Easy Roasted Asparagus Potatoes (Print Version)
# Ingredients:
→ Vegetables
01 -
1 ½ lbs baby red potatoes, sliced in half
02 -
1 bunch of asparagus, ends trimmed and cut into 2-inch sections
→ Seasonings and Herbs
03 -
3 minced garlic cloves
04 -
1 ½ teaspoons dried thyme, rosemary, or a mix of Italian spices (or 1 tablespoon if fresh)
05 -
½ teaspoon freshly cracked black pepper
06 -
1 teaspoon coarse kosher salt
→ Oils and Fats
07 -
2 spoonfuls of melted butter
08 -
2 tablespoons olive oil
→ Cheese
09 -
¼ cup of Parmesan, grated
# Instructions:
01 -
Set your oven to 425°F (220°C) to heat up.
02 -
Slice off the woody ends of the asparagus, toss them, and cut the stalks into 2-inch sections.
03 -
Slice the baby red potatoes in half and spread them out on a large baking sheet.
04 -
In a small mixing bowl, stir together garlic, thyme, olive oil, melted butter, pepper, and salt.
05 -
Pour half the seasoning mix over the potatoes on the sheet and toss to coat them well.
06 -
Put the potatoes in the oven and let them roast for 15 minutes.
07 -
Toss the asparagus onto the baking sheet with the potatoes. Pour the rest of the seasoning mix over and stir it all around.
08 -
Place the sheet back in the oven and roast everything for another 15 minutes or until the veggies are tender but have a slight crunch.
09 -
Take the veggies out, sprinkle with Parmesan cheese, and let it melt as the food cools slightly.
10 -
Dish out the veggies and eat them while they're warm.
# Notes:
01 -
If you don’t have fresh thyme on hand, rosemary, Italian seasoning, or dried thyme work just fine.