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roasted asparagus and cherry tomatoes with feta on a white plate.
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5 from 1 vote

Roasted Asparagus and Cherry Tomatoes

Roasted asparagus and cherry tomatoes with balsamic vinaigrette is an easy side dish that takes just a few minutes to prep and ten minutes in the oven. Perfect for weeknight dinners, and special enough for company.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 112kcal
Author: Cara Lanz

Ingredients

  • 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

Instructions

  • Preheat oven to 450. Arrange asparagus on sheet pan, season with salt and pepper. Roast for 5 minutes.
  • While the asparagus cooks, whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.
  • Add the tomatoes to the sheet pan and drizzle the balsamic vinaigrette over the tomatoes. Roast for 5 more minutes. The asparagus should be tender and the tomatoes slightly softened.
  • Arrange tomato balsamic mixture over the asparagus on a serving platter. Top with crumbled feta cheese.

Notes

  • Store asparagus in a glass of water, like a bouquet of flowers, in the fridge. 
  • To prep asparagus, snap off the woody ends. They'll break off right off where they need to. 
  • This tangy vinaigrette has more vinegar than oil, which is the opposite of most vinaigrettes. Feel free to adjust according to your tastes. 

Nutrition

Calories: 112kcal | Carbohydrates: 15g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 130mg | Potassium: 730mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2333IU | Vitamin C: 40mg | Calcium: 116mg | Iron: 6mg