Roasted Rosemary Potatoes, Asparagus and Tomatoes with Feta
What a great side dish! The roasted roasted rosemary potatoes are are delicious and crispy, the local garlic asparagus and heirloom cherry tomatoes adds a freshness to this dish. Garnish with fresh dill. Perfect side with poultry, fish or grilled meats.
Servings: 4
Calories: 143kcal
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
Calories: 143kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 568mg | Fiber: 4g | Sugar: 3g | Vitamin A: 853IU | Vitamin C: 29mg | Calcium: 36mg | Iron: 3mg