Lemon-Dill Roasted Potatoes with Asparagus
Crispy roasted potatoes paired with tender asparagus and bright lemon-dill seasoning. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 47 minutes, pairs potatoes, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, baby potatoes, halved potatoes
- 1 bunch (12 oz), trimmed asparagus
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 1 tbsp, chopped dill
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 20 minutes until potatoes are golden and tender.
- Step 3: Add 1 bunch trimmed asparagus to the sheet pan and drizzle with remaining 1 tbsp olive oil, lemon zest, lemon juice, and 1 tbsp chopped dill. Toss to coat.
- Step 4: Return to oven and roast for 10-12 more minutes until asparagus is crisp-tender and potatoes are crispy.
- Step 5: Season with extra salt and pepper if needed before serving.
