Roasted Asparagus and Tomatoes
User Reviews
4.6
Roasted Asparagus and Tomatoes
Description
This recipe highlights fresh asparagus and sweet cherry tomatoes roasted together to develop a tender texture and subtle caramelization. The Parmesan cheese adds a savory, salty element that complements the natural sweetness of the vegetables. Roasting at 400°F softens the asparagus without overcooking, while tomatoes maintain their juiciness with some roasted edges.
The balsamic vinegar is cooked down separately to a syrupy reduction that intensifies its flavor and coats the vegetables with a glossy, slightly sweet tang. Drizzling this sauce over the warm roasted vegetables creates a balanced taste profile combining earthiness, richness, acidity, and sweetness.
The dish can serve as a side for grilled meats, pasta, or grains, or be enjoyed on its own as a light vegetarian option. The contrasting textures and flavors make the roasted vegetables versatile and suitable for everyday meals or casual gatherings.
To ensure even roasting, arrange the asparagus and tomatoes in a single layer on the baking dish. Watch the balsamic reduction carefully during cooking to avoid burning; it should thicken gradually to a syrupy texture for ideal drizzling. Selecting fresh, firm asparagus and ripe tomatoes improves the overall outcome.
Ingredients
- 1 pound asparagus
- 2 cups cherry tomato cut in half
- ¼ cup Parmesan Cheese
- salt to taste
- black 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
- Use fresh, firm asparagus and ripe cherry tomatoes for optimal texture and flavor.
- Arrange vegetables in a single layer on the baking dish to roast evenly and develop caramelization.
- Monitor balsamic vinegar during reduction to prevent burning; it should become syrupy before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 89kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 4mg | 1% |
| Sodium | 118mg | 5% |
| Potassium | 433mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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