Roasted Asparagus and Potatoes
Roasted Asparagus and Potatoes are such a quick and easy but delicious side dish. Try with your favorite tofu dishes for a perfect dinner!
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Servings: 4 servings
Calories: 173kcal
Ingredients
- 1 pound baby potatoes cut in half or chop larger potatoes into quarters
- 2 tablespoons olive oil divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground paprika
- 1/2 teaspoon sea salt
- 1 pound asparagus spears trimmed
Instructions
- At first, preheat the oven to 400℉.
- Wash the russet potatoes to get rid of the dirt, and pat them dry. Wash the asparagus spears and trim any tough ends.
- Combine the seasonings in a bowl.
- In a large bowl, toss potatoes with a tablespoon of olive oil. Add half the seasonings, some salt, garlic powder, Italian seasoning, and paprika, and stir to coat.
- Spread the potatoes on a large greased baking sheet, cover with foil paper (I love to use parchment paper first then cover with the foil), and roast for at least 30 minutes.
- Wash asparagus, pat dry with a clean towel, and transfer them to a bowl. Toss the asparagus with the remaining olive oil and spices. Spread the asparagus on one side of the baking sheet next to the potatoes in a single layer uncovered.
- Roast the vegetables for 15-20 minutes or longer if needed until the vegetables are tender and juicy.
- Once it is done, serve it and enjoy!
Nutrition
Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 713mg | Fiber: 5g | Sugar: 3g | Vitamin A: 923IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 3mg