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Roasted Tomatoes and Asparagus with Parm Cheese and Almonds


  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x

Description

An AMAZING Gluten Free recipe that can be made as an appetizer or as a Vegetarian meal. Done in 10 minutes! Can be eaten hot, warm or room temperature


Scale

Ingredients

  • 1 bunch fresh asparagus, trimmed
  • 1 pint grape tomatoes, halved
  • 3 tablespoons slivered almonds
  • 23 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/21 teaspoon kosher sea salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°
  2. Break off the thick part of the asparagus by holding both ends lightly with 2 fingers and snap the asparagus in half. It will break at the weakest part.
  3. Place the asparagus, tomatoes and nuts on a baking sheet lined with Parch paper or a Silpat
  4. Combine the 2 tablespoons oil, the garlic, and salt and pepper and drizzle it over the asparagus and toss to coat
  5. Sprinkle the cheese on top
  6. Bake 8-10 minutes or just until asparagus is tender

Notes

All nutrition information is approximate:
Calories 149; Fat 12 gr; Cholesterol 6.6 mg; Sodium 488 mg; Carbs 6.5 gr; Fiber 2.1 gr; Sugar .8 gr; Protein 5.7 gr

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