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
2 tablespoons grated fresh Parmesan cheese
1 teaspoon minced garlic, divided
1/2 pound asparagus spears
How to Make It
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.
LOVE THIS!! One of my favorite sides. We sometimes use green beans instead of the asparagus. If you're not a fan of spicy though, you may want to cut back on the red pepper. (I think it's just right, but I know a few people who think it's too hot.)
This recipe is great; I've made it a number of times. Instead of asparagus (which is very seasonal), I use baby carrots instead. The potatoes and carrots go so well together, and everyone I've made it for loves it! Normally I don't rate/review recipes, but this one has made such a good impression on me that I had to rate.
Great recipe! This was delicious, and it was nice to have both side dishes cook in the oven together. I omitted the red pepper because we were serving this to several children and quadrupled it to serve a crowd. Next time I may let the potatoes cook a little longer, so they get crispier.
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