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  • Writer's pictureMichael Laxer

Sheet pan asparagus w. potatoes and assorted vegetables



This terrific and very easy dish is as much a technique as a recipe. It also allows for many variations and works as either a main or an excellent side dish for just about anything. Here we combined mixed mini-potatoes with red peppers, grape tomatoes, cauliflower and asparagus.


To begin, cut your potatoes in half and place them on your sheet pan. Toss them on the pan with olive oil so that they are fully coated with it and it also covers the bottom of the pan evenly.


Then season them liberally with garlic powder, black pepper, herbed or seasoned salt, Old Bay seasoning and cayenne pepper to taste.


After tossing them place them cut side down and put the pan in an oven preheated to 425 degrees.



Roast the potatoes for around 12-15 minutes.


Meanwhile chop up some seeded red peppers (you can, of course, use green, orange or yellow). Chop up some cauliflower as well. Also cut off about an inch of the end of the asparagus.


Take the potatoes out of the oven. Add all the chopped vegetables and asparagus to the pan along with some grape tomatoes. Toss these as well in the oil and seasonings and place back into the oven still heated to 425.



Roast for another 20 minutes and then take out, rest for about 2-3 minutes and serve.


This can be done with other veg such as onions, broccoli, jalapenos, rapini, etc.


If you like you can crumble some feta cheese over top for the final bake. You can also use other seasonings like Herbs de provence, Italian seasoning blends, etc.



A great, versatile way to prepare veg that will never let you down.

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