Roasted Asparagus and Radishes with Mustard Vinaigrette Recipe
A vibrant and flavorful roasted asparagus and radishes dish tossed with a tangy mustard vinaigrette, perfect as a warm side or light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 on a baking sheet. Toss them with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Roast Vegetables: Roast the asparagus and radishes in the preheated oven for 25 minutes, turning once halfway through, 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 until the mixture is emulsified and smooth.
- Season Vinaigrette: Taste the vinaigrette and add salt and black pepper as needed to balance the flavors.
- Serve: Arrange the roasted vegetables on a platter and drizzle them with the prepared mustard vinaigrette. Serve warm or at room temperature.
Notes
- Leave some radishes whole for visual interest and texture contrast.
- Honey in the vinaigrette is optional, but it adds a slight sweetness to balance the mustard's tang.
- For a gluten-free option, verify mustards used are gluten-free.
- Roasting time may vary slightly depending on oven and vegetable sizes; check for tenderness.
- Leftover vinaigrette can be stored in the refrigerator for up to a week.
