Description
This Roasted Asparagus and Potatoes recipe is a simple and delicious side dish that pairs well with any meal. Tender asparagus and crispy potatoes are seasoned with garlic, thyme, and paprika, then roasted to perfection. A sprinkle of Parmesan cheese adds a savory finish, while a squeeze of fresh lemon brightens up the flavors.
Ingredients
Scale
Baby Potatoes:
- 1 pound baby potatoes (halved)
Asparagus:
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 2 tablespoons grated Parmesan cheese
- lemon wedges for serving
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Prepare Potatoes: Toss halved baby potatoes with 2 tablespoons olive oil, garlic, thyme, paprika, salt, and pepper. Roast for 20 minutes.
- Prepare Asparagus: Toss asparagus with remaining 1 tablespoon olive oil, salt, and pepper.
- Roast: Add asparagus to the baking sheet with potatoes after 20 minutes. Roast for an additional 12–15 minutes until golden.
- Finish: Sprinkle with Parmesan, if desired, and serve with lemon wedges.
Notes
- For extra crispiness, avoid overcrowding the pan.
- Add red pepper flakes for a spicy kick.
- Pairs well with grilled meats or as a vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 2g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
