Cheesy Garlic Roasted Potatoes and Asparagus is an easy, one-pan side dish recipe that makes a gorgeous, delicious addition to a special holiday meal or a regular weeknight dinner!
2poundsfingerling potatoestiny ones left whole and larger ones cut into 1 ½-inch chunks
4tablespoonsextra-virgin olive oilDIVIDED
¾teaspoonsaltDIVIDED
Freshly ground black pepper
1poundthick asparagustrimmed & diagonally sliced into 2-inch pieces
2clovesgarlicminced
½cupfreshly shredded Romano cheese
Instructions
Place rack in center position of oven and preheat oven to 425°F.
Place potatoes in a gallon-sized plastic baggie. Drizzle with 3 tablespoons olive oil and sprinkle with ½ teaspoon salt and freshly ground black pepper, to taste. Seal the bag and shake it until potatoes are evenly coated. Dump the potatoes out onto a large, rimmed sheet pan and spread them into a single layer. Cook for 15 minutes, use a metal spatula to stir (and scrape up any potatoes sticking to the pan), and cook for 10 more minutes or until the potatoes are tender.
Add the asparagus to the same bag that was used for the potatoes. Drizzle with remaining 1 tablespoon olive oil, sprinkle with remaining ¼ teaspoon salt, and add additional pepper. Seal the bag and shake to coat the asparagus.
Once the potatoes are tender, remove the pan from the oven, add the asparagus, sprinkle with the minced garlic, toss everything together, and spread into a single layer. Cook for 8 to 12 minutes until the asparagus is tender (depending on the thickness of the asparagus). Sprinkle the veggies with the Romano cheese and cook for 1 to 2 more minutes to melt the cheese. Serve immediately.
Notes
You may use new potatoes or large red or yellow (such as Yukon Gold) potatoes instead of fingerlings. Just be sure to cut them into 1 ½-inch chunks for even roasting.
Thick spears of asparagus hold up to roasting better than thin spears. If you can only find thin spears, however, be prepared to reduce their cooking time.
If desired, you may use freshly grated or shredded Parmesan in place of the Romano.