Garlic roasted potatoes with thyme and asparagus made with vibrant Little Potatoes. Just toss everything on a baking sheet and enjoy in 30 minutes.
- Parchment paper
- Baking sheet
- Large bowl
- 1.5 lbs Little Potatoes
- 1 Tbsp olive oil
- 1 tsp garlic, minced
- 1/2 tsp salt
- 1 tsp fresh thyme, finely chopped
- 10 to 12 stems asparagus, ends removed and chopped into 2 to 3 inch pieces
Line a rimmed baking sheet with parchment paper and preheat oven to 400 °F.
In a large bowl, combine Little Potatoes, oil, garlic, salt and thyme and stir until coated.
Spread potatoes on baking sheet and bake for 20 minutes.
Place asparagus in the same bowl and stir until coated with remaining oil. Add to the baking sheet with the potatoes and bake for 10 to 12 more minutes, until potatoes and asparagus are tender. Serve.