Happy Monday guys! Hope everyone had an amazing weekend! I can't believe we are in November already, time is flying! This weeks recipe is super simple and easy and can be eaten with any meal. I actually make this as a side for Thanksgiving dinner or it can even be eaten with breakfast or a healthy snack. It doesn't matter what herbs you have on hand, it always turns out great. I've tried it with cilantro, rosemary & thyme, parsley...the possibilities are endless! Try this out at your next brunch or dinner and it won't disappoint!
Ingredients
- 3 cups cherry or grape tomatoes
- 2 TBSP extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1-1/2 TBSP freshly chopped herbs (whatever you have on hand)
Directions
- Preheat oven to 375.
- In a medium bowl, coat cherry tomatoes with olive oil and mix in herbs until evenly distributed.
- Place cherry tomatoes on a baking sheet and sprinkly generously with salt and freshly ground black pepper. Roast for 8-10 minutes.
- Cool completely before serving.
Serving size- 4-6 servings
Ingredients
- 3 cups cherry or grape tomatoes
- 2 TBSP extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1-1/2 TBSP freshly chopped herbs (whatever you have on hand)
Directions
- Preheat oven to 375.
- In a medium bowl, coat cherry tomatoes with olive oil and mix in herbs until evenly distributed.
- Place cherry tomatoes on a baking sheet and sprinkly generously with salt and freshly ground black pepper. Roast for 8-10 minutes.
- Cool completely before serving.
Serving size- 4-6 servings
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