Description
This Roasted Asparagus and Radishes recipe features tender, lightly browned vegetables enhanced with a tangy and flavorful mustard vinaigrette. Quick to prepare and perfect as a side dish for any meal, it combines the earthy crunch of asparagus and radishes with a zesty dressing made from whole grain and Dijon mustards, red apple vinegar, garlic, and a touch of honey. Fresh parsley garnish adds a vibrant finish.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved (some left whole)
For Roasting
- 4 tablespoons olive oil
- Salt and pepper to taste
Mustard Vinaigrette
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red apple vinegar
- 1 garlic clove, minced
- Remaining 2 tablespoons olive oil
- Optional: 1 teaspoon honey
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the vegetables evenly.
- Prepare Vegetables: On a baking sheet, combine the trimmed asparagus and halved radishes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste, ensuring the vegetables are well-coated for roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20–25 minutes. Turn them halfway through the cooking time to ensure even browning and tenderness.
- Make Mustard Vinaigrette: While the vegetables roast, whisk together the whole grain mustard, Dijon mustard, red apple vinegar, minced garlic, the remaining 2 tablespoons of olive oil, and honey (if using) in a mixing bowl. Whisk until emulsified and season with salt and pepper to taste.
- Assemble and Serve: Once the vegetables are tender and lightly browned, arrange them on a serving platter. Drizzle generously with the prepared mustard vinaigrette and garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, consider adding a squeeze of lemon juice to the vinaigrette.
- Radishes can be roasted whole or halved depending on size and preference.
- Leftover vinaigrette can be stored in the refrigerator for up to 3 days.
- This dish is best served warm but can also be enjoyed at room temperature.
- Substitute red apple vinegar with white wine vinegar or balsamic vinegar if preferred.
