Roasted Potatoes and Asparagus recipe

Fun Fact: My husband loves cheese! He loves it so much that he won't let the cheesy crust stuck to the bottom of the pan go to waste whenever I make this side dish. Crispy and slightly burnt cheese crust, yum!

Printable Recipe

Roasted Potatoes and Asparagus

ingredients:
• 1.5 lbs B-size red potatoes (Dole)
• half of the asparagus bundle (about 10-15 spears)
• 2 tbsp olive oil, divided use
• ¾ tsp kosher salt, divided use + more for sprinkling
• freshly ground black pepper
• ½ cup sharp cheddar cheese, freshly shredded
• 2 garlic cloves, minced

instructions:
1)  Preheat oven to 400° F. Line a sheet pan with foil for easy clean up. In a bowl, mix cheese and garlic; set aside. Rinse and scrub potatoes well, wipe dry with paper towels. Cut potatoes into quarters and add them to the sheet pan. Trim off the tough ends of the asparagus (about 2-inches off the bottom) and cut into thirds.
2)  Drizzle potatoes with 1 tbsp olive oil, season with ½ tsp salt, and pepper; toss to coat. Roast potatoes for 25 minutes.
3)  In the meantime, put asparagus on a plate, drizzle with 1 tbsp olive oil, season with ¼ tsp salt, and pepper; toss to coat and set aside.
4)  After 25 minutes, toss the asparagus in with the potatoes. Sprinkle cheese-garlic mixture all over the top. Roast for 20 minutes.
5)  Sprinkle roasted veggies with salt as soon as they come out of the oven. Serve and enjoy!