Description
A delightful and easy recipe for Parmesan Roasted Asparagus with Tomatoes & Balsamic that makes a perfect side dish or light meal. The combination of roasted asparagus, cherry tomatoes, and balsamic reduction creates a flavorful and colorful dish.
Ingredients
Units
Scale
For the Roasted Asparagus:
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shaved parmesan cheese
For the Tomato Mixture:
- 1 pint cherry tomatoes, halved or quartered
- 2–3 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 7 large basil leaves, thinly sliced
For Serving:
- Balsamic reduction (store-bought or homemade)
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Prepare the Tomato Mixture: In a bowl, toss the cherry tomatoes, minced garlic, and 1 teaspoon of olive oil. Season with salt and pepper, then set aside.
- Prep the Asparagus: Snap off the ends of the asparagus and place them in a large bowl. Toss with salt, pepper, and 1 tablespoon of olive oil. Arrange the asparagus on the baking sheet.
- Add Parmesan and Tomato Mixture: Sprinkle shaved parmesan over the asparagus. Spoon the tomato mixture on top.
- Roast: Roast in the oven for 12-15 minutes until the vegetables are tender.
- Finish and Serve: Sprinkle sliced basil over the tomatoes. Drizzle with balsamic reduction before serving. Enjoy!
Notes
- Make sure to choose firm asparagus spears for the best results.
- You can adjust the amount of parmesan cheese to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
