Roasted Potatoes and Asparagus, an easy baked side dish or topping for salads or bowls. Only 5 ingredients and 40 minutes!
Love asparagus? Love potatoes? Roast them together! This easy baked asparagus and potatoes side dish recipe comes together in 30 minutes and only has 5 simple ingredients.
👉 Ready to learn how roast potatoes and asparagus together in the oven? Let’s do it!
- Asparagus: one bunch of asparagus will do, which is about 1 pound of asparagus stalks
- Potatoes: you’ll need about 1 pound, any type will do but we chose red potatoes
- Garlic cloves: cut fresh cloves into thin slices
- Olive oil: start with 2 tablespoons and add more if needed to coat the vegetables
- Salt and pepper: adds a dash of flavor
- Recommended tools: sheet pan, set of knives, and a cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep oven and veggies
Preheat your oven to 400 degrees F (200 C). Wash and then dry the vegetables.
- To cut asparagus: Hold the asparagus stalk on the bottom of the firm stem and then pull the top of the spear down until it snaps. Then cut the remaining soft stalk into 1 inch pieces.
- To cut potatoes: Remove any spuds, then sliced into 1 inch cubes.
👉 Pro tip! When prepping potatoes and asparagus, cut the pieces into similar sizes. This helps make them cook evenly and also makes them easier to eat.
2️⃣ Step Two: Season and add to baking sheet
Place the potatoes and asparagus on a baking sheet or roasting pan.
Toss the vegetables with olive oil until completely coated. Sprinkle garlic on top, then season with salt and pepper to taste.
👉 Tip for placing veggies on pan: Because asparagus may cook faster than the potatoes, separate them on the roasting (like in the photo below). This way you can remove the asparagus first and let the potatoes continue to cook.
3️⃣ Step Three: Bake potatoes and asparagus
Roast the vegetables for 25 minutes or until just browned, making sure to stir the vegetables halfway through cooking time.
If the asparagus is cooking faster than the potatoes, simply remove it to a plate and continue to cook the potatoes until they are browned and crispy.
Serve immediately, or let cool and save for later as a topping for salads or bowls.
❓Recipe questions + quick tips
To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using asparagus and potatoes as a topping for salads or bowls, bake the vegetables up to three days ahead of time.
Cut the potatoes and asparagus into same-sized pieces to help them roast evenly. Also, separate the vegetables on the pan rather than mixing them together so you can remove the asparagus if it is cooking faster.
💡 Ideas for seasoning
We kept this recipe simple by using just garlic, salt, and pepper. For more variety, try some of these ideas:
- Fresh or dried herbs: Try basil or Italian seasoning on your veggies.
- Ginger or turmeric: These spices offer maximum flavor and a punch of color.
- A sprinkle of cheesy flavor: Freshly grated Parmesan cheese will complement the garlic and veggies in this recipe. For a non-dairy option, try nutritional yeast or vegan Parmesan .
🧊 How to store leftovers
- Refrigerator storage: Store leftovers in an airtight container in the fridge. They will keep for up to 3-4 days. Reheat in the microwave or in a pan over medium heat on the stove.
- Freezer storage: Store leftovers in an airtight container or freezer-friendly bag for up to one month. Place in refrigerator for 24 hours to thaw, then reheat in a pan or place in the oven for 10-15 minutes to recrisp the vegetables.
♻️ Sustainable kitchen + cooking tips
We’re always thinking of ways to reduce food waste, and we know it’s a priority for you too! Here are our top sustainable kitchen tips:
Use vegetables when they’re in season! The best time to use asparagus and potatoes is when both vegetables are in season! Generally, asparagus is at its peak in the spring and potatoes are available year round. Click here to find out when they are in season in your area.
Don’t toss your vegetable scraps! Save potatoes peels and asparagus stalks to season homemade soup stock.
👉 More potato and asparagus recipes
Do you need more potatoes and asparagus in your life? Try these delicious recipes:
- Roasted Broccoli and Potatoes
- Roasted Broccoli and Asparagus
- Roasted Asparagus and Broccolini
- Baked Cauliflower and Potatoes
- Roasted Green Beans and Potatoes
NOT SURE WHERE TO START WITH PLANT-BASED EATING?
Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.
Roasted Potatoes and Asparagus
- 1 bunch asparagus about 1 pound
- 1 pound potatoes any type
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash potatoes, then remove any spuds and cut them into 1 inch pieces. Wash asparagus, then snap the top part of the stalk from the hard stem. Then cut into 1” inch pieces.
- Roast vegetables: Arrange the cut asparagus and potatoes on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 35 minutes, or until browned. Stir halfway through cooking time, removing asparagus earlier if it is cooking faster than the potatoes.
- Serve: Remove pan from oven, arrange asparagus and potatoes on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the asparagus and potatoes up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.