Roasted Asparagus and Cherry Tomatoes


When someone tells me they don’t like a certain vegetable, I always challenge them to try it roasted before ruling it out forever.  Roasting brings out amazing flavors while maintaining a pleasing texture.  The general recipe is to cut veggies into uniform sizes, spritz with olive oil, roast at 400 for 15-20 minutes, then sprinkle with salt & pepper.  That’s exactly what I did here with two veggies from my co-op offering.  Serve as a side dish to any protein, or make roasted veggies the main star of the meal.

Roasted Asparagus and Cherry Tomatoes

Roasted Asparagus and Cherry Tomatoes


  • 1 bunch asparagus, trimmed
  • 1 pint cherry tomatoes
  • 1 Tbsp. olive oil (or use a Misto sprayer)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange asparagus and tomatoes in a single layer and spritz with olive oil. Roast for 15-20 minutes then sprinkle with salt & pepper. Serve immediately.


Now it’s you turn! Please link up your healthy recipes below:

Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her bloggingtweeting, or chasing after one of her kids.

Mamavation Team

Mamavation Team

Mamavation Team

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  1. Oh, yum! I love roasting both tomatoes (cherry or grape) and asparagus. Thanks for sharing.

  2. I love asparagus and I love roasted cherry tomatoes, I HAVE to try this! Thanks. :)

  3. I totally agree – roasting veggies is FABULOUS! By the way grilling them is very similar. Also, if you slice a shallot thinly and toss with other veggies (esp green beans) and roast it really changes the flavor – so yummy!

  4. Roasting is the best way to go!! Definitely brings out all those flavoooorr!


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