Roasted Asparagus Baby Potatoes (Print-Friendly Version)
Golden asparagus and baby potatoes roasted with garlic and olive oil create a vibrant, flavorful vegetable side.
# What You'll Need:
→ Vegetables
01 -
1 bunch fresh asparagus, trimmed
02 -
450 grams baby potatoes, halved
→ Seasonings
03 -
2 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon fine salt
06 -
0.5 teaspoon ground black pepper
# How to Make It:
01 -
Set oven temperature to 220°C and allow to preheat fully for optimal roasting results.
02 -
In a large mixing bowl, add trimmed asparagus and halved baby potatoes, ensuring even distribution.
03 -
Drizzle olive oil over the vegetables, sprinkle garlic powder, salt, and black pepper, then toss thoroughly until all pieces are evenly coated.
04 -
Spread the seasoned vegetables in a single layer on a lined baking sheet to promote even roasting.
05 -
Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes, stirring once halfway through, until potatoes are tender and asparagus is lightly crisped.
06 -
Pierce potatoes with a fork to confirm tenderness. Serve vegetables immediately while hot for maximum flavor and texture.
# Additional Tips:
01 -
Enhance flavor with a squeeze of fresh lemon juice before serving, or garnish with chopped herbs like thyme or rosemary for added aroma.
02 -
Avoid overcrowding the baking sheet to ensure crispness instead of steaming the vegetables.
03 -
Serve alongside grilled chicken, fish, or vegetarian mains for a balanced meal.
04 -
To store leftovers, cool completely and place in an airtight container in the refrigerator for up to 3 days.