Go Back
–+ servings
Roasted asparagus and cherry tomatoes being lifted from a baking sheet with a metal spatula – a simple vegetable side dish.
Print

Roasted Asparagus and Tomatoes

Tender-crisp asparagus and sweet, blistered cherry tomatoes - Simple, fresh, and full of flavor! This roasted asparagus and tomato recipe is a quick and easy side dish that goes with just about everything.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 106kcal
Author Deb Clark

Equipment

  • sheet pan

Ingredients

  • 1 ½ pounds asparagus
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chicken seasoning blend I always use this recipe for seasoning, it's the best with veggies! But if you have a favorite season-all mix, use that.

Instructions

  • Preheat the oven to 425 degrees. Line the baking sheet with parchment paper. Wash the tomatoes and asparagus. Blot with a paper towel, until dry. Snap off the ends of the asparagus and scatter on the baking sheet.
    Uncooked vegetables arranged on a parchment-lined baking sheet.
  • Add the cherry tomatoes. Drizzle with olive oil.
    Olive oil being drizzled over fresh asparagus and tomatoes on a sheet pan.
  • Sprinkle with the seasoning salt. Roast in the oven for 12-15 minutes until the asparagus are bright green and the tomatoes burst. Serve and enjoy!
    Hand sprinkling seasoning over vegetables on a baking sheet.

Video

Notes

Storage

Refrigerate leftovers in an airtight container for up to 3 days. This doesn't freeze well, so enjoy while they are fresh!

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1489IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 4mg
QR Code linking back to recipe