Roasted potatoes and asparagus are easy to prepare on a single sheet pan and pair well with just about any main dish. Lightly seasoned baby potatoes and asparagus spears are roasted to perfection in the oven and ready in about 40 minutes.
Make a sheet pan filled with roasted potatoes and tender asparagus to pair with your next main course. Lightly seasoned and roasted to perfection, these nutritious veggies pair well with everything from chicken to salmon.
Red baby potatoes are quartered and tossed in olive oil and seasoning, then roasted in the oven until golden brown and crisp around the edges. Asparagus spears are added partway through baking to ensure they turn out perfectly cooked and tender.
Ingredients and substitutions
- Asparagus - This recipe is easy to customize with your favorite veggies. Any tender, quick cooking vegetables can be substituted for asparagus here, like green beans, zucchini, or summer squash. If you'd like to substitute with heartier vegetables, like brussels sprouts or broccoli, they'll need a few extra minutes of cooking time.
- Potatoes - I used baby red potatoes, but any potatoes you have on hand, like fingerling potatoes or yukon gold potatoes, will work as a substitute. Make sure your potatoes are cubed into small, bite size pieces, about 1 inch in length, to ensure they roast quickly.
- Olive oil - Can be substituted with any neutral cooking oil you have on hand.
- Seasoning - Salt, pepper, garlic powder, paprika, and oregano add flavor to your potatoes and asparagus.
Tips and tricks
- Slice your potatoes into small, bite size pieces to ensure they roast in the time listed in the recipe card. Depending on the size of the potato, you may need to halve or quarter your baby potatoes. Larger potatoes should be sliced into 1-inch cubes.
- Asparagus takes much less time to cook than potatoes. To ensure your asparagus doesn't turn out mushy, add it partway through baking.
- If the asparagus is very thin, it may need 10 minutes or less in the oven. Thick asparagus takes closer to 15 minutes to cook through (the asparagus shown here was fairly thick). Use your discretion and feel free to adjust the baking times based on what your asparagus looks like.
- Roasted vegetables are best served hot from the oven for best texture.
Wondering how long to roast potatoes and asparagus? Potatoes sliced into 1-inch cubes need about 35 minutes in the oven, while thick asparagus takes about 15 minutes to cook through. If your asparagus is very thin, it may need as little as 8 to 10 minutes of cooking time. This is why we're starting the potatoes first, then adding the asparagus partway through.
More roasted vegetables
- Roasted frozen cauliflower
- Parmesan roasted frozen broccoli
- Oven roasted corn on the cob
- Savory roasted sweet potatoes
- Honey roasted parsnips and carrots
Roasted Potatoes and Asparagus
- 1.5 pounds red baby potatoes
- 1 pound asparagus
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400 degrees Fahrenheit.
- In a small dish, combine oregano, paprika, garlic powder, salt, and pepper. Set aside.
- Slice baby potatoes into halves or quarters depending on size (diced potatoes should be about 1 inch in size for quick roasting) and place into a large bowl. Top with 2 tablespoons of olive oil and about ⅔ of your seasoning blend. Toss until evenly coated.
- Pour potatoes onto one side of a half baking sheet and spread into a single layer. Bake for 20 minutes.
- Meanwhile, prepare your asparagus. Gently bend the woody end of each asparagus spear until it breaks naturally (or, bend one spear, take note of where it breaks naturally, and slice the remainder with a knife in the same spot). Discard the woody ends. Toss asparagus with remaining olive oil and seasoning and set aside.
- Carefully remove par-baked potatoes from the oven and add asparagus to the empty side of the sheet pan, spreading into a single layer. Bake for 15 minutes, or until vegetables are fork tender and cooked to your liking (if asparagus is very thin, bake potatoes for 25 minutes, then add asparagus and bake for 10 minutes).
- Remove from oven and serve hot.
- Leftover roasted vegetables will keep for up to 3 days in a tightly sealed container in the refrigerator, but will lose some texture by reheating.
- Potatoes should be sliced into small, 1 inch cubes to roast in the listed time. If your potatoes are larger, they'll need additional roasting time before adding asparagus to the sheet pan.