If golden, garlicky spuds are your idea of a heavenly side dish, you’ll love this garlicky roasted asparagus and potatoes. The potatoes are crispy on the outside and melt in your mouth, and the asparagus is juicy and crisp and very tasty. A scattering of golden bits of garlic adds amazing oomph!
This Garlic Roasted Asparagus and Potatoes recipe is a reader favorite and a super simple recipe that takes minutes to put together. And it goes wonderfully with almost any main dish.
With minimal effort on your part, you can enjoy two of spring’s best veggie offerings — baby potatoes and asparagus — in all their glory. And like most roasted potato dishes (like these amazing Greek Lemon Potatoes) this side dish pairs beautifully with almost any entree. I usually serve it with my Grillable Veggie Burger or Grilled Tofu Steak in Cajun Sauce.
Besides potatoes and asparagus, this recipe only requires four ingredients: red pepper flakes, garlic, olive oil, and rosemary (dried or fresh will work!).
Try it, and I promise you’ll love it. Your only complaint might be that there were no leftovers so you can get out of cooking the next day. 😉
Index
This recipe is a reason to love
- Very tasty. Despite the simple, short ingredient list, these roasted asparagus and potatoes are incredibly tasty and loaded with flavor and yum. You will fall in love!
- Easy recipe. This side dish is beginner level easy and foolproof.
- versatile. Serve these asparagus and potatoes with any main dish and they’ll do it justice. Even those who won’t eat any other veg other than pods will be surprised by the deliciousness of asparagus.
- Soy-free, nut-free, gluten-free and vegetarian. This dish will work for almost any diet.
material
- Vegetables: Asparagus And new potatoes. Regular potatoes are fine too. Use Yukon gold or red potatoes. Stay away from very starchy potatoes like russets.
- Herbs: Garlic And Rosemary. You can use fresh or dried rosemary. If you want to substitute, use oregano or thyme.
- Extra virgin olive oil
- Stay red pepper. These are optional if you also use black pepper. I like both, but do whatever suits your taste.
How to Make Roasted Asparagus and Potatoes
Place the garlic, rosemary, red pepper flakes, black pepper, and salt in a small bowl. Add olive oil.
Mix with a spoon until well combined. Set aside while preparing the asparagus and potatoes.
Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle olive oil over vegetables.
Toss to mix the dressing until the asparagus and potatoes are evenly coated.
Spread potatoes and asparagus on a baking sheet in a single layer.
Bake in a preheated 425-degree F/220-degree C oven for 20 minutes. Toss carefully with a spoon and return to the oven for another 10 minutes. Serve warm or at room temperature.
Helpful Tips
- For more al dente and less crunchy asparagus, roast the potatoes first and add the asparagus during the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake for 20 minutes. Toss the potatoes and spread the asparagus between the potatoes on the baking sheet. Fry for another 10 minutes.
- Making the dressing about 15 minutes before adding it to the potatoes and asparagus helps ensure that the garlic doesn’t burn but is golden and crispy and delicious in the oven.
- To prepare the asparagus, hold both ends in your hands and bend gently. Asparagus will easily snap off the stem where it hardens. Don’t throw away these tough stems – I store them in a bag and freeze them to make vegetable stock.
Serving advice
Storage instructions
- Keep in fridge: Refrigerate asparagus and potatoes in an airtight container for up to three days.
- freeze: Freeze in a freezer-safe container for up to three months.
- Reheat: Reheat on a baking sheet in a preheated 350-degree oven until hot.
More delicious potato recipes
If you like this vegan asparagus and potatoes, be sure to check out more side dishes at Holy Cow Vegan!
Garlic Roasted Asparagus and Potatoes
If golden, garlicky spuds are your idea of a heavenly side dish, you’ll love this garlicky roasted asparagus and potatoes. The potatoes are crispy on the outside and melt in your mouth, and the asparagus is juicy and crisp and very tasty. A scattering of golden bits of garlic adds amazing oomph!
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Recipe review
Serving: 4 serving
Calories: 202kcal
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instructions
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Preheat the oven to 425°F/220°C.
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In a small bowl, mix together the olive oil, red pepper flakes, herbs, black pepper, salt, and garlic. Set aside while you prepare the vegetables.
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Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle olive oil over vegetables.
-
Toss to mix the dressing until the asparagus and potatoes are evenly coated.
-
Spread potatoes and asparagus on a baking sheet in a single layer.
-
Bake in a preheated 425-degree F/220-degree C oven for 20 minutes. Toss carefully with a spoon and return to the oven for another 10 minutes. Serve warm or at room temperature.
Recipe notes
- For more al dente and less crunchy asparagus, roast the potatoes first and add the asparagus during the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake for 20 minutes. Toss the potatoes and spread the asparagus between the potatoes on the baking sheet. Fry for another 10 minutes.
- Making the dressing about 15 minutes before adding it to the potatoes and asparagus helps ensure that the garlic doesn’t burn but is golden and crispy and delicious in the oven.
- To prepare the asparagus, hold both ends in your hands and bend gently. Asparagus will easily snap off the stem where it hardens. Don’t throw away these tough stems – I store them in a bag and freeze them to make vegetable stock.
Storage instructions
- Refrigerate: Refrigerate asparagus and potatoes in an airtight container for up to three days.
- Freeze: Freeze in a freezer-safe container for up to three months.
- Reheat: Reheat in a preheated 350-degree oven until hot.
nutrition
Calories: 202kcal | Sugars: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Potassium: 922mg | Fiber: 5g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 2mg
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