Roasted veggies

Recipe #14: Oven Roasted Potatoes and Asparagus

For Valentine's Day this year we decided to go to Sunday brunch instead of a dinner. But, I still wanted to make a tasty meal on V-Day instead of going through our normal Monday routine of eating pork burritos at Cafe Rio. So, I made these tasty roasted vegetables using what I had on hand. I only had russet potatoes, so I reduced the cooking time by about 5 minutes, because I once heard that red potatoes need to cook longer than russet potatoes.

The reason I chose this recipe was because it featured my favorite herb, rosemary. 

The vegetables were a nice complement to my simple pan-fried honey balsamic chicken (recipe coming later).