Balsamic Roasted Asparagus

This balsamic roasted asparagus is an easy and nutritious side dish that I’ll be cooking regularly during asparagus season. This asparagus dish is simple, quick, and requires just a few pantry staples and some fresh asparagus.

If you’re making this recipe in the summertime and you’d prefer to keep the house cool and avoid turning on the oven, go ahead and cook this in a toaster oven instead if you have one. I tend to do that in the warmer months and it definitely prevents my kitchen from heating up too much.

Asparagus piled on a plate.

Main ingredients

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This baked asparagus recipe really couldn’t be much simpler. It’s just some olive oil, balsamic vinegar, garlic powder (or fresh garlic if you prefer) and a little salt and pepper. The vinegar gives the asparagus a subtle hint of sweetness and tanginess which complements the flavour of the asparagus nicely.

The best part about roasting asparagus, or practically any vegetable for that matter, is the slight caramelization you can achieve. The tips get just a little crispy when you bake them which adds a depth of flavour that is certainly missing from plain old boring boiled asparagus.

While grilling asparagus on a barbecue is also great for achieving some excellent caramelization, I find the width of the asparagus spears are too narrow and at least a couple of the asparagus spears inevitably turn in the wrong direction, fall through the grill, and meet a fiery death. I prefer the simplicity of baking asparagus.


Even beginner cooks can throw together this balsamic roasted asparagus with ease. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating, rinse and trim your asparagus. Cut off 1-2 inches of the thicker, woody ends of the stalks to ensure the end result is tender and delicious.

Alternatively you can bend each asparagus stalk until it snaps and discard the short ends, but I prefer to simply line them all up on a cutting board and trim about 2 inches off the ends using a large, sharp knife.

Once the asparagus have been trimmed, place them on a parchment paper lined baking sheet. Add the rest of the ingredients then use your hands toss the asparagus to ensure they’re evenly coated. The last step is to bake the asparagus until they’re tender and the tips are slightly caramelized.

More vegan side dish recipes

If you’re looking for another easy vegetable side dish, try this recipe for oven baked okra. It’s perfect when you’re craving veggies but want something a little out of the ordinary.

Or try this tahini pasta for something a bit more hearty and filling. It’s rich, delicious, and easy to prepare.

Asparagus on a plate against an intricate tile back splash.
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5 from 2 votes

Balsamic Roasted Asparagus

This balsamic roasted asparagus is an easy and healthy side dish for busy weeknights or entertaining.
Course Side Dish
Cuisine American
Keyword easy, gluten free, paleo, refined sugar free, summer, vegan, vegetable side dish, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 73kcal


  • Baking Sheet


  • 30 asparagus spears
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  • Preheat the oven to 350 degrees Fahrenheit.
  • Trim the asparagus spears to remove 1-2 inches of the wide ends and place on a parchment paper lined baking tray.
  • Add the olive oil, balsamic vinegar, salt, pepper, and garlic powder and toss the asparagus spears around on the baking sheet until they are evenly coated.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until the asparagus are tender and the tips are slightly caramelized.
  • Makes 6 servings of balsamic roasted asparagus.


  • You can prepare this dish in advance and reheat before serving or serve at room temperature.


Serving: 6asparagus spears | Calories: 73kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg