You ever had a side dish, that you’re like … you could be my main dish?
I feel like that sounds like a rap song.
Let me introduce to you the oven roasted potatoes you never knew you were missing. Oh and their tasty counterparts of asparagus and bacon.
Yes, Spring has sprung. Which means helllllooooo asparagus! Seriously, you ever heard of bad asparagus? I haven’t. Asparagus should be in all your recipes for the next couple months because Spring is when the bad boy shines.
Yes friends. No gluten, dairy, sugar. Just flavor. Lots and lots of flavor. Because this side dish includes asparagus, bacon, tomatoes, and some herbs, all you have to do is add a protein. I served mine with some rosemary salmon, but chicken or steak would be equally delicious.
This will be my fourth time doing Whole30 and I must say, each time I complete 30 days of good clean eating I feel like I get something new from it. If you have never tried whole30, I swear by it!
The other good news you ask?
My oven roasted potatoes with asparagus and bacon can pretty much be made anytime of day. Definitely dinner. But meet your new breakfast and brunch star!
Oven Roasted Potatoes with Asparagus and Bacon
- 2.5 lbs Tricolored Potatoes, quartered;
- 6 slices No Sugar Added Bacon, cooked and chopped
- 1 cup Cherry Tomatoes
- 1 bunch Asparagus, chopped
- 1 tbsp Garlic, minced
- 2 tbsp Olive Oil
- Salt and Pepper: To Taste
- 1/4 cup Parsley, chopped
Preheat oven to 375 degrees
In large bowl add, potatoes, cherry tomatoes,asparagus, garlic, olive oil, salt and pepper
Toss to coat in oil
Pour contents onto sheet pan
Be sure not to overcrowd, use two sheet pans if you need to
Bake for 20-25 minutes until potatoes are fork tender
When potatoes are done remove mix in crumbled bacon in large bowl
Sprinkle chopped parsley on top