When someone tells me they don’t like a certain vegetable, I always challenge them to try it roasted before ruling it out forever.  Roasting brings out amazing flavors while maintaining a pleasing texture.  The general recipe is to cut veggies into uniform sizes, spritz with olive oil, roast at 400 for 15-20 minutes, then sprinkle with salt & pepper.  That’s exactly what I did here with two veggies from my co-op offering.  Serve as a side dish to any protein, or make roasted veggies the main star of the meal.

Roasted Asparagus and Cherry Tomatoes

Roasted Asparagus and Cherry Tomatoes


  • 1 bunch asparagus, trimmed
  • 1 pint cherry tomatoes
  • 1 Tbsp. olive oil (or use a Misto sprayer)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange asparagus and tomatoes in a single layer and spritz with olive oil. Roast for 15-20 minutes then sprinkle with salt & pepper. Serve immediately.


Now it’s you turn! Please link up your healthy recipes below:

Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her bloggingtweeting, or chasing after one of her kids.

Leah Segedie is the Founder of Mamavation and Bookieboo, a blogger network. After losing over 100 lbs, she started a career mentoring women in health and since then has assisted in over 3,500 lbs lost via the Mamavation community. Leah and her work has been mentioned in Ladies Home Journal, Reader's Digest, Fitness, Women's Day, CNN, ABC, CBS, the O'Reilly Factor, AOL, Entrepreneur, and Yahoo to name a few. She works from home in her fuzzy slippers.

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