Description
This roasted asparagus and cherry tomatoes recipe is a delicious side dish topped with fresh mozzarella and basil, drizzled with balsamic glaze.
Ingredients
Scale
- 1 lb fresh asparagus
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls
- 1/4 cup fresh basil leaves
- 3 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse asparagus under cold water and snap off tough ends; place in a large bowl.
- Drizzle with olive oil and season with salt and pepper; toss until coated.
- Add halved cherry tomatoes to the bowl and mix gently.
- Spread mixture evenly on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender but crisp.
- In the last 5 minutes of roasting, sprinkle mozzarella over the veggies to melt slightly.
- Remove from oven, toss in fresh basil leaves, drizzle with balsamic glaze, and serve warm.
Notes
- For added flavor, consider marinating the asparagus in olive oil and balsamic glaze before roasting.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg