Description
Roasted Asparagus & Tomatoes with Burrata and Balsamic Glaze
Ingredients
1 bunch asparagus, trimmed
1 cup cherry or grape tomatoes
2 tbsp olive oil
Salt & pepper, to taste
1 ball burrata cheese
2 tbsp pine nuts, toasted
2 tbsp balsamic glaze
Fresh parsley or basil, chopped (for garnish)
Directions
Roast the Veggies
Preheat oven to 400°F (200°C). Arrange asparagus and tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 12-15 minutes, until asparagus is tender and tomatoes are slightly blistered.
Toast the Pine Nuts
In a small skillet over medium heat, toast pine nuts for 2-3 minutes, stirring frequently, until golden. Set aside.
Assemble the Dish
Transfer roasted asparagus and tomatoes to a serving plate. Place the burrata in the center.
Add the Finishing Touches
Drizzle the dish with balsamic glaze and sprinkle with toasted pine nuts and fresh parsley or basil.
Serve & Enjoy
Serve immediately as a show-stopping appetizer or a light side dish. Pair with crusty bread for an extra treat!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 220 kcal per serving
#RoastedVeggies #BurrataLove #AsparagusRecipe #TomatoSeason #EasyAppetizers #HealthyEating
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C). While it heats, wash and thoroughly dry the asparagus and tomatoes. Moisture will steam the vegetables instead of roasting them. Trim the tough, woody ends from the asparagus.
2. On a large, rimmed baking sheet, arrange the asparagus and tomatoes in a single layer. Drizzle with 2 tablespoons of olive oil, season generously with salt and pepper, and use your hands to toss everything until evenly coated.
3. Roast for 12-15 minutes. The asparagus should be tender-crisp and the tomatoes should be blistered and starting to collapse. Remove from the oven and let cool for 2-3 minutes on the sheet.
4. While the vegetables roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until they are fragrant and golden. Immediately transfer to a plate to stop the cooking.
5. Carefully transfer the warm roasted vegetables to a serving platter or shallow bowl. Gently place the whole ball of burrata in the center.
6. Drizzle the entire dish with balsamic glaze. Sprinkle the toasted pine nuts and chopped fresh herbs over the top. Serve immediately.
Serving Suggestions
This versatile dish shines in multiple roles. Serve it as a stunning appetizer with slices of crusty baguette or grilled ciabatta to scoop up the creamy burrata and glaze. For a light vegetarian main course, add a bed of arugula or farro underneath. It also pairs beautifully as a side dish with grilled chicken, salmon, or a simple pasta. For an elegant touch, add a sprinkle of flaky sea salt and a crack of black pepper just before serving.
How-to Summary
Trim asparagus, toss with tomatoes, olive oil, salt, and pepper. Roast at 400°F for 12-15 minutes. Toast pine nuts in a dry pan. Arrange roasted veggies on a platter, top with a burrata ball, and finish with balsamic glaze, pine nuts, and fresh herbs.
Frequently Asked Questions
Can I make this ahead of time? You can roast the vegetables and toast the nuts up to a day in advance. Store separately in the fridge and bring to room temperature before assembling with the fresh burrata and glaze.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is a good substitute, though less creamy. For a dairy-free option, try a dollop of high-quality pesto or a ripe avocado.
How do I store leftovers? Store components separately if possible. Assembled leftovers will keep in an airtight container in the refrigerator for 1-2 days, but the burrata will firm up.
My balsamic glaze is too thick. What can I do? You can thin it slightly with a teaspoon of warm water or lemon juice. Alternatively, make a quick reduction by simmering 1/2 cup balsamic vinegar with 1 tbsp honey until syrupy.
Can I use a different nut? Absolutely. Toasted slivered almonds, chopped walnuts, or pistachios are excellent alternatives to pine nuts.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this steams the vegetables instead of roasting them. Ensure the asparagus and tomatoes are completely dry before oiling. Do not skip toasting the pine nuts—this step is crucial for maximizing their flavor. Finally, add the burrata just before serving to preserve its luxurious, creamy texture.
Conclusion
This recipe for Roasted Asparagus & Tomatoes with Burrata is a perfect example of how a few quality ingredients can create a spectacular dish. The combination of sweet, roasted vegetables, rich and creamy cheese, tangy balsamic, and crunchy nuts offers a symphony of textures and flavors with minimal effort. It’s an elegant, flexible recipe that is sure to impress, whether for a weeknight treat or a special occasion.