ROASTED POTATOES, SNAP PEAS, ASPARAGUS

BY: NORR AGENCY

  • cooking-duration 20 minutes
  • servings 2 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

These roasted veggies add the right note of freshness and color to round things out on your plate and are designed to complement a juicy seared American Wagyu Black Grade Cap of Ribeye steak in all the right ways.

Ingredients

Roasted Vegetables

  • 3 cups fingerling potatoes, cut into 1” pieces

  • 1 small shallot, finely minced

  • 1 tablespoon garlic, minced

  • 1 ½ cup sugar snap peas, trimmed

  • 2 cups asparagus, cut into 1 ½” pieces

  • ¼ cup olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 sprigs thyme

Directions

1
Preheat oven to 375 degrees f.
7 minutes
2
In a medium mixing bowl combine fingerlings, shallot, garlic, snap peas, asparagus, olive oil, salt, pepper and thyme. Toss well and place onto a baking sheet and place into the oven roast for 20 minutes.
20 minutes