Description
A simple and delicious recipe for roasted asparagus and grape tomatoes, tossed with olive oil, balsamic vinegar, garlic salt, pepper, and finished with grated Parmesan cheese. Perfect as a quick side dish that highlights fresh vegetables with minimal prep and baking time.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 1 cup grape tomatoes
Seasonings & Oils
- 4½ tsp olive oil
- 1½ tsp balsamic vinegar
- ¼ tsp pepper
- ½ tsp garlic salt
Cheese
- 1 Tbsp grated Parmesan cheese, plus extra for serving if desired
Instructions
- Preheat the Oven: Preheat your oven to 425ºF (220ºC) to ensure it’s hot enough for roasting the vegetables evenly.
- Prepare the Vegetables: In a large bowl, toss the trimmed asparagus and grape tomatoes with olive oil, balsamic vinegar, pepper, and garlic salt until everything is evenly coated.
- Arrange for Roasting: Spread the coated vegetables out in a single layer on a rimmed baking sheet. This helps the vegetables roast properly without steaming.
- Bake: Place the baking sheet in the preheated oven and roast the asparagus and tomatoes for 15 minutes until tender and slightly caramelized.
- Add Cheese and Serve: Remove from the oven and sprinkle grated Parmesan cheese on top. Serve immediately, adding additional Parmesan if desired for extra flavor.
Notes
- Trimming the asparagus means snapping off the tough woody ends for better texture.
- You can substitute grape tomatoes with cherry tomatoes if unavailable.
- Adjust garlic salt and pepper to taste according to preference.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- This dish pairs wonderfully with grilled meats, fish, or as part of a vegetarian meal.
