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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

Description

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


Ingredients

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

  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!

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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