Sometimes meal planning takes almost no planning at all. That’s why I love the spring and summer. I just mix and match vegetables and proteins and throw them on the grill. Unfortunately, Mother Nature has put a damper on these plans lately, so our we’ll turn to our Oven Roasted Asparagus and Tomatoes recipe!
Oven Roasted Asparagus and Tomatoes
Equipment
- baking sheet
Ingredients
- 1 bunch asparagus trimmed
- 2 cup grape or cherry tomatoes
- 1.5 tbsp olive oil
- 1.5 tsp balsamic vinegar
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp grated parmesan optional – omit if dairy free
Instructions
- Preheat oven to 425ºF.
- Toss all ingredients. Spread out in a single layer on a rimmed baking sheet.
- Roast for 15 minutes. Serve with additional Parmesan cheese, if desired.
Notes
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Preheat oven to 425ºF. Prepare a baking sheet with cooking spray or foil. Trim your asparagus. The woody part on the bottom is tough, and I find I have to take more of the bottom because my husband won’t eat the asparagus if there’s too much of that part left.
In a bowl, combine oil, vinegar, pepper, and garlic powder.
Spread vegetables out in a single layer of the prepared baking sheet. Drizzle oil mix over vegetables and turn to coat.
Bake for 15 minutes. The skin on the tomatoes should start to wrinkle and even pop a bit. Remove from oven and sprinkle with Parmesan cheese if desired.Wasn’t that simple? I love this easy side dish with a nice grilled steak in the summer. This can easily be done on the grill instead of the oven, just make sure to use a holder or foil so the vegetables don’t fall through the grate!
Like asparagus? Need more ideas for it? Check out Lemon Garlic Butter Shrimp with Asparagus and our Spring Vegetable Frittata.
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