Roasted Asparagus and Potatoes (Print Version)

# Ingredients:

→ Vegetables

01 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
02 - 1 ½ lbs baby red potatoes, halved

→ Seasonings and Herbs

03 - 1 tablespoon fresh thyme or 1.5 teaspoons dried thyme, rosemary, or Italian seasoning
04 - 3 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Oils and Fats

07 - 2 tablespoons olive oil
08 - 2 tablespoons butter, melted

→ Cheese

09 - ¼ cup grated Parmesan cheese

# Instructions:

01 - Preheat the oven to 425°F (220°C).
02 - Trim the asparagus by removing 1-2 inches from the bottom and cut into 2-inch pieces.
03 - Cut the baby red potatoes in half and transfer them to a large sheet pan.
04 - In a small bowl, combine fresh thyme, garlic, olive oil, melted butter, salt, and pepper.
05 - Add half of the seasoning mixture to the pan with the potatoes and toss to coat evenly.
06 - Roast the potatoes in the oven for 15 minutes.
07 - Add asparagus and the remaining seasoning mixture to the pan, tossing everything to combine.
08 - Return the pan to the oven and roast for another 15 minutes, until the vegetables are crisp-tender.
09 - Remove the pan from the oven and sprinkle the roasted vegetables with grated Parmesan.
10 - Serve warm.

# Notes:

01 - Use alternate herbs like dried thyme, rosemary, or Italian seasoning if fresh thyme is unavailable.

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