Name: Roasted Asparagus and Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound baby potatoes (halved); 1 bunch asparagus (trimmed and cut into 2-inch pieces); 3 tablespoons olive oil; 3 cloves garlic (minced); 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons grated Parmesan cheese; lemon wedges for serving

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If you’re searching for a dish that elevates the humble vegetable side to absolute star status, look no further than this Roasted Asparagus and Potatoes Recipe. Imagine tender baby potatoes with irresistibly crispy edges, vibrant asparagus spears bursting with flavor, and a kiss of garlic and Parmesan to bring it all together. This is the kind of recipe that checks all the boxes—simple prep, big flavor, beautiful colors, and a side dish that works equally well for casual weeknights or special gatherings. Trust me, after one bite, you’ll have a new favorite on rotation!

Roasted Asparagus and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Roasted Asparagus and Potatoes Recipe is how each thoughtfully chosen ingredient plays its part. From the earthy potatoes to the fresh green asparagus, and the herby, garlicky notes, every element adds something special, both in taste and texture.

Baby potatoes: These roast up golden, buttery, and delightfully crisp on the outside. Halving them helps soak up more flavor!
Asparagus: Choose bright green spears for the best snap and color—trimming the ends prevents stringiness.
Olive oil: Coats each veggie, creating those crave-worthy crispy bits and lending a rich, silky finish.
Garlic: Brings bold, aromatic depth without overpowering—a must for flavor lovers.
Dried thyme: Earthy and fragrant, this herb pairs perfectly with roasted veggies.
Paprika: Adds a gentle warmth and a gorgeous hint of color—smoked paprika is also a great twist.
Salt: Essential for enhancing every flavor and helping the veggies caramelize.
Black pepper: Provides subtle heat that balances the freshness of the asparagus.
Grated Parmesan cheese (optional): Sprinkling this on at the end adds savory, salty depth—totally optional, but highly recommended!
Lemon wedges: A final squeeze right before serving brightens everything and makes all the flavors pop.

How to Make Roasted Asparagus and Potatoes Recipe

Step 1: Prep and Preheat

First, preheat your oven to 425°F (220°C)—a hot oven is key to achieving those perfectly crisped potatoes. While it heats up, halve your baby potatoes, trim and chop the asparagus, and mince the garlic. Having everything ready makes the process delightfully smooth.

Step 2: Season the Potatoes

In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, minced garlic, dried thyme, paprika, salt, and black pepper. Give everything a good mix so the potatoes are evenly coated—this ensures all those delicious flavors soak into every bite.

Step 3: Roast Potatoes First

Spread the seasoned potatoes on a baking sheet in a single layer (make sure they’re not overcrowded—this helps them roast instead of steam). Slide the tray into the oven and roast for 20 minutes. The potatoes develop wonderful color and flavor during this initial roasting.

Step 4: Toss the Asparagus

While the potatoes are cooking, toss the asparagus with the remaining tablespoon of olive oil and a light sprinkle of salt and pepper. This simple seasoning lets the fresh flavor of the asparagus shine.

Step 5: Combine and Finish Roasting

Once the potatoes have roasted for 20 minutes, carefully add the asparagus to the baking sheet. Give everything a gentle stir to combine, then return the pan to the oven. Roast for another 12–15 minutes, until the asparagus is tender and the potatoes are golden-brown and crisp.

Step 6: Garnish and Serve

Remove the pan from the oven and, if desired, sprinkle the hot veggies with a generous shower of grated Parmesan. Serve immediately with lemon wedges for a burst of brightness. This final touch ties all the flavors together beautifully in the Roasted Asparagus and Potatoes Recipe.

How to Serve Roasted Asparagus and Potatoes Recipe

Garnishes

A finish of freshly grated Parmesan cheese is a classic pairing for these roasted veggies, but you can also sprinkle on fresh chopped herbs like parsley, chives, or dill for extra color and freshness. Don’t skip a generous squeeze of lemon—it lifts everything and accentuates the natural sweetness of the dish.

Side Dishes

This Roasted Asparagus and Potatoes Recipe loves company! Serve it as a vibrant side with simple roast chicken, grilled steak, or baked salmon for a super satisfying meal. For a vegetarian spread, pair it with a hearty bean salad or a scoop of creamy hummus.

Creative Ways to Present

Give this dish a twist by piling it onto a rustic platter for sharing, or serving individual portions in small bowls at a family-style dinner. Want to turn it into a brunch centerpiece? Top with a poached or fried egg and a sprinkle of chili flakes for a show-stopping vegetarian main. The possibilities are as flexible as your creativity!

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Asparagus and Potatoes Recipe keeps beautifully—simply let it cool, then store in an airtight container in the refrigerator for up to 3 days. It makes a fantastic addition to next-day salads, bowls, or wraps, and the flavors actually deepen overnight.

Freezing

While you can freeze this dish, the asparagus does soften after thawing. If you do freeze, lay the roasted veggies flat on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. Use within 1 month for best flavor and texture.

Reheating

To bring back the crispiness, reheat the veggies in a hot oven (400°F/200°C) for 8–10 minutes on a baking sheet. The microwave works in a pinch, but the potatoes and asparagus will lose their crunchy edges. For a quick lunch, toss the reheated veggies into a skillet with a touch of olive oil.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut them into 1-inch pieces to ensure even roasting. Yukon Gold or red potatoes are especially delicious in this Roasted Asparagus and Potatoes Recipe.

Is it okay to skip the Parmesan cheese?

Of course—the recipe is just as delicious without it, making the dish fully dairy-free and vegan. That said, the Parmesan does add a lovely salty, nutty finish if you’re a fan.

How do I keep the vegetables from getting soggy?

The key is to avoid overcrowding the baking sheet, which lets air circulate for maximum crispiness. Make sure to roast at a high temperature and use a sturdy pan for the best results.

Can I add other vegetables to this recipe?

Go for it! Bell peppers, red onion, or carrot rounds are wonderful with this Roasted Asparagus and Potatoes Recipe. Just be mindful of cook times—add sturdier veggies at the start and the more delicate ones partway through.

What if I don’t have dried thyme?

You can easily substitute with Italian seasoning, dried oregano, or fresh chopped herbs you have on hand. Each herb brings its own touch, so play around and find your favorite combo!

Final Thoughts

It’s hard not to fall in love with how easy and flavorful this Roasted Asparagus and Potatoes Recipe turns out every single time. Give it a try at your next meal—it might just become your go-to for both everyday dinners and special occasions. Happy roasting!

Roasted Asparagus and Potatoes Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Roasted Asparagus and Potatoes recipe is a simple and delicious side dish that pairs well with any meal. Tender asparagus and crispy potatoes are seasoned with garlic, thyme, and paprika, then roasted to perfection. A sprinkle of Parmesan cheese adds a savory finish, while a squeeze of fresh lemon brightens up the flavors.

Ingredients

Scale

Baby Potatoes:

1 pound baby potatoes (halved)

Asparagus:

1 bunch asparagus (trimmed and cut into 2-inch pieces)

Seasoning:

3 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional:

2 tablespoons grated Parmesan cheese
lemon wedges for serving

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Instructions

Preheat Oven: Preheat oven to 425°F (220°C).
Prepare Potatoes: Toss halved baby potatoes with 2 tablespoons olive oil, garlic, thyme, paprika, salt, and pepper. Roast for 20 minutes.
Prepare Asparagus: Toss asparagus with remaining 1 tablespoon olive oil, salt, and pepper.
Roast: Add asparagus to the baking sheet with potatoes after 20 minutes. Roast for an additional 12–15 minutes until golden.
Finish: Sprinkle with Parmesan, if desired, and serve with lemon wedges.