Orange-Roasted Potatoes, Carrots, and Asparagus

Name: Orange-Roasted Potatoes, Carrots, and Asparagus
Prep time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/2 lb. Yukon gold potatoes; 1 lb. medium carrots; 4 tbsp. olive oil; kosher salt; Pepper; 1 lb. asparagus; 1 small orange

By Pam AndersonPublished: Mar 28, 2013

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Yields:

Prep Time:

20 mins

Total Time:

50 mins

Cal/Serv:

217

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A stunningly colorful dish bursting with flavor, this is the perfect side dish to pair with a classic roast chicken for an easy but thoroughly enjoyable family dinner.

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Directions

1. Step 1Heat oven to 425 degrees F. On a rimmed baking sheet, toss potatoes and carrots with 3 tablespoon oil and 1/2 teaspoon each salt and pepper. Roast (on lower rack below hens) until golden brown and tender, 20 to 25 minutes. Transfer vegetables to a platter.
2. Step 2On same baking sheet, toss asparagus with remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Place orange cut-side down in corners of baking sheet and roast (below hens) until just tender, 10 to 12 minutes. Arrange on platter with potatoes and carrots and squeeze oranges over top.