Parmesan roasted asparagus with tomatoes and balsamic is no ordinary side dish. Roasting asparagus with tomatoes, olive oil, and parmesan brings savory flavors and juiciness, while a drizzle of balsamic glaze adds a burst of tangy richness.
What Makes Parmesan Roasted Asparagus with Tomatoes Healthy?
This side dish is good for your overall health, as well as your gut health, in several ways:
Asparagus: This nutrient-dense vegetable is rich in fiber, vitamins A, C, E, and K, and antioxidants. It’s also a natural prebiotic, meaning it contains fibers like inulin that feed the beneficial bacteria in your gut.
Tomatoes: Packed with vitamin C, potassium, and lycopene, an antioxidant that promotes heart health and may aid in reducing gut inflammation.
Olive Oil: A healthy fat source, olive oil contains monounsaturated fats that help improve heart health and reduce inflammation. Its compounds can help protect the gut lining.
Balsamic Glaze: While it adds a hint of sweetness, balsamic vinegar is low in calories and contains antioxidants that can help regulate blood sugar levels and support digestion.
Parmesan Cheese: Being an aged cheese, parmesan contains probiotics, which are beneficial bacteria that can help improve gut flora and support digestive health.
Ingredients
This recipe calls for 7 simple ingredients (Scroll to the recipe card below for exact quantities):
- asparagus
- grape tomatoes, halved lengthwise
- olive oil
- kosher salt
- ground black pepper
- shaved parmesan
- balsamic glaze (store-bought)
For the balsamic glaze, I have enjoyed Nonna Pia’s and Trader Joe’s for this recipe (shown below).
How to Make Parmesan Roasted Asparagus with Tomatoes
Preheat your oven to 425°. Spray a baking sheet with avocado or olive oil.
Snap the ends off your asparagus. Lay them on one side of the baking sheet.
Halve the tomatoes lengthwise, then lay them on the other side of the baking sheet.
Drizzle olive oil on asparagus and tomatoes. Sprinkle with salt and black pepper. Toss them with your hands or tongs, keeping them on their respective sides of the pan. Top with the shaved parmesan.
Roast in the oven for 12 – 15 minutes, or until the asparagus and tomatoes are tender.
Remove from the oven. Carefully transfer the asparagus to a serving platter, top with the tomatoes, then drizzle with balsamic glaze.
Recipe FAQs
Can I use a different type of cheese?
Yes, you can substitute parmesan with other hard cheeses like pecorino romano or grana padano. However, parmesan’s flavor pairs particularly well with the roasted vegetables and balsamic glaze.
Can I make this dish dairy-free
To make it dairy-free, you can omit the parmesan or use a plant-based cheese alternative. Nutritional yeast can also be sprinkled for a cheesy flavor without dairy.
Can I prepare this dish ahead of time?
Yes, you can prep the vegetables and roast them ahead of time. Reheat in the oven before serving to retain the crispiness. Add the balsamic glaze just before serving to avoid fogginess.
What can I use if I don’t have balsamic glaze?
You can make a simple balsamic reduction by simmering balsamic vinegar over medium heat until it thickens.
Is this recipe keto-friendly?
Yes, this dish is low in carbs and high in healthy fats, making it suitable for a keto diet. Just ensure the balsamic glaze is used in moderation, as it can contain added sugars.
Can I make it in the air fryer?
Yes, you can cook the asparagus in an air fryer at 375°F (190°C) for about 8 minutes. Make sure to check for doneness, as air fryers can vary.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Can I add other seasonings?
Definitely! Feel free to add garlic, lemon zest, or Italian herbs to enhance the flavor. Fresh basil or parsley also makes a great garnish.
Parmesan Roasted Asparagus with Tomatoes and Balsamic
Ingredients
- 1 lb asparagus
- 2 cups grape tomatoes, halved lengthwise
- 1.5 tbsp olive oil
- 1 dash kosher salt
- 1/4 tsp black pepper
- 1/2 cup shaved parmesan
- 3 tbsp balsamic glaze
Instructions
- Preheat your oven to 425°. Spray a baking sheet with avocado or olive oil.
- Snap the ends off your asparagus. Lay them on one side of the baking sheet.
- Halve the tomatoes lengthwise, then lay them on the other side of the baking sheet.
- Drizzle olive oil on asparagus and tomatoes. Sprinkle with salt and black pepper. Toss them with your hands or tongs, keeping them on their respective sides of the pan. Top with the shaved parmesan.
- Roast in the oven for 12 - 15 minutes, or until the asparagus and tomatoes are tender.
- Remove from the oven. Carefully transfer the asparagus to a serving platter, top with the tomatoes, then drizzle with balsamic glaze.
2 Comments
Love this!! Guest worthy dish.
I’ve always loved roasted asparagus and adding the tomatoes completely elevates this dish. Whole family loved it.