Tender asparagus spears and sweet cherry tomatoes get a golden roast under a blanket of Parmigiano-Reggiano, then finish with a tangy balsamic reduction and fresh basil.
This vibrant side dish comes together in under 30 minutes and elevates any meal.
Why You’ll Love This Recipe
Effortless prep – Toss and roast for hands-off cooking
Sweet–savory balance – Caramelized veggies meet nutty cheese
Bright finish – Balsamic glaze and basil add fresh zing
Versatile side – Perfect alongside chicken, fish, or grilled meats
Make-ahead friendly – Warm or room-temperature serving works
Ingredient Highlights
Asparagus – Trimmed spears roast to tender-crisp perfection
Cherry tomatoes – Halved for juicy sweetness and quick cooking
Parmigiano-Reggiano – Freshly grated for a nutty, salty crust
Balsamic vinegar – Simmered to a syrupy glaze
Fresh basil – Slivered for an aromatic garnish
Pro Tips Before You Start
Uniform pieces – Cut thicker asparagus in half lengthwise for even roasting
Room-temp veggies – Let produce sit 10 minutes out of the fridge so it roasts, not steams
Hot pan – Preheat the baking sheet in the oven to jump-start caramelization
Don’t crowd – Arrange in a single layer for crisp edges
Watch the glaze – Balsamic can burn quickly; simmer gently
How to Make Roasted Asparagus & Cherry Tomatoes
Step 1: Prep & Season
Preheat oven to 400°F (200°C).
On a rimmed baking sheet, toss asparagus and cherry tomato halves with oil, salt, and pepper.
Step 2: Roast with Cheese
Spread vegetables in a single layer and sprinkle evenly with Parmigiano-Reggiano.
Roast 15–20 minutes, stirring halfway, until tips caramelize and cheese forms a golden crust.
Step 3: Reduce the Balsamic
While veggies roast, simmer balsamic vinegar in a small saucepan over medium-low heat until reduced by half and syrupy (about 10 minutes).
Step 4: Finish & Serve
Arrange the roasted asparagus and tomatoes on a platter.
Drizzle with balsamic glaze and sprinkle with sliced basil.
Serve warm or at room temperature.
Serving Suggestions
Alongside grilled salmon or seared chicken breasts
Tossed into warm quinoa or farro for a hearty salad
Paired with crusty bread and goat cheese for a vegetarian meal
As part of an antipasto platter with olives and cured meats
Variations & Substitutions
Cheese swap: Use Pecorino Romano or crumbled feta instead of Parmesan
Vinegar twist: Add a teaspoon of honey to the balsamic for extra sweetness
Herb change: Garnish with thyme or oregano if basil isn’t on hand
Veggie boost: Include sliced bell peppers or zucchini on the baking sheet
Storage & Leftovers
Refrigerate cooled leftovers in an airtight container up to 3 days
Reheat briefly in a 350°F oven or enjoy at room temperature
Glaze storage: Keep balsamic syrup in a jar up to 2 weeks; stir before using
FAQs
Can I roast thicker asparagus?
Yes—slice thicker spears in half lengthwise so they cook evenly.
How do I prevent limp tomatoes?
Roast tomatoes cut-side down and avoid overcooking; they should be just blistered.
Can I make the balsamic glaze ahead?
Absolutely—simmer and store in a sealed container for up to 2 weeks.
Is this dish vegan?
Omit the cheese or use a vegan Parmesan alternative to make it vegan-friendly.
What’s the best way to reheat without losing crunch?
Reheat in a 350°F oven for 5 minutes to refresh crispness.
Can I skip the basil garnish?
Yes—the dish is delicious without it, though basil adds bright freshness.
Final Thoughts
This Roasted Asparagus & Cherry Tomatoes recipe strikes the perfect balance of sweet, savory, and tangy.
It’s an easy way to make seasonal produce shine and pairs beautifully with nearly any main course.
Give it a try—you’ll want to roast veggies this way every time!
