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. 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.
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when asparagus is in season in your area with this Seasonal Food Guide.
Roasted Potatoes and Asparagus Ingredients
Here’s everything you need:
- Honey gold potatoes. Yukon gold or red potatoes work in this recipe, too, but honey gold is my favorite!
- Asparagus. One bunch of asparagus is usually approximately 1 pound. Fresh or frozen (thawed).
- Olive oil. To roast your veggies in and get that perfect crispy exterior.
- Salt & pepper. To season.
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
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 white asparagus and purple asparagus as well!
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.
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.
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!
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
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 or Hearty Mushroom Gravy over top.
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.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Reduce your contribution to food waste by properly storing and enjoying your leftovers!
Roasted Asparagus and Potatoes Frequently Asked Questions
Should I soak asparagus before roasting?
Since asparagus tips have a lot of nooks and crannies, soaking asparagus is highly recommended to make sure the water can permeate those little grooves and clean any dirt or grit that can be stuck 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.
How do you cook asparagus so it’s not tough?
The best way to avoid tough spots in asparagus is to remove their “wood” ends. The rough ends can easily be removed by snapping the asparagus into two pieces. It will naturally break right where the ends get tough.
Why You Should Make these 30-Minute Roasted Potatoes and Asparagus
- They’re simple. Thie recipe is purposefully minimalistic to bring out the natural flavors of the vegetables.
- They’re quick. Throw it all together in 30 minutes or less!
- The texture! Perfectly crispy potatoes and tender asparagus.
If you’re loving these 30-Minute Roasted Potatoes and Asparagus and want more delicious roasted veggie-forward side dishes, check out these Sweet Potatoes and Cauliflower and Broccolini and Mushrooms.
30-Minute Roasted Potatoes and AsparagusPIN Print RATE
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
- 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.
- 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.
- Roast for 20-25 minutes, tossing halfway, until tender with crispy edges. Serve hot!