Rule #198: Every now and then, you’ve gotta jazz it up.
I’m always looking for a new, easy way to jazz up weeknight veggies. There’s only so many times you can eat the same roasted veggies week-after-week. So, I decided to go for an old favorite and make it even EASIER to throw together on a busy weeknight. This easy Asparagus with Balsamic Tomatoes is sure to be a new favorite side dish in your house!
I love me some goat cheese, y’all. It’s creamy, it’s mild, but it still has some tang. Mmm. Mmm, baby. If goat cheese isn’t your jam, you can sub Feta or Parmesan instead.
First, wash and trim yer asparagus. Then, mix together olive oil, halved cherry tomatoes, minced garlic, balsamic vinegar, salt, and pepper.
Lay the asparagus in an even layer in an oven-proof dish.
Then, sprinkle on the balsamic tomatoes mixture and toss to coat.
Roast it at 400 for 25-30 minutes, until asparagus is tender and tomatoes are softened. Sprinkle goat cheese over top (and garnish with chopped basil if you’re feeling fancy).
Asparagus with Balsamic Tomatoes
2 tbs. extra-virgin olive oil
1 cups halved grape tomatoes
2 garlic cloves, minced or pressed
2 tbs. balsamic vinegar
¼ tsp. Kosher salt
½ tsp. black pepper
1 bunch asparagus, trimmed
3 tbs. crumbled goat cheese
Basil, chopped, for garnish
Preheat oven to 400.
In a large bowl, toss everything but the asparagus and goat cheese together. Arrange asparagus in a baking dish in an even layer. Pour the tomato mixture over the asparagus, tossing to coat. Roast at 400 for 25-30 minutes, until asparagus is tender and tomatoes are softened.
Sprinkle goat cheese over top, and garnish with chopped basil if desired.