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