Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus, trimmed
  • 12 grape tomatoes, halved (I used a mix of red, yellow, orange & brown)
  • 1 shallot, sliced into 1/4-inch thick pieces
  • 3 sprigs rosemary
  • 1/4 cup mustard-lime vinaigrette (or your favorite citrus vinaigrette)
  • 3 tablespoons toasted sunflower seeds

Instruction

  • Preheat oven to 425°F. Place all ingredients except sunflower seeds on a baking sheet, tossing to coat, and spread out in a single layer.
  • Roast for 10 minutes, stir and roast for another 10 minutes.
  • Remove from oven and top with toasted sunflower seeds before serving. Enjoy!