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–+ servings

Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds

Overhead view of roasted asparagus and 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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 4 servings
Course: Side Dish
Cuisine: American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Method
 

  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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