Roasted Garlic and Parmesan Asparagus and Tomatoes

This easy roasted veggie side pairs crisp, caramelized asparagus spears with juicy garlic roasted cherry tomatoes, all topped with savory garlic and parmesan. While roasting, the garlic butter deeply penetrates the asparagus and tomatoes, turning them irresistibly tender and infusing them with flavor. A touch of lemon brightens up the butter nicely. Ready in under 30 minutes, this wholesome side celebrates the natural flavors of fresh seasonal produce.

Ingredients

To make 4 servings, you will need:

• 1 bunch asparagus, tough ends trimmed
• 2 cups cherry tomatoes
• 3 tablespoons butter, melted
• 3 garlic cloves, minced
• 1⁄4 cup grated parmesan cheese
• 1 teaspoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

Step-by-Step Instructions

Roasting these veggies with savory garlic butter is simple:

1. Preheat oven to 425°F. Trim ends off asparagus. Halve cherry tomatoes.
2. On a parchment lined baking sheet, toss asparagus and tomatoes with 2 tbsp olive oil. Roast 15 minutes.
3. Remove pan from oven. Toss veggies gently with garlic and parmesan. Return to oven.
4. Roast 5-10 more minutes until browned and tender.
5. Transfer to serving platter. Drizzle with lemon juice and season with salt and pepper. Enjoy!

Selecting the Best Ingredients

Quality ingredients are key for maximizing the flavor of this simple roasted veggie recipe:

Asparagus

• Look for firm, straight green spears with tight tips.
• Thinner stalks are more tender than thick.
• Choose organic for minimal pesticide exposure.
• Purple and white varieties work too.

Tomatoes

• Sweet cherry or grape tomatoes work best.
• Choose vibrant red, unblemished tomatoes.
• Halve or quarter larger tomatoes.
• Go for fresh instead of canned.

Flavor Boosters

• Garlic - Fresh cloves add sweetness when roasted.
• Lemon - Brightens flavor and prevents oxidation.
• Parmesan - Adds nutty, salty accent.
• Olive oil - Quality extra virgin has fruity notes.

Prime ingredients mean letting true flavors shine through.

Prepping the Vegetables

Proper prepping is vital for even roasting:

• Rinse asparagus and halve tomatoes.
• Snap off the tough ends of the asparagus.
• Leave tender tips and tops intact.
• Use a sharp knife for clean cuts.
• Pat thoroughly dry before roasting.

Careful trimming and cutting prevents burning while roasting.

Choosing the Best Roasting Method

Roasting brings out this veggie duo's sweetness. To roast:

• Set oven to 400-425°F for high heat.
• Toss veggies in just enough oil to coat - 1-2 tbsp.
• Spread in a single layer on sheet pan.
• Roast 15-20 minutes, flipping halfway.
• Higher heat = caramelized and crispy.
• Look for browned edges and tender centers.

The right roasting temp delivers lightly charred flavor and texture.

Flavoring with Garlic and Parmesan

Garlic and parmesan offer savory accents:

• Mince garlic very finely for even distribution.
• Add halfway through roasting to prevent burning.
• Grated parmesan offers sharp, nutty flavor.
• Use high-quality cheese for the best taste.
• Add just before serving to keep crispy texture.
• Garnish with extra parmesan if desired.

A little garlic and parmesan goes a long way in seasoning the vegetables.

Serving Suggestions

This roasted veggie side pairs well with:

• Roasted or grilled meats like chicken, pork, or salmon.
• Rice, quinoa, couscous, or pasta.
• A fresh green salad with vinaigrette.
• Yogurt sauce or tzatziki.
• Toasted breadcrumbs or roasted nuts.
• Crumbled feta or goat cheese.

This flavorful veggie side complements almost any main course.

Storage and Leftovers

To store and reheat leftovers:

• Allow to cool completely before refrigerating.
• Keeps covered in fridge 3-4 days.
• Reheat in a 400°F oven until warmed through.
• Microwave in 30 second intervals if needed.
• Gently stir in extra oil or butter before serving.

With proper storage, enjoy any extra roasted vegetables again later.

Nutrition Facts

This side offers an array of healthy vitamins, minerals and antioxidants:

• Vitamins A, C, E, K1, B6, iron, folate.
• Fibrous prebiotics, beta-carotene, lycopene.
• Potent antioxidants from asparagus and tomatoes.
• Low in fat, carbs, calories, high in nutrition.

The fresh veggies maximize nutrients without lots of added calories.

Conclusion

This easy roasted asparagus and cherry tomato recipe celebrates seasonal produce in the simplest, most delicious way. Bathed in savory garlic butter while roasting, the vegetables turn irresistibly tender with concentrated flavor in every bite. Ready in under 30 minutes, it makes for a quick yet impressive side to complement almost any main course. Next time you come across bundles of fresh asparagus or sweet cherry tomatoes, transform them into this easy roasted side dish.

5 Frequently Asked Questions about Roasted Vegetables

1. What temperature is best for roasting veggies?

425°F is ideal - high heat helps caramelize natural sugars and intensify flavors.

2. How long do you roast asparagus and tomatoes?

About 15 minutes for initial roasting, then 5-10 more minutes coated in garlic butter.

3. What oil is best for roasting vegetables?

Avocado, olive, and coconut oil work well for roasting due to their high smoke points.

4. Can you roast frozen vegetables?

Yes, roast frozen veggies 5 extra minutes until tender, tossing halfway through.

5. How do you prevent soggy roasted vegetables?

Cut evenly, dry thoroughly, don't crowd the pan, and let cool before storing to prevent sogginess.