Garlicky Roasted Asparagus and Potatoes

If golden, garlicky spuds are your thought of a heavenly facet dish, you will adore these Garlicky Roasted Asparagus and Potatoes. The potatoes are crunchy on the skin and soften in your mouth, and the asparagus roasts up juicy and crispy and so scrumptious. Golden bits of garlic scattered all through add wonderful yum!

Roasted asparagus and potatoes in white bowl with fork.

This garlicky roasted asparagus and potatoes recipe is a reader favourite and an excellent easy one which takes minutes to place collectively. And it goes fabulously with nearly any essential dish.

You get to get pleasure from two of spring’s greatest veggie choices — child potatoes and asparagus– in all their glory, with minimal effort in your half. And like most roasted potato dishes (like these wonderful Greek lemon potatoes) this facet dish pairs properly with almost any entree. I normally serve it with certainly one of my summery, grillable veggie burgers or these grilled tofu steaks in a Cajun sauce.

There are simply 4 substances wanted for this recipe, moreover the potatoes and asparagus: crimson pepper flakes, garlic, olive oil, and rosemary (dried or recent will work!).

Strive it, and I promise you will find it irresistible. Your solely criticism could possibly be that there weren’t any leftovers so you might get out of cooking the subsequent day. ????

Desk of Contents

Causes to like this recipe

  • So scrumptious. Regardless of the straightforward, quick ingredient checklist, these roasted asparagus and potatoes are extremely tasty and loaded with taste and yum. You’ll fall in love!
  • Easy recipe. This facet dish is beginner-level simple and foolproof.
  • Versatile. Serve these asparagus and potatoes with any essential dish and they’re going to do good justice to it. Even those that will not eat any veggie aside from spuds can be amazed by the scrumptious asparagus.
  • Soy-free, nut-free, gluten-free and vegan. This dish will work for almost any weight loss plan.

Components

  • Greens: asparagus and new potatoes. Common potatoes are tremendous too. Use Yukon gold or crimson potatoes. Keep away from very starchy potatoes like russets.
  • Herbs: garlic and rosemary. You should use recent or dried rosemary. If you have to substitute, use oregano or thyme.
  • Additional virgin olive oil
  • Crimson pepper flakes. These are non-compulsory if you’re utilizing floor black pepper as nicely. I like each, however do what fits your tastebuds.

Tips on how to make roasted asparagus and potatoes

Garlic herbs added to olive oil in bowl.

Place garlic, rosemary, crimson pepper flakes, floor black pepper and salt in a small bowl. Add olive oil.

Olive oil mixed with garlic, herbs and red pepper.

Combine with a spoon till well-combined. Put aside when you prep the asparagus and potatoes.

Olive oil dressing added to asparagus and potatoes in bowl.

Place the chopped asparagus and potatoes in a big mixing bowl. Drizzle the olive oil dressing over the veggies.

Potatoes and asparagus in large bowl tossed with olive oil and herbs.

Toss to combine till the dressing evenly coats the asparagus and potatoes.

Asparagus and potatoes on baking sheet before baking.

Unfold the potatoes and asparagus on a baking sheet in a single layer.

Roasted asparagus and potatoes with garlic on baking sheet.

Bake in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 20 minutes. Toss fastidiously with a spoon and return to the oven for 10 extra minutes. Serve heat or at room temperature.

Garlicky roasted asparagus and potatoes in bowl.

Useful suggestions

  • For extra al dente and fewer crispy asparagus, roast the potatoes first and add the asparagus within the final 10 minutes of roasting. To do that, 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 many potatoes on the baking sheet. Roast 10 extra minutes.
  • Making the dressing about quarter-hour earlier than you add it to the potatoes and asparagus helps make sure the garlic would not burn however turns into golden and crispy and scrumptious within the oven.
  • To prep the asparagus, maintain each ends in your arms and gently bend. The asparagus will simply snap on the level the place the stem toughens. Do not discard these powerful stems–I save them in a bag and freeze them for making vegetable inventory.

Serving options

Storage directions

  • Refrigerate: Refrigerate the asparagus and potatoes in an hermetic container as much as three days.
  • Freeze: Freeze in a freezer-safe container for as much as three months.
  • Reheat: Reheat on a baking sheet in a preheated 350-degree oven till warmed by means of.

Extra yummy potato recipes

In case you love these vegan asparagus and potatoes, make sure you try extra facet dishes on Holy Cow Vegan!

Roasted asparagus and potatoes with garlicky bits in white bowl.
Roasted asparagus and potatoes in white bowl.

Garlicky Roasted Asparagus and Potatoes

If golden, garlicky spuds are your thought of a heavenly facet dish, you will adore these Garlicky Roasted Asparagus and Potatoes. The potatoes are crunchy on the skin and soften in your mouth, and the asparagus roasts up juicy and crispy and so scrumptious. Golden bits of garlic scattered all through add wonderful yum!

Print Recipe
Pin Recipe
Review Recipe

Course: Aspect Dish, Vegetable facet

Delicacies: American

Eating regimen: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes
Prepare dinner Time: 30 minutes
Complete Time: 40 minutes

Servings: 4 servings

Energy: 202kcal

Creator: Vaishali · Holy Cow Vegan

Stop your display from going darkish

Directions

  • Preheat the oven to 425 levels Fahrenheit/220 levels Celsius.

  • In a small bowl, combine collectively the olive oil, crimson pepper flakes, herbs, black pepper, salt and garlic. Put aside when you prep the veggies.

  • Place the chopped asparagus and potatoes in a big mixing bowl. Drizzle the olive oil dressing over the veggies.

  • Toss to combine till the dressing evenly coats the asparagus and potatoes.

  • Unfold 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 fastidiously with a spoon and return to the oven for 10 extra minutes. Serve heat or at room temperature.

Recipe notes

  • For extra al dente and fewer crispy asparagus, roast the potatoes first and add the asparagus within the final 10 minutes of roasting. To do that, 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 many potatoes on the baking sheet. Roast 10 extra minutes.
  • Making the dressing about quarter-hour earlier than you add it to the potatoes and asparagus helps make sure the garlic would not burn however turns into golden and crispy and scrumptious within the oven.
  • To prep the asparagus, maintain each ends in your arms and gently bend. The asparagus will simply snap on the level the place the stem toughens. Do not discard these powerful stems–I save them in a bag and freeze them for making vegetable inventory.

Storage directions

  • Refrigerate: Refrigerate the asparagus and potatoes in an hermetic container as much as three days.
  • Freeze: Freeze in a freezer-safe container for as much as three months.
  • Reheat: Reheat in a preheated 350-degree oven till warmed by means of.

Diet

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

Tried this recipe?Please go away a remark and recipe score under!

Follow Holy Cow Vegan on Instagram