Roasted Asparagus and Radishes with Mustard Vinaigrette Recipe

Introduction

This roasted asparagus and radishes dish is a simple yet flavorful way to enjoy spring vegetables. The tangy mustard vinaigrette complements the natural sweetness of the roasted veggies, making it a perfect side for any meal.

Ingredients

• 1 bunch asparagus, trimmed
• 1 bunch radishes, trimmed and halved (leave some whole for visual variety)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/4 cup olive oil
• 1 tsp honey (optional)
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the asparagus and radishes on a baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss to coat evenly.
3. Step 3: Roast the vegetables for 20–25 minutes, turning once halfway through, until they are tender and lightly browned.
4. Step 4: While the veggies roast, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, 1/4 cup olive oil, and honey (if using) in a bowl until the vinaigrette is emulsified.
5. Step 5: Season the mustard vinaigrette with salt and black pepper to taste.
6. Step 6: Arrange the roasted asparagus and radishes on a serving platter and drizzle with the mustard vinaigrette.
7. Step 7: Serve warm or at room temperature for the best flavor.

Tips & Variations

• For extra depth, add a sprinkle of toasted almonds or parmesan before serving.
• Substitute lemon juice for red wine vinegar for a brighter vinaigrette.
• Try adding other root vegetables like baby carrots or new potatoes for more variety.
• If you prefer a milder vinaigrette, reduce the amount of mustard or omit the garlic.

Storage

Store any leftover roasted vegetables and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in an oven or microwave, then drizzle with fresh vinaigrette before serving to keep flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mustard vinaigrette ahead of time?

Yes, the vinaigrette can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and whisk again before serving.

What if I don’t have whole grain mustard?

You can use all Dijon mustard or substitute with yellow mustard if needed, though the flavor will be slightly different but still delicious.

Roasted Asparagus and Radishes with Mustard Vinaigrette Recipe

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★★★★★

4.8 from 66 reviews

• Author: Julian
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Roasted Asparagus and Radishes recipe showcases tender, lightly browned vegetables tossed in a zesty mustard vinaigrette. Perfect as a vibrant side dish, the combination of roasted asparagus and radishes brings a delightful texture and flavor contrast, enhanced by a tangy dressing made with whole grain and Dijon mustards, red wine vinegar, garlic, and a touch of honey. Easy to prepare and versatile, it can be served warm or at room temperature.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 bunch asparagus, trimmed
• 1 bunch radishes, trimmed and halved (leave some whole for visual variety)

Roasting

• 2 tbsp olive oil
• Salt and pepper to taste

Mustard Vinaigrette

• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/4 cup olive oil
• 1 tsp honey (optional)
• Salt and black pepper to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
2. Prepare Vegetables: Place the trimmed asparagus and halved radishes (leaving some whole for variety) on a baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper to taste. Toss everything together to coat evenly.
3. Roast Vegetables: Roast the asparagus and radishes in the preheated oven for 20–25 minutes. Turn them once midway through roasting to ensure they become tender and lightly browned on all sides.
4. Make Vinaigrette: While the vegetables roast, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey (if using) in a bowl until the mixture emulsifies into a smooth vinaigrette.
5. Season Vinaigrette: Taste the vinaigrette and season with salt and black pepper according to your preference.
6. Serve: Arrange the roasted asparagus and radishes on a serving platter and drizzle them with the prepared mustard vinaigrette. Serve the dish warm or at room temperature for the best flavor.

Notes

• You can omit the honey to keep the vinaigrette tangier and less sweet.
• For added crunch, sprinkle toasted nuts or seeds on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
• Leave some radishes whole for visual appeal and an additional textural contrast.
• Use fresh garlic for the vinaigrette for the best flavor; adjust the amount based on your taste preference.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted asparagus, roasted radishes, mustard vinaigrette, healthy side dish, easy vegetable recipes, gluten free, low fat, spring vegetables