Mouth wateringly delicious Roasted Potatoes and Asparagus is the BEST side dish! Herbed and roasted to perfection, nutritious and filling!
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The recipe that made Mr. FFF like rosemary.
Seriously, he detests the herb but I feel like it’s SO good on potatoes and I’ve been trying to change his mind.
I tried sneaking it in instant pot boiled potatoes. Nope. he caught it.
I tried to sprinkle some on air fryer roasted potatoes….pass.
But then I put them on these potatoes and added a little asparagus action and, DING DING DING, he was INTO IT.
Husband approved? Check. Carb-y goodness? YEP. Veggies? They’re there.
This side dish is checking ALL the boxes!
Why you will LOVE this Recipe
It’s hard to argue that nothing hits the spot quite like a meat-and-potatoes meal with the perfect veggies to finish it off. If you’re throwing some keto steaks with garlic butter mushrooms on the grill, or you have some flavorful, charred grilled cauliflower steaks with romesco sauce on the menu, you should SERIOUSLY consider this side dish to go with them! What side dish, you ask? Oven roasted potatoes and asparagus is the perfect side. First off, you check veggies and potatoes off the list in one go. Also, the result tossing your asparagus and potatoes in some olive oil and then seasoning them with the most delicious blend of herbs and spices, then roasting them together in the oven is HEAVENLY! It’s easy as can be and the flavor is unmatched- you are going to love it.
When pulling out the ingredients required to make this recipe, you will notice that many of them are spices! Spices are so fun because different combinations can result in such unique, complex and enticing flavors. Feel free to add a sprinkle or two or whatever you think would complement your finished result! Here’s what you’ll need to round up to make roasted asparagus and potatoes:
- Baby Yellow Potatoes
- Olive Oil
- Rosemary leaves
- Fresh Garlic
- Ground Thyme
- Fresh Parsley
How to make Oven Roasted Potatoes and Asparagus
Fire up the oven so it can heat up while you work. In a large bowl, add the potatoes and toss with a splash of olive oil. Add in the salt, rosemary, thyme, paprika and some of the garlic, tossing to coat.
Spread the potatoes on a large baking sheet and cover it with tin foil. Bake for a little bit while you prep the rest.
While the potatoes bake, toss the asparagus with some more oil and the remaining garlic.
Pull the potatoes from the oven once they’ve baked for a while, and spread the asparagus evely onto the pan. Cover and bake again.
Once the potatoes and asparagus have been roasting for a while, remove the tin foil and continue roasting, uncovered, until the potatoes are golden brown and soft.
Sprinkle with fresh parsley, serve and DEVOUR!
How long to Roast Potatoes?
For this recipe, you will need to roast the potatoes in stages. Firstly, you are going to roast them, covered with tin foil, for about 15 minutes. Next, you will add the asparagus, cover the pan again, and roast for another 10 minutes. Finally, remove the tin foil and roast the mixture for an additional 15 minutes, or until the potatoes are soft and golden.
When it comes to plating your food, I recommend serving up this roasted asparagus and potatoes with a protein. If you’re vegan, a vegan stuffed butternut squash would be a tasty choice. If you’re in the mood for some delicious steak, I recommend pairing this recipe with a mango curry steak to add some fun flavor and pizazz to your meal.
YES, it absolutely is! Asparagus is rich in fiber, folate, and vitamins A, C and K. It also can aid in digestion, making it a great vegetable to incorporate into your diet!
No, you don’t need to boil them before popping them in the oven to roast. It takes a while to roast the potatoes, but the flavor will be worth it!
In this recipe, the potatoes are kept from drying out by covering the pan for two thirds of the baking time, as well as by adding extra oil halfway through the bake time.
more healthy & Delicious side dishes
- roasted sweet potatoes and brussels sprouts
- parmesan roasted ranch cauliflower with avocado
- cumin roasted carrots
- 5 Cups Baby yellow potatoes, halved (1.5 lbs)
- 2 1/2 Tbsp Olive oil (divided)
- 2 tsp Rosemary leaves (not fresh)
- 1 1/2 tsp Salt
- 3 tsp Fresh garlic, minced (divided)
- 1/2 tsp Ground thyme
- 1/2 tsp Paprika
- 2 Bundles Asparagus
- 1 Tbsp Fresh parsley, minced
- Pre heat your oven to 425 degrees.
- In a large bowl, toss the potatoes with 1 Tbsp of olive oil until well coated. Add in the rosemary, salt, 1 1/2 tsp of the garlic, thyme and paprika and toss to coat.
- Place onto a large baking sheet, cut-side down, and cover with tinfoil. Bake for 15 minutes.
- While the potatoes cook, toss the asparagus with 2 tsp of olive oil and the rest of the garlic.
- Once 15 minutes is up, spread the asparagus onto the pan. Additionally, drizzle the potatoes with the remaining oil and toss with a fork to coat.
- Cover the pan and bake another 10 minutes. Then, uncover the pan and bake for 10-15 minutes, until the potatoes are soft and golden brown.
- Sprinkle with fresh parsley and DEVOUR!
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