Roasted Asparagus and Tomatoes
Roasted Asparagus and Tomatoes is a simple, dependable side dish I’ve been making for years. The vegetables roast properly, the Parmesan adds just enough savoriness, and the balsamic glaze is there if you want it, not because you have to. It’s an easy, no-nonsense recipe that fits right into busy weeknights and special dinners alike.
Servings: 4
Calories: 89kcal
Equipment
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 the 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
- Give the vegetables room. Crowding the pan is the fastest way to end up with steamed asparagus instead of roasted. If everything doesn’t fit comfortably, use a larger pan.
- Thicker asparagus is more forgiving. Thin stalks cook quickly and can dry out before the tomatoes are ready. Medium to thick asparagus works best here.
- Add the Parmesan before roasting. It melts, helps with browning, and actually sticks to the vegetables instead of falling off later.
- Watch the balsamic closely. Once it starts thickening, it’s done. Letting it go too far will make it bitter.
- This is best fresh. Leftovers are fine for a day or two, but this recipe really shines straight from the oven.
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
