Lemon Roasted Potatoes And Asparagus

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You have to love a sheet pan meal or side dish. Much like a one pot meal, a sheet pan meal is convenient, easy, and doesn’t require many dishes. No need for separate pots and pans! Ain’t nobody got time to do all of those dishes! So…we are pulling off this trusty side dish that requires minimal prep time and very few dishes. Unsurprisingly, it tastes pretty amazing straight off the pan!

This side dish features tender roasted baby potatoes, a flavorful and zesty lemon dressing, and soft asparagus that have a slight crunch. The addition of fresh lemon wedges on the sheet pan helps impart more lemon flavor into the potatoes and asparagus. It’s a great entree or side dish for anyone following a vegan or vegetarian diet. Should you want to add different vegetables to this pan, you can do so, but make sure not to overcrowd the pan. If you find that your pan is too crowded, divide the vegetable mixture across two separate sheet pans.

The only thing to keep in mind with this recipe is that you may want to cut the vegetables so that they are uniform in size. If the baby potatoes are small enough, you may want to halve or quarter them so they cook evenly with the asparagus. Otherwise, you can boil the baby potatoes for about five minutes before baking them. Cutting them into smaller pieces means no boiling and fewer dishes for you to wash. Choose wisely and enjoy the recipe!

Lemon Roasted Potatoes And Asparagus
  • Prep Time:10m
  • Cook Time:40m


  • 1 1/2 lb baby potatoes, washed
  • 2 tbsp. olive oil
  • 1 lbs asparagus, ends removed and halved
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • pinch of sea salt
  • pinch of black pepper
  • 2 tbsp. parsley, freshly chopped


  1. Preheat your oven to 400º F and scatter the potatoes across a baking sheet and cover with the olive oil. Toss gently to ensure the potatoes are coated in olive oil.
  2. Bake for 15 minutes and then remove from the oven. Add the asparagus, garlic, lemon juice and zest, sea salt, and pepper and a little more olive oil. Toss gently and bake in the oven for another 20 minutes.
  3. Remove from the oven, top with parsley, and serve immediately. Just make sure that the potatoes are fully cooked. Enjoy!


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