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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Balsamic Potatoes, Onions and Asparagus Recipe

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This recipe for Roasted Balsamic Potatoes, Onions and Asparagus is from The Bohannan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds baby potatoes, cut in half--do not peel; the peel is nutritious and adds "interest" and color
3/4 pound onions, peeled, cut into 3/4 inch wedges
3 Tablespoons olive oil
1/4 cup balsamic vinegar
1 Tablespoon fresh thyme or 1 teaspoon dried
1/2 teaspoon garlic salt, or to taste
1/4 teaspoon freshly ground black pepper
1 Large bunch fresh Asparagus
Directions:
Directions:
Preheat oven to 400 degrees F. Pour oil into a 10 1/2 x 15 1/2 inch pan. Add the potatoes and onions and toss to coat with oil. Cover with foil and roast for 30 minutes. Remove foil, add remaining ingredients and toss thoroughly.
Increase the heat to 450 degrees F. Continue to roast uncovered, tossing occasionally for 30 to 40 minutes, or until vegetables are browned and potatoes crisp. During last 20 minutes, add the Asparagus.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
May substitute Broccoli florets, in place of Asparagus.

 

 

 

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