Description
A vibrant side dish celebrating spring’s bounty with roasted asparagus and radishes, drizzled with a tangy mustard vinaigrette.
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved
- 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 for the vinaigrette
- 1 tsp honey (optional)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare your vegetables: On a large baking sheet, spread the asparagus and radishes. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss gently to coat evenly.
- Roast the vegetables for 20–25 minutes, turning halfway through for even roasting.
- Whisk together the whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, and 1/4 cup olive oil in a bowl. Stir in honey if desired.
- Arrange the roasted vegetables on a platter and drizzle with the mustard vinaigrette.
- Serve warm or at room temperature.
Notes
Make-ahead tips: Roast the vegetables ahead of time and prepare the vinaigrette a couple of hours before serving. For cooking alternatives, use an air fryer at 375°F (190°C) for about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: asparagus, radishes, roasted vegetables, mustard vinaigrette, spring recipes