Description
This Roasted Asparagus and Potatoes recipe features tender baby potatoes and crisp asparagus spears seasoned with garlic, paprika, and olive oil, then roasted to golden perfection. It’s a simple, flavorful side dish perfect for any meal, combining easy preparation with a deliciously healthy finish.
Ingredients
Scale
Vegetables
- 1 lb baby potatoes (or regular potatoes, diced)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
Seasonings and Oils
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
Garnish
- Fresh parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure easy cleanup.
- Prepare the potatoes: Cut the baby potatoes into halves or quarters based on their size. If you are using regular potatoes, peel them and dice into bite-sized cubes to ensure even cooking.
- Season the potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, garlic powder, salt, black pepper, and the optional paprika. Mix thoroughly to evenly coat each piece for maximum flavor.
- Prepare the asparagus: Trim off the woody ends of the asparagus and cut into approximately 2-inch pieces. Add the asparagus to the bowl and drizzle with the remaining tablespoon of olive oil. Toss to coat the asparagus evenly with the seasoning and oil.
- Roast the vegetables: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 20 to 25 minutes, or until they start becoming golden and tender. Then add the asparagus on top and continue roasting for an additional 10 to 15 minutes until the potatoes turn crispy on the outside and the asparagus is tender.
- Serve and garnish: Remove the baking sheet from the oven. Optionally, sprinkle fresh chopped parsley over the roasted vegetables for a fresh, vibrant finish. Serve immediately while hot and enjoy this delicious and nutritious side dish.
Notes
- Use baby potatoes for faster cooking; regular potatoes need peeling and dicing.
- Cut asparagus into similar-sized pieces to ensure even roasting.
- Adjust salt and spices to taste for preferred seasoning levels.
- For a spicier kick, add a pinch of chili powder or cayenne pepper to the seasoning.
- Fresh parsley adds color and a subtle freshness but can be omitted if unavailable.
- Leftovers can be refrigerated and reheated in an oven or air fryer to maintain crispiness.
