Balsamic roasted asparagus is an easy way to elevate a simple vegetable. The balsamic adds a sweet and tangy depth of flavor while the high heat creates perfectly tender, lightly crisp spears. It’s quick, versatile, and pairs with just about any meal.
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Culinary Tips for the Best Balsamic Roasted Asparagus
If your balsamic glaze gets too thick, add some water or more vinegar to thin it back out! Remember, it will continue to cook as long as it sits in the warm saucepan.
Combining the oil, salt, and garlic together first ensures even flavor distribution.
Do not overcrowd the pan. Overcrowding causes steaming which will lead to mushy asparagus!
Asparagus stems vary greatly in size. Thicker pieces will take longer to cook, so keep your eye on them!
If the stems are super thin, broil them instead of roasting. They will cook super fast and that is the only way to get browned ends without overcooking.
Ingredient Swaps & Substitutions
- Canola Oil: substitute avocado or a lower quality extra virgin olive oil.
- Asparagus: use any color, any size!
- Garlic: use fresh or granulated, whichever you prefer.
- Balsamic Vinegar: use thick aged balsamic that already has a syrupy consistency or reduce cheaper thin balsamic on the stovetop. You can also buy balsamic glaze.
Recipe Variations
There are endless ways to season roasted asparagus. Add your favorite spices to boost flavor.
For a cheesy twist, sprinkle on parmesan during the last few minutes of cooking.
Sprinkle fresh herbs like parsley, basil, dill, or chives after drizzling with balsamic.
Looking for some asparagus inspiration?
Try out our base recipe, take a look at our variations, and then have fun experimenting with your favorite ingredients to YOUR Taste!
Equipment Recommendations
Make sure your kitchen is stocked with these tools for easy preparation!
- Mixing bowl
- Cutting Board
- Chef’s Knife
- 13 x 18 baking sheet
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Why is asparagus healthy?
Asparagus is rich in vitamin K, which supports bone health and blood clotting; folate, which plays an important role in cell growth; and vitamins C and E, which help support the immune system and protect cells. It’s also packed with antioxidants and phytonutrients that may help reduce the risk of chronic disease, along with fiber—something most people could use more of in their diet!
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
How to Serve Balsamic Roasted Asparagus
Serve roasted asparagus as a tasty side to roasted salmon, beef and bean burgers, or turkey meatballs to create a balanced plate. For the ultimate spring meal, pair with our dill and yogurt salmon!
Storage Tips
Balsamic roasted asparagus will last for up to 5 days in the refrigerator, although it will definitely lose some of its crispness as it sits! Reheat in a 425ºF oven for best texture.
Want more recipes featuring balsamic?
Check out these favorites, and as always, adjust to YOUR taste!
Sauteed Mushrooms with Balsamic
Roasted Balsamic Broccoli
Balsamic Vinaigrette
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Balsamic Roasted Asparagus
Equipment
- oven
Ingredients
- 1 bunch asparagus (10-12 oz)
- ½ Tablespoon canola oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon granulated garlic or 2 minced garlic cloves
- 1-2 Tablespoons aged balsamic vinegar or glaze
Instructions
- Preheat oven to 425° F.
- To make a balsamic glaze, simmer ¼ cup balsamic vinegar in a small saucepan until reduced by half and it coats the back of a spoon, ~5-7 minutes. Transfer to a small bowl to remove from heat.
- Wash and dry asparagus. Trim or snap off the woody ends. Place asparagus in a bunch on a baking sheet.
- Combine oil with salt, pepper, and garlic in a small bowl. Drizzle over asparagus and toss to coat. Then spread asparagus in a single layer on baking sheet.
- Roast until tender and tips are lightly browned. Size varies a lot, so cooktime will vary depending on thickness! Plan on 5-7 minutes for thin spears and up to 12 for large.
- Once done, remove from oven and drizzle with aged balsamic vinegar or glaze to taste. Enjoy!
