Balsamic Roasted Asparagus and Cherry Tomatoes

I love to oven roast my vegetables.  I used to be a big fan of stir-fry, but now I find that it takes too much “active time”.  Whereas when I roast my veggies in the oven, I can put them on a sheet tray and walk away.  And if I line that sheet tray with aluminum foil, it’s less of a mess to clean up!  Win-win for weeknight cooking.  I think if I hadn’t discovered oven-roasted vegetables, my family would probably eat a lot less veggies.

A super easy way to oven roast which adds a LOT of flavor is to add balsamic vinegar into the mix.

So that’s what I did with my asparagus the other day.  I washed and trimmed the asparagus and had a container of heirloom cherry tomatoes.  Laid them all out on a sheet tray.  Sprinkled with olive oil, balsamic vinegar, salt and pepper.  Pop into a 375 degree oven and let roast for about 20-25 minutes.  Delish!

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Recipe:
1 bunch of asparagus
1 container of cherry tomatoes (I used heirloom cherry tomatoes)
olive oil
balsamic vinegar
salt/pepper

Wash and trim asparagus.  Lay on sheet tray lined with aluminum foil.  Add cherry tomatoes.  Sprinkle with olive oil, balsamic vinegar, salt and pepper.  Roast in a 375 degree oven for about 20-25 minutes.

Enjoy!

Caroline