I love the idea of sheet pan side dishes and meals, I really like being able to throw everything on one pan and go. Unfortunately, a lot of these sheet pan dishes, to me, can lack in flavor. I happened to have some asparagus left after making my asparagus, brie and prosciutto tart, so I decided to create an easy and flavorful sheet pan side dish that could be served with a weeknight dinner, to guests or even at a large gathering.
Making this is as simple as trimming the ends of your asparagus, slicing the tomatoes in half, and dicing a few strips of bacon. The vinaigrette is also super simple. It is just three ingredients and a little salt and pepper whisked together. This could definitely be modified using other vegetables that you have on hand. I would love to hear how you make this your own!
Sheet Pan Asparagus, Tomatoes and Bacon with Dijon Vinaigrette
Servings: 4 people
Ingredients
- 1 bunch asparagus ends trimmed
- 20 salad tomatoes halved
- 3 slices bacon diced
- 1 tbsp olive oil
- salt and pepper to taste
Dijon Vinaigrette
- 3/4 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 375º and have a large baking sheet ready.
- Spread asparagus and tomatoes out on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat vegetables with oil. Sprinkle the chopped bacon over the vegetables. Cook in preheated oven for about 25 minutes, or until the bacon is crispy. Toss once half way through cooking.
- In the meantime, make the vinaigrette. Whisk together the mustard, oil, vinegar and salt and pepper.
- When the bacon and veggies are done, remove them from the oven and drizzle the vinaigrette on top. Toss to combine everything and serve.
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