Roasted Asparagus and Potatoes

1. 1

   Preheat oven to 500F.

2. 2

   Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well.

3. 3

   Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden.

4. 4

   Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil.

5. 5

   Sprinkle vegetables with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.