Roasted Potatoes And Asparagus With Mustard Vinaigrette

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a bowl, toss the potatoes with 1 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Once evenly coated, spread in a single layer on a baking sheet and roast at 400 degrees for 20 minutes.

3. 3

   Toss the asparagus with 1/2 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. After the potatoes have roasted for 20 minutes, pull the baking sheet out of the oven, give the potatoes a good stir, then add the asparagus to the baking sheet with the potatoes. Put back in the oven and roast for an additional 10 - 15 minutes, or until potatoes and asparagus are tender.

4. 4

   When vegetables are finished roasting, remove from oven and let sit for 5-10 minutes to cool slightly.

5. 5

   In a bowl or measuring cup, whisk together the remaining 2 1/2 Tbsp olive oil, lemon juice, mustard, honey, 1/4 tsp salt, and 1/4 tsp pepper. Toss dressing with the roasted vegetables. Stir in the chopped parsley and chives. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.