Roasted Potatoes and Asparagus
Roasted Potatoes and Asparagus, an easy baked side dish or topping for salads or bowls. Only 5 ingredients and 40 minutes!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 711mgFiber: 5gSugar: 3gVitamin A: 853IUVitamin C: 29mgCalcium: 43mgIron: 3mg
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