In general, one of the most frequent questions I receive is, “what should I serve as a side dish?” I have to admit that I don’t really think about side dishes very much.
I try to make them as simple as possible so that the main dish can take center stage as well as to make things easy on everyone.
Having said that, I wanted to post my favorite no-brainer side dishes that go with anything, such as this Roasted Asparagus and Tomatoes, so that you will have a wide range of options to choose from as a simple, versatile one.
Discover the recipe with Apronese now.
How to Roast Anything
Roasting Time Will Vary. You can vary the amount of time it takes to roast vegetables based on your oven settings (all of them are a bit different), your cookware, and the size and shape of your vegetables. You need to keep an eye on your roasting food whenever you are roasting anything. In general, I usually roast it for the first 20 minutes, then check it every 5-10 minutes until it is done to my liking.
Don’t Skimp on Oil. There is no doubt that cooking your vegetables in oil helps them to caramelize without drying out. If you don’t add enough oil, the result will be more like dehydrated vegetables than roast vegetables (leathery and probably not very browned).
Don’t Overcrowd The Pan. The key is to evenly distribute the vegetables in two pans when roasting a large amount of vegetables. If you cook a lot of vegetables in one pan, it will trap the steam, resulting in your vegetables stewing in their own juices instead of turning caramel.
Seasoning Roasted Asparagus and Tomatoes
My favorite thing about roasted vegetable side dishes is that I like to keep the seasoning as simple as possible. I love to use salt and pepper, but I prefer a simple seasoning blend like this so that I can really enjoy the nuances of the vegetables themselves.
If I’m doing something more simple for the main dish, I might add some garlic, like I did with the tomatoes. Also, if I’m doing something simple for the main dish, I might add some of my favorite spice blend to the vegetables. Just make sure you don’t overthink it.
Roasted Asparagus and Tomatoes: What to Serve with Them
In addition to pairing well with meats and seafood, this simple side dish is also a great match for a variety of seafood dishes.
I have shown this dish in the photo below along with my Garlic Butter Baked Cod, but it could also go well with a Pork Tenderloin Roasted with Herbs, Balsamic Chicken and Mushrooms, Creamy Spinach Artichoke Chicken, or Lemon Garlic Shrimps and Rice.
Roasted Asparagus and Tomatoes
Whether you like it paired with meat, fish, pasta, or a combination of the three, Roasted Asparagus and Tomatoes is perfect for many meals and goes well with many main dishes.
- 1 pint grape tomatoes ($2.29)
- 1 lb. asparagus ($2.99)
- 2 Tbsp olive oil ($0.32)
- 1 clove garlic, minced ($0.08)
- salt and pepper to taste ($0.05)
- As the asparagus spears are cut off the wooden ends (usually about an inch above the bottom of the spears), the oven must be preheat to 400oF. Slice off any dry or woody ends.
- Asparagus spears should be spread out over half of a large sheet pan. Grape tomatoes should be added over the other half of the pan. 1 Tbsp olive oil should be drizzled on each side and the vegetables should be tossed in the oil to coat the vegetables.
- The tomatoes should be mixed with the minced garlic and sprinkled with salt and pepper. Make sure they are all well coated with salt and pepper. Add some fresh oregano to the tomatoes.
- The vegetables should be roasted for approximately 20 minutes before stirring them. When they have finished roasting, you need to stir them again. After roasting for another 10 minutes, stir the vegetables again, then continue roasting, checking them every five minutes until you reach the desired level of doneness (for me, it took 35 minutes to roast the vegetables). You may want to take one of the vegetables off the baking sheet if one is finished cooking before another and finish roasting the other.
- If you would like to season the vegetables one last time with salt and pepper after they have been roasted, you can do so after tasting them.
Serving: 1 Serving ・ Calories: 82.7 kcal ・ Carbohydrates: 7 g ・ Protein: 2.52 g ・ Fat: 5.88 g ・ Sodium: 171.6 mg ・ Fiber: 3.18 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Roasted Asparagus – Step by Step Photos
If you would like to serve asparagus with tomatoes, start by preheating the oven to 400oF and cutting off any woody or dry ends from the asparagus.
On one side of the baking sheet, you will find asparagus, while on the other side you will find tomatoes. Toss the asparagus and tomatoes together, drizzing 1 tablespoons of olive oil over each side.
Toss the tomatoes together with 1 clove of minced garlic, and toss again to combine.
A generous pinch of salt and pepper should be added to the asparagus and tomatoes before cooking.
Put the asparagus and tomatoes in a 400oF oven for 20 minutes, but don’t forget to stir them halfway through (picture: after 20 minutes of roasting).
For a further 10 minutes of roasting, add the asparagus and tomatoes to the oven. Stir them again, and continue to roast until they are ready.
It took me 35 minutes to roast my asparagus and tomatoes, however, the amount of time depends on your vegetables’ sizes and shapes.
The asparagus and tomatoes should be roasted for 35 minutes, however the amount of time will vary. Make sure to taste the roasted asparagus and tomatoes and season them again with salt and pepper. Serve with your favorite meal.
Do you see how this Apronese guide to tomato and asparagus recipes suits your taste? Remember to share and comment below to let us know.