Roasted Potatoes and Asparagus with Parmesan
This Roasted Potatoes and Asparagus dish is one of my favorites! It's so simple to make, and it includes a deliciously tangy seasoning mixture that provides a bold flavor. Make these alongside ribs for a filling meal.
Servings: 6 people
Ingredients
- 3 Tablespoons olive oil or avocado oil
- 10 cloves garlic
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons Morton kosher salt*
- freshly ground black pepper
- 1 1/2 pounds red potatoes, cut into 1-inch pieces*
- 1 pound asparagus, trimmed & cut into 2-inch pieces
- 1.5 ounces (1/2 cup) parmesan cheese, shredded
Instructions
- Preheat the oven to 425 degrees. Using a small food processor or immersion blender, blend the olive oil, garlic, balsamic vinegar, Italian seasoning, salt, and pepper until smooth. (Alternatively, mince the garlic as fine as possible and whisk together the ingredients.)3 Tablespoons olive oil or avocado oil, 10 cloves garlic, 1 1/2 teaspoons balsamic vinegar, 2 teaspoons Italian seasoning, 1 1/2 teaspoons Morton kosher salt*, freshly ground black pepper
- Add about two-thirds of the garlic oil mixture to a large mixing bowl with the potatoes. Toss well.1 1/2 pounds red potatoes, cut into 1-inch pieces*
- Line a large baking sheet with parchment paper. Add the potatoes in a single layer. Bake for about 20 minutes.
- While the potatoes bake, toss the asparagus with the remaining garlic oil mixture.1 pound asparagus, trimmed & cut into 2-inch pieces
- Add the asparagus to the sheet pan. Sprinkle the potatoes and asparagus with the parmesan.1.5 ounces (1/2 cup) parmesan cheese, shredded
- Bake for an additional 15 minutes or until the vegetables are cooked to your liking.
Notes
- Red Potatoes: If your local grocery store doesn’t have red potatoes in stock, you can use any kind. Aim for denser potatoes, like russet or baby potatoes, so they don't fall apart while cooking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use fresh veggies. This roasted potatoes and asparagus dish is best with fresh, not frozen, veggies. Frozen veggies can become soggy as they cook. Additionally, using fresh potatoes means you can cut them to the correct size (1" pieces).
- Blend the garlic. Blending the garlic in a food processor helps ensure the pieces incorporate well with the other seasoning and oil. Avoid using larger pieces of garlic, as they can create a too-strong taste in some parts of the dish.
- Start the potatoes first. The potatoes will take longer to cook than the fresh asparagus when making asparagus/roasted potatoes. If you do not cook them partially first in a preheated oven, you'll have raw potatoes or overcooked asparagus.
Nutrition
Calories: 194kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 718mg | Fiber: 4g | Sugar: 3g