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Spicy Roasted Potatoes and Asparagus

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.