Roasted Asparagus and Potatoes Recipe

Looking for a simple yet flavorful side dish that will have everyone at the table coming back for more? This Roasted Asparagus and Potatoes recipe is just what you need! It’s a perfect balance of crispy, golden potatoes and tender asparagus, all tossed in olive oil and seasoned with fresh herbs and spices. Plus, it’s super easy to make—just pop it in the oven and let the roasting do the work for you. Trust me, you’re going to love how delicious and comforting this dish is!

Why You’ll Love Roasted Asparagus and Potatoes

Perfectly Balanced

This dish hits all the right notes: hearty, savory potatoes combined with the bright, crisp flavors of asparagus. It’s a simple combination that always impresses.

Effortless to Make

With just a handful of ingredients and a bit of time in the oven, you can prepare a side dish that tastes like it came from a fancy restaurant. No complicated steps, just pure, uncomplicated goodness.

Versatile

Serve it with your favorite protein—whether it’s grilled chicken, steak, or fish, this roasted veggie dish is the perfect complement to almost any main course.

Healthy & Satisfying

Packed with fiber, vitamins, and minerals, asparagus and potatoes are not only good for you but incredibly satisfying. It’s a great way to get in some veggies without sacrificing flavor.

Ingredients

For the Roasted Asparagus and Potatoes:

• Potatoes: Baby potatoes or Yukon Gold potatoes work best, but any type of small, waxy potatoes will do.
• Asparagus: Fresh asparagus spears, trimmed and ready to be roasted.
• Olive Oil: For roasting the veggies to perfection and adding a rich flavor.
• Garlic: Fresh garlic, minced or finely chopped, adds that irresistible savory kick.
• Fresh Herbs: A mix of thyme, rosemary, or parsley, depending on what you have on hand, makes this dish aromatic and flavorful.
• Salt and Pepper: To taste, to season the veggies to perfection.
• Lemon (optional): A squeeze of lemon juice adds a refreshing citrusy zing right before serving.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature is perfect for roasting and helps get the potatoes crispy while keeping the asparagus tender.

Step 2: Prepare the Potatoes

Wash and scrub the potatoes clean. Slice them into halves or quarters, depending on the size, so that they roast evenly. If you’re using baby potatoes, halving them is usually the best option.

Step 3: Prepare the Asparagus

Trim the tough ends off the asparagus spears. You can do this easily by snapping them with your hands at the natural break point. Once trimmed, cut the asparagus into 2-3 inch pieces.

Step 4: Toss with Oil and Seasonings

In a large bowl, toss the potatoes and asparagus with olive oil, minced garlic, fresh herbs, salt, and pepper. Make sure all the veggies are evenly coated in the oil and seasonings for the best flavor.

Step 5: Roast in the Oven

Spread the potatoes and asparagus in a single layer on a baking sheet. Make sure they’re not crowded to ensure they roast evenly and get that nice crispiness. Place the baking sheet in the oven and roast for about 25-30 minutes, or until the potatoes are golden and crispy on the edges, and the asparagus is tender but still vibrant green.

Step 6: Finish and Serve

Once the veggies are perfectly roasted, remove the baking sheet from the oven. For a fresh, zesty touch, you can squeeze a little lemon juice over the top of the veggies just before serving.

Step 7: Enjoy

Serve your Roasted Asparagus and Potatoes as a delightful side dish to your favorite main course. It’s a perfect pairing with grilled meats, roasted chicken, or even a vegetarian main. Dig in and enjoy the crispy, tender goodness!

Nutrition Facts

Servings: 4
Calories per serving: 180
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 25g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3g
Vitamin A: 10%
Vitamin C: 20%
Calcium: 4%
Iron: 8%
Potassium: 600mg

Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Roasted Asparagus and Potatoes

These Roasted Asparagus and Potatoes are the perfect side dish to accompany almost any meal. Here are a few ideas for pairing:

• Grilled Meats: Pair with grilled steak, chicken, or pork for a balanced, hearty meal.
• Roasted Chicken: Serve alongside a whole roasted chicken for a comforting, easy dinner.
• Fish: A light, flaky white fish, like cod or tilapia, goes wonderfully with these veggies.
• Salads: Complement this dish with a light, refreshing salad to balance the richness of the potatoes.

Additional Tips

• Customize the Seasonings: Feel free to add your favorite seasonings, like smoked paprika, onion powder, or even a little parmesan cheese for extra flavor.
• Make it Vegan: This dish is naturally vegan, just double-check that the olive oil you’re using is pure and not blended with butter.
• Roast in Stages: If you’re using thicker potatoes or larger chunks, consider roasting them for about 10 minutes before adding the asparagus. Asparagus cooks faster, so you want to give the potatoes a little head start.
• Add a Kick: If you like a little heat, sprinkle some red pepper flakes or cayenne pepper on the veggies before roasting.

FAQ Section

Q1: Can I use frozen asparagus for this recipe?
A1: Fresh asparagus works best for this recipe, but you can use frozen asparagus if that’s what you have on hand. Just be sure to thaw and drain any excess water before roasting.

Q2: Can I add other vegetables to this dish?
A2: Absolutely! Roasted carrots, bell peppers, or Brussels sprouts would all make great additions to this dish. Just make sure to adjust the cooking time depending on the size and type of vegetable.

Q3: Can I make this dish ahead of time?
A3: You can roast the vegetables ahead of time, then store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to crisp them up again.

Q4: How do I store leftovers?
A4: Store any leftover roasted asparagus and potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or on a baking sheet to keep them crispy.

Q5: Can I use regular potatoes instead of baby potatoes?
A5: Yes, you can use any type of potatoes. Just be sure to cut them into evenly sized pieces for uniform cooking.

Q6: Can I add cheese to the roasted vegetables?
A6: Yes! Adding some shredded parmesan or goat cheese toward the end of roasting can add an extra layer of flavor.

Q7: Can I use dried herbs instead of fresh?
A7: Yes, dried herbs can work in a pinch. Use about one-third of the amount compared to fresh herbs, as dried herbs are more concentrated in flavor.

Q8: What’s the best way to trim asparagus?
A8: You can snap the asparagus by holding the spear at both ends and bending it until it naturally breaks. This will remove the tough, woody part. Alternatively, you can use a knife to cut off the tough ends.

Q9: Can I make this dish spicier?
A9: For a spicy kick, add some chili flakes or cayenne pepper before roasting. You can also drizzle a little hot sauce over the veggies after they’re roasted.

Q10: Can I use sweet potatoes instead of regular potatoes?
A10: Yes! Sweet potatoes would add a lovely sweetness and color to the dish. Just be mindful of the cooking time, as sweet potatoes may cook faster than regular potatoes.

Conclusion

Roasted Asparagus and Potatoes is the perfect side dish that’s simple, healthy, and packed with flavor. It pairs well with nearly any main course, making it a versatile addition to your meal. Whether you’re having a family dinner or hosting a gathering, this dish will become a go-to favorite for everyone at the table!

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