Scale

1 lb baby potatoes, halved

1 bunch asparagus, trimmed and cut into thirds

2 tbsp olive oil

3 garlic cloves, minced

1/2 tsp dried thyme

1/2 tsp dried rosemary

Salt and black pepper, to taste

Juice of 1/2 lemon

Optional: grated parmesan or red pepper flakes

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, toss halved potatoes with 1 tbsp olive oil, half the garlic, thyme, rosemary, salt, and pepper.

3. Spread potatoes cut-side down on baking sheet. Roast for 15 minutes.

4. Meanwhile, toss asparagus with remaining olive oil, garlic, salt, and pepper.

5. After 15 minutes, add asparagus to the baking sheet with potatoes.

6. Roast an additional 10–12 minutes, or until potatoes are golden and asparagus is tender.

7. Drizzle with lemon juice and sprinkle with optional toppings before serving.

Use fingerling or red potatoes for variety.

Add a protein like salmon or chicken to make it a full meal.

Great for meal prep—reheats well in oven or air fryer.

Keywords: garlic potatoes and asparagus, sheet pan veggie recipe, easy healthy side dish, one pan roasted vegetables