Pan-Roasted Potatoes & Vegetables

Written By Gerald Yuille

Golden roasted fingerling potatoes and vegetables come together in this colorful, rosemary-scented side dish that's perfect for everyday meals and effortless entertaining.

Sometimes the simplest dishes are the most memorable. This colorful medley of pan-roasted fingerling potatoes, sweet carrots, red onions, and tender asparagus transforms everyday vegetables into a beautiful side dish worthy of both weeknight dinners and special gatherings. Roasting each vegetable at the right time allows their natural flavors to shine, creating crisp edges, caramelized sweetness, and a satisfying texture in every bite. Finished with fresh rosemary, olive oil, sea salt, and black pepper, this versatile dish pairs beautifully with grilled meats, roasted chicken, fish, or can stand proudly on its own as a vegetable-forward centerpiece.

Ingredients

  • 1/2 pound of fingerling potatoes, cut in half 

  • 2 large carrots, peeled and cut into matchstick-sized pieces

  • 1 large red onion, cut in half and then in quarters (keep the root side on so it remains intact while cooking)

  • 1 bunch of pencil asparagus, trimmed

  • Olive oil

  • Sea salt

  • Freshly ground black pepper

  • Chopped fresh rosemary

Instructions

  • Preheat the oven to 400 degrees.

  • Prepare the vegetables as outlined in the ingredients section.

  • Place the potatoes on a baking sheet and add olive oil, rosemary, salt, and pepper. Toss with your clean hands to coat and spread the potatoes out across the pan–don’t crowd the potatoes on the baking sheet, or they will steam.

  • Place the baking sheet on the lowest oven rack, and roast potatoes for 20 minutes.

  • Repeat the same process on a second baking sheet with the carrots and red onions, and prepare to place in the oven.

  • Toss the potatoes to ensure even browning on the pan, and place the baking sheet with the carrots and onions in the oven on the middle rack, above the potatoes, to roast in the oven with the potatoes for another 20 minutes.

  • 10 minutes before the carrots and onions are finished give a quick toss, add the pencil asparagus, and finish cooking for remaining 10 minutes. 

  • Serve warm or at room temperature. 

Enjoy!

Gerald Yuille
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