Effortless Lemon Roasted Potatoes (Print Version)
# Ingredients:
01 -
1 pound of fresh asparagus, chopped into 1-inch sections
02 -
1.5 pounds of baby potatoes, split in half
03 -
1 minced medium lemon's zest plus its juice
04 -
1/2 cup of Parmesan cheese, finely grated
05 -
1 tablespoon of olive oil
06 -
3 garlic cloves, finely chopped
07 -
A few pinches of salt and pepper, as needed
08 -
3 tablespoons of melted unsalted butter
09 -
2 tablespoons of fresh parsley, finely chopped
# Instructions:
01 -
Turn the oven to 400°F. Give a big sheet pan a light coat of oil and mix the halved potatoes with olive oil until slicked up. Spread them out flat and roast for 15 minutes.
02 -
Pull the potatoes out of the oven, then stir in asparagus, the melted butter, minced garlic, lemon zest and juice, plus some salt and pepper. Toss those together, lay them flat again, and sprinkle the Parmesan all over.
03 -
Pop the pan back in the 400°F oven and roast for another 15-20 minutes so everything gets tender. Sprinkle fresh parsley on top, serve them warm, and enjoy your dish!
# Notes:
01 -
You can keep these roasted vegetables in the fridge for up to 6 days.