Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish!

Back in March, our Supper Club theme was Green. I was working on some green tea truffles, but the recipe proportions were so off that it wasn’t salvageable. So I looked at what I had on hand to make something green that was quick and easy.

A photo posted by Ashley Covelli (@bigflavors) on Mar 14, 2015 at 2:24pm PDT

I had some asparagus in the fridge, and leftover vinaigrette from the salmon recipe that I had made a few days before that.

I also love roasted tomatoes, and I had a bunch of multi-colored ones on hand, too.

While this was roasting, I quickly toasted some sunflower seeds in a dry skillet on the stovetop. It added a really nice crunch to the top.

Feel free to use any vinaigrette you have on hand, or even just a quick mix of oil and vinegar with a spritz of lemon or lime juice. Easy peasy!

I was definitely disappointed that the truffles were a flop, but this side dish was well received by the club, and it definitely felt good to be able to throw something together that was so tasty!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds Print Pin Description Tossing veggies with your favorite vinaigrette, roasting and topping them with toasted seeds makes a quick and delicious side dish! Scale 1x 2x 3x Ingredients 1 pound asparagus, trimmed

pound asparagus, trimmed 12 grape tomatoes, halved (I used a mix of red, yellow, orange & brown)

grape tomatoes, halved (I used a mix of red, yellow, orange & brown) 1 shallot, sliced into 1/4 -inch thick pieces

shallot, sliced into -inch thick pieces 3 sprigs rosemary

sprigs rosemary 1/4 cup mustard-lime vinaigrette (or your favorite citrus vinaigrette)

mustard-lime vinaigrette (or your favorite citrus vinaigrette) 3 tablespoons toasted sunflower seeds Instructions 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! Notes Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli