Roasted Asparagus Baby Potatoes (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 bunch asparagus, trimmed
02 -
450 grams baby potatoes, halved
→ Seasonings
03 -
2 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon salt
06 -
0.5 teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Set the oven to 220°C and allow it to fully preheat before beginning preparation.
02 -
In a large mixing bowl, add trimmed asparagus and halved baby potatoes. Gently toss to distribute evenly.
03 -
Drizzle olive oil over vegetables. Sprinkle garlic powder, salt, and black pepper on top. Toss thoroughly to ensure all vegetables are well coated.
04 -
Spread vegetables in a single layer on a lined baking sheet to promote even roasting.
05 -
Place the baking sheet in the preheated oven. Roast for 25–30 minutes, stirring vegetables halfway through for uniform coloring and texture.
06 -
Check tenderness by piercing potatoes and asparagus with a fork. Remove from oven once vegetables are golden and fork-tender. Serve hot.
# Helpful Notes:
01 -
For enhanced flavor, finish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs such as thyme or rosemary before serving.
02 -
Avoid overcrowding the baking sheet to encourage proper roasting and crispiness.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days.
04 -
For reheating, use the oven at 200°C for best texture or microwave on medium in short intervals if time is limited.