For today’s recipe, I decided to keep it on the lighter side. Burgers and hot dogs are the regular choices for a cookout, so those have to stay. The sides however? It’s time for a change. It is always a challenge to find something to compete with recipes made with heavy sauces. For our usual suspects (coleslaw and potato salad), lighten them up by using less mayonnaise, more apple cider vinegar, and Dijon or whole grain mustard (see my recipes here). These changes will change the flavor, but call it a new twist on an old favorite.
For a lighter option, you can also grill some vegetables with a little lemon juice and zest, olive oil, and a little salt and pepper. Adding citrus to any vegetables really enhances the taste. Make a light vinaigrette and top it off with some Parmesan, Asiago, or Feta cheese for some savory flavor.
For this recipe, I roasted some asparagus as described above, then I roasted the potatoes and grape tomatoes. By roasting the tomatoes, they are transformed into warm caramelized morsels that burst with sweet flavor when you eat them. You can pair them with pasta, chicken salads, and even other vegetables. You can also slow roast them at 225 degrees for 3 hours. And yes, it is absolutely worth it to turn your oven on in the summer to do it. Also, do not forget to peel your asparagus!
The ingredients in this dish are simple, yet they add wonderful complexity to every bite. The asparagus roasts to a beautiful bright green and pairs so nicely with the tomatoes and potatoes. The citrus adds that nice, bright tangy flavor and the thyme is delightfully savory. The pine nuts are a crunchy topping to bring some texture. Do not miss out on this dish, it is a “keeper” for sure.
This recipe is mine and will serve 4 to 6 people who will love the bright taste of fresh produce in the summer.
Ingredients for Roasted Asparagus with Red Potatoes and Tomatoes:
1 lb. asparagus, ends removed and cut in 2” pieces
2 cups of grape or cherry tomatoes, cut into halves
4 oz. small red potatoes, scrubbed and cut in 1” chunks
2 tbsp. olive oil, divided
1/4 cup pine nuts, toasted
Zest and juice of 1 lemon
4 sprigs of fresh thyme, leaves separated and chopped
salt and pepper
Preheat the oven to 450 F.
Line two large baking sheets with parchment paper.
Lay the asparagus out on the baking sheet and drizzle with olive oil.
Sprinkle with salt and pepper.
Place the asparagus from the oven after about 15-20 minutes or until just starting to get soft.
In a large bowl, toss potatoes and tomatoes in 1 tbsp. olive oil.
Pour out onto second baking sheet cut sides up.
Sprinkle with salt and pepper.
Roast the potatoes and tomatoes another 40 minutes or until slightly browned, turning halfway through.
Toss cooked vegetables in a large bowl with pine nuts and lemon juice.
Add salt and pepper to taste.
Serve warm.
It’s that simple!
Almost there!
