Description
This Parmesan Roasted Asparagus with Tomatoes and Balsamic is a simple and flavorful side dish that’s perfect for any meal. Tender roasted asparagus and sweet cherry tomatoes are enhanced with a tangy balsamic drizzle, garlic powder, and a generous sprinkle of Parmesan cheese, making a deliciously savory vegetable side that’s quick to prepare and sure to please.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, halved
Seasonings and Toppings
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables evenly.
- Prepare the vegetables. Arrange the trimmed asparagus and halved cherry tomatoes on a baking sheet in a single layer for even roasting.
- Season the vegetables. Drizzle olive oil and balsamic vinegar over the asparagus and tomatoes. Sprinkle with garlic powder, salt, and black pepper. Toss gently using your hands or tongs to coat everything evenly with the seasonings.
- Roast the vegetables. Spread the vegetables out evenly on the baking sheet. Roast in the preheated oven for 15–18 minutes or until the asparagus is tender but still slightly crisp, and the tomatoes have softened and started to release their juices.
- Add Parmesan cheese. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan evenly over the hot vegetables, allowing it to melt slightly with the residual heat.
- Serve warm. Transfer the roasted vegetables to a serving platter or dish and enjoy as a flavorful side to complement your meal.
Notes
- For extra flavor, finish with a drizzle of aged balsamic vinegar or a squeeze of fresh lemon juice just before serving to brighten the flavors.
- You can substitute shredded Parmesan cheese if you prefer a cheesier texture that melts more evenly over the warm vegetables.
