Name: Parmesan Roasted Asparagus with Tomatoes & Balsamic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 bunch fresh asparagus, trimmed; 1 cup cherry or grape tomatoes, halved; 2 tablespoons olive oil; 2 garlic cloves, minced; Salt to taste; Black pepper to taste; 1/4 cup grated Parmesan cheese; 2 tablespoons balsamic glaze or reduced balsamic vinegar

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This Parmesan roasted asparagus with tomatoes and balsamic is one of my favorite side dishes when I want something fresh, flavorful, and just a little fancy. The asparagus turns perfectly tender-crisp in the oven, the cherry tomatoes burst with sweetness, and the Parmesan adds a savory finish—all brought together with a tangy drizzle of balsamic reduction. It’s easy, colorful, and irresistibly good.

Why You’ll Love This Recipe

I love this recipe because it transforms simple vegetables into something special with minimal effort. The roasting brings out natural sweetness and depth, the cheese gives it a savory kick, and the balsamic adds a bright contrast that ties everything together. It pairs beautifully with grilled meats, pasta, or even eggs for a brunchy twist. Plus, it looks stunning on the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh asparagus, trimmed
Cherry or grape tomatoes, halved
Olive oil
Garlic, minced
Salt
Black pepper
Grated Parmesan cheese
Balsamic glaze or balsamic vinegar (reduced to thicken if using vinegar)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I arrange the trimmed asparagus and halved cherry tomatoes on the baking sheet.
I drizzle everything with olive oil, then sprinkle with salt, pepper, and minced garlic. I toss gently to coat.
I roast the vegetables for about 15–20 minutes, or until the asparagus is tender and the tomatoes are blistered.
I remove the tray from the oven and immediately sprinkle Parmesan over the top while the veggies are still hot.
Just before serving, I drizzle with balsamic glaze (or thickened balsamic vinegar) for a tangy-sweet finish.

Servings and timing

This recipe serves 4 as a side. It takes about 10 minutes to prep and 15–20 minutes to roast, so I can have it ready in just 30 minutes.

Variations

Sometimes I add red pepper flakes for a spicy kick or swap Parmesan for crumbled feta. I’ve also tossed in thinly sliced red onion or roasted the veggies over a bed of baby spinach for a warm salad feel. For a heartier version, I serve it over quinoa or with poached eggs on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to help bring back a bit of the original texture. The microwave works too, though the asparagus will soften more.

FAQs

Can I use frozen asparagus?

Fresh asparagus works best for roasting. Frozen asparagus tends to release more water and won’t get that crisp-tender texture.

What kind of tomatoes are best?

I use cherry or grape tomatoes because they roast quickly and stay juicy. Any small, ripe tomato will work well.

How do I make my own balsamic glaze?

I simmer balsamic vinegar over low heat until it reduces by half and becomes syrupy. I sometimes add a teaspoon of honey for extra sweetness.

Can I make this ahead of time?

I roast the vegetables ahead and reheat gently before serving. I add the Parmesan and balsamic drizzle just before serving for the freshest flavor.

What goes well with this side dish?

It pairs perfectly with grilled chicken, steak, salmon, or pasta. I also love serving it alongside frittatas or as part of a brunch spread.

Conclusion

Parmesan roasted asparagus with tomatoes and balsamic is a quick, elegant side that delivers big flavor with minimal ingredients. With crisp veggies, juicy tomatoes, cheesy richness, and that balsamic punch, it’s the kind of dish that brightens any meal. Whether I’m serving it for a casual weeknight dinner or a special gathering, it never fails to impress.