Sheet Pan Roasted Asparagus and Tomatoes
This roasted asparagus with garlic, tomatoes, and a tahnini drizzle is hands-down the best asparagus we've ever had. Perfectly roasted on a single sheet pan along with fresh cherry tomatoes and garlic, it's fancy enough to serve at a dinner party, and easy enough to make on a lazy weeknight.
Servings: 4 sides
Calories: 142kcal
Ingredients
- 1 pound asparagus stalks trimmed
- ½ pound cherry tomatoes or grape tomatoes halved
- 5 large cloves garlic cut in half
- 3 tablespoons vegan butter melted (or 3 tablespoons of olive oil + ¼ teaspoon of salt)
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 5 large leaves basil
- ½ medium lemon sliced, for garnish
Tahini Drizzle:
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
Instructions
- Preheat your oven to 400 degrees.
- Line a large baking sheet with foil or a silicone mat. Lay the asparagus in a flat layer and the tomatoes and halved garlic cloves in the remaining space on the pan.
- Drizzle the top with the olive oil and evenly sprinkle on the salt, pepper, and garlic powder. Using your hands, mix the asparagus and then the tomatoes and garlic on the pan until evenly coated.
- Place in the oven and cook for 14-20 minutes until the asparagus is cooked to your liking (exact timing will depend on how thick your asparagus stalks are).
- While baking, prepare your tahini drizzle. In a small bowl, mix together the tahini, lemon juice, water, salt, and garlic powder until you have a viscous creamy white drizzle sauce.
- Remove the baking sheet from the oven and place the asparagus on a serving platter. Top the asparagus with the roasted tomatoes and garlic cloves, drizzle with tahini dressing, and sprinkle with fresh basil.
Video
Notes
- No Lemon? A splash of white vinegar will work in place of lemon juice in the tahini drizzle sauce.
- Storing Leftovers: Any leftover asparagus can be placed in an airtight container and be stored in the fridge for up to 7 days. It can also be stored in a freezer-safe bag for about 10 months. Any brown spots on your asparagus means that it's gone bad and should be composted or thrown away.
Nutrition
Calories: 142kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 153mg | Potassium: 416mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1174IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 3mg