Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

I had some asparagus to use up, but I wanted to prepare something different than my go-to roasted asparagus recipe. I made this easy recipe for roasted asparagus and cherry tomatoes with a balsamic vinaigrette. The veggies tasted fantastic tossed with vinaigrette, and they paired nicely with some juicy pork chops, rice pilaf, and a simple salad.

Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

Vinaigrette:

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

Other Ingredients:

• 15 stalks of asparagus, woody ends removed, cut into thirds
• 1 cup of cherry tomatoes, halved if large
• 1 tbsp olive oil
• Sea salt and fresh cracked pepper to taste

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

Make the balsamic vinaigrette by combining the olive oil, balsamic vinegar, garlic, sea salt, freshly cracked black pepper, and sugar to taste.

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the vegetables by removing the ends of the asparagus spears and cutting them into thirds at an angle.

Cut the larger cherry tomatoes in half.

Place the asparagus and tomatoes on the baking sheet. Drizzle with olive oil, and season with sea salt and freshly cracked black pepper to taste. Toss to coat them evenly.

Roast the vegetables in the oven for 5-7 minutes, or until the asparagus is just fork-tender, and the tomatoes are ready to burst.

Remove from the oven and place in a large serving bowl.

Serve by pouring the well-whisked dressing over the roasted veggies, and mix until well combined. Enjoy.

Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Course: Sides

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

Vinaigrette:

• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar to taste
• 1 clove of garlic finely minced
• Sea salt and freshly cracked black pepper to taste
• Pinch of sugar to taste

Other Ingredients:

• 15 stalks of asparagus woody ends removed, cut into thirds
• 1 cup of cherry tomatoes halved if large
• 1 tbsp olive oil
• Sea salt and fresh cracked pepper to taste

Instructions

• Make the balsamic vinaigrette by combining the olive oil, balsamic vinegar, garlic, sea salt, freshly cracked black pepper, and sugar to taste.
• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the vegetables by removing the ends of the asparagus spears and cutting them into thirds at an angle.
• Cut the larger cherry tomatoes in half.
• Place the asparagus and tomatoes on the baking sheet. Drizzle with olive oil, and season with sea salt and freshly cracked black pepper to taste. Toss to coat them evenly.
• Roast the vegetables in the oven for 5-7 minutes, or until the asparagus is just fork-tender, and the tomatoes are ready to burst.
• Remove from the oven and place in a large serving bowl.
• Serve by pouring the well-whisked dressing over the roasted veggies, and mix until well combined. Enjoy.

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