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5 from 5 votes

Balsamic Parmesan Roasted Asparagus and Tomatoes

Balsamic Parmesan Roasted Asparagus and Tomatoes - roasting enhances the natural sweetness of the asparagus and tomatoes, add some grated Parmesan and a balsamic reduction for an amazing side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 80kcal
Author: Joanna Cismaru

Ingredients

Instructions

  • Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
  • Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
  • In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
  • Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 156g | Calories: 80kcal | Carbohydrates: 11.47g | Protein: 4.49g | Fat: 1.89g | Saturated Fat: 1.01g | Polyunsaturated Fat: 0.147g | Monounsaturated Fat: 0.449g | Trans Fat: 0.055g | Cholesterol: 5mg | Sodium: 268mg | Potassium: 287mg | Fiber: 2.5g | Sugar: 7.43g | Vitamin A: 40% | Vitamin C: 9% | Calcium: 9% | Iron: 15%