Imagine a culinary masterpiece that transforms simple vegetables into a gourmet experience that's both elegant and incredibly easy to prepare. This Roasted Tomatoes Asparagus Parm Cheese Almonds recipe is your ticket to a restaurant-quality side dish that will have everyone at your table begging for seconds. With just a few fresh ingredients and minimal prep time, you'll create a vibrant, flavor-packed dish that celebrates the natural sweetness of roasted vegetables, enhanced by the rich, nutty notes of Parmesan and almonds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb cherry tomatoes
- 1 lb asparagus, trimmed
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced almonds
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
- Wash the cherry tomatoes and asparagus thoroughly under cool running water. Pat dry with clean kitchen towels to remove excess moisture.
- Trim the woody ends of the asparagus by snapping off the bottom inch or cutting with a sharp knife. Ensure asparagus spears are roughly uniform in length for even cooking.
- In a large mixing bowl, combine cherry tomatoes and asparagus. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss gently to ensure even coating.
- Spread the tomatoes and asparagus in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, shaking the pan halfway through to ensure even cooking. Vegetables should be tender and slightly charred.
- Remove the baking sheet from the oven. Sprinkle grated Parmesan cheese and sliced almonds evenly over the roasted vegetables.
- Return the baking sheet to the oven for an additional 3-5 minutes, or until the cheese is melted and almonds are lightly toasted and golden brown.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter, ensuring an even distribution of roasted tomatoes, asparagus, cheese, and almonds.
- Serve immediately while warm, optionally garnishing with additional fresh cracked black pepper or a drizzle of high-quality extra virgin olive oil.
Tips
- Always use a rimmed baking sheet to catch any delicious roasting juices and prevent oven mess.
- For maximum flavor, ensure your vegetables are thoroughly dried before roasting to achieve perfect caramelization.
- Don't overcrowd the baking sheet - give your vegetables space to roast, not steam.
- Use freshly grated Parmesan for the best melting and flavor profile.
- Toast your almonds just until golden to enhance their nutty flavor without burning.
- For extra flavor, consider adding a sprinkle of fresh herbs like basil or thyme before serving.
- Serve immediately after roasting to enjoy the vegetables at their crispy, warm best.
Nutrition Facts
Calories: 275kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
