Parmesan Roasted Asparagus With Tomatoes & Balsamic Recipe
This recipe for Parmesan Roasted Asparagus with Tomatoes & Balsamic transforms simple vegetables into a stunning side dish with minimal effort. The high-heat roasting caramelizes the natural sugars, creating a perfect balance of savory parmesan, sweet tomatoes, and tangy balsamic. After extensive testing, I’ve found this method delivers the best texture and flavor, making it a reliable favorite for any occasion.
PrintParmesan Roasted Asparagus with Tomatoes & Balsamic
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes, halved (or quartered depending on their size)
- 2–3 garlic cloves, minced
- ½ cup shaved parmesan
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 7 large basil leaves, sliced thin
- Balsamic reduction (store bought or homemade)
Instructions
- Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
- Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it with salt and pepper to taste, then set it aside.
- Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line on your prepared baking sheet.
- Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over the top.
- Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are tender).
- Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the entire tray.) Serve immediately.
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