Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
Big Flavors from a Tiny Kitchen – Ashley Covelli
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
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!