Description
A quick and easy side dish featuring roasted asparagus and tomatoes, drizzled with balsamic glaze and topped with Parmesan cheese.
Ingredients
Vegetables
- 1 lb Asparagus, fresh (Trimmed and snapped at woody ends)
- 1 cup Cherry tomatoes (Use firm tomatoes for better roasting)
- 2 cloves Garlic (Mince before adding)
Seasonings and Oils
- 2 tbsp Balsamic glaze (Can substitute with balsamic vinegar and honey)
- 2 tbsp Olive oil, extra virgin (For drizzling over vegetables)
- 1/4 tsp Black pepper, freshly cracked
- 1/4 tsp Sea salt, flaky
Cheese
- 1/2 cup Parmesan cheese (Grated, to be added before serving)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Trim the asparagus and place it on a baking sheet alongside the cherry tomatoes.
- Mince the garlic and sprinkle it over the vegetables.
- Drizzle the balsamic glaze and olive oil over the asparagus and tomatoes.
- Season with black pepper and sea salt, then toss everything to coat evenly.
Cooking
- Roast in the preheated oven for 15-17 minutes, or until the asparagus is tender and slightly crispy.
- Sprinkle the grated Parmesan cheese over the roasted vegetables before serving.
Notes
Serve with rice or crusty bread. Leftovers should be refrigerated within two hours and eaten within three days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Side Dish, Vegetable
- Cuisine: American