Roasted Asparagus and Potatoes with Sesame Breadcrumbs and Burrata
A sophisticated roasted vegetable platter featuring tender asparagus and crispy baby potatoes topped with crunchy sesame breadcrumbs and creamy, indulgent burrata cheese.
Ingredients
Scale
- 1.5 lbs Baby Potatoes, halved
- 1 lb Fresh Asparagus, trimmed
- 2 balls Burrata Cheese
- 0.5 cups Panko Breadcrumbs
- 2 tbsp Sesame Seeds
- 4 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Fresh Lemon Zest
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 20 minutes.
- Add asparagus to the tray, toss with the potatoes, and roast for another 10 to 12 minutes until tender.
- In a skillet, heat the remaining oil and toast the breadcrumbs and sesame seeds until golden brown.
- Transfer warm vegetables to a platter and place burrata balls in the center.
- Break open the cheese, sprinkle with toasted breadcrumbs and lemon zest, and serve.
Notes
- Give potatoes a head start as they take longer than asparagus to roast.
- Toast breadcrumbs in a skillet for better control over browning.
- Add the cheese at the very last second for the best temperature contrast.