Roasted Asparagus and Tomatoes

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
Simple seasonings make Roasted Asparagus and Tomatoes a stand-out side dish for busy weeknights. This veggie side cooks in 6 minutes.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 38
Fat 0.3 g
Satfat 0.1 g
Sodium 152 mg

Ingredients

1 pound asparagus, trimmed
1/2 cup cherry or grape tomatoes
1/3 cup sliced shallots
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation

Preheat oven to 400°. Combine 1 pound trimmed asparagus, 1/2 cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 1/2 teaspoons chopped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400° for 6 minutes or until crisp-tender.

Note:

Adam Hickman,

March 2012