Arrange the oven rack in the lower third of the oven. Preheat the oven to 425F.
Mix all ingredients in a large zip loc bag. Add the tomatoes and asparagus. Toss until thoroughly coated.
Arrange the vegetables in a single lalyer in a roasting pan and roast until the tomatoes are lightly charred and the asparagus is just tender, 12 - 16 minutes, depending on the thickness of the asparagus.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4|
|Calories from Fat: 11 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 636mg||17 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 7.2g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.