Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus
I served these roasted baby potatoes, mushrooms, onions, and asparagus topped with parmesan cheese with some Lemon and Thyme Chicken Breasts I made for dinner recently. I loved the creamy baby potatoes tossed with the roasted mushrooms, the tender onions, and the asparagus. I topped this side dish with a sprinkling of some really good Parmesan cheese which gave it a lightly salty flavor. Quick, simple, and delicious – my kind of dish.
How to Make Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Heat a large saucepan of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork-tender. Remove from the heat and drain water.
Combine the baby potatoes, onion, and mushrooms together with olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.
Place into the oven and roast for 15 minutes. Remove from the oven, toss the veggies, and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender.
Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately. Enjoy.
Equipment
Ingredients
- 15-20 baby potatoes
- ½ sweet yellow onion cut into chunks
- 10 button mushrooms quartered
- 1-2 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Several stalks of asparagus woody ends removed and cut in half
- Parmesan cheese shredded
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Heat a large saucepan of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork-tender.
- Remove from the heat and drain water.
- Combine the baby potatoes, onion, and mushrooms together with olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.
- Place into the oven and roast for 20 minutes. Remove from the oven and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender.
- Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately. Enjoy.
This looks scrumptious on my ‘to do’ list. Thanks Diane
Wow…I couldn’t wait to find out what you paired with that delicious Lemon Chicken! I love fingerling potatoes, and am always looking for new ways to serve them. I planning on making pasta for dinner tonight, but I am going to scratch that! I am off to the store to purchase everything to make the Lemon Chicken and this side dish! Thanks for sharing your passion for amazing food with us, Pam! 🙂
Despite the fact that I am not an asparagus fan.. that still looks amazing! Love the mushrooms in this one!!
These fingerling potatoes are my favourite potato of all time in comfort dishes like this.
This looks delicious. I love mushrooms and I’ve been craving them lately. I need to pick some up this weekend.
Great looking dish! Looks delicious, packed with so many great things. I love mushrooms with potatoes.
Pam this is my kind of vegetable dish. I love potatoes mixed with veggies! I’ll have to bookmark this one for company!
Hi Pam! I love this one-bowl side dish. You get your veggie and your potatoes all in one. Easy peasy.
I just went to a vegan cooking class for fun last night and we made this farro risotto dish with 6 different types of mushrooms. It was amazing, but I was a bit intimidated by some of the strange mushrooms we were using. I typically don’t cook with mushrooms at home much because my kids despise them. Do your kids eat them or pick them off ?
My husband and I love mushrooms! My daughter likes them a little but my son isn’t a fan and picks them out. I still serve them in hopes that he will change his mind. 🙂
Absolutely yummy!So fresh and healthy!
What a great combo!! Totally my kind of dish as well 🙂
this looks absolutely phenomenal! one big plate of roasted veggie goodness!
You sure packed a lot of goodies into one dish and the final topping of parmesan really sets it off for me.
Yummy deliciousness!!!
Hey its looks delicious. i tried same kind of dish over my place that was also so delicious from here.
http://www.cookingcorner.co.cc/2009/12/italian-chicken-cassesrole.html#comment-form
check it out once.
This is really all I need for dinner.
perfectly delicious! I love the addition of asparagus in there!
Wow, this looks amazing! A great side dish to anything!
Looks like an excellent side dish!
I bet this went great with the chicken! I want to try that this weekend!
Look delicious!!
This is easy to prepare and very delicious! Thanks!
I am quite certain I could made a meal out of this side dish!
I came >< this close to buying some baby potatoes Thursday, dagnabit.
I said dagnabit….what am I, a crusty old codger?
I loved this dish and just had to make it for my family. I switched the onions out for fresh garlic cloves as I am the only one who is a fan of onion, but who doesn’t love garlic and the cloves caramelized nicely in the oven and added a fragrance that had everybody drooling while the waited for dinner. Thanks for the great inspiration.
I made something like this last night as a side for dinner, but I wish now that I had seen this post first! The little potatoes and onion would have been perfect! I have extra asparagus left so I may just have to try this out tomorrow night with a basic chicken breast. Yum yum!
Why do some recipes say save and others do not. I did have my own list of recipes that I saved and can no longer find them. Please advise
Myrna,
My older recipes are from my Blogger site and it has a different format than my new recipes on my current WordPress site. I do have a printable link on the bottom of the old recipes or you can also bookmark them on your computer. I am trying to re-format the old recipes but I have over 1,200 and it takes A LOT of time, I basically have to rewrite the entire recipe. With two young kids – I don’t have the extra time.
Sorry for the inconvenience – thanks for being a loyal reader.
Cheers,
Pam
I am making this as we we speak… wondered about the lat bit. Should the asparagus tips be coated with oil or just as is? Oh well… too late. It will be nothing because I am out of olive oil.
Really good , I instead seared sirloins in cast iron and sautéed the onion and mushrooms just a bit. I placed seared steaks into a baking dish and placed everything else and baked 10 minutes, turned steaks and added asparagus and baked another 10 minutes for the steaks I had one was cooked medium and the other was thicker and med rare which is what my husband loves! Thanks it’s a keeper!
Lisa,
What a terrific-sounding meal! I may have to give it a try!! I’m so glad you liked the recipe. Thank you for taking the time to let me know.
-Pam