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Roasted Asparagus Tomato Toss

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Roasted Asparagus Tomato Toss
  • Prep 5 min
  • Total 20 min
  • Ingredients 6
  • Servings 8
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Balsamic glaze add sparkle to this tasty roasted asparagus and tomato side dish.
Updated Apr 16, 2013

Ingredients

  • 2 lb fresh asparagus spears, trimmed
  • 3 cups grape tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon balsamic glaze

Steps

  • 1
    Heat oven to 450°F. In large bowl, place asparagus and tomatoes. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Divide mixture evenly between 2 ungreased 17x12-inch half-sheet pans.
  • 2
    Roast uncovered 10 to 15 minutes, stirring once, until browned. Transfer vegetable mixture to serving bowl or platter; drizzle with balsamic glaze.

Tips from the Pillsbury Kitchens

  • tip 1
    Look for balsamic glaze with vinegars at the supermarket. In a pinch, you could substitute balsamic vinegar.

Nutrition Information

50 Calories, 2g Total Fat, 3g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Sodium
300mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
3g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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