ROASTED POTATOES, SNAP PEAS, ASPARAGUS

By: NORR AGENCY

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

Roasted Vegetables

Preheat oven to 375 degrees f.
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.