Roasted Baby Potatoes Mushrooms Onions And Asparagus Topped With Parmesan Cheese Recipes

ROASTED BABY POTATOES, MUSHROOMS, ONIONS, AND ASPARAGUS TOPPED WITH PARMESAN CHEESE

Steps:

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

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.