Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Roasted Asparagus and Potatoes
This simple side dish of
roasted asparagus and potatoes
, tossed with a garlicky, herby butter mixture, makes the most of early spring asparagus and baby red potatoes.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
190
kcal
Author
Ann Otis
Ingredients
1
bunch
asparagus
1 ½
lbs
baby red potatoes
1
tablespoon
fresh thyme*
3
cloves
garlic
minced
2
tablespoons
olive oil
2
tablespoons
butter
melted
1
teaspoon
kosher salt
½
teaspoon
freshly ground black pepper
¼
cup
grated Parmesan
US Customary
-
Metric
Instructions
Preheat the oven to 425F
Trim the asparagus by snapping about 1-2 inches from the bottom of each stalk to remove the woody part. Cut into 2 inch pieces.
Cut the baby potatoes in half. Transfer to a large sheet pan.
In a small bowl, combine the fresh thyme, garlic, olive oil, butter, salt, and pepper.
Add half the mixture to the pan with the potatoes and toss to coat.
Transfer the pan to the oven and roast the potatoes for about 15 minutes.
Add the asparagus and remaining oil mixture to the pan and toss again to coat everything.
Transfer the pan back to the oven and roast another 15 minutes until vegetables are crisp tender.
Remove the pan from the oven and sprinkle the vegetables with grated Parmesan.
Serve warm.
Video
Notes
*or 1.5 teaspoons dried thyme, rosemary, or Italian seasoning.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
513
mg
|
Potassium:
692
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
784
IU
|
Vitamin C:
16
mg
|
Calcium:
76
mg
|
Iron:
3
mg