Roasting asparagus and potatoes together makes a crispy, flavorful combination. for a pretty and simple side dish. So flavourful, I think this would make the perfect side dish for lunch or dinner. Or just a simple.
how to roasted potatoes and asparagus recipes!
Preheat the oven to 400ºF. Oil a rimmed baking sheet.
Mound the potatoes in the center of the baking sheet. de-stem the rosemary. Sprinkle with 1 tablespoon of the olive oil and salt, or to taste. Toss the potatoes with olive oil, the garlic, herbs, salt, and pepper.then spread on the baking sheet in one layer. Roast for 15 minutes.
In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste.
Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven.
Roast for 10 minutes longer, or until the asparagus and potatoes are tender.
In a small bowl, mix the lemon zest, salt, and a pinch of black pepper. Gradually whisk in the oil. Pour half the dressing over the warm potatoes and asparagus and toss to coat. Taste, and add more dressing, salt or pepper, if you like. Serve and enjoy!
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Baked Zucchini Fries – the classically delicious version
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Roasted Potatoes and Asparagus
- oven
Equipment
- oven
Ingredients
- 1 pound small red-skinned potatoes halved
- 1 lb fresh asparagus trimmed and cut into 1-inch pieces
- 2 sprigs fresh rosemary
- 1 teaspoon finely grated lemon zest
- 2 cloves garlic minced
- 2 tbs olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF. Oil a rimmed baking sheet.
- Mound the potatoes in the center of the baking sheet. de-stem the rosemary. Sprinkle with 1 tablespoon of the olive oil and salt, or to taste. Toss the potatoes with olive oil, the garlic, herbs, salt, and pepper.then spread on the baking sheet in one layer. Roast for 15 minutes.
- In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste.
- Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven.
- Roast for 10 minutes longer, or until the asparagus and potatoes are tender.
- In a small bowl, mix the lemon zest, salt, and a pinch of black pepper. Gradually whisk in the oil. Pour half the dressing over the warm potatoes and asparagus and toss to coat. Taste, and add more dressing, salt or pepper, if you like. Serve and enjoy!
