0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
45 min |
| Active: |
30 min |
| Yield: |
6 servings |
Ingredients
- 1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces
- 1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice
- 1 cup artichoke hearts, roughly chopped
- 1 sweet yellow onion, cut into 1/4-inch dice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Bacon Vinaigrette, recipe follows
- 2 tablespoons fresh basil, thinly sliced into chiffonade
- 1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons)
- Juice of 1 lemon
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
314 |
| Total Fat |
20 g |
| Saturated Fat |
6 g |
| Carbohydrates |
27 g |
| Dietary Fiber |
6 g |
| Sugar |
7 g |
| Protein |
10 g |
| Cholesterol |
25 mg |
| Sodium |
622 mg |
