Oven Roasted Red Potatoes and Asparagus: A Simple and Delicious Side Dish

Oven roasted red potatoes and asparagus is a classic combination that’s easy to make and always a crowd-pleaser. This simple side dish requires minimal ingredients and effort, yet delivers maximum flavor and nutritional value. The crispy, slightly sweet red potatoes perfectly complement the tender, earthy asparagus, making it a versatile addition to any meal. Whether you’re looking for a quick weeknight side or a healthy dish to bring to a potluck, this recipe is sure to become a staple in your kitchen.

## Why This Recipe Works

* **Simple Ingredients:** This recipe uses readily available ingredients that you likely already have in your pantry and refrigerator.
* **Quick and Easy:** Roasting is a hands-off cooking method, making it perfect for busy weeknights. Simply toss the vegetables with oil and seasonings, spread them on a baking sheet, and let the oven do the work.
* **Versatile:** This dish pairs well with a variety of main courses, including chicken, fish, steak, and vegetarian options.
* **Healthy:** Red potatoes are a good source of fiber and potassium, while asparagus is packed with vitamins and antioxidants.
* **Customizable:** Feel free to adjust the seasonings and add other vegetables to your liking. Garlic, herbs, and a squeeze of lemon juice can all enhance the flavor.

## Ingredients You’ll Need

* 1.5 pounds red potatoes, washed and quartered (or halved if small)
* 1 pound asparagus, trimmed
* 3 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder (optional)
* 1/4 teaspoon paprika (optional)
* Lemon wedges, for serving (optional)

## Equipment

* Large bowl
* Baking sheet
* Parchment paper (optional, for easier cleanup)

## Step-by-Step Instructions

### Step 1: Prepare the Vegetables

* **Wash and quarter the red potatoes:** Rinse the red potatoes under cold water to remove any dirt. Cut them into quarters, or halves if they are small. Consistent size is key to even cooking.
* **Trim the asparagus:** Snap off the tough ends of the asparagus spears. You can usually tell where to snap them by bending the spear near the base; it will naturally break off at the right point. Alternatively, you can cut off the bottom inch or two with a knife.

### Step 2: Season the Vegetables

* **Combine in a bowl:** Place the quartered red potatoes and trimmed asparagus in a large bowl.
* **Add olive oil:** Drizzle the olive oil over the vegetables. Olive oil helps the potatoes and asparagus crisp up nicely in the oven and adds flavor.
* **Season:** Sprinkle the salt, pepper, garlic powder (if using), and paprika (if using) over the vegetables. Make sure the seasonings are evenly distributed.
* **Toss to coat:** Use your hands or a large spoon to toss the vegetables until they are evenly coated with olive oil and seasonings. This ensures that every piece is flavorful.

### Step 3: Arrange on Baking Sheet

* **Preheat oven:** Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the middle of the oven for even heat distribution.
* **Line baking sheet (optional):** Line a baking sheet with parchment paper for easier cleanup. Parchment paper prevents the vegetables from sticking and makes washing the baking sheet a breeze.
* **Spread in a single layer:** Spread the seasoned red potatoes and asparagus in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.

### Step 4: Roast in the Oven

* **Roast:** Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the potatoes are tender and golden brown and the asparagus is tender-crisp. The exact roasting time will depend on the size of your potatoes and the thickness of your asparagus spears.
* **Flip halfway (optional):** For more even browning, flip the vegetables halfway through the roasting time, around 10-12 minutes. This ensures that both sides of the potatoes and asparagus get nicely caramelized.

### Step 5: Serve and Enjoy

* **Check for doneness:** To check if the potatoes are done, pierce them with a fork. They should be tender and easily pierced. The asparagus should be tender-crisp, meaning it’s still slightly firm but not raw.
* **Serve immediately:** Remove the baking sheet from the oven and serve the roasted red potatoes and asparagus immediately. They are best enjoyed while they are still warm and crispy.
* **Garnish (optional):** Garnish with lemon wedges for a bright, citrusy flavor. A sprinkle of fresh herbs, such as parsley or thyme, can also add a nice touch.

## Tips for Perfect Oven Roasted Red Potatoes and Asparagus

* **Use uniform sizes:** Cut the potatoes into even sizes so they cook at the same rate. This prevents some pieces from being undercooked while others are overcooked.
* **Don’t overcrowd the pan:** Overcrowding the baking sheet will cause the vegetables to steam instead of roast. Use two baking sheets if necessary to ensure the vegetables are spread in a single layer.
* **Adjust cooking time:** The cooking time may vary depending on your oven and the size of your vegetables. Keep an eye on the vegetables and adjust the cooking time accordingly.
* **Use high heat:** Roasting at a high temperature (400°F or 200°C) helps the vegetables caramelize and develop a crispy exterior.
* **Don’t skip the olive oil:** Olive oil is essential for roasting vegetables. It helps them crisp up and adds flavor. Use a good quality olive oil for the best results.
* **Season generously:** Don’t be afraid to season the vegetables generously with salt, pepper, and other spices. The seasoning is what brings out the flavor of the vegetables.
* **Add garlic (optional):** If you love garlic, add a clove or two of minced garlic to the vegetables before roasting. Garlic adds a delicious aroma and flavor to the dish.
* **Add herbs (optional):** Fresh herbs, such as rosemary, thyme, or oregano, can add a wonderful aroma and flavor to the roasted vegetables. Add the herbs during the last few minutes of roasting to prevent them from burning.
* **Lemon juice (optional):** A squeeze of lemon juice after roasting adds a bright, citrusy flavor that complements the vegetables perfectly.

## Variations and Substitutions

* **Other vegetables:** Feel free to add other vegetables to the roasting pan, such as broccoli, carrots, Brussels sprouts, or bell peppers. Adjust the cooking time as needed, depending on the vegetables you choose.
* **Sweet potatoes:** Substitute sweet potatoes for red potatoes for a sweeter flavor. Sweet potatoes also roast well and become caramelized in the oven.
* **Different seasonings:** Experiment with different seasonings, such as Italian seasoning, chili powder, or smoked paprika. Each seasoning will give the dish a unique flavor.
* **Parmesan cheese:** Sprinkle grated Parmesan cheese over the roasted vegetables during the last few minutes of roasting for a cheesy, savory flavor.
* **Balsamic glaze:** Drizzle balsamic glaze over the roasted vegetables after they are cooked for a tangy and slightly sweet flavor.
* **Spicy version:** Add a pinch of red pepper flakes to the vegetables before roasting for a spicy kick.
* **Vegan option:** This recipe is naturally vegan. Just make sure to use a vegan-friendly olive oil.

## Serving Suggestions

Oven roasted red potatoes and asparagus is a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **With grilled chicken or fish:** This dish is a perfect complement to grilled chicken or fish. The roasted vegetables add a healthy and flavorful side to the protein.
* **With steak:** Serve the roasted vegetables alongside a juicy steak for a complete and satisfying meal.
* **With roasted turkey or chicken:** This dish is a great addition to a holiday meal, such as Thanksgiving or Christmas. It adds a healthy and colorful side to the traditional roasted turkey or chicken.
* **With vegetarian dishes:** This dish is also a great option for vegetarian meals. Serve it with tofu, tempeh, or veggie burgers for a complete and balanced meal.
* **As a side dish at a potluck:** This dish is easy to transport and serve, making it a great option for potlucks and gatherings.
* **As a topping for salads:** Add the roasted vegetables to salads for a flavorful and nutritious boost.
* **In a frittata or omelet:** Chop up the roasted vegetables and add them to a frittata or omelet for a delicious and healthy breakfast or brunch.

## Make-Ahead Instructions

You can prepare the vegetables ahead of time by washing, cutting, and seasoning them. Store the prepared vegetables in an airtight container in the refrigerator for up to 24 hours. When you’re ready to roast them, simply spread them on a baking sheet and follow the roasting instructions.

## Storage Instructions

Store leftover roasted red potatoes and asparagus in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.

## Nutritional Information (per serving, approximate)

* Calories: 200
* Fat: 12g
* Saturated Fat: 2g
* Cholesterol: 0mg
* Sodium: 500mg
* Carbohydrates: 25g
* Fiber: 4g
* Sugar: 3g
* Protein: 4g

(Note: Nutritional information is approximate and may vary depending on the specific ingredients used.)

## Conclusion

Oven roasted red potatoes and asparagus is a simple, delicious, and healthy side dish that’s perfect for any occasion. With its minimal ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and enjoy this classic vegetable combination!

Enjoy!