- 1 pound baby potatoes, halved
- 1 bunch asparagus, ends trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon rosemary, chopped
- Salt and pepper to taste
Preparation:
- Preheat your oven to 425 degrees F (220 degrees C).
- Toss the potatoes and asparagus with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
- Spread on a baking sheet in a single layer, ensuring they don’t overlap. Roast for 20-25 minutes or until the potatoes are golden and the asparagus is tender.
Serving Suggestions:
Serve warm as a delightful contrast to the herb-crusted tofu, enhancing both dishes’ flavors.
