Roasted Potatoes, Asparagus and Salsa Corn

Roasted Potatoes, Asparagus and Salsa Corn

I’m not sure how, but I ended up with 3 small red potatoes and 1 large sweet potato. Not enough to do much on their own, so I decided to roast them together. Tossing them with a little roasted garlic oil, salt, pepper and a very liberal amount of dried cilantro (again, no fresh in the house), spread them on a baking sheet and put them in a 400 degree oven until done.

Meanwhile, I trimmed my asparagus and sauteed it in more roasted garlic oil while the white corn simmered in salted water.

Just as I was about to put everything together, I remembered I had some Garden Fresh Salsa in the fridge and thought it would work well with the corn. Sometimes, when you’re right, you’re really right and this was no exception.

It came out so good we didn’t use margarine or any additional salt or pepper and we will certainly do it again.

Not counting the baking time for the potatoes, the whole thing can be thrown together in about 20 minutes if you plan it right, so it’s yet another quick, delicious meal.

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