Roasted Asparagus and Tomatoes are so delicious, they are easy to prepare with great flavors. Garlic and lemon with juicy ripe tomatoes and crunchy-tender asparagus!
We love to eat asparagus in our home and now is the perfect time to eat them while they are in season. My hubby came home with 3 pounds and I couldn’t resist preparing some. I found this recipe on Taste of Home and decided to modify it.
Roasting vegetables really enhance their flavors, and it is a great way for children to eat them. Check out my Roasted Cabbage Steaks, Roasted Sweet Potatoes and Broccoli Salad and my Cauliflower Nuggets
For the recipe, trim the asparagus to remove tough ends and cut cherry tomatoes in halves. Toss with olive oil, minced garlic, lemon juice, nutritional yeast flakes, and salt. Add extra lemon slices. Place asparagus, tomatoes and lemon slices in a single layer on a prepared baking sheet and bake in a preheated oven for 20 minutes. You may omit the nutritional yeast flakes, it’s a cheese alternative that contains B vitamins.
For: 4 servings
- Preheat oven 400 degrees. Line baking sheet with parchment paper and set aside.
- Place asparagus, and cherry tomatoes into a large bowl. Toss with olive oil.
- Add garlic, lemon juice. nutritional yeast flakes, salt and lemon slices and toss to combine.
- Spread onto baking sheet in a single layer. Roast for 20 minutes. or until asparagus are tender. Serve immediately.