Roasted Fingerlings with Asparagus, Cherry Tomatoes and Black Olives

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

Report Inappropriate Recipe

Submitted by: IRISHVEG1

Number of Servings: 6


    2 lbs. Fingerling potatoes scrubbed and halved lengthwise
    3 T. extra virgin olive oil
    Salt and pepper
    1 lb. Asparagus, trimmed
    1 c. cherry tomatoes, whole
    c. kalamata olives 2 t. fresh thyme
    sour 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.


Rate This Recipe