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.
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
- 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
Preheat oven to 425 degrees.
Toss all ingredients together in a medium bowl.
Pour onto a cookie sheet lined with aluminum foil.
Roast vegetables for 15 minutes or until just tender.
This recipe has been linked up to Beyond The Peel’s Whole Food Wednesday event.