Roasted Carrots, Asparagus and Smashed Potatoes

I take my veggies very seriously and incorporate them into my daily meals. Without trying to declare myself a vegetarian, I always prefer roasted or fresh vegetables over anything else. I also like to cook with seasonal vegetables which bring lots of variety into my diet. Last week I found this recipe in one of my favourite magazines and made it soon after. The dish turned out absolutely delicious – macadamia nuts add a lovely twist. Here is the recipe.

Ingredients (serves 4):
700g baby potatoes
1/4 cup olive oil
340g green asparagus, trimmed
340g dutch carrots, trimmed
3/4 cup macadamias, chopped coarsely
100g shaved parmesan (optional)

Method:
Preheat the oven to 220C. Boil the potatoes until they are just tender, drain. Press the warm potatoes lightly inside a tea towel within the palm of your hand. Place potatoes in a large shallow baking dish, add carrots and season to taste. Drizzle half the olive oil over the potatoes and carrots, roast for 20 minutes. Add the green asparagus to the potatoes; drizzle with the remaining oil and sprinkle with the nuts. Roast in the oven for a further 5-10 minutes or until the edges of the potatoes are crisp and golden and the asparagus is tender. Serve and enjoy!