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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Sodium: 152mg

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

  1. 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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