Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette
I had some asparagus to use up but I wanted to do something different with it. I usually roast it with Parmesan cheese but thought a balsamic vinaigrette with roasted asparagus and cherry tomatoes would be light and delicious – I was right. I really liked the crisp vegetables with the sweet and tangy dressing. It paired very well with the roasted chicken I served for dinner.
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper, to taste
- Pinch of sugar, to taste
Combine all ingredients and mix thoroughly.
- 15 stalks of asparagus, cleaned and ends removed, cut into thirds
- Cherry tomatoes, cleaned and cut in half
- 1/2 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
Preheat the oven to 400 degrees. Remove the ends of the asparagus spears and cut into thirds at an angle. Cut the cherry tomatoes in half. Spray cooking spray in a baking dish; add asparagus, tomatoes, salt and pepper to taste and olive oil.
Roast in the oven for 5-7 minutes or until the asparagus are just fork tender. Remove from oven then pour the (well mixed) dressing over the asparagus and tomatoes – mix gently and serve. Enjoy.