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.
Ingredients
- 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
Instructions
- 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.
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Enjoy!
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Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her blogging, tweeting, or chasing after one of her kids.
Oh, yum! I love roasting both tomatoes (cherry or grape) and asparagus. Thanks for sharing.
I love asparagus and I love roasted cherry tomatoes, I HAVE to try this! Thanks.
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!
Roasting is the best way to go!! Definitely brings out all those flavoooorr!