Roasted Asparagus and Potatoes
Roast tender asparagus & crispy potatoes with garlic & rosemary. A versatile vegan, gluten-free side dish recipe for any meal.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic sliced
- 1/2 teaspoon red pepper flakes optional
- 2 tablespoons fresh rosemary finely chopped (or 2 teaspoons dried rosemary)
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 pound new potatoes halved
- 1 pound asparagus tough ends trimmed and cut into 1-inch pieces
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a small bowl, combine olive oil, garlic, red pepper flakes (if using), rosemary, black pepper, and salt.
- Place the potatoes and asparagus in a large bowl and pour the olive oil mixture over them.
- Toss until the vegetables are evenly coated with the dressing.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20 minutes, then toss the vegetables and roast for an additional 10 minutes until the potatoes are golden and the asparagus is tender.
- Serve the roasted asparagus and potatoes warm.
Nutrition
Calories: 149kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 14mgFiber: 5g
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