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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!
Print📖 Recipe
Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish!
Ingredients
- 1 pound asparagus, trimmed
- 12 grape tomatoes, halved (I used a mix of red, yellow, orange & brown)
- 1 shallot, sliced into ¼-inch thick pieces
- 3 sprigs rosemary
- ¼ cup mustard-lime vinaigrette (or your favorite citrus vinaigrette)
- 3 tablespoons toasted sunflower seeds
Instructions
- 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.
- Roast for 10 minutes, stir and roast for another 10 minutes.
- Remove from oven and top with toasted sunflower seeds before serving. Enjoy!
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
Kristen Chidsey says
This dish is gorgeous!! I love the addition of the crunch with the sunflower seeds as well. YUM!
Savanna says
This looks like pure summer perfection!
PS - you should totally add the Yummly button to your share bar so that your readers can easily submit your recipes to yummly. It's actually been bringing quite a bit of traffic to my blog 🙂
BigFlavorsFromATinyKitchen says
Thanks for the tip about Yummly - I'll see if my plugin has that button as an option. 🙂
Joanne (eats well with others) says
Total bummer about the truffles, but I have totally been there. White chocolate is just never easy to work with. Love what you did with this asparagus though!!
Debra C. says
Yum! Now is the perfect time for asparagus and it's so wonderful roasted. I'm also a big fan of roasting tomatoes too - this looks delicious!
CrunchyCreamySw says
I adore roasted asparagus! This looks fantastic!
Kathy Hester says
We love asparagus and that mustard sauce sounds fantastic!
Lauren says
This looks like a fantastic side dish!
taketwotapas says
What a great dish! I'm totally serving this for Mother's Day!