Roasted Potatoes and Asparagus

Roasted potatoes and asparagus is a simple and quick side dish that pairs well with chicken, beef, pork, and seafood.

Do you ever catch yourself in a busy season and side dishes and vegetables with a meal go out the window? I caught myself doing that as of late and I had to ask myself, when was the last time I cooked a vegetable to go with dinner? I couldn’t remember! Whoops! Time to get off of that track because I do genuinely love vegetables.

These roasted potatoes and asparagus are seriously delicious! Like I could eat the whole pan by myself easily. Thankfully guilt free too! Even the kids will like this. My boys happily ate the asparagus and didn’t just pick out the potatoes.

You can use any kind of potatoes that you have on hand, but just make sure the pieces you cut aren’t thicker than like 1/2 an inch or they won’t be soft and tender when the asparagus is fully cooked.

Be sure to try some of my other yummy side dishes like Fall Chopped Salad, Green Chile Macaroni and Cheese, Easy Fruit Salad, and Potato Carrot Foil Packet.

Ingredients

• Petite Fingerling Potatoes
• Asparagus
• Olive Oil
• Salt
• Pepper
• Garlic Powder

Instructions

• Preheat the oven to 375 degrees and set out a sheet pan.
• Rinse and dry the potatoes. Do not peel them. Slice in half long ways. Put on the sheet pan.
• Rinse and dry the asparagus. Remove about an inch of the bottom of each stem and discard. Then cut each steam in half short ways. Put on the sheet pan with the potatoes.
• Pour the olive oil over the vegetables. Add the salt, pepper, and garlic powder. Toss until everything is coated with the oil and seasonings.
• Bake for 30 minutes.
• Serve or let cool off and store in an airtight container in the refrigerator.