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Overhead view of roasted potatoes and asparagus on a plate.

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
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 190kcal
Author Ann Otis


  • 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


  • 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.



*or 1.5 teaspoons dried thyme, rosemary, or Italian seasoning.


Calories: 190kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 513mg | Potassium: 692mg | Fiber: 4g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 3mg