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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
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.
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.
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.
Season Vinaigrette: Taste the vinaigrette and season with salt and black pepper according to your preference.
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