Description
A simple and delicious Roasted Asparagus and Potatoes recipe featuring tender baby potatoes and crisp asparagus tossed with garlic, thyme, and olive oil, then oven-roasted to perfection. This colorful side dish is enhanced with optional Parmesan cheese and fresh lemon juice, making it a perfect complement to any meal.
Ingredients
Scale
Vegetables
- 1 pound baby potatoes, halved or quartered if large
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Seasonings & Oils
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or rosemary)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional
- 2 tablespoons grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the potatoes: In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, dried thyme, salt, and black pepper. Mix well to ensure the potatoes are evenly coated.
- Roast potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Place in the oven and roast for 20 to 25 minutes, or until the potatoes start to brown and become tender when pierced with a fork.
- Add the asparagus: Remove the baking sheet from the oven. Push the potatoes to one side to create space, then add the asparagus pieces. Drizzle the remaining 1 tablespoon olive oil over the asparagus, season with a pinch of salt and pepper, and toss to coat evenly.
- Roast together: Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, until the asparagus is tender and the potatoes are golden and crispy.
- Finish and serve: If desired, sprinkle grated Parmesan cheese over the roasted vegetables immediately after removing from the oven. Serve warm, with optional lemon wedges for a fresh citrus squeeze.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 20 minutes before roasting and dry them thoroughly.
- You can substitute baby potatoes with sweet potatoes for a different flavor.
- Feel free to experiment by using a blend of fresh or dried herbs such as rosemary or oregano.
- Omit Parmesan cheese to keep the dish vegan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
