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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. This helps the veggies roast evenly and crisp up. If they are piled on top of one another they will steam instead of roasting.
    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. The potatoes should be tender and a toothpick or fork through the center of a cube should go cleanly through.
    Roasted asparagus and potatoes with garlic on baking sheet.
  • Serve the roasted asparagus and potatoes warm or at room temperature.

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