Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Asparagus spears

  2. 1 Small cherry tomatoes - stems removed

  3. 2 tablespoons 30ml Extra-virgin olive oil - divided Sea salt - to taste Freshly-ground black pepper - to taste

  4. 1 Red pepper flakes

  5. 1 tablespoon 15ml Fresh chopped herbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 450 degrees. Snap the woody ends off the asparagus spears or ends off the green beans. Place the asparagus or beans in a shallow pan, drizzle with 1 tablespoon of the olive oil, season with salt and pepper to taste and toss to coat. Spread the asparagus or beans in one layer over the pan. In another shallow pan, toss the tomatoes with the remaining olive oil, red pepper flakes and season with salt and pepper to taste. Place the pans in the upper third of the oven and roast for 5 minutes. Remove the pans from the oven, shake them to turn the vegetables and return to the oven until the vegetables are slightly shriveled and brown in spots, another 5 minutes. Remove them from the oven. Gently toss the tomatoes with the herbs and arrange the vegetables in separate mounds on a serving dish. This recipe yields 4 to 6 servings. Each of 6 servings: 66 calories; 61 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 2 grams protein; 1.66 grams fiber.


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