Rosemary Roasted Baby Potatoes and Asparagus

Rosemary roasted baby potatoes and asparagus are crispy, savory bites that bring together earthy flavors and bright greens, making dinner a breeze and oh so tasty.

Course Side Dish

Cuisine Mediterranean

Keyword asparagus, baby potatoes, easy recipe, healthy side, roasted vegetables

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 250kcal

Author Liza A

Ingredients

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

Instructions

Preheat oven to 400°F. Line baking sheet with parchment paper.
Wash potatoes under running water with a vegetable brush and then wipe dry with paper towels. Cut potatoes in half.
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.
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.

Notes

Recipe adapted: Taste of Home

Nutrition