Roasted Asparagus & Tomatoes with Balsamic Vinegar

Eliza Adam

roasted asparagus and tomatoes

Serving Size: Serves 4 to 6

A delicious twist on roasted asparagus, everyone will love this easy dish that can be prepared in under half an hour.


  • 1 lb. asparagus, trimmed
  • 1½ C grape tomatoes, halved
  • Extra virgin olive oil
  • Salt and pepper
  • 2 T unsalted butter
  • 2 T balsamic vinegar


  1.  Preheat oven to 400°.
  2. Toss asparagus and tomatoes with olive oil and arrange on a large baking sheet. Sprinkle with salt and pepper. Roast for 12 minutes, or until asparagus is fork-tender. Place asparagus and tomatoes in a serving dish and keep warm.
  3. Melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat, stir in balsamic vinegar. Drizzle over asparagus and tomatoes.