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Parmesan-Roasted Asparagus and Tomatoes

This keto side dish, courtesy of recipe developer Chelsea Cohen of SlimFast, is perfect for complementing a healthy meal on the keto diet.


4 servings

Total Time

Cook Time


  • 1 lb. asparagus
  • 1 c. cherry tomatoes
  • 1/3 c. Parmesan cheese
  • 1/8 tsp. sea salt
  • 2 tbsp. balsamic vinegar
  • 1/8 tsp. ground black pepper


Preheat oven to 400ºF. Spray a baking sheet with cooking spray and set aside.

Cut the bottom of the asparagus stalks off and place them on the baking sheet.

Cut tomatoes in half and add to baking sheet, placing the asparagus at one end and tomatoes at the other end.

Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes.

Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.

While asparagus is in oven, cook the balsamic vinegar in a small sauce pan over medium heat for about 15 to 20 minutes or until it starts to thicken.

Drizzle the balsamic reduction over the roasted asparagus and tomatoes and serve warm.

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