Roast Tomatoes With Asparagus & Black Olives
This recipe combines the sweetness of roasted cherry tomatoes with the crispness of asparagus, creating a harmonious balance of flavors. This dish is enhanced with the robust flavors of garlic and olives, making it a delightful and easy-to-prepare addition to any meal. The vibrant colors and fresh ingredients in this dish will surely tantalize your taste buds.
— Constant Cookbook
Ingredients
- 750g cherry tomatoes
- extra-virgin olive oil
- 6 garlic cloves , peeled and halved
- 24 asparagus spears
- a handful of black olives , stoned and chopped
Instructions
- Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
- Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they’re hot and evenly coated with oil.
- Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.
Yield
Serves 8
Nutrition
- Calories: 102 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.18 milligram of sodium
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