Roasted Potatoes and Asparagus

I love making sheet pan roasted potatoes and asparagus because they pair well with many main dishes. It's easy to make, and the potatoes turn out crisopy on the outside and fluffy on the inside. All that fluffy goodness literally pops in your mouth.

Mini potatoes cook quickly, and you can get this side dish ready in under 35 minutes. Getting the kids to help by snapping off the woody ends of the asparagus can be fun for them, so don't forget to get them involved.

For today's recipe, I topped the roasted vegetables with fresh parsley. However, on other days, I add grated parmesan cheese while it is still hot, or at the same time, I add the asparagus to roast.

My kids love pesto and would happily eat any food with pesto on it. So, if you want to change things up a bit, try tossing the vegetables in pesto sauce after you finish roasting them while still hot so that the vegetables can absorb the flavor.

Related recipes: asparagus peas pasta, air fryer asparagus, air fryer salmon and asparagus and asparagus stuffed chicken.

Why you will love this recipe

• It is a quick and easy side dish that is versatile and goes with everything and anything. 
• It is budget-friendly and uses simple and readily available ingredients.
• Perfect for meal prep, it can be made and reheated easily. 
• This is a perfect weeknight dinner that is kids' approved.
• Mini potatoes and asparagus can be served as a snack or an appetizer.

1½ lb baby potatoes

½ lb asparagus

1 Tablespoon green goddess seasoning: I got this seasoning blend from Trader Joe's. You can use any other seasoning of your choice or use my roast potato seasoning recipe. They have the same flavor profile.

2 Tablespoons olive oil

1 teaspoon paprika optional.

1 teaspoon onion powder, optional.

Salt and pepper to taste

How to make roasted potatoes and asparagus

Preheat the oven to 400F / 200C and line a rimmed baking sheet with parchment paper.

Scrub and rinse the potatoes clean. Pat with a kitchen paper towel or air dry, then transfer to a large bowl.

Snap the woody end off the asparagus or cut it using a knife, then cut the edible part into 2 -3 sticks and add it to the same bowl with the potatoes.

Season the potatoes with the green goddess seasoning, paprika, onion powder, salt and black pepper. Drizzle olive oil over the potatoes and toss to combine.

Transfer the mini potatoes to the prepared baking sheet and spread on a single layer. Roast in the oven for 10 to 15 minutes.

Remove the baking sheet from the oven and flip the potatoes (optional), then add the asparagus to the sheet. Continue roasting for another 10 minutes or until both vegetables are fork-tender.

Once done, remove from oven, transfer to a serving dish, sprinkle with chopped parsley or a squeeze of fresh lemon juice. Serve and enjoy!

How to serve

You can serve these roasted vegetables with just about anything. Here are my some of my favorite ways to pair this delicious side dish

• Grilled chicken or steak: You will love it with this crispy baked chicken thighs, oven baked steak, pork steak or air fryer ranch pork chops.
• Fish: A light, flaky fish like this Pesto butter salmon, blackened cod, or baked cod and tomatoes pairs wonderfully with the crisp-tender texture of the vegetables.
• Curry: For a vegetarian option, serve the roasted vegetables alongside simple curries such as this easy sausage curry, salmon in coconut curry, simple chicken curry, Chinese curry sauce, keema curry, or pork curry with chickpeas.
• Eggs: Serve it with my spicy omelet for a vegetarian meal.

Variation and tips

• Substitute green goddess seasoning with a combination of Italian seasoning (or herbs de Provence, dried chives, onion powder and garlic powder.
• Use any other seasoning you prefer
• Use large potatoes and cut them into bite size cubes so that it cook under 30 minutes as the mini potatoes would have.
• Add some grated parmesan cheese during the last 5 minutes of roasting to make this recipe even more flavorful.

How to store

Leftover roasted potatoes and asparagus can be stored in the fridge in an airtight container for up to 4 days.

Reheat in the microwave or in the air fryer.