Description

Roasted Asparagus and Potatoes is a fast, healthy side that combines crisp asparagus spears with golden‑brown baby potatoes tossed in olive oil, garlic, thyme, rosemary, and fresh lemon juice. This easy 40‑minute recipe delivers bright, savory flavors perfect for weeknight dinners, meal prep, or a light vegetarian main. Follow step‑by step directions for perfectly caramelized vegetables,and discover tips for seasoning variations, storage, and serving ideas that keep this dish a staple on your ta

Ingredients

Scale

1 pound asparagus, trimmed
1 pound baby potatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Juice of 1 lemon

Instructions

Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic, thyme, rosemary, salt, and pepper.
Spread potatoes on a baking sheet and roast 20 minutes.
Add asparagus, drizzle lemon juice, and toss.
Roast additional 15‑20 minutes until golden and tender.
Serve warm.

Notes

For extra crispness
use a rimmed baking sheet and avoid crowding the vegetables.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 2g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Roasted Asparagus and Potatoes, easy roasted vegetables, how to roast asparagus, roasted potatoes recipe, quick side dish, healthy dinner side, lemon garlic vegetables, weeknight dinner ideas, vegetable side recipes