Description
Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.
Ingredients
- 1 pound fresh green beans, trimmed and cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil (Optional)
- 1 pound fresh asparagus, trimmed and cut into bite-size pieces
- 1 tablespoon extra-virgin olive oil (Optional)
- ½ red onion, chopped
- 2 cups cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon extra-virgin olive oil, or as desired (Optional)
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
- Roast green beans in preheated oven until tender
- about 10 minutes.
- Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
- Continue roasting the green bean and asparagus mixture until tender
- 10 to 12 minutes.
- Toss the roasted green beans and asparagus with red onion
- cherry tomatoes
- and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste
- if desired.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8