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2.67 from 6 votes

Balsamic Glazed Roasted Tomato and Asparagus

Simple roasted asparagus and tomatoes with a slightly sweet balsamic reduction and parmesan.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American
Keyword: asparagus, side, side dishes, tomatoes, vegetables
Servings: 4 people
Author: Sweet Basil

Ingredients

  • 1/2 Cup Vinegar balsamic
  • 1/2 teaspoon Sugar
  • 1 Bunch Asparagus trimmed
  • 2 Cups Tomatoes heirloom, grape, cut in half
  • 2 Tablespoons Olive Oil divided
  • Salt and Pepper to taste
  • 1/3 Cup Parmesan Shredded
  • Basil fresh, chopped, for garnish
US Customary - Metric

Instructions

  • In a saucepan over medium heat, whisk together the balsamic vinegar and sugar. Allow to come to a simmer and cook until reduced by 1/3. Set aside to cool. 
    1/2 Cup Vinegar, 1/2 teaspoon Sugar
  • Heat the oven to 400 degrees.
  • Toss the asparagus and tomatoes in the oil, salt and pepper. Place asparagus on one side of a baking sheet and tomatoes on the other to keep the tomato juices from the asparagus. 
    1 Bunch Asparagus, 2 Cups Tomatoes, 2 Tablespoons Olive Oil, Salt and Pepper
  • Roast for 10 minutes, remove and place on a platter quickly with the parmesan on top. Drizzle with glaze and serve! 
    1/3 Cup Parmesan, Basil

Notes

Try adding mozzarella cheese to make it extra cheesy!
Left overs can be kept in the refrigerator for 3-5 days.

Nutrition

Serving: 1g | Calories: 183kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 140mg | Potassium: 404mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1536IU | Vitamin C: 17mg | Calcium: 133mg | Iron: 3mg