I am taking a stand. No longer are veggies being pushed to the side lines of your dinner spread. Your vegetable side can be the centerpiece of the table with this beautiful and delicious roasted asparagus and tomatoes. It’s easily customized to be Whole 30 compliant or vegan by just leaving the feta cheese off!
My Grandma Betty grew up during the depression era and definitely got stuck into the boil the snot out of every vegetable style of cooking. My mom recalls her cooking broccoli on the stove top for hours. Can you imagine? No wonder some many people have aversions to vegetables if that’s the way they were being served to them!
But we have seen the light and roasting is truly the best way to eat most vegetables. It’s quick, easy, and leaves your veggies crisp, colorful, and with a light sweet flavor. Served warm right out of the oven my husband can hardly wait for me to get them on a plate and will just pop them in his mouth as I’m transferring them to a dish.
My recipe includes adding sugar to the tomatoes. While this is not a necessary step it helps bring out the sweetness of the tomatoes and definitely takes down the “tomatoe-y” taste. We prepared the tomatoes both ways to compare the tastes and it is still quite good even without the sugar. I have not tried preparing them with a liquid sweetener like honey or maple syrup so if you do let me know how it goes.
This roasted asparagus and tomatoes recipe is pretty enough for a holiday dinner side or a special occasion brunch. But it is also simple enough you can prepare it on a weeknight to go with your main dish.
Don’t forget to let me know what you think in the comments below and share your pictures with me using the #thesimplesupper! Enjoy!
A quick and easy side dish to compliment any dinner or brunch. Easily customizable for a variety of dietary needs this roasted asparagus and tomatoes recipe can be something you go back to again and again!
- 2 Tbsp Olive Oil Divided in half
- 1 Bunch Asparagus About 40 stalks
- 1 Cup Grape Tomatoes Halved
- 1 Tsp Sugar (Optional)
- 1 Tsp Salt Divided in half
- 1/2 Tsp Black Pepper
- 1/4 Cup Pecans Crushed (optional)
- 1/4 Cup Feta Cheese Crumbled (optional)
Turn on oven to 375 degrees to preheat.
Prepare produce by snapping off woody ends of asparagus and slicing the grape tomatoes in half.
Using a small bowl, toss together the grape tomatoes, half of the salt (1/2 Tsp), half of the olive oil (1 Tbsp), and sugar if using. Set aside.
Using the tray you will be using for the roasting, lay out the asparagus and toss with remaining salt (1/2 Tsp), olive oil (1 Tbsp), and black pepper until all of the asparagus is coated.
Arrange tomatoes on top and around asparagus, cut side up so they retain their juices. It is okay if it is overlapping some of the asparagus. I often use two trays to fit all of the asparagus.
Roast at 375 degrees in a preheated oven for 15 minutes or until the tomatoes skin begins to tighten and brown.
Remove to a serving dish and cover with pecans and feta cheese if desired. Serve immediately.
This recipe can be made without the sugar added to the tomatoes if necessary. While it does enhance the flavor, the dish will still taste great even without it!