Roasted Asparagus and Grape Tomatoes
My Roasted Asparagus and Grape Tomatoes is a simple and elegant side dish that's packed with nutrition. It's equally suitable to serve to guests at a dinner party or to your family on busy weeknights.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 101kcal
- 1 bunch asparagus spears, ends trimmed
- 1 pint grape tomatoes
- 4 teaspoons olive oil
- Kosher salt and black pepper
- 2 tablespoons balsamic glaze
- 2 tablespoons freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Preheat oven to 400°F.
Place the asparagus and tomatoes on a sheet pan and toss them with the olive oil. Season them with salt and pepper.
Roast the vegetables in the oven for 15-20 minutes until the tomatoes are softened and the asparagus is crisp tender. Arrange the vegetables on a platter. Drizzle the balsamic glaze on top and sprinkle with grated cheese. Serve.
Calories: 101kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 38mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1846IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 3mg