Description
A simple and elegant springtime dish featuring tender roasted asparagus and radishes tossed in a zesty whole-grain mustard vinaigrette. This recipe is quick, versatile, and naturally vegetarian and gluten-free.
Ingredients
Scale
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved (some whole)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 teaspoon honey (optional, or maple syrup/agave for vegan)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400 °F (200 °C).
- Arrange trimmed asparagus and halved radishes on a large baking sheet.
- Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
- Roast for 20–25 minutes, turning halfway, until tender and lightly browned.
- While vegetables roast, whisk together whole-grain mustard, Dijon mustard, red wine vinegar, minced garlic, and 1/4 cup olive oil.
- Add honey if desired and season with salt and pepper. Whisk until emulsified.
- Transfer roasted vegetables to a platter and drizzle with the mustard vinaigrette.
- Serve warm or at room temperature.
Notes
- Add toasted nuts or seeds for crunch.
- Stir in fresh herbs like dill, parsley, or chives before serving.
- Crumble feta, goat cheese, or Parmesan on top for added flavor.
- Can be made vegan by using maple syrup or agave instead of honey.
- Can be grilled instead of roasted for a smoky flavor.
- Store leftovers in an airtight container for up to 3 days. Reheat at 350 °F (175 °C) for 8-10 minutes.
- Pairs well with grilled salmon, roasted chicken, or pork loin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A