Yield: 4
Roasted Asparagus and Tomatoes
Roasted Asparagus and Tomatoes are covered in melted mozzarella and parmesan cheese. These crisp asparagus stalks and tangy cherry tomatoes are the perfect side dish!
Ingredients
- 1 pound asparagus, with the ends snapped off
- 1 pint cherry tomatoes
- 1 ½ tablespoons olive oil, or enough to coat
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup, or spray with nonstick spray.
- Place the asparagus and tomatoes in the center of baking tray.
- Pour the olive oil over the asparagus and tomatoes, making sure to coat them well. Sprinkle the garlic powder, salt and pepper evenly over the top.
- Roast in the oven for 15 minutes. Carefully remove the tray from the oven, turn the oven to low broil, and spread the mozzarella and parmesan over the top of the vegetables.
- Place the baking sheet under the broiler for 2 minutes, or until the cheese is melted. (Watch carefully, the broiler can melts/burn food quickly!)
- Remove from the oven and serve immediately.
Notes
- To Store: Keep your leftovers in an airtight container, in the fridge, for up to 5 days.
- To Reheat: For the crispiest results, warm the asparagus again for 10 or so minutes in the oven. If you're not worried about regaining that crisp texture, simply use the microwave.
Nutrition
Serving: 1, Calories: 161kcal, Carbohydrates: 10g, Protein: 10g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 473mg, Fiber: 3g, Sugar: 4g