Roasted Asparagus and Potatoes with Sesame Breadcrumbs and Burrata
Each bite is rich, bright, and full of texture — guests will be begging for more!
Servings: 8
Calories: 423kcal
Ingredients
- 1/2 cup extra virgin olive oil
- 2 pounds baby potatoes, halved
- salt and pepper
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 tablespoon lemon zest
- 1 cup chopped fresh herbs - basil, dill, and parsley
- 2 tablespoons fresh chopped chives
- chili flakes (to taste)
- 8 ounces burrata cheese, at room temperature
Sesame Breadcrumbs
- 4 tablespoons salted butter
- 1 1/2 cups Panko breadcrumbs
- 1/3 cup sesame seeds
- 1-2 cloves garlic, chopped
- 1 bunch asparagus, chopped into 2 inch pieces
Instructions
- 1. Preheat the oven to 450° F.2. On a baking sheet, toss together 2 tablespoons olive oil, the potatoes, salt, and pepper. Bake for 25 minutes. Add the asparagus, garlic, and oregano, toss, and continue roasting for another 20 minutes, until crisp. 3. At the same time, make the crumbs. On a baking sheet, toss the butter, Panko, sesame seeds, and garlic. Season with salt. Bake for 8 minutes, until toasted.4. In a small bowl, combine the remaining olive oil, lemon zest, chopped herbs (basil, parsley, and dill), chives, and lemon zest. Season with salt, pepper, and chili flakes. 5. Remove the potatoes from the oven and scoop onto a serving plate. Break the burrata over the potatoes. Spoon over the herb oil. Add the breadcrumbs. We love these warm. Add sea salt. Enjoy!
Nutrition
Calories: 423kcal
