Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

I had some asparagus to use up but I wanted to do something different with it. I usually roast it with Parmesan cheese but thought a balsamic vinaigrette with roasted asparagus and cherry tomatoes would be light and delicious – I was right. I really liked the crisp vegetables with the sweet and tangy dressing. It paired very well with the roasted chicken I served for dinner.

How to Make Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

Dressing:

2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove of garlic, minced
Sea salt and fresh cracked pepper, to taste
Pinch of sugar, to taste

Combine all ingredients and mix thoroughly.

Other Ingredients:

15 stalks of asparagus, cleaned and ends removed, cut into thirds
Cherry tomatoes, cleaned and cut in half
1/2 tbsp olive oil
Sea salt and fresh cracked pepper to taste

Preheat the oven to 400 degrees.

Remove the ends of the asparagus spears and cut them into thirds at an angle. Cut the cherry tomatoes in half. Spray cooking spray in a baking dish; add asparagus, tomatoes, olive oil, salt, and pepper, to taste.

Roast in the oven for 5-7 minutes or until the asparagus is just fork tender. Remove from the oven then pour the (well mixed) dressing over the asparagus and tomatoes – mix gently and serve. Enjoy.