Roast Red Potatoes and Asparagus Ww 4 Pts
Elevate your weeknight dinners with this vibrant and healthy Roast Red Potatoes and Asparagus recipe, a flavorful side dish that's low in points but high in satisfaction! Perfectly roasted red potatoes are paired with tender asparagus, all tossed in a fragrant blend of olive oil, minced garlic, dried thyme, and rosemary. A finishing touch of fresh lemon juice adds a zesty brightness to this easy, oven-baked dish. Ready in just 40 minutes, this recipe is naturally gluten-free, Weight Watchers-friendly at only 4 points per serving, and made with wholesome ingredients you likely already have on hand. Whether accompanying roasted chicken, grilled fish, or enjoyed on its own, this colorful veggie medley is sure to delight your taste buds and lighten your meal prep stress.
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Recipe Information
Ingredients
- 1.5 pounds red potatoes
- 1 pound asparagus
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash the red potatoes thoroughly and cut them into bite-sized chunks (about 1-inch pieces). Trim the tough ends off the asparagus and cut the stalks into approximately 2-inch pieces.
Mince the garlic cloves and set aside.
In a large mixing bowl, combine the chopped red potatoes, olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss until the potatoes are evenly coated.
Arrange the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
Remove the baking sheet from the oven and add the asparagus pieces. Drizzle them with a small amount of olive oil (if desired) and toss gently with the potatoes.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the potatoes are golden and crispy and the asparagus is tender but still slightly crisp.
Remove from the oven and drizzle the roasted vegetables with fresh lemon juice for a bright, tangy finish. Adjust seasoning with additional salt and pepper, if necessary.
Serve warm as a delicious and healthy side dish!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 17.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3826 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
