Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Roasted Asparagus and Tomatoes

Simple seasonings make Roasted Asparagus and Tomatoes a stand-out side dish for busy weeknights. This veggie side cooks in 6 minutes.

Cooking Light MARCH 2012

  • Yield: Serves 4

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.

Nutritional Information

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

Go to full version of

Roasted Asparagus and Tomatoes recipe

advertisement