Roasted Asparagus with Blistered Tomatoes

Serves 4 (1 ½ cups per serving)


  • 4 cups asparagus, woody ends trimmed off
  • 2 cups grape tomatoes, halved
  • 1 clove garlic, minced
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp chopped fresh basil


  1. Preheat oven to 400°F.
  2. In a small bowl, combine tomatoes, garlic, balsamic vinegar, olive oil, salt and pepper. Set aside.
  3. Place tomatoes on one side of a parchment-lined baking sheet. Cook in preheated oven until tomatoes are softened and slightly browned, about 15 minutes.
  4. Remove pan from oven. Place asparagus on the other side of the baking sheet. Return to oven and cook for another 8-10 minutes.
  5. Remove pan from oven and add basil to the tomato mixture.
  6. Top asparagus with tomato mixture.
  7. Serve and enjoy!

Nutritional analysis per serving: 60 calories, 1 g fat, 4 g protein, 8 g carbohydrate (4 g available carbohydrate), 4 g fibre, 153 mg sodium

My Viva Servings: 3 vegetables