Imagine a dish that captures the essence of spring in every single bite - crispy roasted new potatoes, tender asparagus, and a luxuriously creamy harissa goat cheese dip that will make your dinner guests swoon. This isn't just another vegetable side dish; this is a culinary experience that transforms simple ingredients into a gourmet sensation that's both elegant and incredibly easy to prepare. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed
- 1 lb new potatoes, halved
- 2 tbsp harissa paste
- 4 oz goat cheese, crumbled
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the new potatoes thoroughly and cut them in half. If some potatoes are larger, quarter them to ensure even cooking. Pat the potatoes dry with a clean kitchen towel to help them crisp up in the oven.
- Trim the woody ends from the asparagus by holding each spear and gently bending until it naturally breaks at its natural tender point. Discard the tough ends.
- In a large mixing bowl, toss the halved potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them cut-side down on the prepared baking sheet, ensuring they are in a single layer with space between each piece.
- Roast the potatoes in the preheated oven for 20 minutes, turning them halfway through to ensure even browning and crispy edges.
- After 20 minutes, remove the baking sheet and push the potatoes to one side. Toss the asparagus with the remaining olive oil, salt, and pepper, and add to the same baking sheet.
- Return the baking sheet to the oven and roast for an additional 10-12 minutes, until the asparagus is tender-crisp and the potatoes are golden brown.
- While the vegetables are roasting, prepare the harissa goat cheese dip. In a small bowl, mix the crumbled goat cheese with the harissa paste until well combined. If the mixture is too thick, add a small splash of olive oil or a tablespoon of warm water to achieve a creamy consistency.
- Once vegetables are done, remove from the oven and let cool for 2-3 minutes. Transfer to a serving platter.
- Drizzle the harissa goat cheese mixture over the roasted asparagus and potatoes, or serve it on the side as a dipping sauce. Garnish with fresh herbs like chopped parsley or chives if desired.
- Serve immediately while the vegetables are warm and the cheese is soft and slightly melted. Enjoy as a side dish or light appetizer.
Tips
- Pat your potatoes and asparagus completely dry before roasting to ensure maximum crispiness and prevent steaming.
- Use parchment paper for easy cleanup and to prevent sticking - a pro chef's secret weapon.
- Don't overcrowd the baking sheet - give your vegetables space to roast, not steam.
- For the harissa goat cheese dip, let it sit at room temperature for 10-15 minutes before mixing to achieve a smoother consistency.
- Adjust the harissa paste quantity based on your spice tolerance - start with less and add more if needed.
- Fresh herbs like parsley or chives can add a bright, fresh finish to the dish.
- Serve immediately while the vegetables are warm and the cheese is soft for the best texture and flavor experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 8g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 20mg
