Description
A vibrant and flavorful medley of asparagus, mushrooms, and cherry tomatoes roasted to perfection with a tangy balsamic vinaigrette. This easy-to-make, healthy side dish is bursting with natural sweetness and savory depth, ideal for complementing a wide range of meals.
Ingredients
Scale
Vegetables
- 2 lb asparagus spears
- 8 oz sliced fresh mushrooms
- 1 pint grape or cherry tomatoes
Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ½ tsp minced garlic
- 1 Tbsp honey
- ½ tsp kosher salt (or to taste)
- ½ tsp black pepper (or to taste)
Instructions
- Preheat the oven: Set the oven temperature to 425ºF to ensure it reaches the right heat for roasting the vegetables evenly.
- Prepare the vegetables: Trim any tough ends from the asparagus spears. Place the asparagus, sliced mushrooms, and grape or cherry tomatoes in a large rimmed baking pan or baking dish to allow even roasting.
- Make the vinaigrette: In a bowl, whisk together olive oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, kosher salt, and black pepper until well combined and emulsified.
- Toss vegetables with vinaigrette: Pour the prepared vinaigrette evenly over the vegetables in the baking pan and toss gently to coat all pieces thoroughly for balanced flavor.
- Roast the vegetables: Place the baking pan in the preheated oven and roast for 20 to 25 minutes until the vegetables are tender and slightly caramelized, stirring halfway if desired.
- Optional garnish and serve: Garnish the roasted vegetables with grated Parmesan cheese or crumbled feta cheese for an extra burst of flavor before serving.
Notes
- Trim the asparagus ends properly to avoid tough bites.
- Use fresh vegetables for the best flavor and texture.
- Adjust salt and pepper according to taste preferences.
- For a vegan version, omit the cheese garnish or use a plant-based cheese alternative.
- Serve immediately to enjoy optimal texture and taste.
