30-Minute Roasted Potatoes and Asparagus
This simple recipe for Roasted Potatoes and Asparagus gets your perfectly crispy potatoes and tender asparagus with just one sheet pan and in only 30 minutes!
Equipment
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!
Notes
- The asparagus tips can be composted or used to make your own vegetable broth.
- For more delicious asparagus recipes, check out this list of Best Asparagus Recipes.
- If you want more healthy veggie side dishes, check out this list of Best Roasted Vegetables.