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Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino

The Foodie Physician
5 from 1 vote
Course Side Dish
Cuisine American
Servings 4
Calories 83 kcal


  • 1 pint grape tomatoes
  • 1 bunch asparagus spears, ends trimmed
  • 4 teaspoons olive oil
  • Kosher salt and black pepper
  • 2 tablespoons Mandarano Balsamic Glaze & Sauce (or other good quality balsamic vinegar)
  • 2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese


  • Preheat oven to 400 degrees F.
  • Toss the tomatoes and asparagus with the olive oil and season them with salt and pepper. Place the vegetables on a baking sheet sprayed with cooking spray.
  • 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 vinegar over the vegetables and sprinkle the cheese on top.


Calories: 83kcal | Carbohydrates: 6.8g | Protein: 2.6g | Fat: 5.5g | Saturated Fat: 1.1g | Fiber: 1.8g
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