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Recipe for Roasted Asparagus and Cherry Tomatoes

March 19, 2012 by Jeanette 23 Comments

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Roasted Asparagus and Cherry Tomatoes

Roasted Asparagus and Cherry Tomatoes

With Spring just around the corner, I’m looking forward to all the fresh produce that will show up soon in local markets. The other day, I picked up a large container of cherry tomatoes and a big bag of asparagus from Costco’s. It’s impossible to buy anything in small quantities at Costco’s, so I’ve been making Roasted Asparagus and Cherry Tomatoes for the past week and enjoying it all different ways.

During the winter, I roast root vegetables, cauliflower and broccoli. However, I also love roasting vegetables like asparagus in the Spring. Roasting vegetables really doesn’t require a recipe, but I’ve included measurements in case you’ve never tried it. I actually roasted these asparagus and cherry tomatoes in my toaster oven.  These vegetables took only 15 minutes to roast.

Roasted Asparagus and Cherry Tomatoes

Asparagus and Cherry Tomatoes getting ready for the oven

I could eat Roasted Asparagus and Cherry Tomatoes almost every day. So far, I’ve served these roasted vegetables to my kids tossed with pasta (the juices from the cherry tomatoes, along with the garlic and olive oil, make a nice sauce), added them to pasta that has been tossed with pesto, and eaten them as is. If you cook a pot of pasta at the same time as you’re roasting these vegetables, dinner can be ready in less than 30 minutes. Each time, it has been equally delicious.

Roasted Asparagus and Cherry Tomatoes
Print

Roasted Asparagus and Cherry Tomatoes

These roasted vegetables are delicious tossed with pasta for a quick meal. Use any of your favorite Spring vegetable combinations.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

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

  1. Preheat oven to 425 degrees.
  2. Toss all ingredients together in a medium bowl.
  3. Pour onto a cookie sheet lined with aluminum foil.
  4. Roast vegetables for 15 minutes or until just tender.

This recipe has been linked up to Beyond The Peel’s Whole Food Wednesday event.

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Filed Under: dairy-free, Easter, farmer's market, healthy choices, side dishes, vegan, vegetables, vegetarian Tagged With: asparagus, cherry tomatoes, roasted vegetables, roasting vegetables, Spring vegetable dish

« Avocado Grapefruit Salad Recipe
Food Blog Forum Orlando 2012 Wrap-Up »

Comments

  1. Priyanka says

    March 19, 2012 at 8:05 am

    Healthy and beautiful color combo. Great photos makes me hungry

    Reply
  2. Sommer@ASpicyPerspective says

    March 19, 2012 at 9:10 am

    I’m all over this! So pretty. 🙂

    Reply
    • Jeanette says

      March 19, 2012 at 9:26 pm

      Thanks Priyanka and Sommer – I always love how naturally pretty fresh vegetables are, especially when roasted.

      Reply
  3. Faith says

    March 19, 2012 at 9:58 am

    You’re right, I bet there are so many ways to enjoy this beautiful, delicious veggie medley! I didn’t know what I was craving for lunch, but now I know it’s definitely this!

    Reply
  4. Junia @ Mis Pensamientos says

    March 19, 2012 at 11:53 am

    i love cherry tomatoes. i snack on them as if they are candy! asparagus, yum! i love roasting veggies too :).

    Reply
  5. Roxana GreenGirl { A little bit of everything} says

    March 19, 2012 at 8:37 pm

    such a beautiful and delicious dish Jeanette. Can’t wait for the first weekend in April when the Farmers Market open here

    Reply
    • Jeanette says

      March 19, 2012 at 9:27 pm

      Junia – I love snacking on cherry tomatoes too.
      Roxana – I can’t wait for our Farmer’s Market to open and for my CSA Box Share to start!

      Reply
  6. Sylvie @ Gourmande in the Kitchen says

    March 19, 2012 at 9:30 pm

    I could eat this every day was well! Love asparagus!

    Reply
    • Jeanette says

      March 19, 2012 at 10:15 pm

      I need to buy some more cherry tomatoes and asparagus so I can make more of this.

      Reply
  7. Joanne says

    March 20, 2012 at 7:25 am

    I’ve honestly been known to eat an entire pound of roasted asparagus in one sitting…I just love it so much! It sounds perfect paired with the roasted tomatoes!

    Reply
  8. Kristina says

    March 20, 2012 at 12:33 pm

    so fresh and gorgeous! I cannot wait for tomatoes from my own garden… 🙂

    Reply
  9. Ilke says

    March 20, 2012 at 7:42 pm

    I love the idea of tossing it with pasta. Very fresh and spring-like looking. Thanks for the idea 🙂 Hope you are having a great week!

    Reply
  10. Kelly @ Inspired Edibles says

    March 20, 2012 at 8:35 pm

    Asparagus is one of the surest signs of spring… this looks perfect – simple and full of taste.

    Reply
  11. Kathy says

    March 20, 2012 at 9:43 pm

    Ooh, I’m going to Costco next week, and I tell myself I should be eating more meals (rather than snacks) so this should be a nice way to start! I love how you pair it with pasta – something I can eat every single day (bread too, hehe~)

    Reply
  12. Jersey Girl Cooks says

    March 21, 2012 at 10:14 pm

    Great veggies dish and so beautiful too!

    Reply
  13. Maria says

    March 21, 2012 at 11:06 pm

    Love this simple dish! So pretty too!

    Reply
  14. France @ Beyond The Peel says

    March 22, 2012 at 2:09 am

    I’m with you on the roasted veggies. We just roasted up cauliflower with tahini dressing for dinner tonight.This looks far more colorful and appetizing.

    Reply
  15. katie says

    March 22, 2012 at 9:21 am

    I love this idea… I have never thought to roast both together. I too, buy my asparagus at Costco–it such an amazing deal. I think I need to give this recipe a try soon! It was nice meeting you at Food Blog Forum last weekend!

    Reply
  16. marla says

    March 23, 2012 at 1:52 pm

    Thrilling!!! Love all roasted veggies 🙂

    Reply
  17. JulieD says

    March 29, 2012 at 8:23 pm

    I love this, Jeanette! So pretty. I love to roast asparagus plain but this is such a good idea to combine with tomatoes!

    Reply
  18. Suzanne says

    April 15, 2012 at 7:55 pm

    This is so pretty to look at and looks delicious!

    Reply
  19. Magic of Spice says

    April 17, 2012 at 12:41 pm

    I adore roasted veggies! These look so fresh…like spring 🙂

    Reply
  20. Bev says

    May 30, 2012 at 6:26 pm

    For an extra bit of flavor, add a dash of red pepper flakes to the roasted tomatoes, asparagus and garlic. Delicious with any pasta.

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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