Ingredients
- 1 bunch asparagus, trimmed (about 1 pound)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup grated parmesan cheese
- 1 teaspoon balsamic vinegar (optional, for extra depth of flavor)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Trim the tough ends of the asparagus and slice cherry tomatoes in half.
- Place the asparagus and halved tomatoes on the baking sheet. Drizzle with olive oil, ensuring every piece gets lightly coated. Sprinkle minced garlic, salt, black pepper, and red pepper flakes evenly over the top. Toss everything together with your hands or a pair of tongs to evenly distribute the seasoning.
- Spread the vegetables out in a single layer to ensure even roasting. Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the asparagus becomes tender and the tomatoes start to slightly blister.
- Remove the baking sheet from the oven and immediately sprinkle the hot vegetables with grated parmesan cheese. If using balsamic vinegar, drizzle it over the top for a subtle tang that complements the dish beautifully.
- Finish by sprinkling lemon zest and freshly chopped basil or parsley over the roasted asparagus and tomatoes. Serve immediately while warm and enjoy this vibrant, flavor-packed side dish.
Notes
- Choose fresh asparagus with firm, bright green stalks and tightly closed tips for the best flavor and texture.
- Don’t overcrowd the pan to ensure even roasting and caramelization.
- Use freshly grated parmesan for a richer taste over pre-packaged options.
- Roast at 400°F for optimal results to enhance the vegetables’ natural sweetness.
- Experiment with toppings like toasted pine nuts, crispy prosciutto, or a drizzle of honey for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
