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5 from 45 votes

Garlicky Roasted Asparagus and Potatoes

This recipe for garlicky roasted asparagus and potatoes has the winning combination of crunchy, melt-in-the-mouth new potatoes and crispy, juicy asparagus. Golden bits of garlic and rosemary add amazing yum!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 202kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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)
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • In a small bowl, place the olive oil, red pepper flakes, herbs, black pepper, salt and garlic.
    Garlic herbs added to olive oil in bowl.
  • Mix with a fork until combined. Set aside while you prep the veggies.
    Olive oil mixed with garlic, herbs and red pepper.
  • Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle the mixed olive oil and herb dressing over the veggies.
    Olive oil dressing added to asparagus and potatoes in bowl.
  • Toss to mix until the dressing evenly coats the asparagus and potatoes.
    Potatoes and asparagus in large bowl tossed with olive oil and herbs.
  • Spread the potatoes and asparagus on a baking sheet in a single layer.
    Asparagus and potatoes on baking sheet before baking.
  • 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.
    Roasted asparagus and potatoes with garlic on baking sheet.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1 serving | Calories: 202kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 922mg | Fiber: 5g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 2mg