Roasted Carrot and Asparagus Medley with Plum Tomato Vinaigrette

This vibrant roasted vegetable dish features the natural sweetness of carrots, the tender crunch of asparagus, and the rich flavor of plum tomatoes, all brought together with a tangy vinaigrette. It's a delightful balance of traditional roasting techniques and a creative twist with the fresh dressing, making it a perfect side for any meal. This dish is vegetarian and gluten-free, catering to a variety of dietary preferences.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 1 bunch of asparagus, trimmed
• 4 plum tomatoes, diced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the carrot sticks and asparagus with 2 tablespoons of olive oil, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the vinaigrette by whisking together the remaining olive oil, balsamic vinegar, honey (or maple syrup), and diced plum tomatoes in a bowl.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. Drizzle the plum tomato vinaigrette over the roasted vegetables and gently toss to combine.
7. Garnish with fresh basil leaves before serving.