Roasted Fingerlings with Asparagus, Cherry Tomatoes and Black Olives
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 lbs. Fingerling potatoes scrubbed and halved lengthwise3 T. extra virgin olive oilSalt and pepper1 lb. Asparagus, trimmed1 c. cherry tomatoes, whole¼ c. kalamata olives 2 t. fresh thymesour cream (optional)
Preheat to 400. In large bowl, toss potatoes with 1 T. olive oil. Sprinkle with salt and pepper. Roast on baking sheet for 15 min. In the same bowl, toss asparagus with 1 T. olive oil. Add to potatoes in oven; roast another 15 min. In small bowl, toss remaining 1 T. olive oil with tomatoes, olives and thyme. Add mixture to potatoes and asparagus and roast 5 more min. Season with salt and pepper. Serve hot with sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISHVEG1.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISHVEG1.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 173.9 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.0 g
- Protein: 8.4 g
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