Roasted Potatoes and Asparagus
Two veggies, one sheet pan, and a foolproof cooking method for perfect results every time.
Servings: 4 people
Ingredients
- 1 pound baby potatoes halved
- 3 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 1 pound asparagus woody ends trimmed and cut into ~2-inch lengths
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese plus more for serving (optional)
Instructions
- Preheat oven to 400 °F (204 °C).
- Line a rimmed baking sheet with parchment paper.
- Place halved potatoes in a medium bowl and drizzle with 2 tablespoons of the olive oil; season with salt and pepper and toss to coat. Spread in an even layer on one half of the prepared baking sheet. Bake 20 minutes.
- Meanwhile, add asparagus, minced garlic, and remaining 1 tablespoon of olive oil to a large bowl; season with salt and pepper and toss well to coat.
- When potatoes have roasted for 20 minutes, remove from oven and stir. Spread asparagus mixture on the other half of the baking sheet in an even layer. Sprinkle Parmesan cheese evenly over all and bake 10-15 minutes, until asparagus and potatoes are tender with a few crisp edges.
- Remove from oven and gently stir vegetables to combine; transfer to serving platter or bowl and sprinkle with more parmesan cheese if desired. Serve hot.
Video
Nutrition
Calories: 231kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 724mg | Fiber: 5g | Sugar: 3g | Vitamin A: 914IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 3mg
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