A quick and easy side dish to compliment any dinner or brunch. Easily customizable for a variety of dietary needs this roasted asparagus and tomatoes recipe can be something you go back to again and again!
Prepare produce by snapping off woody ends of asparagus and slicing the grape tomatoes in half.
Using a small bowl, toss together the grape tomatoes, half of the salt (1/2 Tsp), half of the olive oil (1 Tbsp), and sugar if using. Set aside.
Using the tray you will be using for the roasting, lay out the asparagus and toss with remaining salt (1/2 Tsp), olive oil (1 Tbsp), and black pepper until all of the asparagus is coated.
Arrange tomatoes on top and around asparagus, cut side up so they retain their juices. It is okay if it is overlapping some of the asparagus. I often use two trays to fit all of the asparagus.
Roast at 375 degrees in a preheated oven for 15 minutes or until the tomatoes skin begins to tighten and brown.
Remove to a serving dish and cover with pecans and feta cheese if desired. Serve immediately.
This recipe can be made without the sugar added to the tomatoes if necessary. While it does enhance the flavor, the dish will still taste great even without it!