Oven Roasted Potatoes and Asparagus
These roasted potatoes and asparagus bake up golden, crispy, and packed with flavor! Easy to make and incredibly versatile, they’re the perfect side dish for just about any meal.
Equipment
Ingredients
- 1 pound 6 ounces red potatoes cut into ¾ inch chunks
- 2 ½ tablespoons olive oil divided
- ¾ teaspoon kosher salt divided
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- 1 garlic clove minced
- 10 ounces asparagus spears
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, combine the red potatoes, 2 tablespoons of olive oil, ½ teaspoon kosher salt, onion powder, black pepper, and minced garlic. Use a large spoon to toss until the potatoes are evenly coated in oil and seasoning.
- Dump the potatoes onto a sheet pan and make sure to scrape the excess oil and garlic out of the bowl and onto the potatoes. Use the spoon to spread the potatoes around evenly.
- Place the sheet pan in the oven and roast for 20 minutes.
- While the potatoes roast, cut the tough ends off of the asparagus spears, about one to two inches. Cut the remaining asparagus into 2 inch long pieces.
- Transfer the cut asparagus into the same bowl the potatoes were in. Add ½ tablespoon of olive oil and ¼ teaspoon kosher salt. Stir well to coat the asparagus.
- Once twenty minutes is up, remove the sheet pan from the oven and add the asparagus to the pan. Use a hard thin-set spatula to scrape the potatoes off the pan and move them around evenly.
- Place the pan back in the oven and roast for 14 to 15 more minutes. Serve warm.
Video
Nutrition
Calories: 135kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 311mgPotassium: 572mgFiber: 3gSugar: 2gVitamin A: 365IUVitamin C: 12mgCalcium: 23mgIron: 2mg
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