Roasted Asparagus & Cherry Tomatoes with Burrata is a simple yet elegant dish that celebrates fresh, seasonal ingredients. This recipe brings together the earthy tenderness of roasted asparagus and the sweet burst of cherry tomatoes, all topped with the luscious creaminess of fresh burrata cheese. Whether you’re looking for a light lunch, an impressive appetizer, or a side dish for a more elaborate meal, this dish hits all the right notes with its balance of textures, flavors, and visual appeal.
Perfect for spring and summer, when asparagus and cherry tomatoes are at their peak, this dish is both refreshing and comforting. The burrata, with its rich, creamy interior and delicate outer shell, pairs beautifully with the warm, caramelized vegetables and a drizzle of olive oil or balsamic glaze. A sprinkle of fresh basil or thyme elevates the flavor even further, adding an aromatic touch that makes every bite memorable.
Whether served on a platter for guests or enjoyed as a quick weeknight meal, this roasted vegetable and burrata combination is one of those recipes that looks and tastes gourmet without requiring hours in the kitchen. Let’s explore how to make this flavorful dish from scratch.
Ingredients Needed
For the Vegetables
• 1 bunch of fresh asparagus (about 1 lb), woody ends trimmed
• 2 cups cherry tomatoes (red, yellow, or mixed), halved if large
• 2 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
For the Assembly
• 1 large ball of burrata cheese (about 4 oz), or 2 small ones
• Fresh basil leaves (for garnish)
• 1 tablespoon balsamic glaze or reduction (optional)
• Flaky sea salt (such as Maldon), for finishing
• Crushed red pepper flakes (optional, for a little heat)
• Crusty bread or crostini (optional, for serving)
Step-by-Step
Step 1: Prepare the Vegetables
-
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
-
Arrange the trimmed asparagus and cherry tomatoes on the baking sheet in a single layer. Drizzle with olive oil, then season with garlic powder, salt, and black pepper. Toss gently to coat the vegetables evenly.
Step 2: Roast the Vegetables
-
Place the baking sheet in the oven and roast for 15–18 minutes, or until the asparagus is tender and lightly browned, and the cherry tomatoes are softened and slightly blistered.
-
Remove the tray from the oven and let the vegetables cool for a minute or two before transferring them to a serving dish.
Step 3: Assemble the Dish
-
Arrange the roasted asparagus and tomatoes on a large serving platter or shallow bowl.
-
Tear the burrata open gently and place it in the center or break it into pieces and scatter over the vegetables. Drizzle with balsamic glaze if using, and finish with flaky salt, fresh basil, and crushed red pepper flakes.
Variations
• Add Prosciutto: Thin slices of prosciutto or speck can be added over the top for a salty, savory layer.
• Switch the Cheese: Use fresh mozzarella, goat cheese, or ricotta if burrata is unavailable.
• Grill Instead of Roast: Grill the asparagus and tomatoes on an outdoor grill or grill pan for a smoky flavor.
• Make It a Salad: Add a bed of arugula or baby spinach under the vegetables and burrata to turn it into a hearty salad.
COOKING Note
• Roast vegetables at high heat to encourage caramelization without overcooking.
• Burrata is best served at room temperature—remove it from the fridge about 20 minutes before assembling.
• Use high-quality olive oil and balsamic glaze for drizzling—it makes a noticeable difference.
Serving Suggestions
• Serve as a starter or side dish at a dinner party or holiday gathering.
• Pair with grilled chicken or fish for a complete, light meal.
• Serve atop crusty sourdough toast for a rustic brunch or lunch.
• Accompany with a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.
Helpful Tips
• Don’t overcrowd the baking sheet—give vegetables space to roast, not steam.
• Use parchment paper to make cleanup easier and prevent sticking.
• For extra flavor, add a clove of crushed garlic or a sprig of thyme to the tray while roasting.
• Store leftovers in an airtight container and consume within 24 hours for best texture.
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Nutritional Information (Per Serving)
• Calories: 280
• Protein: 10g
• Sodium: 310mg
Note: Values may vary slightly depending on the size of the burrata and additional toppings.
Common Mistakes to Avoid
• Not trimming asparagus properly: Always remove the tough ends—they can be chewy and unpleasant.
• Over-roasting: Keep an eye on the vegetables—overcooked asparagus becomes limp and dull.
• Serving cold burrata: Cold burrata won’t have the same creamy texture or flavor impact.
• Skipping the seasoning: A touch of salt, pepper, and olive oil is essential for bringing out the vegetables’ natural sweetness.
Conclusion
Roasted Asparagus & Cherry Tomatoes with Burrata is more than just a pretty plate—it’s a celebration of fresh, high-quality ingredients prepared with care and minimal fuss. With just a few simple steps and ingredients, you can create a dish that’s both visually stunning and incredibly satisfying. The contrast of warm, roasted vegetables with cool, creamy burrata creates a flavor experience that’s luxurious and grounded in rustic simplicity.
Whether you’re serving it as a main, a starter, or part of a spread, this dish never fails to impress. From weeknight dinners to weekend brunches or even holiday feasts, it fits into any occasion with elegance and ease.
Frequently Asked Questions (FAQs)
Q: Can I use frozen asparagus or cherry tomatoes?
A: Fresh is best for this recipe. Frozen vegetables tend to release too much moisture, which prevents proper roasting and caramelization.
Q: What’s a good substitute for burrata?
A: Fresh mozzarella, stracciatella, or a dollop of creamy ricotta can work if burrata is not available.
Q: Can I make this dish ahead of time?
A: You can roast the vegetables a few hours in advance and bring them to room temperature. Assemble with burrata just before serving for the best texture.
Q: Is this dish keto or low-carb?
A: Yes! It’s low in carbs and fits within many low-carb or keto eating plans, especially if served without bread.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge and consume within 24 hours. The burrata may become less creamy upon refrigeration, so enjoy it fresh when possible.
Roasted Asparagus & Cherry Tomatoes with Burrata
- Total Time: 28
Ingredients
Ingredients Needed
For the Vegetables
• 1 bunch of fresh asparagus (about 1 lb), woody ends trimmed
• 2 cups cherry tomatoes (red, yellow, or mixed), halved if large
• 2 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
For the Assembly
• 1 large ball of burrata cheese (about 4 oz), or 2 small ones
• Fresh basil leaves (for garnish)
• 1 tablespoon balsamic glaze or reduction (optional)
• Flaky sea salt (such as Maldon), for finishing
• Crushed red pepper flakes (optional, for a little heat)
• Crusty bread or crostini (optional, for serving)
Instructions
Step-by-Step
Step 1: Prepare the Vegetables
-
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
-
Arrange the trimmed asparagus and cherry tomatoes on the baking sheet in a single layer. Drizzle with olive oil, then season with garlic powder, salt, and black pepper. Toss gently to coat the vegetables evenly.
Step 2: Roast the Vegetables
-
Place the baking sheet in the oven and roast for 15–18 minutes, or until the asparagus is tender and lightly browned, and the cherry tomatoes are softened and slightly blistered.
-
Remove the tray from the oven and let the vegetables cool for a minute or two before transferring them to a serving dish.
Step 3: Assemble the Dish
-
Arrange the roasted asparagus and tomatoes on a large serving platter or shallow bowl.
-
Tear the burrata open gently and place it in the center or break it into pieces and scatter over the vegetables. Drizzle with balsamic glaze if using, and finish with flaky salt, fresh basil, and crushed red pepper flakes.
- Prep Time: 10
- Cook Time: 18
Nutrition
- Calories: 280
- Sodium: 310mg
- Protein: 10g