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.
Servings: 4
Calories: 89kcal
Ingredients
- 1 pound asparagus
- 2 cups cherry tomatoes cut in half
- ¼ cup Parmesan cheese
- salt and pepper to taste
- ½ cup Balsamic vinegar
Instructions
- Preheat oven to 400℉. 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.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 118mg | Potassium: 433mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1270IU | Vitamin C: 23mg | Calcium: 118mg | Iron: 3mg