Description
A vibrant, oven-roasted vegetable dish featuring tender asparagus, sweet tomatoes, savory Parmesan, and a tangy balsamic finish.
Ingredients
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Fresh asparagus – 1 pound (450 g), trimmed
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Cherry tomatoes – 1½ cups (225 g), halved
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Extra-virgin olive oil – 2 tablespoons (30 ml)
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Garlic – 3 cloves, minced
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Fine sea salt – ½ teaspoon
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Black pepper – ¼ teaspoon
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Grated Parmesan cheese – ½ cup (50 g)
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Balsamic vinegar – 1 tablespoon (15 ml)
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Fresh basil or parsley (optional) – 2 tablespoons, chopped
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Arrange asparagus and tomatoes in a single layer on the baking sheet.
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Toss with olive oil, garlic, salt, and black pepper.
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Roast for 12–15 minutes until vegetables begin to soften.
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Sprinkle Parmesan evenly over the top and return to the oven.
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Roast for an additional 5–7 minutes until cheese is melted and lightly golden.
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Drizzle with balsamic vinegar, garnish with herbs if desired, and serve warm.
Notes
For best results, avoid overcrowding the baking sheet and add the Parmesan near the end of roasting to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes