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Roasted Asparagus and Potatoes

Roasted Asparagus and Potatoes
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Roasted Asparagus and Potatoes is a simple, flavorful side dish combining crispy roasted baby potatoes and tender-crisp asparagus, enhanced with fresh herbs, garlic, and a bright lemon finish. Perfectly balanced and easy to prepare, it works well for weeknight dinners or special gatherings.

Ingredients

Scale

Vegetables

  • 1 lb fresh asparagus, trimmed
  • 1 lb baby potatoes, washed and halved

Seasonings and Oils

  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp black pepper

Fresh Herbs

  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Potatoes: Wash and halve the baby potatoes. In a bowl, toss them with 2 tablespoons olive oil, minced garlic, salt, pepper, and chopped rosemary. Spread them in a single layer on a baking sheet to ensure even roasting. Preheat the oven to 400°F (200°C) and roast the potatoes for 20 minutes until golden and crisp.
  2. Add the Asparagus: While the potatoes roast, trim the tough ends from the asparagus. After 20 minutes, remove the baking sheet and add the asparagus. Drizzle with remaining 1 tablespoon olive oil, lemon juice, salt, and pepper. Toss gently to coat and arrange in a single layer alongside the potatoes. Roast for an additional 12-15 minutes until asparagus is tender yet crisp and slightly caramelized.
  3. Final Touches and Serve: Remove the baking sheet from the oven when vegetables are cooked. Sprinkle fresh parsley over the top for color and freshness. Optionally, add a final squeeze of lemon juice before serving. Serve hot and enjoy the perfect balance of crispy potatoes and fresh asparagus.

Notes

  • Cut potatoes uniformly for even cooking.
  • Do not overcrowd the baking sheet to avoid steaming.
  • Roast at high heat (400°F / 200°C) for best texture.
  • Add asparagus midway to prevent mushiness.
  • Add delicate herbs like parsley after roasting for vibrant flavor.
  • For spicy variation, add crushed red pepper flakes or paprika.
  • Sprinkle grated Parmesan or crumbled feta for a cheesy finish.
  • Use nutritional yeast for a vegan cheesy alternative.
  • Add mixed vegetables such as cherry tomatoes, mushrooms, or bell peppers if desired.
  • Toss in cooked chickpeas or sliced sausage for protein boost.
  • Store leftovers in airtight container refrigerated up to 3 days; reheat in oven at 375°F (190°C) for 10-15 minutes.
  • Freeze separately for up to 2 months; reheat by roasting or sautéing gently.

Nutrition

Keywords: roasted asparagus, roasted potatoes, vegetable side dish, healthy side, gluten free, easy recipe, roasted vegetables, vegetarian

Find it online: https://jamescookes.com/roasted-asparagus-and-potatoes/