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.
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.