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!
1 bunch of asparagus
1 container of cherry tomatoes (I used heirloom cherry tomatoes)
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.