Lemon Roasted Potatoes and Asparagus
These roasted potatoes and asparagus are roasted in lots of fresh lemon and garlic and the perfect spring side dish for any meal!
Servings 4 servings
Calories 182kcal
Ingredients
- 1-1/2 lbs baby potatoes, halved
- 1 tablespoon olive oil
- 1 lb fresh asparagus, cut into 1-inch pieces
- 3 tablespoons unsalted butter, melted
- 3 medium cloves garlic, minced
- Zest and juice from 1 medium lemon
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F. Lightly grease a large sheet pan and toss potatoes and olive oil until evenly coated. Arrange potatoes in an even layer and roast at 400F 15 minutes.
- Remove potatoes from oven and add asparagus, melted butter, garlic, lemon zest, juice, and salt and pepper to taste, tossing until evenly coated. Arrange in a single layer and sprinkle Parmesan cheese on top.
- Continue roasting potatoes and asparagus at 400F an additional 15-20 minutes until potatoes and asparagus are tender. Top with parsley, serve warm and enjoy!
Notes
Storing Instructions
Store potatoes and asparagus in refrigerator up to 6 days.
Nutrition
Serving: 8 oz potatoes and asparagus | Calories: 182kcal | Carbohydrates: 13.5g | Protein: 4.3g | Fat: 13.8g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 145mg | Potassium: 107mg | Fiber: 2.3g | Sugar: 1.6g | Calcium: 121mg | Iron: 1mg