If golden, garlicky spuds are your idea of a heavenly side dish, you'll adore these Garlicky Roasted Asparagus and Potatoes. The potatoes are crunchy on the outside and melt in your mouth, and the asparagus roasts up juicy and crispy and so delicious. Golden bits of garlic scattered throughout add amazing yum!
This garlicky roasted asparagus and potatoes recipe is a reader favorite and a super simple one that takes minutes to put together. And it goes fabulously with just about any main dish.
You get to enjoy two of spring's best veggie offerings -- baby potatoes and asparagus-- in all their glory, with minimum effort on your part. And like most roasted potato dishes (like these amazing Greek lemon potatoes) this side dish pairs nicely with nearly any entree. I usually serve it with one of my summery, grillable veggie burgers or these grilled tofu steaks in a Cajun sauce.
There are just four ingredients needed for this recipe, besides the potatoes and asparagus: red pepper flakes, garlic, olive oil, and rosemary (dried or fresh will work!).
Try it, and I promise you'll love it. Your only complaint could be that there weren't any leftovers so you could get out of cooking the next day. 😉
Table of Contents
Reasons to love this recipe
- So delicious. Despite the simple, short ingredient list, these roasted asparagus and potatoes are incredibly tasty and loaded with flavor and yum. You will fall in love!
- Simple recipe. This side dish is beginner-level easy and foolproof.
- Versatile. Serve these asparagus and potatoes with any main dish and they will do perfect justice to it. Even those who won't eat any veggie other than spuds will be amazed by the delicious asparagus.
- Soy-free, nut-free, gluten-free and vegan. This dish will work for nearly any diet.
Ingredients
- Vegetables: asparagus and new potatoes. Regular potatoes are fine too. Use Yukon gold or red potatoes. Stay away from very starchy potatoes like russets.
- Herbs: garlic and rosemary. You can use fresh or dried rosemary. If you need to substitute, use oregano or thyme.
- Extra virgin olive oil
- Red pepper flakes. These are optional if you are using ground black pepper as well. I like both, but do what suits your tastebuds.
How to make roasted asparagus and potatoes
Place garlic, rosemary, red pepper flakes, ground black pepper and salt in a small bowl. Add olive oil.
Mix with a spoon until well-combined. Set aside while you prep the asparagus and potatoes.
Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle the olive oil dressing over the veggies.
Toss to mix until the dressing evenly coats the asparagus and potatoes.
Spread the potatoes and asparagus on a baking sheet in a single layer.
Bake in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 20 minutes. Toss carefully with a spoon and return to the oven for 10 more minutes. Serve warm or at room temperature.
Helpful tips
- For more al dente and less crispy asparagus, roast the potatoes first and add the asparagus in the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake 20 minutes. Toss the potatoes and scatter the asparagus among the potatoes on the baking sheet. Roast 10 more minutes.
- Making the dressing about 15 minutes before you add it to the potatoes and asparagus helps ensure the garlic doesn't burn but becomes golden and crispy and delicious in the oven.
- To prep the asparagus, hold both ends in your hands and gently bend. The asparagus will easily snap at the point where the stem toughens. Don't discard those tough stems--I save them in a bag and freeze them for making vegetable stock.
Serving suggestions
- Serve these roasted asparagus and potatoes with a hearty veggie burger, like this spicy black bean burger or this bean and oats burger.
- Serve it with these vegan lentil and quinoa steaks or this vegan wellington.
- Serve as a side with a yummy vegan pasta, like this vegan zucchini pasta or this chickpea pasta with roasted cauliflower.
Storage instructions
- Refrigerate: Refrigerate the asparagus and potatoes in an airtight container up to three days.
- Freeze: Freeze in a freezer-safe container for up to three months.
- Reheat: Reheat on a baking sheet in a preheated 350-degree oven until warmed through.
More yummy potato recipes
If you love these vegan asparagus and potatoes, be sure to check out more side dishes on Holy Cow Vegan!
Garlicky Roasted Asparagus and Potatoes
Equipment
- Small bowl
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic (crushed with a knife, then sliced. Crushing first helps the flavor spread around better!)
- ½ teaspoon red pepper flakes (optional if also using ground black pepper)
- 2 tablespoon fresh rosemary (finely chopped. Or 2 teaspoon dried rosemary. You can substitute with thyme, oregano or sage).
- ½ teaspoon ground black pepper
- Salt to taste
- 15 to 20 new potatoes (halved, or, if the potatoes are really tiny, use more and leave them whole.. You can use regular sized potatoes in this recipe--cut into 1-inch pieces. Use Yukon gold or red potatoes, don't use russets.)
- 15-20 asparagus spears (tough ends trimmed. Chop into 1-inch pieces)
Instructions
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- In a small bowl, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Set aside while you prep the veggies.
- Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle the olive oil dressing over the veggies.
- Toss to mix until the dressing evenly coats the asparagus and potatoes.
- Spread the potatoes and asparagus on a baking sheet in a single layer.
- Bake in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 20 minutes. Toss carefully with a spoon and return to the oven for 10 more minutes. Serve warm or at room temperature.
Recipe notes
- For more al dente and less crispy asparagus, roast the potatoes first and add the asparagus in the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake 20 minutes. Toss the potatoes and scatter the asparagus among the potatoes on the baking sheet. Roast 10 more minutes.
- Making the dressing about 15 minutes before you add it to the potatoes and asparagus helps ensure the garlic doesn't burn but becomes golden and crispy and delicious in the oven.
- To prep the asparagus, hold both ends in your hands and gently bend. The asparagus will easily snap at the point where the stem toughens. Don't discard those tough stems--I save them in a bag and freeze them for making vegetable stock.
- Refrigerate: Refrigerate the asparagus and potatoes in an airtight container up to three days.
- Freeze: Freeze in a freezer-safe container for up to three months.
- Reheat: Reheat in a preheated 350-degree oven until warmed through.
gary
excellent recipe in every way! easy to make, looks terrific and tastes great! i would serve this for ANY holiday! thanks for posting, needs no tweaking!
Vaishali
So happy you loved it, Gary! Thanks for the comment.
Isabelle
Delicious recipe. How many Carbohydrates?
Vaishali
Hi Isabelle, I've added nutrition info!
Kellie
This dish is so easy to prepare and tasty. Will be making a lot for lunch at work in the toaster oven. SOO Good!!
Vaishali
So happy you loved it!
Melinda S.
We really enjoyed this. The nice thing is you can add a lot of different types of vegies. We doubled recipe and used regular potatoes, sweet potatoes, squash, cauliflower, onion and asparagus. Also cooked some sausages with it. Delish!
Vaishali
Awesome idea to try this with other veggies. Thanks for sharing.
S6
Make a double batch; they're so good!
Vaishali
🙂
Krithika
This looks great! I have an air fryer on the way to me, and I plan to try this and your other roast potato recipes!
Vaishali
Awesome! 🙂
Helayne
Quick and easy recipe. I love to roast vegetables and do it all the time. But I had some potatoes that would turn soon and asparagus. I googled and found this recipe. Admittedly, I added some additional olive oil, cooked it about 10 min longer for crispier potatoes but overall the combination of spices with the vegetables were delicious. Thanks so much for a wonderful recipe!
Vaishali
So happy you loved the recipe, Halayne!