Description
A flavorful and easy side dish featuring roasted fresh asparagus and cherry tomatoes, topped with grated Parmesan cheese and finished with a sweet balsamic glaze. Perfectly tender with a slight crisp and complemented by fresh herbs, this vegetarian and gluten-free recipe is an ideal accompaniment to a variety of main courses.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed
- 1 cup cherry or grape tomatoes, halved
Seasonings & Toppings
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic glaze (or balsamic vinegar reduction)
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Prepare Vegetables: Place the trimmed asparagus and halved cherry tomatoes on the prepared baking sheet. Drizzle them with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper. Gently toss the vegetables to coat them well with the seasonings, then arrange them in a single layer for even roasting.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the asparagus and tomatoes, which will melt and crisp up during roasting to add a delicious cheesy crust.
- Roast: Place the baking sheet in the preheated oven and roast for 15 to 18 minutes. Roast until asparagus is tender and lightly golden, and the tomatoes are blistered and soft.
- Finish and Serve: Remove the roasted vegetables from the oven. Drizzle with balsamic glaze to add a tangy sweetness. Optionally garnish with fresh basil or parsley for added color and fresh flavor. Serve immediately for best taste and texture.
Notes
- For extra crispiness, broil the dish for 1–2 minutes at the end of roasting, watching carefully to avoid burning.
- This side dish pairs well with grilled chicken, fish, or pasta for a balanced meal.
- For a spicy kick, add a sprinkle of crushed red pepper flakes before roasting.
