Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino
- 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.
Serving: 0g | Calories: 83kcal | Carbohydrates: 6.8g | Protein: 2.6g | Fat: 5.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg