Balsamic-Honey Potatoes and Asparagus

A sweet, zippy side that goes with anything, these potatoes and asparagus are dressed with an irresistible honey-balsamic sauce that everyone will love.

3 from 3 votes

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Prep Time: 15

Inactive time: 30

Total Time: 45

Servings:

Calories: 227kcal

Equipment

Ingredients

2 tablespoons extra virgin olive oil divided
1 pound baby potatoes, halved
2 tablespoons vegan honey
6 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons loosely packed oregano leaves, minced
1 pound asparagus, woody ends trimmed
Salt and pepper

Instructions

Roast the potatoes:

Preheat the oven to 425ºF.
Arrange the potatoes on a baking sheet and toss with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Arrange the potatoes cut-side down and transfer to the oven for 20 minutes.

Make the balsamic honey sauce:

Whisk together the vegan honey, balsamic vinegar, and Dijon mustard. Taste and adjust the ingredients to your preference–more honey for additional sweetness, more vinegar for extra tanginess, or more mustard if you like a stronger Dijon flavor. Set aside.

Roast the asparagus:

Remove the baking sheet from the oven after the potatoes have roasted for 20 minutes. Push the potatoes to one side of the baking sheet. Carefully arrange the asparagus on the other side of the baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season the asparagus with salt and pepper.
Sprinkle the minced oregano over the potatoes and asparagus and drizzle over the balsamic honey sauce. Use a rubber spatula to coat the vegetables in the sauce. Return to the oven for 10 minutes or until the asparagus is bright green and tender and the potatoes are fork-tender.

To serve:

Place the asparagus on a serving platter and arrange the potatoes on either side. Serve alongside your favorite plant-based protein. Enjoy!

Nutrition