Oven-Roasted Asparagus and Tomatoes
A simple and healthy dish that pairs well with chicken, fish, or pasta!
This oven-roasted asparagus and tomatoes recipe is simple to prepare and showcases the natural flavors of these delicious spring vegetables. Feel free to adjust the seasoning and add your favorite herbs or spices to customize the dish to your taste preferences.
Serve this flavorful and colorful dish as a side to grilled chicken, fish, or pasta. It's also great on its own as a vegetarian main course or added to salads and grain bowls.
Let’s get cooking!
Ingredients:
1 bunch of asparagus, cut into 1/2 inch pieces (woody ends trimmed)
1 large tomato, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil
Sea salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
Garnish Suggestions:
Lemon zest and/or wedges
Fresh basil
Pesto sauce
Instructions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the trimmed asparagus and tomatoes on the prepared baking sheet.
Drizzle the vegetables with olive oil, salt, and pepper.
Gently toss the vegetables with your hands or a spoon to ensure they are evenly coated with the oil, salt, and pepper.
Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly charred, and the tomatoes are soft and caramelized.
Optional: Add Parmesan Cheese: If using, sprinkle grated Parmesan cheese over the roasted vegetables during the last 2-3 minutes of baking. This will allow the cheese to melt and become golden.
Enjoy!
😘 Bek
Serving Suggestions:
Toss with pasta, olive oil, freshly grated Parmesan cheese, sea salt, and freshly ground black pepper
Add to a Caesar salad for more of a veggie punch!
Place atop of a cooked chicken breast with marinara sauce and fresh mozzarella cheese — and broil.
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