Roasted Vegetables

6 ingredients
1 steps

Ingredients

  • 1 large acorn squash
  • 1/2 pound asparagus
  • 1/2 pound cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Directions

  1. 1
    Heat oven to 400° F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.

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