Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette
Servings 4
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.