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Add a photoA quick and easy vegetarian dish.
Easy suggestion: instead of fresh cherry tomatoes you can use whole tomatoes from a can, but before roasting, drain the liquid, split the tomatoes and remove seeds. Also, you can sprinkle herbs of your choice over tomatoes.
Ingredients
- 500g cherry tomatoes, halved
- 3 tbs olive oil, divided (2+1)
- 3 garlic cloves, minced
- 500g fresh asparagus, bottoms trimmed,
- Coarse sea salt and pepper
Directions
- Place cherry tomato halves on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Bake in the oven for 20-25 minutes at 200˚C.
- Toss asparagus with 1 tablespoon olive oil and salt and pepper, to taste.
- Place asparagus, in a single layer, on baking tray lined with parchment paper and bake in the oven for 15 minutes at 200˚C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 92 | 73% |
| Total Fat 10.44g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 411mg | 12% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.26g | 3% |
| Protein 2.58g | 4% |
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