Roasted Asparagus and Potatoes
If you’re looking for a spring or summer side dish that goes well with any grilled protein, look no further. The basic recipe is great on its own, but I love the addition of creamy dijon sauce (see recipe in the notes).
Servings: 4
Cost: $8.50
Equipment
- Half Sheet Pan
- Parchment Paper
- Knife
- Cutting Board
Ingredients
- 2 pounds potatoes, new or baby potatoes or any red or yellow skinned variety
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1 tablespoon very finely chopped or snipped rosemary
- 1 bunch asparagus
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Slice potatoes into 2-inch pieces. If using baby or new potatoes, you may just need to have or quarter them. Chop the asparagus into 2-inch lengths.
- Combine potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and rosemary. Spread out on baking sheet. Roast the potatoes for 40 minutes, stirring halfway through.
- After 40 minutes, remove the pan from the oven. Toss the asparagus with 1 tablespoon olive oil and ½ teaspoon kosher salt.
- Stir the asparagus into the potatoes and roast together until the potatoes are fork-tender, about 8 minutes more. Serve warm or at room temperature. Great with Creamy Dijon Sauce (recipe below).
Notes
Creamy Dijon Sauce
- ½ cup Mayonnaise
- 3 tablespoons Dijon Mustard
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 1 clove garlic
Nutrition
Calories: 245kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 625mg | Potassium: 1264mg | Fiber: 6g | Sugar: 5g | Vitamin A: 882IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4mg