asparagus tomatoes and feta cheese on a white plate

Roasted Asparagus and Tomatoes

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!

Course Side Dish
Cuisine American
Keyword roast asparagus, roast tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 168 kcal
Author Hayley


  • 2 Tbsp Olive Oil Divided in half
  • 1 Bunch Asparagus About 40 stalks
  • 1 Cup Grape Tomatoes Halved
  • 1 Tsp Sugar (Optional)
  • 1 Tsp Salt Divided in half
  • 1/2 Tsp Black Pepper
  • 1/4 Cup Pecans Crushed (optional)
  • 1/4 Cup Feta Cheese Crumbled (optional)


  1. Turn on oven to 375 degrees to preheat.
  2. Prepare produce by snapping off woody ends of asparagus and slicing the grape tomatoes in half.

  3. 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.

  4. 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. 

  5. 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.

  6. Roast at 375 degrees in a preheated oven for 15 minutes or until the tomatoes skin begins to tighten and brown.

  7. Remove to a serving dish and cover with pecans and feta cheese if desired. Serve immediately. 

Recipe Notes

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!