Description
Roasted Asparagus and Radishes with Mustard Vinaigrette is a vibrant, seasonal dish that highlights the natural sweetness of fresh vegetables. This delightful salad combines tender roasted asparagus and caramelized radishes drizzled with a zesty mustard vinaigrette, creating a perfect balance of flavors and textures. Ideal for brunches, picnics, or as a colorful side for dinner, this gluten-free and vegan-friendly recipe celebrates the joy of spring produce. Easy to prepare and visually appealing, it’s a versatile dish that can elevate any meal.
Ingredients
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red apple vinegar
- 1 garlic clove, minced
- 1/4 cup olive oil (for vinaigrette)
- Optional: 1 teaspoon honey
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus and radishes on a baking sheet with olive oil, salt, and pepper until coated.
- Roast in the oven for 20–25 minutes until tender and lightly browned.
- For the vinaigrette, whisk together mustards, vinegar, minced garlic, remaining olive oil, and optional honey in a mixing bowl.
- Season the vinaigrette with salt and pepper to taste.
- Arrange roasted vegetables on a platter and drizzle with vinaigrette before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use fresh, vibrant vegetables for the best flavor. Feel free to add other seasonal veggies like carrots or bell peppers for variety. Drizzle the dressing just before serving to maintain vegetable texture.