Description
This Parmesan Roasted Asparagus with Tomatoes & Balsamic recipe is a delightful dish that combines the freshness of asparagus and cherry tomatoes with the rich flavors of parmesan and balsamic reduction. It’s a perfect side dish for any occasion.
Ingredients
Units
Scale
For the Roasted Asparagus:
- 1 bunch asparagus, trimmed
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shaved parmesan
For the Tomato Mixture:
- 1 pint cherry tomatoes, halved or quartered
- 2-3 garlic cloves, minced
- 1 tsp olive oil
- Salt and pepper to taste
Additional Ingredients:
- 7 large basil leaves, sliced thin
- Balsamic reduction
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
- Prepare the Tomato Mixture: In a bowl, toss the cherry tomatoes, minced garlic, and 1 tsp of olive oil. Season with salt and pepper, then set aside.
- Prep the Asparagus: Snap off the ends of the asparagus and place them in a bowl. Toss with salt, pepper, and olive oil. Arrange on the baking sheet.
- Add Parmesan and Tomato Mixture: Sprinkle parmesan over the asparagus and spoon the tomato mixture on top.
- Roast: Roast in the oven for 12-15 minutes until tender.
- Finish and Serve: Sprinkle basil over the tomatoes and drizzle with balsamic reduction. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 4g
- Sodium: 308mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 13mg
