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Rosemary Roasted Potatoes and Asparagus Recipe

Rosemary Roasted Potatoes and Asparagus Recipe

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:4 servings


  • 1/2 pound fingerling potatoes, cut into 1-inch pieces
  • 1/4 cup olive oil, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • 1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
  • 2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.

Nutritional Facts

1 serving: 175 calories, 14g fat (2g saturated fat), 0mg cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 vegetable, 3 fat

Reviews for Rosemary Roasted Potatoes and Asparagus

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Reviewed Jun. 22, 2015

"Simply wonderful ! My family loved it. Great way to spruce up asparagus and it is a perfect accompaniment to roasted salmon or a steak. Thank you!"

Reviewed Jun. 10, 2015

"Super Yummy. Needed a little more salt but otherwise this recipe is a keeper!"

Reviewed May. 17, 2015

"Delish. made as stated!!"

Reviewed May. 6, 2014

"Needed a little bit more salt, but other than that it was really tasty."

Reviewed Mar. 25, 2014

"I cooked the asparagus too long, but I left it in the oven while I finished our entree. Otherwise, we loved it!"

Reviewed May. 24, 2012

"My asparagus turned out way over done. I'd like to try again, but will lessen the time. Didn't have the fingerling potatoes, but used cut-up white potatoes and was fine."

Reviewed May. 8, 2012

"Fairly standard. Tasty but nothing that "wow"ed me. makes a good side dish staple."

Reviewed Apr. 1, 2012

"This was really spectacular. Not sure if I over or under roasted the asparagus, because the stem side was a bit stringy, but otherwise, top notch."

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