Roasted Asparagus Balsamic Glaze (Printable Version)
Tender asparagus roasted and drizzled with a tangy-sweet balsamic glaze, perfect as an elegant side dish.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oils & Vinegars
02 - 2 tbsp olive oil
03 - 3 tbsp balsamic vinegar
→ Sweeteners
04 - 1 tbsp honey or maple syrup
→ Seasonings
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 12–15 minutes until tender and slightly caramelized, shaking the pan halfway through cooking.
04 - Combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until reduced by half and syrupy, about 5–7 minutes.
05 - Remove asparagus from oven and transfer to a serving platter. Drizzle with the balsamic glaze and serve immediately.
# Top Tips:
01 -
- The balsamic glaze transforms simple roasted asparagus into something that feels restaurant fancy but takes zero effort
- Its the kind of side dish that makes people ask for seconds even if they claim not to like vegetables
02 -
- I once forgot to reduce the glaze and ended up with asparagus swimming in vinegar
- The glaze thickens as it cools so pull it off the heat when it still looks slightly thinner than you want
03 -
- Line your baking sheet with parchment or you will spend ten minutes scrubbing burnt balsamic
- The glaze keeps for a week in the fridge so double it and use it on strawberries or ice cream too