Description
Crispy roasted baby potatoes and tender asparagus make this colorful, flavorful side dish a winner for any dinner table.
Ingredients
Scale
- 1 pound baby potatoes, halved (sweet potatoes can be used as a substitute)
- 1 pound of asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh lemon juice, for garnish
- Chopped fresh parsley, optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange the potatoes on a baking sheet in a single layer and roast for 20 minutes, flipping halfway through.
- Remove from oven and add the asparagus. Drizzle with the remaining tablespoon of olive oil, toss, and spread evenly.
- Return the tray to the oven and roast for another 15 minutes or until asparagus is crisp-tender.
- Finish with a squeeze of lemon juice and a sprinkle of parsley before serving.
Notes
Add a touch of heat with red pepper flakes. Great for leftovers – toss into a salad or omelet the next day. Try a drizzle of balsamic glaze for an extra flavor punch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
Keywords: roasted potatoes, asparagus, side dish, vegetables, healthy