Roasted Asparagus Potatoes
This roasted asparagus and potatoes dish is a savory delight, perfect as a side for any meal.
Equipment
- oven
- sheet pan
- mixing bowl
Ingredients
- 1 bunch asparagus
- 1.5 lbs baby red potatoes Preferred for creamy texture.
- 1 tablespoon fresh thyme Can substitute with other herbs.
- 3 cloves garlic Minced.
- 2 tablespoons olive oil
- 2 tablespoons butter Melted, optional.
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup grated Parmesan cheese For serving.
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the asparagus and cut into 2-inch pieces.
- Halve the baby potatoes and place on a sheet pan.
- Mix thyme, garlic, olive oil, butter, salt, and pepper in a bowl.
- Pour half of the mixture over the potatoes and toss.
- Roast the potatoes for 15 minutes.
- Add asparagus and remaining mixture, tossing to coat.
- Roast for another 15 minutes until crisp-tender.
- Sprinkle with Parmesan cheese before serving.
Notes
For a vegan option, omit butter and Parmesan or use dairy-free alternatives. Leftovers can be stored in a sealed container for 2-3 days.