Meet your new favorite side dish—Roasted Potatoes And Asparagus!
Whenever I throw a dinner party, I can spend weeks trying to decide what to make, what drinks to serve, how to set the table, and even what playlist will strike the perfect mood. If I’m having guests over, you better believe that my mission is to spoil them and make sure they thoroughly enjoy themselves. But here’s the secret: entertaining is much easier than it seems. With a little planning and a decent repertoire of easy yet impressive dishes, there’s really no need to be Martha Stewart.
Take this side dish, for example. Picture crispy, golden brown baby potatoes infused with rosemary and thyme, cozying up to tender and garlicky asparagus spears. This is the kind of side dish that screams decadence and elegance, but steals the spotlight without you having to break a sweat. It’s as easy as it is delicious, and this hearty duo is perfect for weeknight dinners or impressing guests at your next gathering. Add a roast chicken and a bottle of Chardonnay, and I guarantee your guests will leave very happy.
Are Roasted Potatoes And Asparagus Healthy?
Oh, absolutely. You’ve got the baby potatoes, which are a source of fiber, potassium, and vitamin C, paired with asparagus, which has vitamins K, A, and folate. Olive oil adds a touch of healthy fats, while the herbs and garlic amp up the flavor without adding many calories.
Want to make this recipe even healthier? First, cut back on the olive oil and use a light cooking spray instead. You could also add extra veggies to the pan, like eggplant or carrots, for an extra pop of color and nutrients. Finally, sprinkle on some nutritional yeast for a cheesy kick without the dairy.
Can I Air Fry These Roasted Potatoes And Asparagus?
If you’re looking to speed things up or keep the meal oven-free, this recipe is a dream come true in the air fryer. Air frying gives you the same golden-brown, crispy potatoes and tender asparagus, but in a fraction of the time and with even less oil. Plus, who doesn’t love an excuse to use that countertop gadget you swore would change your life?
Here’s how to do it: Preheat your air fryer to 400°F. Toss the potatoes with the olive oil and seasonings, then place them in a single layer in the air fryer basket. Cook for fifteen minutes, shaking the basket halfway through. Next, toss the asparagus with the remaining oil and garlic, add them to the basket with the partially cooked potatoes, and cook everything for an additional seven to ten minutes. Sprinkle with parsley, and you’re ready to devour!
How To Make Ahead And Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, let everything cool completely, then place in a freezer-safe container or bag for up to 2 months. Allow to thaw overnight in the refrigerator if frozen, then reheat in the oven at 375°F for the best texture.
Serving Suggestions
I recommend serving your roasted potatoes and asparagus with Roasted Chicken, some Air-Fryer Lamb Chops, or even some Beef Kabobs. For some meat-free options, I recommend trying this Easy Whole Roasted Cauliflower or a Stuffed Butternut Squash. Finally, if you’re craving some comfort food, serve these veggies with Instant-Pot Beef Brisket.
Recipe
Ingredients
- 5 cups (1 1/2 pounds) baby yellow potatoes halved
- 2 1/2 tablespoons olive oil divided
- 2 teaspoons dried rosemary
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground thyme
- 1/2 teaspoon smoked paprika
- 3 teaspoons fresh garlic minced, divided
- 2 bundles asparagus
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat your oven to 425℉.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil until well coated. Add the rosemary, salt, thyme, paprika, and 1 1/2 teaspoons of garlic. Toss to coat.
- Place potatoes on a large baking sheet,cut-side down, and cover with tinfoil. Bake for 15 minutes.
- While the potatoes cook, prepare the asparagus by holding each spear near the base and bending it until it snaps. It’ll break where the tough, woody part ends. Toss the asparagus with 2 teaspoons of olive oil and the rest of the garlic.
- Once 15 minutes are up, distribute the asparagus over the pan. Drizzle the potatoes with the remaining oil and toss with a spatula to coat.
- Cover the pan and bake for another 10 minutes. Then, uncover the pan and bake for 10 to 15 minutes, or until the potatoes are soft and golden brown.
- Sprinkle with fresh parsley and enjoy!
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