Oven‑Roasted Baby Red Potatoes w/ Bacon, Shallots, Asparagus with Creamy Mustard‑Yogurt Drizzle
Easter, Side Dish • Bacon, Dairy, Herbs, Potatoes, Sauce, Vegetable
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Ingredients
- Roasted Vegetables
- 1½–2 lbs baby red potatoes, halved if large
- 6 slices bacon, cut into ½‑inch pieces
- 2 shallots, thinly sliced
- 1 lbs asparagus, trimmed and cut into 2‑inch pieces
- 3 tbsp olive oil
- 1½ tbsp whole‑grain mustard
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary or ½ tsp dried
- Salt and freshly ground black pepper, to taste
- Creamy Mustard‑Yogurt Drizzle
- ½ cup plain Greek yogurt
- 1½ tbsp whole‑grain mustard
- 1 tsp Dijon mustard optional, for extra depth
- 1–2 tbsp lemon juice to taste
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup optional, balances the mustard
- Salt and freshly ground black pepper, to taste
Directions
- Roast the vegetables
- Heat oven
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
- Season potatoes
- Toss potatoes with olive oil, whole‑grain mustard, garlic, herbs, salt, and pepper directly on the baking sheet.
- Add bacon & shallots
- Scatter bacon and shallots over the potatoes and toss lightly to distribute.
- Roast (first round)
- Roast for 25–30 minutes, stirring once halfway, until potatoes are golden and bacon is rendering and crisping.
- Add asparagus
- Remove pan from oven, add asparagus, toss gently, and spread into an even layer.
- Roast (final round)
- Return to oven for 12–15 minutes, until potatoes are deeply golden, asparagus is tender with lightly crisp tips, and bacon is crisp.
- Make the drizzle
- Whisk sauce
- In a small bowl, whisk together yogurt, whole‑grain mustard, Dijon (if using), lemon juice, olive oil, honey (if using), salt, and pepper until smooth and pourable.
- Thin with a teaspoon or two of water if needed.
- Serve
- Transfer roasted vegetables to a platter.
- Drizzle lightly with the mustard‑yogurt sauce (or serve it on the side for guests).
- Finish with freshly cracked black pepper or chopped chives if desired.
Notes
- Why this is perfect for Easter
- Creamy but fresh—yogurt keeps it light
- Mustard echoes the potatoes’ seasoning
- Bacon adds richness, asparagus adds spring balance
- Looks beautiful on a holiday table and holds well warm
