Description
This Roasted Asparagus and Potatoes recipe is a simple, flavorful side dish perfect for any meal. The roasted potatoes become crispy and golden while the asparagus adds a touch of freshness. Tossed with olive oil and rosemary, it’s a deliciously savory option that pairs beautifully with any main course.
Ingredients
Scale
-
For the Roasted Potatoes:
- 2 pounds potatoes (new, baby potatoes, or any red or yellow-skinned variety)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (divided)
- 1 tablespoon very finely chopped or snipped rosemary
For the Asparagus:
- 1 bunch asparagus
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Slice potatoes into 2-inch pieces. If using baby or new potatoes, you may just need to halve or quarter them. Chop the asparagus into 2-inch lengths.
- In a bowl, combine potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and rosemary. Spread them evenly on the prepared baking sheet. Roast the potatoes for 40 minutes, stirring halfway through.
- After 40 minutes, remove the pan from the oven. Toss the asparagus with 1 tablespoon olive oil and ½ teaspoon kosher salt.
- Stir the asparagus into the potatoes and roast everything together until the potatoes are fork-tender, about 8 minutes more.
- Serve warm or at room temperature. This dish pairs wonderfully with a creamy Dijon sauce.
Notes
- For added flavor, you can top the roasted vegetables with a drizzle of olive oil or fresh herbs.
- This dish can be served warm or at room temperature, making it perfect for meal prepping or a dinner party.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 1g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg