Homemade Roasted Asparagus with Balsamic Glaze is healthy, delicious, and so easy to make! The sweet and sour balsamic reduction tames the bitter asparagus and the vibrant colors makes it holiday ready. Even better, you only need 6 ingredients and 25 minutes for the truly perfect side dish!
Jump to:
🌱 The Best Roasted Asparagus
Asparagus sometimes gets a bad reputation due to its bitter flavor, but it’s one of my favorite vegetables. You just have to know how to prepare it! Luckily, this easy Roasted Asparagus with Balsamic Glaze is super easy to make and so delicious it’ll have even the pickiest of eaters begging for seconds.
The secret to making veggies extra delicious is a homemade balsamic reduction. It sounds fancy but it's made with just balsamic vinegar and brown sugar! The sweet and tangy sauce is the perfect complement to the grassy, vegetal asparagus. Add a sprinkle of Parmesan cheese on top, and you seriously can’t go wrong! The end result comes together in no time, making it the most flavorful, well-rounded side dish you’ll ever taste.
Whether you’re serving it alongside a roasted ham for a holiday dinner or with a weeknight meal like Korean Popcorn Chicken, this Roasted Asparagus with Balsamic Glaze is the perfect option to pull your meal together. It’s super satisfying, packed with nutrients, and unbelievably tasty too!
Why You'll Love It
- Quick and easy: This balsamic glazed asparagus is great for when you need dinner on the table in a pinch. It comes together with just 6 simple ingredients and 5 minutes of prep time!
- Healthy: Asparagus is low in calories and a great source of fiber and nutrients including folate, vitamin A, vitamin C, and vitamin K. This recipe is also gluten free, dairy free, vegetarian, and vegan!
- Versatile: This vegan recipe is suitable for a wide variety of dietary needs. It pairs well with all your favorite main dishes like my Gochujang Salmon, One-Pot Creamy Chicken Gnocchi, and Thit Nuong (Vietnamese Pork Skewers). It’s also the perfect homemade dish to add to your Thanksgiving, Christmas, or Easter dinner table!
🧂 Ingredients
- Asparagus: I use thick, green asparagus but any variety will work. Just keep in mind that the cooking time will vary slightly based on the thickness of your stalks.
- Oil spray: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
- Red pepper flakes: These add a hint of spice that pairs well with the tangy balsamic glaze for a scrumptious sweet and savory flavor. Feel free to leave it out if you're spice-averse.
- Balsamic vinegar: Once cooked, balsamic vinegar reduces down to form the base of the glaze. It provides a tangy flavor that lessens the bitterness of the asparagus.
- Brown sugar: Sweetens the balsamic glaze and adds a tantalizing caramel flavor.
- Optional toppings: This Asparagus and Balsamic Glaze is scrumptious on its own. However, for a fancy presentation and an extra boost of savoriness, I love to add a sprinkle of Parmesan cheese, truffle salt, or lemon juice.
How to Pick Asparagus
Choosing the right fresh asparagus is critical to ensure this Asparagus with Balsamic Glaze turns out well. Personally, I prefer thicker spears over pencil thin varieties as they have more texture. However, any variety you like best works great. Just look out for the following indicators to ensure your asparagus is fresh and flavorful:
- Firm and slightly closed tips
- Plump and firm stalks that are bright in color
- Equal-sized stalks for even cooking
- Neutral smell (bad asparagus will have a funky odor)
How to Store Asparagus
Once you’ve chosen fresh, flavorful asparagus, it’s best to use it right away. Otherwise, it tends to wilt and go bad in the fridge. However, if you plan on storing it for a few days, there are easy ways you can make sure it stays fresh:
- First, trim the ends of the stalks off with a sharp knife.
- Next, place the stalks upright in a jar with water at the bottom. This keeps them fresh and prevents the tips from becoming soggy or curling up.
- Finally, loosely place a plastic bag over the stalks, and store them in the refrigerator.
Substitutions & Variations
- To use frozen asparagus: Add them directly to the sheet pan. There’s no need to let them thaw first! However, you will likely need to add an extra 3-5 minutes to the baking time. Be sure to keep an eye on the spears as they cook, and adjust the time as needed.
- To make this Roasted Asparagus refined sugar-free, substitute the brown sugar with coconut sugar, honey, or maple syrup.
- Make your Roasted Asparagus with Balsamic Glaze truly decadent with add-ins like crumbled bacon, prosciutto, and goat or feta cheese.
- Instead of roasting your asparagus, try grilling or sautéeing it! Lightly oil and season asparagus and grill or sauté in a pan over medium-high heat until lightly charred.
- Change it up! Swap out or add to the asparagus with different vegetables like bell peppers, Brussels sprouts, or zucchini. I recommend using vegetables that aren't too dense, like potatoes or carrots, since they'll have a longer cooking time than asparagus.
- Want to add some crunch? Add a sprinkle of chopped walnuts, Orange Candied Almonds, or pecans.
- Finish with a drizzle of extra virgin olive oil for a rich and luxurious finish. It pairs deliciously with the balsamic reduction!
👩🏻🍳 How To Make Roasted Asparagus with Balsamic Glaze
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, preheat the oven to 400ºF. I recommend starting on the glaze first so it has time to cool.
In a medium pot, pour in the balsamic vinegar and brown sugar. Bring to a gentle simmer over medium heat, stirring often, until very dark and thickened. It should take about 10-15 minutes. Adjust the heat so it's lightly bubbling but be careful to not burn the sugar.
You'll know it's done when there's a thin, sticky layer on the bottom of the pot when you tilt it. When you pull a spatula through the bottom layer, the sauce should stay separated or very slowly come back. Let cool for at least 5 minutes so it can continue thickening.
STEP TWO: Wash, dry, and trim the fresh asparagus.
Line a baking sheet with foil, parchment paper, or a silicone mat for easy clean up. Spread vegetables onto baking sheet, spray with oil, and season with salt and pepper. Roast for 10-15 minutes or until fork tender.
STEP THREE: Drizzle balsamic glaze over asparagus and sprinkle with red pepper flakes and ground black pepper. Serve immediately.
💭 Top Tips
- Balsamic vinegar has a very strong scent. Make sure to reduce the sauce in a well-ventilated area, turn the fan on, and don't put your face directly over the pot.
- For the best results, use dry asparagus. If it is wet or damp at all, it will steam in the oven instead of roasting and becoming crisp.
- Trim your asparagus perfectly by working in batches and slicing a few stalks at once. To do so, line the end of the spears up evenly, and use a large chef’s knife to trim 1-2 inches from the bottom. Then, discard the woody ends.
- Don’t overcrowd the sheet pan! Otherwise, the asparagus won't cook evenly and will also steam instead of roast.
- If the balsamic glaze has cooled too much, it may be too thick to drizzle with. Simply microwave in 5-10 second intervals until loosened enough to spoon over the vegetables.
- To roast asparagus in the air fryer, preheat your air fryer to 400ºF. Prepare the vegetable as directed, then air fry for 8-12 minutes or until fork-tender. Shake the basket halfway for even cooking.
What To Serve With Roasted Asparagus with Balsamic Glaze
- Roasted Asparagus with Balsamic Glaze is a great side dish for all your favorite main courses like Vietnamese Fish Sauce Chicken Wings, Instant Pot Pork Adobo, Air Fryer Cheese Quesadillas, or Honey Chipotle Fish Tacos.
- Add the spears to salads like Fall Harvest Salad, or stir them into pasta bakes such as French Onion Chicken Pasta and Cavatappi Mac and Cheese for extra nutrients and fiber.
- Use them to make simple nourish bowls with grains, roasted vegetables, and your protein of choice such as Hawaiian Garlic Butter Shrimp or Air Fryer Chicken Meatballs.
🥡 Storing & Freezing
Storing: Roasted Asparagus with Balsamic Glaze is best served right away while it’s still warm. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 5 days.
Extra balsamic glaze can be stored separately in a tight-fitting jar in the refrigerator for up to 2 weeks.
Freezing: To freeze, roast the asparagus as the recipe card states. Just be sure to leave off the balsamic glaze. Then, let it cool completely, transfer it to a sealable bag or freezer-safe container, and store it in the freezer for up to 2-3 months.
Reheating: To reheat, microwave in 1-minute intervals until your desired temperature is reached. Or, preheat the oven to 400° F, arrange the asparagus on a sheet pan, and warm for 5 minutes or until heated through.
Make Ahead: Prepare the balsamic glaze up to 2 weeks in advance, and trim the asparagus 2-3 days ahead of time. When you’re ready to cook, bake the spears as usual, and warm the balsamic glaze over the stove.
📖 Recipe FAQs
On its own, asparagus has a slightly bitter, grassy flavor. When roasted and glazed with a balsamic reduction, it is sweet, savory, and utterly irresistible.
Asparagus is best used right away. However, to keep it fresh, make sure to place it upright in a jar with a bit of water at the bottom, cover it with a plastic bag, and store it in the fridge right away.
Parboiling or blanching the asparagus is not necessary before roasting. The oven will be plenty hot to create crisp, delicious veggies.
If your Roasted Asparagus with Balsamic Glaze turns out mushy it’s likely because the asparagus was either too old, or it was roasted for too long. Be sure to keep a close eye on it, and remove it from the oven as soon as it is bright green and tender!
🍽 Looking For More Side Dishes?
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. It's always greatly appreciated!
📋 Recipe
Roasted Asparagus with Balsamic Glaze
Ingredients
- 1-1½ lb asparagus spears trimmed
- Oil spray
- Salt and pepper
- ¼ teaspoon red pepper flakes
Balsamic Glaze
- ⅓ cup balsamic vinegar
- 1½ tablespoon brown sugar tightly packed
Instructions
- Preheat oven to 400°F. Option to line baking sheet with foil, parchment paper, or a silicone mat.
- Add balsamic vinegar and brown sugar to a small pot. Bring to a gentle simmer over medium heat, stirring often, for 10-15 minutes. You'll know it's done when it's very dark and lightly thickened. When you tilt the pan, there should be a thin syrupy layer on the bottom. Let cool at least 5 minutes - it'll continue to thicken.
- Meanwhile, spread asparagus onto baking sheet. Spray or drizzle with oil and season with a scant ¼ teaspoon salt and pepper. Roast for 8-10 minutes or until bright green and fork tender.
- Drizzle balsamic glaze over asparagus and sprinkle with red pepper flakes. Season to taste and serve immediately.
Notes
- Optional toppings: This Asparagus and Balsamic Glaze is scrumptious on its own. However, for a fancy presentation and an extra boost of savoriness, I love to add a sprinkle of Parmesan cheese, truffle salt, or lemon juice.
- To roast asparagus in the air fryer, preheat your air fryer to 400ºF. Prepare the vegetable as directed, then air fry for 8-12 minutes or until fork-tender. Shake the basket halfway for even cooking.
- Balsamic vinegar has a very strong scent. Make sure to reduce the sauce in a well-ventilated area, turn the fan on, and don't put your face directly over the pot.
- If the balsamic glaze has cooled too much, it may be too thick to drizzle with. Simply microwave in 5-10 second intervals until loosened enough to spoon over the vegetables.
- Substitutions:
- To use frozen asparagus: Add them directly to the sheet pan. There’s no need to let them thaw first! However, you will likely need to add an extra 3-5 minutes to the baking time. Be sure to keep an eye on the spears as they cook, and adjust the time as needed.
- To make this Roasted Asparagus refined sugar-free, substitute the brown sugar with coconut sugar, honey, or maple syrup.
Comments
No Comments