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5 from 1 vote

Roasted Asparagus and Grape Tomatoes with Balsamic and Pecorino

Course: Side Dish
Cuisine: American
Servings: 4
Calories: 83kcal


  • 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