Looking for a simple side dish to add flavor and color 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 appreciate having a simple sheet pan roasted vegetable recipe like this I can rely on to complete any meal.
Roasted Potatoes and Asparagus Ingredient Highlights
Yukon gold, fingerling, and red potatoes work in this recipe, 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!).
One bunch of asparagus is usually approximately 1 pound. Fresh or frozen (thawed).
Optional flavor-boosting topping ideas to make this side dish your own:
- Garlic or garlic powder
- 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
Oven Roasted Potatoes and Asparagus Tips and Tricks
How to Roast Potatoes and Asparagus Together
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.
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.
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.
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.
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.
Then, spread the vegetables out in a single layer, ensuring they are not stacked on top of one another. Roast your vegetables until the potatoes are crispy.
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 Cajun Cream Sauce 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.
30-Minute Roasted Potatoes and Asparagus
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
Simple Roasted Potatoes and Asparagus
- 24 ounces honey gold potatoes
- 1 pound asparagus
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Flavor-Boosting Add-Ins
- 2 cloves garlic (minced)
- 3 sprigs chopped fresh rosemary, thyme, or oregano (or 2 teaspoons of dried)
- ½ teaspoon garlic or onion powder
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons Parmesan cheese or nutritional yeast
Instructions
- Preheat your oven to 425°F.
- Prep your vegetables by snapping off the "woody" ends of the asparagus and chopping your potatoes into bite-sized wedges that are roughly equal in size.24 ounces honey gold potatoes, 1 pound asparagus
- To a large 18 x 26-inch baking sheet, add your prepared potatoes and asparagus. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 cloves garlic, 3 sprigs chopped fresh rosemary, thyme, or oregano, ½ teaspoon garlic or onion powder, ¼ teaspoon crushed red pepper flakes, 2 tablespoons Parmesan cheese or nutritional yeast
- Roast for 20-25 minutes, tossing halfway, until tender with crispy edges. Serve hot!
Pro Tips
- The asparagus tips can be composted or used to make your own vegetable broth.
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2 thoughts on “30-Minute Roasted Potatoes and Asparagus”
These look amazing!! I will make these soon! I think i will add garlic and nutritional yeast as well!
garlic and nutritional yeast are ALWAYS a good idea!