30-Minute Roasted Potatoes and Asparagus

Looking for a simple side dish to add flavor, color, and nutrients to your plate? These Roasted Potatoes and Asparagus come together in just 30 minutes and only require one sheet pan.

Plus, it is so incredibly easy to make and easy to customize. And just like my Roasted Broccoli and Carrots, this recipe proves that two veggies are better than one.

As a busy mom who loves great food, I love having a simple recipe like this I can rely on to complete any meal.

In this simple sheet pan roasted vegetable recipe, you will learn how to best store potatoes and asparagus before using them and how to prep them for roasting.

You’ll also learn what temperature and for how long to roast them in order to do them both on the same sheet pan at once. Plus, you’ll be given options for meals to serve them up with, and how to properly store and reheat leftovers.

Roasted Potatoes and Asparagus Ingredients

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Here’s everything you need:

• Honey gold potatoes. Yukon gold or red potatoes work in this recipe, too, but honey gold is my favorite (and evidently, it’s your guys’ fave, too! This recipe for Roasted Honey Gold Potatoes is one of my most popular!).
• Asparagus. One bunch of asparagus is usually approximately 1 pound. Fresh or frozen (thawed).
• Olive oil.
• Salt & pepper.

Optional flavor-boosting topping ideas to make this side dish your own:

• Garlic or garlic powder. For extra umami and savory flavor.
• Fresh (or dried) herbs. Like rosemary, thyme, basil, oregano.
• Crushed red pepper. If you’re seeking a little kick of spice.
• Grated or shaved Parmesan cheese, or Nutritional Yeast. For a hint of cheesiness and a little extra saltiness.

Roasted Potatoes and Asparagus Tips and Tricks

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How to Keep Potatoes and Asparagus Fresh

Potatoes have a long shelf life and can stay fresh for several months when stored in a cool, dry place. You can keep them in the refrigerator to get the longest shelf-life, but they’ll also keep well for weeks at room temperature.

Once you find your asparagus and bring it home, you can easily keep it fresh for up to one week if you store it properly.

Place the asparagus in a glass jar with their tips facing up and fill the jar with about 2 inches of water so that the ends are submerged.

You can then place a reusable storage bag on top or just leave it as is. Store the whole jar in your fridge until you’re ready to use them.

This technique works with other asparagus varieties, too! Id you haven’t tried white asparagus yet, I highly recommend this recipe for roasted white asparagus.

How to Remove the Rough Ends of Asparagus

Rinse or soak the asparagus to clean it before prepping it. Asparagus tips have little grooves where grit or dirt can get caught, so soaking it is a great way to remove anything that may be hiding in the tips.

That being said, the asparagus should be as dry as possible before roasting them in order to get the best texture. You can spread them out and give them time to air dry or you can pat them dry with a clean kitchen towel to remove the excess water before roasting.

Asparagus is notorious for having rough, “woody” ends that are tough to chew. You’ll definitely want to take those ends off before roasting your asparagus.

But you don’t have to throw those asparagus ends out! You can save them in a bag in the freezer along with your other veggie scraps to make your own vegetable broth or you can even compost them.

The best way to remove your ends is to simply snap them off. Hold the asparagus in two clean hands and break them in two. The asparagus will naturally break right where the ends start to get tough.

How to Prep Honey Gold Potatoes for Roasting

As for the potatoes, rinse and dry them and chop them into bite-sized pieces.

It’s important to chop the potatoes pretty small so that they roast within the time frame that the asparagus roasts in. I find it easier to chop them in half longways first, then cut those two pieces into 2-3 pieces, depending on the size of the potato.

They certainly do not have to be perfectly uniform, but the more equal in size you can get them, the more evenly they will roast.

Evenly Coat the Asparagus and Potatoes with Oil and Seasoning

Add the prepped asparagus and potatoes to a large 18 x 26-inch baking sheet and spread them out. For less cleanup, you can choose to line your baking tray with aluminum foil.

Next, drizzle the extra virgin olive oil on top and sprinkle on the salt and pepper. If you’re including any add-ins, now is the time to incorporate those now.

Use clean hands to toss the asparagus and potatoes in the oil, salt, and pepper (and any add-ins). This is just the easiest way to ensure they are all evenly coated.

If you’re not a fan of getting your hands dirty, you can instead use tongs or two large forks to toss everything together. Then, spread the vegetables out in a single layer, ensuring they are not stacked on top of one another.

How Long to Roast Asparagus and Honey Gold Potatoes

Now it’s time to roast your vegetables. At 425°F, the potatoes and asparagus will get nice and crispy in about 20-25 minutes.

For best results, toss them halfway through. This will give you the most even roast and get the potatoes crispy on all sides!

Serving Your Sheet Pan Potatoes and Asparagus

The simplicity of this delicious side dish makes it complementary to almost any dish you throw its way! If you want to spruce it up with a sauce or gravy, try this Shallot Cream Sauce, Hearty Mushroom Gravy, or Garlic Parmesan Sauce over top.

My favorite recipes to pair these Roasted Potatoes and Asparagus with are this Chimichurri Salmon and Crispy Blackened Mahi-Mahi.

Storing Leftover Roasted Asparagus and Potatoes

These Sheet Pan Potatoes and Asparagus will last in the refrigerator for up to 5 days in an airtight container. They can also be frozen for up to a year.

To thaw them from the freezer, transfer the frozen vegetables from the freezer to the refrigerator and let them rest there overnight.

To reheat, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for about 8-10 minutes until they are heated thoroughly.