Roasted Asparagus and Radishes with Mustard Vinaigrette Recipe
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4.5 from 13 reviews
A simple and flavorful recipe featuring roasted asparagus and radishes drizzled with a tangy mustard vinaigrette, perfect as a side dish for any meal.
Total Time:35 minutes
Yield:4 servings
Ingredients
Vegetables
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
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.
Prepare Vegetables: Place the trimmed asparagus and radishes (halved and some whole for texture) on a baking sheet. Toss them thoroughly with 2 tablespoons of olive oil, and season with salt and pepper to taste.
Roast Vegetables: Roast the vegetables in the preheated oven for 25 minutes, turning them once halfway through. Roast until they are tender and lightly browned.
Make Vinaigrette: In a bowl, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey if using, until the mixture is emulsified and smooth.
Season Vinaigrette: Adjust the vinaigrette by adding salt and black pepper to taste, balancing the flavors.
Serve: Arrange the roasted asparagus and radishes on a platter and drizzle them with the prepared mustard vinaigrette. Serve warm or at room temperature for best flavor.
Notes
For a vegan version, omit the honey or substitute with maple syrup.
To add a crunch, sprinkle toasted nuts such as almonds or walnuts on top before serving.
Make sure not to overcook the vegetables to retain some crispness and vibrant color.
Leftovers can be refrigerated and served cold or reheated gently before drizzling with vinaigrette again.
