Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish!

Back in March, our Supper Club theme was Green. I was working on some green tea truffles, but the recipe proportions were so off that it wasn’t salvageable. So I looked at what I had on hand to make something green that was quick and easy.

I had some asparagus in the fridge, and leftover vinaigrette from the salmon recipe that I had made a few days before that.

I also love roasted tomatoes, and I had a bunch of multi-colored ones on hand, too.

While this was roasting, I quickly toasted some sunflower seeds in a dry skillet on the stovetop. It added a really nice crunch to the top.

Feel free to use any vinaigrette you have on hand, or even just a quick mix of oil and vinegar with a spritz of lemon or lime juice. Easy peasy!

If you’re looking for some more ways to use asparagus, one of my favorites is to roast it in the oven tossed with a little olive oil and our favorite homemade grill seasoning blend. This recipe for roasted white asparagus, new potatoes and brussels sprouts with dijon vinaigrette is another great option! We also enjoy this baked asparagus with balsamic butter sauce.

I was definitely disappointed that the truffles were a flop, but this side dish was well received by the club, and it definitely felt good to be able to throw something together that was so tasty!

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

• Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American

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Description

Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish!

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Ingredients

Units USM Scale 1x2x3x

• 1 pound asparagus, trimmed
• 12 grape tomatoes, halved (I used a mix of red, yellow, orange & brown)
• 1 shallot, sliced into 1/4-inch thick pieces
• 3 sprigs rosemary
• 1/4 cup mustard-lime vinaigrette (or your favorite citrus vinaigrette)
• 3 tablespoons toasted sunflower seeds

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Instructions

1. Preheat oven to 425°F. Place all ingredients except sunflower seeds on a baking sheet, tossing to coat, and spread out in a single layer.
2. Roast for 10 minutes, stir and roast for another 10 minutes.
3. Remove from oven and top with toasted sunflower seeds before serving. Enjoy!

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Nutrition

• Serving Size:
• Calories: 146
• Sugar: 4.1 g
• Sodium: 5.9 mg
• Fat: 11.8 g
• Saturated Fat: 1.9 g
• Carbohydrates: 9.1 g
• Fiber: 4.2 g
• Protein: 4.1 g
• Cholesterol: 0 mg

Keywords: roasted asparagus, sunflower seeds, vinaigrette

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