Description
A delightful and easy recipe combining crispy baby potatoes and fresh asparagus, all roasted together for a comforting meal with minimal clean-up.
Ingredients
Scale
- 1 lb Baby Potatoes
- 1 lb Fresh Asparagus
- 4 cloves Garlic, minced
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- 2 tbsp Lemon Juice
- ¼ cup Parmesan Cheese, grated (optional)
- Fresh Herbs (e.g., parsley or thyme), for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the baby potatoes, cutting larger ones in half to ensure even cooking.
- Prepare the asparagus by snapping off the woody ends.
- On a large rimmed baking sheet, toss the potatoes and asparagus with olive oil, minced garlic, salt, and pepper.
- Spread everything in a single layer on the baking sheet and roast for 25-30 minutes.
- Halfway through, stir the veggies for even cooking and crispiness.
- Once done, drizzle with lemon juice and sprinkle with Parmesan cheese and fresh herbs.
Notes
For extra flavor, mix softened butter with crushed garlic and herbs before tossing with vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: one-pan, garlic, potatoes, asparagus, easy dinner, vegetarian