Roasted Fingerling Potatoes, Asparagus, and Green Beans
Servings 4
Equipment
- Large pot
- Baking Sheet
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
Instructions
- 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.