Looking for an easy side dish that adds color and flavor to any meal? These Roasted Potatoes and Asparagus come together on one sheet pan in about 30 minutes and are simple to customize to your taste.
Like other favorite pairings, this recipe proves that two vegetables roasted together can be better than one. It’s quick to prepare, forgiving, and works well for busy weeknights or as a colorful addition to a dinner spread.
Roasted Potatoes and Asparagus Ingredient Highlights
This recipe works well with Yukon gold, fingerling, red, or honey gold potatoes — honey gold tends to roast up especially tender and golden. One bunch of asparagus is typically about 1 pound; you can use fresh asparagus or frozen that’s been thawed and patted dry.
Some optional add-ins to boost flavor:
- Minced garlic or a sprinkle of garlic powder
- Fresh or dried herbs such as rosemary, thyme, basil, or oregano
- Crushed red pepper flakes for a touch of heat
- Grated or shaved Parmesan cheese or nutritional yeast for a savory finish
Oven Roasted Potatoes and Asparagus Tips and Tricks
How to Roast Potatoes and Asparagus Together
Store potatoes in a cool, dry place; they keep for weeks or longer if refrigerated. Asparagus stays fresh for about a week when stored properly: stand the stalks upright in a jar or glass with roughly 2 inches of water covering the cut ends, then refrigerate. Change the water if it gets cloudy.
Before roasting, rinse asparagus to remove any grit, then dry it thoroughly — excess moisture prevents good browning. Trim the tough, woody ends by snapping them off where they break naturally. For the potatoes, rinse, dry, and cut them into bite-sized pieces. Cutting potatoes into similar-sized pieces helps them roast evenly within the same time frame as the asparagus.
Place the prepared potatoes and asparagus on a large 18 x 26-inch baking sheet in a single layer. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and add any optional flavorings. Use clean hands to toss everything so the vegetables are evenly coated.
Roast in a hot oven until the potatoes are tender and have crispy edges and the asparagus is tender-crisp. Tossing once halfway through cooking promotes even browning and helps the potatoes crisp on all sides.
Serving Your Sheet Pan Potatoes and Asparagus
This versatile side pairs well with roasted, grilled, or pan-seared proteins. If you want extra richness, finish with a drizzle of a cream or garlic-parmesan sauce. A sprinkle of fresh herbs or a dusting of Parmesan right before serving elevates the dish.
Storing Leftover Roasted Asparagus and Potatoes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to a year. Thaw frozen portions overnight in the refrigerator, then reheat in a 350°F oven for 8–10 minutes until warmed through. No need to add extra oil or seasoning when reheating.
30-Minute Roasted Potatoes and Asparagus
Marley Goldin
Equipment
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Large Baking Sheet
Ingredients
Simple Roasted Potatoes and Asparagus
- 24 ounces honey gold potatoes
- 1 pound asparagus
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Flavor-Boosting Add-Ins
- 2 cloves garlic (minced)
- 3 sprigs chopped fresh rosemary, thyme, or oregano (or 2 teaspoons dried)
- ½ teaspoon garlic or onion powder
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons Parmesan cheese or nutritional yeast
Instructions
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Preheat oven to 425°F.
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Snap off the woody ends of the asparagus and chop the potatoes into bite-sized pieces of similar size.
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Add the vegetables to a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add any optional toppings, then spread in a single layer.
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Roast for 20–25 minutes, tossing halfway through, until the potatoes are tender with crispy edges and the asparagus is cooked through. Serve hot.
Pro Tips
- Trimmed asparagus tips can be composted or saved to make a simple vegetable broth from scraps.