Recipe for Roasted Asparagus and Tomatoes
This delicious recipe for roasted asparagus and tomatoes dish is made extremely fast and goes great with many main dishes.
Ingredients
- 1 lb fresh asparagus
- 1 cup cherry tomatoes slice in half
- ½ cup shredded Parmesan Cheese or grated
- ¼ cup Balsamic vinegar or substitute rice vinegar or apple cider vinegar or use none
- ¼ teaspoons Salt optional
- ⅛ teaspoons ground black pepper optional
Instructions
- Preheat oven to 450°F. Spray baking sheet pan or baking dish with oil and set aside.
- Rinse and snap off (or cut off) the end pieces off the asparagus and place in single layer on sheet pan. Cut cherry tomatoes in half; place on sheet pan, cut side up.1 lb fresh asparagus, 1 cup cherry tomatoes
- Sprinkle parmesan cheese over top of asparagus and tomatoes. Optionally, you can now season it with ¼ tsp salt and ⅛ tsp pepper to your taste (per pound of asparagus).½ cup shredded Parmesan Cheese, ¼ teaspoons Salt, ⅛ teaspoons ground black pepper
- Place in preheated 450°F oven and bake for about 9-12 minutes (short time is for thin asparagus; long time is for thicker). Also, look for some browning taking place and cheese melting.
- Remove from oven and optionally drizzle balsamic vinegar across the vegetables. Serve using spatula or tongs and enjoy!¼ cup Balsamic vinegar
Nutrition Facts
Recipe for Roasted Asparagus and Tomatoes
Amount per Serving
Calories
96
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
374
mg
16
%
Potassium
352
mg
10
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
1148
IU
23
%
Vitamin C
15
mg
18
%
Calcium
146
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™