Ingredients
2
lb fresh asparagus spears, trimmed
3
cups grape tomatoes
1
tablespoon olive oil
1
teaspoon salt
1/2
teaspoon pepper
1
teaspoon balsamic glaze
Preparation
Heat oven to 450°F. In large bowl, place asparagus and tomatoes. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Divide mixture evenly between 2 ungreased 17x12-inch half-sheet pans.
Roast uncovered 10 to 15 minutes, stirring once, until browned. Transfer vegetable mixture to serving bowl or platter; drizzle with balsamic glaze.
