Roasted Asparagus and Tomatoes
A hot oven turns asparagus, grape tomatoes, garlic, and olive oil into a colorful, savory vegetable tray with sweet, juicy edges.
Prep 10 min · Cook 35 min · Total 45 min · Makes 4 servings
Ingredients
- 1 pint grape tomatoes
- 1 lb. asparagus
- 2 Tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- Heat your oven to 400ºF. Trim away the dry, tough ends from the asparagus, which is usually around the bottom inch or so. Arrange the asparagus across half of a large baking sheet, and put the grape tomatoes on the remaining half.
- Pour 1 Tbsp olive oil over the asparagus side and 1 Tbsp over the tomato side. Turn the vegetables in the oil until they’re coated.
- Scatter the minced garlic over the tomatoes and toss that side to mix it in. Season both vegetables with a generous pinch of salt and pepper.
- Roast for 20 minutes, then pull out the pan and stir everything. Slide it back into the oven for another 10 minutes. Stir once more, then keep roasting, checking at 5-minute intervals, until the vegetables are as done as you like them; for me, that’s 35 minutes total roasting time. If the asparagus or tomatoes get there first, take that vegetable off the baking sheet and let the other keep going.
- Once roasted, taste the vegetables and add a final pinch of salt and pepper.