Spicy Roasted Potatoes and Asparagus

Cooking Light
Move the potatoes to one side of the dish before you add the asparagus so the spears can cook in a single, even layer.
2 servings


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2 teaspoons olive oil, divided
1/4 teaspoon sea salt, divided
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
6 small red potatoes (about 3/4 pound), quartered
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1 teaspoon minced garlic, divided
1/2 pound asparagus spears


Preheat oven to 450°.

Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.

Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.

Created date

November 2003

Nutritional Information

Calories 223
Caloriesfromfat 27 %
Fat 6.8 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 9.1 g
Carbohydrate 34.2 g
Fiber 4.6 g
Cholesterol 5 mg
Iron 3.6 mg
Sodium 419 mg
Calcium 136 mg