Description
If you’re on the hunt for a quick dinner idea or a healthy snack to brighten up your table, this Roasted Asparagus and Potatoes recipe is everything you need. Golden-crisp potatoes pair perfectly with tender roasted asparagus, seasoned with garlic, herbs, and a splash of lemon for brightness. It’s an easy recipe that makes the most out of fresh vegetables and minimal ingredients—perfect for clean eating, weeknight meals, or vibrant dinner ideas. Whether you serve it as a side or a light main dish, this flavor-packed tray of roasted goodness is both nourishing and downright addictive.
Ingredients
Scale
- 1 pound baby potatoes, halved or quartered
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme (optional)
- 1/2 teaspoon paprika (optional)
- Optional: fresh parsley, lemon zest or juice, grated Parmesan
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry the potatoes, then cut into even-sized pieces.
- Trim the asparagus and cut into 2–3 inch segments if thick.
- Toss potatoes with 2 tbsp olive oil, salt, pepper, thyme, and paprika.
- Spread potatoes on a baking sheet, cut side down.
- Roast potatoes for 20–25 minutes until golden.
- Toss asparagus with remaining olive oil and minced garlic.
- Add asparagus to baking sheet, mix gently.
- Roast everything together for 10–12 more minutes.
- Garnish with parsley, lemon zest/juice, or Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes