Potato, Potato, Ching Chong Tomato
I know I’ve been remiss about posting side dish recipes. I promise more are coming. I just feel like side dishes are generally so ordinary. I mean, how hard is it to just roast some veggies and call it good? And so often, I just throw together a salad instead of cooking a side dish. And as you know….I’m lazy. So this is a problem. Ha!
I made this particular side dish to go alongside some steaks I made last weekend and it was pretty tasty. Everything went on one sheet and I didn’t even have to make a separate starch because the potatoes went right with it. Perfect! I made Hubs do all the peeling. He loves me. Also, there was no tomatoes so I realize the title of this post makes no sense. Welcome to my life.
I came across some giant asparagus at the store and grabbed them. Hubs is not a fan of the big asparagus. But they roast up so well and they’re perfect with a big fat steak. I grabbed a couple of bags of the baby rainbow potatoes, an acorn squash for some sweetness, and some huge parsnips because carrots are boring. I roasted all of it together and it was delicious!
One Pan Potatoes and Vegetables
Ingredients
- 3 lbs baby potatoes
- 2 enormous parsnips peeled and cut into chunks
- 1 acorn squash peeled, deseeded, and cut into chunks
- 2 bunches thick asparagus trimmed
- 1/4 cup or more olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons crushed pink peppercorns
- 2 tablespoons pink salt or kosher salt
Instructions
- Preheat the oven to 350. Arrange all the vegetables, except the asparagus, on a sheet pan and massage with the olive oil, making sure everything is covered, but not drenched. Combine the rosemary, pepper, and salt and sprinkle over the potatoes and vegetables.
- Roast the vegetables and potatoes for about 30 minutes or until the potatoes are fork tender. Massage the asparagus with some olive oil, season it, and add it on top of the roasted potatoes and vegetables at the last minute, roasting for an additional 5 or 10 minutes. The asparagus should be bright green and still firm when held upright.
- Serve all the vegetables and potatoes together on a serving dish!