Roasted asparagus and cherry tomatoes with balsamic vinaigrette is an easy side dish that celebrates fresh flavors without drowning in sauce. It takes just a few minutes to prep and ten minutes in the oven, so it’s perfect for weeknight dinners, but special enough for company.
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You will love this
Roasted asparagus = delicious. Roasting asparagus until they’re lightly browned brings out a nuttiness you’ll never get with steamed asparagus.
Juicy cherry tomato topping. Roasting cherry tomatoes releases their juices which mixes with the balsamic vinaigrette and creates a lovely roasted tomato balsamic vinaigrette.
So. Easy. This side dish is so easy it’s silly, really. But the end result seems like you did a whole heckuva lot more than you did. High ROI on this one.
Healthy. It’s nice to enjoy what your vegetables actually taste like, without being breaded or drowned in sauce. This is simple, healthy, and light.
How to Make Roasted Asparagus and Cherry Tomatoes
Preheat oven to 450. Arrange asparagus on sheet pan, season with salt and pepper. Place in oven for five minutes.
Whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper.
Add the tomatoes to the sheet pan and drizzle the balsamic vinaigrette over the tomatoes. Roast for an additional five minutes.
Arrange tomato balsamic mixture over the asparagus. Top with crumbled feta cheese.
Roasted Asparagus and Cherry Tomatoes
- 2 pounds asparagus, ends snapped off
- salt and pepper
- 1 pint cherry tomatoes, halved
- ½ tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ¼ cup feta
- Preheat oven to 450. Arrange asparagus on sheet pan, season with salt and pepper. Place in oven for five minutes.
- Whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper.
- Add the tomatoes to the sheet pan and drizzle the balsamic vinaigrette over the tomatoes.
- Roast for an additional five minutes.
- Arrange tomato balsamic mixture over the asparagus. Top with crumbled feta cheese.
Asparagus. When you bring asparagus home, treat it like a bouquet of flowers. Really. Put those babies in water. Put them in the refrigerator -- I recommend the door so you don’t knock them over :/.
When prepping asparagus, no need to cut the ends off. Just snap them off -- they’ll break right where they’re supposed to. They’re smart like that.
Cherry Tomatoes. For the longest time I thought tomatoes went in the refrigerator. I don’t know why. They’re not in the refrigerated section in the grocery story. So now I put them in a bowl on the counter.
Nordic Ware Sheet Pans
These Nordic Ware sheet pans are the workhorses of my kitchen. They're super durable, don't easily warp, and they have stood up to all the BS I put them through.
Pyrex Custard Cups
I keep a stack of these little cups in my cupboard and I use them all the dang time. For this recipe, it was the perfect size to mix together the vinaigrette. Other times, I use them to make little pot pies, prep ahead for my recipes, or snacks :).
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