Rosemary Roasted Baby Potatoes and Asparagus
Prep time: 
Cook time: 
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Serves: 4 servings
  • 1 lb baby potatoes
  • ¼ cup olive oil, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 cloves garlic, minced
  • 1 bunch fresh asparagus, trimmed
  • Salt and freshly ground pepper to taste
  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. Wash potatoes under running water with a vegetable brush and then wipe dry with paper towels. Cut potatoes in half.
  3. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to prepared pan and roast for 20 minutes, stirring once.
  4. Drizzle asparagus with remaining oil; add to the pan. Roast 10-15 minutes longer or until vegetables are tender, stirring occasionally. Season with salt and pepper.
Recipe adapted: Taste of Home
Recipe by Salu Salo Recipes at