Carrots, Asparagus and Smashed Baby Potatoes

Carrots, Asparagus and Smashed Baby Potatoes

1-hour recipe Serves 6
Classic, simple dishes make for a delicious Easter feast all of your guests will love.
1-hour recipe Serves 6

Ingredients

680 g
Red Potatoes
2 tbsp
Olive Oil
1 1/4 tsp
Salt
1/2 tsp
Pepper
750 g
Carrot
1 bunch
Asparagus

Directions

Prep: 15-minute | Cook: 45-minute
  • 1

    Position rack in lower third of oven. Preheat to 375F and line a large baking sheet with parchment.

  • 2

    Boil potatoes in salted boiling water until tender, 10 to 12 min. Drain and transfer to half of prepared baking sheet. Use the bottom of a small pot to smash each potato until flattened to about 1/2-in. but still in one piece. Brush with 2 tsp oil. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

  • 3

    Trim carrots and place on other half of baking sheet. Toss with 2 tsp oil, 1/4 tsp salt and pepper. Roast in lower third of oven, rotating sheet halfway through, until carrots are tender and potatoes are brown and crisp, 35 to 45 min. Toss asparagus with remaining 2 tsp oil and 1/4 tsp salt. Remove carrots during the last 10 min of roasting and replace with asparagus. Transfer veggies to a platter.

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Last updated: August 28th, 2020

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