ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
ROASTED ASPARAGUS AND TOMATOES
I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.
Provided by Irmgard
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
- Cut the tomatoes in half and toss to combine with the olive oil mixture.
- Spread the tomatoes in a roasting pan and place in the oven.
- Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
- Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.
Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 0.7, Sodium 220.2, Carbohydrate 9.9, Fiber 3.9, Sugar 4.4, Protein 4.4
ROAST TOMATOES WITH ASPARAGUS & BLACK OLIVES
A fabulous starter or great with lamb or salmon
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
- Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they're hot and evenly coated with oil.
- Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.
Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.18 milligram of sodium
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
More about "roasted asparagus tomatoes recipes"
ROASTED ASPARAGUS WITH TOMATOES | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 68 per serving
- Preheat oven to 450°F. Spread asparagus in single layer on shallow baking pan. Drizzle with 3 teaspoons oil; gently rub to coat evenly. Sprinkle with salt. Bake 10 minutes or until tender, shaking pan to turn spears once.
- Meanwhile, heat remaining 1 teaspoon oil in small saucepan over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add drained tomatoes and cook 4 minutes more or until liquid has evaporated and tomatoes are hot, stirring occasionally. Stir in lemon juice.
ROASTED ASPARAGUS AND TOMATOES - EASY SIDE DISH
From budgetbytes.com
4.6/5 (5)Total Time 40 minsCategory Dinner, Side DishCalories 83 per serving
- Preheat the oven to 400ºF. Slice off any dry or woody ends from the asparagus spears (usually about the bottom inch or so).
- Spread the asparagus spears out over half of a large baking sheet. Add the grape tomatoes to the other half. Drizzle 1 Tbsp olive oil over each side. Toss the vegetables to coat in the oil.
- Add the minced garlic to the tomatoes and toss to combine. Add a generous pinch of salt and pepper to each of the vegetables.
- Roast the vegetables for 20 minutes, then give them a stir. Return the vegetables to the oven and roast for another 10 minutes. Stir again, then continue to roast, checking every five minutes, until the vegetables have reached your desired level of doneness (35 minutes total roasting time for me). If one vegetable finishes before the other, simply remove it from the baking sheet and finish roasting the other.
BALSAMIC PARMESAN ROASTED ASPARAGUS AND TOMATOES
From jocooks.com
4.5/5 (107)Total Time 25 minsCategory Side DishCalories 80 per serving
- Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
- Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
- In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
- Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
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