Roasted Asparagus and Potatoes

Ingrédients

• 1 pound baby potatoes (cut in half or chop larger potatoes into quarters)
• 2 tablespoons olive oil (divided)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground paprika
• 1/2 teaspoon sea salt
• 1 pound asparagus spears (trimmed)

Préparation

1. 1

   At first, preheat the oven to 400℉.

2. 2

   Wash the russet potatoes to get rid of the dirt, and pat them dry. Wash the asparagus spears and trim any tough ends.

3. 3

   Combine the seasonings in a bowl.

4. 4

   In a large bowl, toss potatoes with a tablespoon of olive oil. Add half the seasonings, some salt, garlic powder, Italian seasoning, and paprika, and stir to coat.

5. 5

   Spread the potatoes on a large greased baking sheet, cover with foil paper (I love to use parchment paper first then cover with the foil), and roast for at least 30 minutes.

6. 6

   Wash asparagus, pat dry with a clean towel, and transfer them to a bowl. Toss the asparagus with the remaining olive oil and spices. Spread the asparagus on one side of the baking sheet next to the potatoes in a single layer uncovered.

7. 7

   Roast the vegetables for 15-20 minutes or longer if needed until the vegetables are tender and juicy.

8. 8

   Once it is done, serve it and enjoy!