Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette Recipe
Looking for a colorful side dish? How about roasted potatoes and asparagus with a light and creamy blue cheese vinaigrette?
Ingredients
- 3 tablespoons champagne vinegar
- 2 tablespoons walnut oil
- 1 tsp honey
- ¼ cup blue cheese
- 4 medium Yukon gold potatoes, cubed
- 1 pound asparagus, thin stalks cut into 2â³ pieces
- ½ tsp salt
- ¼ tsp pepper
Directions
- 1. Preheat oven to 400.
- 2. Combine walnut oil, vinegar, honey and blue cheese and set aside.
- 3. Place potatoes in a microwaveable bowl covered with water, and microwave on high for 10 minute until just tender. Drain off water.
- 4. Spray a cookie sheet with non-stick cooking spray, and spread out asparagus and potatoes. Spray vegetables with olive oil cooking spray. Lightly season with salt and pepper. Bake 10 minutes until asparagus is crisp tender.
- 5. Toss with dressing.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 83 | 30% |
| Total Fat 9.47g | 12% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 420mg | 18% |
| Potassium 1034mg | 30% |
| Total Carbs 42.56g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.94g | 3% |
| Protein 7.71g | 12% |
