Spicy Roasted Potatoes and Asparagus

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

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 27%
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.1g
  • Carbohydrate: 34.2g
  • Fiber: 4.6g
  • Cholesterol: 5mg
  • Iron: 3.6mg
  • Sodium: 419mg
  • Calcium: 136mg

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

Preparation

  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.
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