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

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • 15-20 baby potatoes
  • 1/2 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


  • 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.