Roasted Asparagus and Cherry Tomatoes
With spring just around the corner, I’m excited for the fresh produce that will appear at local markets. Recently I bought a large container of cherry tomatoes and a big bag of asparagus from Costco. Since Costco usually sells in larger quantities, I’ve been making roasted asparagus and cherry tomatoes repeatedly and enjoying them in a variety of ways.
In winter I often roast root vegetables, cauliflower, and broccoli, but in spring I love roasting seasonal vegetables like asparagus. Roasting is simple and flexible — you don’t really need a strict recipe — but I’ve included measurements for anyone new to this method. I roasted these asparagus and cherry tomatoes in my toaster oven and they were done in about 15 minutes.
Asparagus and Cherry Tomatoes getting ready for the oven
I could eat roasted asparagus and cherry tomatoes almost every day. I’ve served them to my kids tossed with pasta — the juices from the cherry tomatoes, along with garlic and olive oil, make a simple, flavorful sauce. They’re also excellent combined with pesto-tossed pasta or served on their own as a side. If you cook a pot of pasta while the vegetables roast, dinner can be ready in under 30 minutes. Every way I’ve prepared them has been delicious.
Roasted Asparagus and Cherry Tomatoes
Ingredients
-
2
cups
asparagus
trimmed and cut into 1 1/2″ pieces -
2
cups
cherry tomatoes -
2
tablespoons
extra virgin olive oil -
4
cloves
garlic
minced -
salt and freshly ground black pepper
to taste
Instructions
-
Preheat the oven to 425°F (220°C).
-
In a medium bowl, toss the asparagus, cherry tomatoes, olive oil, minced garlic, salt, and pepper until evenly coated.
-
Spread the vegetables in a single layer on a baking sheet lined with aluminum foil.
-
Roast for about 15 minutes, or until the asparagus is tender and the tomatoes have softened and released their juices.
This recipe has been linked up to Beyond The Peel’s Whole Food Wednesday event.