We had this dish tonight along with the Lemon Chardonnay Grilled Chicken and the Sesame Steamed Broccoli. Oh my gosh what a delicious meal. My husband even liked the Asparagus and he is not an Asparagus fan at all! We fixed the Broccoli dish for him and he raved about all 3 menu items! I am diabetic and recently have determined I have a sensitivity to gluten and this website has been fabulous in helping us plan menus and preparing shopping lists and just helping us to eat healthy and be more prepared for cooking appropriate meals rather than the usual "fast" food either thru fast food restaurants or even the unhealthy fast food we had been eating. Thank you My Recipes.com for providing these tasty, healthy and delicious recipes.
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
More From Cooking Light
Amount per serving
- Calories: 38
- Fat: 0.3g
- Saturated fat: 0.1g
- Sodium: 152mg
- 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
- 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.
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