Last Updated 08-08-2024
MAPLE BALSAMIC ROASTED ASPARAGUS WITH CRANBERRIES AND FETA — Fresh asparagus is tossed with balsamic vinegar and maple syrup, roasted until crisp-tender, then topped with feta cheese, dried cranberries and pumpkin seeds.
Asparagus is one of my favorite vegetables, and this Maple Balsamic Roasted Asparagus with Cranberries and Feta is perfect for serving alongside any meal this holiday season.
First, I think asparagus is simply delicious. Second, I love that it’s so easy to prepare. Now matter how you make it, it’s a side dish you can almost always have on the table in 10-15 minutes.
And since my whole family eats their veggies without complaining when I serve asparagus, it’s something you’ll see on my dinner table often. So I’m always looking for new ways to prepare this healthy vegetable.
With a sweet and savory balsamic vinegar and maple glaze, and the addition of cranberries, feta and pumpkin seeds, this version of asparagus is fancy enough to serve with your Thanksgiving turkey or Christmas ham.
This is exactly the kind of easy but elegant side dish I look for when I’m planning a holiday menu. Something that won’t leave me stuck in the kitchen all day!
The sweet, chewy cranberries and crunchy pumpkin seeds add great texture and flavor to the roasted asparagus. And great holiday color too! And although I haven’t tried it yet, I think this recipe would work equally well withbrussels sprouts or green beans.
Goat cheese would be a great substitution for the feta, and you could use dried cherries in place of the cranberries.
You’ll definitely want to add this simple and delicious asparagus dish to your menu this holiday season!
Be sure to save this recipe for Maple Balsamic Roasted Asparagus with Cranberries and Feta to your favorite Pinterest board for later.
Tips for Choosing and Storing Asparagus
Appearance: Fresh asparagus stalks are firm, straight and smooth. Look for stalks that have a rich green color with a small amount of white at the bottom.
Asparagus stalks should be firm and straight, not limp. The asparagus tips should be tightly closed and compact–like a paintbrush–with purple highlights. Make sure the tips are not soft or mushy.
Size: It’s really not true that thinner asparagus is more tender and flavorful than thicker asparagus. As long as asparagus is cooked properly, any size or thickness should taste good.
Storing: The best way to keep asparagus fresh is to trim about a half-inch from the ends of the asparagus, then stand the stalks upright in a jar or glass with about an inch of cold water in the bottom. Cover with a plastic bag and keep in the refrigerator for three to four days.
The goal is to keep the stems moist without getting the rest of the asparagus wet. Do not wash asparagus before storing.
Here’s what you’ll need to make Maple Balsamic Roasted Asparagus with Cranberries and Feta
- Fresh asparagus
- Olive oil
- Balsamic vinegar
- Maple syrup
- Salt and pepper
- Feta cheese
- Dried cranberries
- Pumpkin seeds
Maple Balsamic Roasted Asparagus with Cranberries and Feta
Ingredients
- 1 1/2 pounds fresh asparagus trimmed
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons dried cranberries
- 2 tablespoons roasted pumpkin seeds
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray.
- In a small bowl, whisk together olive oil, balsamic vinegar and maple syrup. Arrange asparagus on prepared pan in a single layer. Season with salt and pepper, to taste.
- Drizzle with vinegar and syrup mixture and toss lightly to coat. Roast until crisp-tender, 7-10 minutes.
- Meanwhile, toss feta, cranberries and pumpkin seeds together in a small bowl. Remove asparagus from oven and toss again to coat with balsamic mixture. Arrange on a platter and sprinkle with feta and cranberry mixture. Serve immediately.
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Nutrition
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Who Dished It Up First: This is an original recipe
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