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Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

I served this side dish with the Lemon and Thyme Chicken Breasts I made for dinner recently.  It was simple to make and paired really nicely with the chicken.  I loved the creamy baby potatoes tossed with the roasted mushrooms (and their juices), 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.

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Heat a pot 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 the olive oil, sea salt, freshly cracked pepper, and garlic powder to taste.  Toss to coat evenly.

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

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.

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 15-20 baby potatoes
  • ½ sweet yellow onion cut into chunks
  • 10 button mushrooms quartered
  • 1-2 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Several stalks of asparagus wooden ends removed and cut in half
  • Parmesan cheese shredded

Instructions

  • Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
  • Heat a pot 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 the 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.
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30 Comments

  1. 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! 🙂

  2. 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 ?

    1. 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. 🙂

  3. 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.

  4. 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!

  5. 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

    1. 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

  6. 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.