Sheet-Pan Potatoes with Vegetables and Ham
This spring-inspired recipe will brighten your day with roasted pink radishes and green asparagus, as well as hash brown patties and cubes of ham, all cooked on one sheet-pan. Served with a quick Béarnaise sauce and marinated shallots, it’s the perfect springtime recipe.
Ingredients
- 1/4 cup (60 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- 1/2 tsp salt
- 2 shallots, thinly sliced into rounds
- 40 mini hash brown patties
- 1 lb (450 g) asparagus, trimmed
- 1/2 lb (225 g) radishes, quartered
- 2 tbsp (30 ml) olive oil
- 1 cup (170 g) ham, diced
- 1/2 cup (125 ml) sour cream
- 1 tbsp shallot, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) white wine vinegar
Instructions
- In a bowl, whisk the vinegar, honey and salt until the salt is dissolved. Add the shallots. Marinate for 20 minutes. Drain when ready to serve.
This spring-inspired recipe will brighten your day with roasted pink radishes and green asparagus, as well as hash brown patties and cubes of ham, all cooked on one sheet-pan. Served with a quick Béarnaise sauce and marinated shallots, it’s the perfect springtime recipe.