This garlicky roasted asparagus and potatoes recipe is a reader favorite and a super simple one that takes minutes to put together. And it goes fabulously with just about any main dish. You get to enjoy two of spring’s best veggie offerings – baby potatoes and asparagus– in all their glory, with minimum effort on your part. And like most roasted potato dishes (like these amazing Greek lemon potatoes) this side dish pairs nicely with nearly any entree. I usually serve it with one of my summery, grillable veggie burgers or these Irish whiskey tofu steaks or these grilled tofu steaks in a Cajun sauce. There are just four ingredients needed for this recipe, besides the potatoes and asparagus: red pepper flakes, garlic, olive oil, and rosemary (dried or fresh will work!). Try it, and I promise you’ll love it. Your only complaint could be that there weren’t any leftovers so you could get out of cooking the next day. 😉

Reasons to love this recipe

So delicious. Despite the simple, short ingredient list, these roasted asparagus and potatoes are incredibly tasty and loaded with flavor and yum. You will fall in love! Simple recipe. This side dish is beginner-level easy and foolproof. Versatile. Serve these asparagus and potatoes with any main dish and they will do perfect justice to it. Even those who won’t eat any veggie other than spuds will be amazed by the delicious asparagus. Soy-free, nut-free, gluten-free and vegan. This dish will work for nearly any diet.

Ingredients

Vegetables: asparagus and new potatoes. Regular potatoes are fine too. Use Yukon gold or red potatoes. Stay away from very starchy potatoes like russets. Herbs: garlic and rosemary. You can use fresh or dried rosemary. If you need to substitute, use oregano or thyme. Extra virgin olive oil Red pepper flakes. These are optional if you are using ground black pepper as well. I like both, but do what suits your tastebuds.

Helpful tips

For more al dente and less crispy asparagus, roast the potatoes first and add the asparagus in the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake 20 minutes. Toss the potatoes and scatter the asparagus among the potatoes on the baking sheet. Roast 10 more minutes. Making the dressing about 15 minutes before you add it to the potatoes and asparagus helps ensure the garlic doesn’t burn but becomes golden and crispy and delicious in the oven. To prep the asparagus, hold both ends in your hands and gently bend. The asparagus will easily snap at the point where the stem toughens. Don’t discard those tough stems–I save them in a bag and freeze them for making vegetable stock.

Serving suggestions

Serve these roasted asparagus and potatoes with a hearty veggie burger, like this spicy black bean burger or this bean and oats burger. Serve it with these vegan lentil and quinoa steaks or this vegan wellington. Serve as a side with a yummy vegan pasta, like this vegan zucchini pasta or this chickpea pasta with roasted cauliflower.

Storage instructions

Refrigerate: Refrigerate the asparagus and potatoes in an airtight container up to three days. Freeze: Freeze in a freezer-safe container for up to three months. Reheat: Reheat on a baking sheet in a preheated 350-degree oven until warmed through.

More yummy potato recipes

If you love these vegan asparagus and potatoes, be sure to check out more side dishes on Holy Cow Vegan! Check to get new recipe updates by email.

Recipe card

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