Roasted Fingerling Potatoes, Asparagus, and Green Beans

Sometimes, simple is best. I wanted to roast some veggies and potatoes to go with a flank steak I was grilling for dinner. After looking through the fridge, I decided to make this roasted fingerling potatoes, asparagus, and green beans recipe. They were flavorful and delicious, and we thought they paired nicely with the Italian flank steak with balsamic tomatoes and crusty bread I was serving it with.

Roasted Fingerling Potatoes, Asparagus, and Green Beans

Ingredients:

• 12 fingerling potatoes
• 2 tbsp olive oil, divided
• Sea salt and fresh cracked pepper, to taste
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• 1 bunch of asparagus spears, woody ends trimmed
• ½ lb of green beans, ends trimmed

How to Make Roasted Fingerling Potatoes, Asparagus, and Green Beans:

Preheat the oven to 400 degrees. Coat a large baking sheet with olive oil cooking spray.

Par-cook the fingerling potatoes for 5-6 minutes in a large pot of well-salted boiling water. Remove from water and let cool.

Slice the potatoes in half, lengthwise, and put them on the baking sheet. Drizzle with half of the olive oil, and season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste. Toss to coat them evenly.

Bake for 10-15 minutes or until golden brown.

Meanwhile, the potatoes are cooking, drizzle the asparagus and green beans with half of the olive oil, and season with sea salt, freshly cracked pepper, garlic powder, and crushed red pepper flakes to taste. Toss to coat them evenly.

Remove the potatoes from the oven, flip the potatoes over, and add the asparagus and green beans to the baking sheet with the potatoes.

Return to the oven and cook for an additional 5-7 minutes or until the veggies are tender but still a bit crisp. Enjoy.