Rosemary Roasted Potatoes and Asparagus Recipe

4.5 11 14
Rosemary Roasted Potatoes and Asparagus Recipe
Rosemary Roasted Potatoes and Asparagus Recipe photo by Taste of Home
Publisher Photo

Rosemary Roasted Potatoes and Asparagus Recipe

Read Reviews
4.5 11 14
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 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

Directions

In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
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.
Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

Nutritional Facts

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

  • 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 15-in. x 10-in. x 1-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.
Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

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Reviews forRosemary Roasted Potatoes and Asparagus

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Appy_Girl User ID: 1132413 264301
Reviewed Apr. 4, 2017

"So much flavor from such simple ingredients. I cut up the asparagus and did the same with the plain old white potatoes. I cut the potatoes into smaller pieces and gave them a jump start of baking. I gave them about 15 minutes. Then added the cut up asparagus and at that time I added some minced garlic. The aroma from the Rosemary was wonderful and so was the taste. Perfect side for our grilled Salmon.

Janie
Taste of Home Volunteer Field Editor. I highly endorse this recipe for both taste and ease of preparation. Presentation is nice too *"

MY REVIEW
greg User ID: 9070767 260925
Reviewed Feb. 6, 2017

"Salt is not even close to being right.. and cooking times for each state is a total fail.. I corrected them and its delicious but this isnt a well written recipe."

MY REVIEW
[email protected] User ID: 6993142 253803
Reviewed Sep. 7, 2016

"This is a great way to get 2 veggies done on one pan! I made the recipe as written with the exception of adding more salt, including to the mixture before baking it. I usually only cook asparagus for 10 or so minutes at 400, not 15-20, so my asparagus was perfectly cooked. Attractive presentation and great mixtures of colors and flavors!"

MY REVIEW
Van1969 User ID: 1599093 228336
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!"

MY REVIEW
stargazzer003 User ID: 3418123 227730
Reviewed Jun. 10, 2015

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

MY REVIEW
swinny User ID: 1858482 226450
Reviewed May. 17, 2015

"Delish. made as stated!!"

MY REVIEW
cbenne12 User ID: 7424916 213145
Reviewed May. 6, 2014

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

MY REVIEW
s_pants User ID: 174050 197834
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!"

MY REVIEW
schweitzerca User ID: 1064748 181642
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."

MY REVIEW
TessaMB User ID: 6083350 187968
Reviewed May. 8, 2012

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

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