Seasonings: salt and pepper is all you need
Asparagus: local asparagus added that freshness and flavour to this side dish; if the asparagus don’t snap, then they are not fresh, use those asparagus for a soup
Heirloom cherry tomatoes: I added towards the end of the roasted to soften, and creating that sweet flavour to this dish
Herbs: rosemary adds that fresh, citrus, pine and mint flavour, and the dill as a garnish to add a fresh flavour
Garlic: always a favourite for that pungent flavour
Feta: is a perfect topping to add a tangy and creamy finish to this dish
WHEN MAKING THIS DELICIOUS SIDE DISH
- I suggested to give the potatoes a head start for this side dish since they take a little longer to roast, about 15 minutes is what you will need.
- Asparagus should be slightly crunchy and by roasting them for 12-15 minutes is long enough to avoid soft limpy asparagus.
- Similar with the cherry tomatoes and they will soften enough to release their sweetness and not to the point they get overly soft and mushy.
- I will always suggest good quality extra virgin olive oil for it’s delicious depth of flavour
WHY IS ROASTING THE BEST COOKING METHOD
- Roasting has been one of the oldest methods of cooking when stoves and ovens became popular. Why you ask? One reason is whatever you add to meats, poultry, fish or vegetables during roasting, they will absorb those flavours creating a delicious outcome.
- Roasting is easy! It doesn’t require you to be checking the cooking process every 10 minutes. You sit back and relax and let the oven do the work.
- This method also is one of the healthiest methods since the nutrients aren’t lost while the food is cooking. As long as it isn’t overcooked or at high tempertures.
- Think about the taste of a potato roasted compared to boiled! The flavours cannot be compared. Roasted makes our food taste so much better. The natural sweetness of the vegetables are released and they absorb the seasonings, spices or herbs added, creating such flavourful vegetables. I must mention, once you add a meat to the mix, such as chicken breasts or thighs, sausages or pork chops, you have one juicy, super delicious meal!
- It can be one of the quickest methods, in this case, most one-pan/sheet recipes can have dinner on the table within 30-40 minutes.
HOW TO COOK THIS DELICIOUS SIDE
Preheat oven to 400°F. Toss the potatoes with olive oil, salt and chopped rosemary in a medium bowl. Place on a baking sheet and roast for about 15-20 minutes. Make sure you turn the potatoes as they roast to get them crispy on all sides.
Soak asparagus in salt water for about 5 minutes. This helps to remove any hidden dirt. Rinse and pat dry, then cut diagonally, into 3 inch lengths and then add them to the bowl that was used for the potatoes. Then cut the cherry tomatoes in half and add to the bowl. Add another tablespoon of olive oil, and garlic, salt and pepper. Then combine well, coating the asparagus and cherry tomatoes. Transfer to the baking sheet next to the roasted potatoes and roast for another 12-15 minutes.
This recipe is best eaten on the same day but you if you happen to have leftovers, I would suggest to reheat in the oven at 300 degrees fahrenheit for 15-20 minutes. If you are serving for four, I would be surprised if you had any leftovers, this dish is so delicious!!
SERVE THIS DELICIOUS SIDE WITH:
Roasted Rosemary Potatoes, Asparagus and Tomatoes with Feta
Equipment
- large baking sheet
Ingredients
- 10-12 oz baby potatoes, washed, cut in halves/quarters
- 1½ tbsp extra virgin olive oil
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 12 oz asparagus, washed, cut diagonally 3 inch lengths
- 6-8 oz heirloom cherry tomatoes, cut in half
- 1 tbsp extra virgin olive oil
- Himalayan salt and pepper
- 1 garlic clove, minced
- 1 sprigs of rosemary, chopped
- feta cheese
- 2 tbsp fresh dill for garnishing
Instructions
- Preheat oven to 400°F.
- Using a medium bowl, add cut potatoes, 1 tablespoon of olive oil, salt and rosemary and combine well. Place on a baking sheet and roast for about 15 minutes.
- While potatoes are roasting, soak asparagus for about 5 minutes in salt water to remove any hidden dirt. Remove and transfer to towel and pat dry. Cut diagonally into 3 inch lengths.
- Add the asparagus and cherry tomatoes in the same bowl and add garlic, salt and pepper, toss to coat. Transfer the asparagus and cherry tomatoes to the baking sheet and roast for another 12-15 minutes. When adding the asparagus and cherry tomatoes, turn the potatoes and return to oven.
- Garnish with feta cheese and fresh dill. Serve with grilled meats, poultry and fish.
Nutrition
