Description
This dish is an easy and comforting one-pan meal featuring garlic, roasted potatoes, and asparagus, perfect for weeknight dinners.
Ingredients
Vegetables and Aromatics
- 1 bunch Asparagus, fresh
- 4 cloves Garlic (minced)
- 4 cups Yukon gold potatoes (chopped into cubes)
- 1/4 cup Parsley, Fresh (for garnish)
Seasonings and Oil
- 1 tsp Oregano, Dried
- 1/2 tsp Black pepper
- 1 tsp Salt
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and cut the asparagus into bite-sized pieces.
- Wash and chop the Yukon gold potatoes into cubes.
Mix and Bake
- In a large bowl, combine the potatoes and asparagus with olive oil, minced garlic, oregano, salt, and pepper.
- Spread the mixture evenly on a baking sheet.
- Bake for 25-30 minutes or until the potatoes are fork-tender and golden brown.
Serving
- Once done, remove from the oven and drizzle with lemon juice and garnish with fresh parsley before serving.
Notes
Let leftovers cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 350°F to maintain crispness. Can freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish, Vegetarian
- Cuisine: American