Roasted Potatoes With Asparagus, Cherry Tomatoes, And Black Olives
(edit): Vegetarian @Vogel @Try Soon! Easy Vegetables Side Dish
The gorgeous dish of savory roasted vegetables is easy and so good it's almost impossible to stop eating. There's just about nothing to do, in fact, except turn on the oven. It's a three-stage roasting process. First the potatoes go in the oven, then the asparagus, and finally the rest of the tomatoes and olives, the really tender ones, at the end of the roasting. You serve all the vegetables together on a platter, passing sour cream on the side if you like.
2 pounds Fingerling Potatoes Scrubbed Halved Lengthwise
3 tablespoon Extra Virgin Olive Oil
Salt And Pepper
1 pound Asparagus about 16 Spears Thick Ends Trimmed
1 cup Cherry Tomatoes
1/4 cup Kalamata Olives Pitted
2 teaspoon Thyme Fresh Chopped or 1 Teaspoon Dried
Sour Cream optional
1. Prehet the oven to 400 degrees. In a large bowl, toss the potatoes with 1 tablespoon of the oil and season with salt and pepper to taste. Spread the potatoes in a single layer on a rimmed baking sheet and roast, without stirring, for 15 minutes.
2. In the same bowl, toss the asparagus with 1 tablespoon of the oil. Add to the partially roasted potatoes and roast for 15 minutes more.
3. In the same bowl, toss the tomatoes, olives, and thyme with the remaining 1 tablespoon oil. Add to the partially roasted potatoes and asparagus and roast until the tomatoes soften, about 5 minutes more. Season with salt and pepper to taste. Serve hot, with a dollop of sour cream if desired.
NOTES: Fingerlings are delicious little upscale potatoes that can be hard to find. You can substitute small red new potatoes or Yukon Golds, which will need to be quartered.
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Yields: 6 Servings
BEST AMERICAN RECIPES, 2002-2003, page 204