Roasted Asparagus and Tomatoes
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My Roasted Asparagus and Tomatoes recipe is your go-to solution for a healthy and flavorful side that’s effortless to prepare. With a sprinkle of Parmesan and a drizzle of balsamic reduction, this recipe is sure to impress your family and guests.
Roasted Asparagus And Tomatoes Recipe
There’s something so satisfying about transforming fresh asparagus and cherry tomatoes into a vibrant, flavorful side dish with minimal effort. Whether you’re prepping a weeknight dinner or looking to impress guests at a dinner party, this dish is a guaranteed crowd-pleaser. It’s a versatile recipe that pairs wonderfully with everything from grilled meats to hearty pastas.
Before You Start
- Choose Fresh Vegetables: Select firm, bright green asparagus and ripe, juicy cherry tomatoes.
- Prepare the Asparagus Properly: Snap off the tough ends of the asparagus by gently bending them until they naturally break. This ensures you’re using the tender parts that roast beautifully.
- Uniform Tomato Halves: Cut the cherry tomatoes in half evenly. This helps them cook uniformly and prevents some from becoming too mushy while others remain undercooked.
- Preheat Your Oven: Make sure your oven is fully preheated to 400°F before you start roasting.
- Use a Suitable Baking Dish: Opt for a 9×13 inch baking dish or similar size to give your vegetables enough space to roast evenly.
- Monitor the Balsamic Reduction: Keep an eye on the balsamic vinegar as it reduces. Stir occasionally to prevent burning, and remove it from the heat once it thickens to a syrupy consistency.
Ingredients You’ll Need
- Asparagus: You can substitute with green beans or broccoli florets if you prefer.
- Cherry Tomatoes: You can substitute with cocktail tomatoes or grape tomatoes.
- Parmesan Cheese: Feel free to use Pecorino or Grana Padano as alternatives.
- Salt and Pepper: Season the vegetables to taste, bringing out their natural flavors.
- Balsamic Vinegar: Creates a rich, tangy glaze that ties all the flavors together beautifully. You can also use store bought balsamic reduction.
Start by setting your oven to 400°F to ensure it reaches the perfect temperature for roasting. While the oven warms up, spray a 9×13 inch baking dish with cooking spray.
Take 1 pound of asparagus and snap off the tough ends by gently bending them until they naturally break. Place the trimmed asparagus on one side of the prepared baking dish. Next, add 2 cups of halved cherry tomatoes on the other side of the baking dish. Generously season both the asparagus and tomatoes with salt and pepper to taste. Then, sprinkle ¼ cup of grated Parmesan cheese evenly over the vegetables.
Place the baking dish in the preheated oven and roast for about 15 minutes. Keep an eye on the vegetables; you’re looking for the asparagus to soften slightly and begin to brown.
While the vegetables are roasting, pour ½ cup of balsamic vinegar into a small saucepan. Cook it over medium heat for about 15 to 20 minutes, stirring occasionally, until the vinegar reduces and thickens into a syrupy consistency.
Once the asparagus and tomatoes are roasted to your liking, remove them from the oven. Drizzle the prepared balsamic reduction over the warm vegetables and serve immediately.
How To Serve
Here are some delicious dishes you can serve alongside your roasted asparagus and tomatoes:
Oven Baked Chicken Thighs
Air Fryer Steak
Easy Baked Salmon
Shrimp Scampi
Frequently Asked Questions
How Long Do Roasted Asparagus and Tomatoes Stay Fresh?
Roasted Asparagus and Tomatoes are best enjoyed within 2 days when stored properly. Keep them in an airtight container in the refrigerator to maintain their vibrant flavors and fresh texture.
What’s the Best Way to Store Leftover Roasted Asparagus and Tomatoes?
To store leftovers, place the roasted vegetables in an airtight container and refrigerate. For multiple layers, use parchment paper between them to prevent sticking.
Can I Freeze Roasted Asparagus and Tomatoes?
Yes, you can freeze Roasted Asparagus and Tomatoes! First, let them cool completely. Then, spread them out on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-top freezer bag or an airtight container for up to 3 months.
How Do I Thaw and Reheat Frozen Roasted Asparagus and Tomatoes?
To thaw, remove the desired amount from the freezer and let them sit at room temperature for about 30 minutes. For reheating, spread them on a baking sheet and bake in a preheated oven at 350°F for 10 minutes until warmed through. Alternatively, you can microwave them for 1-2 minutes until heated.
Can I Store the Balsamic Reduction Separately?
Absolutely! Storing the balsamic reduction separately helps keep the vegetables from becoming soggy. Keep the reduction in a small airtight container in the refrigerator for up to 1 week. Drizzle it over the roasted vegetables just before serving.
More Great Recipes To Try
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Roasted Asparagus and Tomatoes
Ingredients
- 1 pound asparagus
- 2 cups cherry tomatoes (cut in half)
- ¼ cup Parmesan cheese
- salt and pepper (to taste)
- ½ cup Balsamic vinegar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉. Spray a baking dish, I used a 9×13 inch, with cooking spray and set aside.
- Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in the oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
- In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
- Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
Equipment
Notes
- Choose Fresh Vegetables: Opt for firm, bright green asparagus and ripe cherry tomatoes to ensure the best flavor and texture.
- Evenly Spread Ingredients: Arrange the asparagus and tomatoes in a single layer on the baking dish to ensure they roast evenly and caramelize nicely.
- Watch the Balsamic Reduction: Keep an eye on the balsamic vinegar as it reduces to prevent it from burning. It should thicken to a syrupy consistency for the perfect drizzle.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
