These Lemon Roasted Potatoes and Asparagus are a bright and tasty side dish that’s super easy to make! The potatoes are crispy, and the asparagus is tender—all drizzled with zesty lemon juice.
Who knew veggies could taste so good? I could eat this combo every day and never get bored. It’s perfect with any main dish and looks good on the table too!
I love how simple this recipe is. Just toss everything together, roast it in the oven, and enjoy! It adds a burst of flavor that’ll make you smile with every bite.
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes because they are tender and cook quickly. If you can’t find them, you can cut regular potatoes into similar-sized pieces. Red or Yukon Gold potatoes work well too!
Asparagus: Fresh asparagus adds a nice crunch. If you’re not a fan, green beans or broccoli can be great substitutes. They roast well and will soak up the lovely lemon flavor.
Olive Oil: Olive oil gives a rich flavor, but if you’re out, feel free to use avocado oil or melted butter for a different twist. Both work well in roasting.
Lemon: Fresh lemons provide zest and acidity. You can replace them with lime for a similar tangy effect. Bottled lemon juice works too, but fresh is always better!
Garlic: I suggest fresh garlic for the best flavor. If you have garlic powder, you can use 1 teaspoon as a substitute, but it won’t have the same punch.
Thyme: Dried thyme is easy to find, but fresh thyme gives a wonderful aroma. If you don’t have thyme, rosemary or oregano can also work nicely as alternatives.
Parmesan Cheese: This is optional, but it adds a lovely salty touch. If you’re vegan or dairy-free, nutritional yeast is a great alternative for a cheesy flavor.
How Do I Roast Vegetables Perfectly?
Roasting vegetables is easy, but there are key steps to ensure they come out wonderful every time. First, preheat your oven properly—this helps in achieving a good roast.
- Spread the potatoes in a single layer so they roast evenly. Don’t overcrowd the pan, or they will steam instead of roast.
- For the best texture, roast baby potatoes first for about 15-20 minutes until they start to soften before adding asparagus. This way, both stay perfectly cooked!
- Keep an eye on the vegetables in the last few minutes of roasting to avoid burning. You want them golden and tender, not charred.
With these tips, your Lemon Roasted Potatoes and Asparagus will turn out flavorful and lovely! Enjoy cooking!
How to Make Lemon Roasted Potatoes and Asparagus?
Ingredients You’ll Need:
For the Vegetables:
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
For the Dressing:
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
For the Finishing Touch:
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This simple dish requires about 10 minutes for prep and around 30-35 minutes for roasting. In total, you’ll need about 45 minutes. It’s a quick and tasty way to enjoy veggies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help to get the potatoes crispy and golden while roasting.
2. Mix the Potatoes:
In a large bowl, combine the halved baby potatoes. Add the olive oil, lemon zest, lemon juice, minced garlic, dried thyme, salt, and pepper. Toss everything together until the potatoes are well coated in the mixture. This will give them a great flavor!
3. Roast the Potatoes:
Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they have some space in between to roast evenly. Place them in the oven and roast for about 15-20 minutes until they start to soften.
4. Add the Asparagus:
After about 15-20 minutes, take the baking sheet out of the oven. Now, add the asparagus pieces and toss everything together gently. This will allow the asparagus to soak up some of those delicious flavors.
5. Finish Roasting:
Return the baking sheet to the oven and roast for an additional 10-15 minutes. You want the potatoes to be tender and golden, and the asparagus to be tender yet slightly crisp.
6. Add Cheese and Garnish:
Once the veggies are done, take them out of the oven. If you like, sprinkle the roasted vegetables with grated Parmesan cheese for an extra kick of flavor. Then, garnish with fresh parsley.
7. Serve and Enjoy:
Your Lemon Roasted Potatoes and Asparagus are ready to be served! You can enjoy them warm or at room temperature. They make a perfect side dish for any meal!
Can I Substitute Other Vegetables for Asparagus?
Absolutely! If you don’t have asparagus on hand, you can use green beans, broccoli, or Brussels sprouts instead. Just adjust the cooking time slightly, as some vegetables may require longer or shorter roasting times to become tender.
What Can I Do if I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, you can use bottled lemon juice as a substitute. About 2 tablespoons of bottled juice equals the juice from one medium lemon. Keep in mind that fresh lemons will offer a brighter flavor, so adjust to taste!
How Should I Store Leftover Potatoes and Asparagus?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them for a quicker option.
Can I Make This Recipe Vegan?
Yes, you can easily make this recipe vegan by omitting the Parmesan cheese or substituting it with a vegan alternative. You can also add a bit more olive oil or nutritional yeast for extra flavor without the dairy!
