Roasted Asparagus, Tomatoes, And Onions – a delicious recipe with Cooking spray, olive oil, pearl onions, sugar, salt, asparagus. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425u00b0. Coat 2 baking sheets with cooking spray.
2
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onions, and sprinkle with sugar and 1/4 teaspoon salt. Cook, stirring frequently, until the onions are soft and golden, about 6 minutes. Set aside.
3
Snap off tough ends of asparagus and discard. Combine with remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a large bowl; toss to coat. Spread asparagus evenly on prepared pans.
4
Place tomatoes in the bowl that held the asparagus, and toss to coat them in remaining oil and salt. Add onion.
5
Roast the asparagus 10 minutes or until its brightly colored and still crisp. (Recipe may be prepared to this point up to a day ahead.)
6
Add onion-and-tomato mixture to pans; cook 5 minutes or until tomatoes are heated.
135
kcal
Calories
4
g
Fat
21
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cooking spray, 3 teaspoons olive oil, divided, 1 (16-ounce) package frozen pearl onions, thawed, 1/2 teaspoon sugar, and more.
Yes, Roasted Asparagus, Tomatoes, And Onions falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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