There’s something so satisfying about a roasted vegetable dish that bursts with color, flavor, and texture—and this Roasted Asparagus and Radishes with Mustard Vinaigrette is exactly that.
I first made this when I had a bunch of spring veggies lying in the fridge and wanted something a little fancier than steamed greens.
The combo of tender asparagus, caramelized radishes, and a tangy mustard vinaigrette is bold yet balanced.
It’s now a go-to side for dinners, potlucks, or even lunch with a slice of crusty bread.
Why I Love This Recipe
A vibrant way to showcase seasonal veggies
Roasting brings out natural sweetness and depth
The mustard vinaigrette ties everything together
Simple enough for weeknights, elegant enough for dinner parties
What You’ll Need (Ingredient Highlights)
Asparagus – Fresh, green, and crisp. Trim the woody ends.
Radishes – Roasted radishes are sweet and juicy. Keep some halved and some whole for visual interest.
Olive oil – For roasting and vinaigrette; go for good-quality.
Whole grain & Dijon mustard – This combo gives a rustic and sharp depth to the dressing.
Red wine vinegar – Brightens the vinaigrette and balances the oil.
Garlic – Just a small clove adds punch.
Honey (optional) – A tiny drizzle balances the acidity.
Salt & pepper – Season to taste and bring everything together.
Pro Tips Before You Start
Don’t overcook: Radishes and asparagus can turn mushy if overdone.
Check them around the 20-minute mark.
Use parchment: It helps prevent sticking and makes cleanup easy.
Shake your vinaigrette: A jar works better than whisking—it emulsifies quickly and stores well.
Serve at room temp: These veggies hold up beautifully even after cooling down.
How to Make Roasted Asparagus and Radishes with Mustard Vinaigrette
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Step 2: Prep the Veggies
Trim the asparagus and slice the radishes in half.
Toss both with olive oil, salt, and black pepper on the prepared baking sheet.
Step 3: Roast to Perfection
Roast for 20–25 minutes, turning once halfway through.
The asparagus should be tender with crispy tips, and the radishes golden and soft inside.
Step 4: Make the Vinaigrette
While the veggies roast, whisk together: whole grain mustard, Dijon mustard, red wine vinegar, garlic clove, olive oil, honey (optional). Salt and pepper to taste
Shake in a jar or whisk until smooth and creamy.
Step 5: Assemble and Serve
Transfer the roasted vegetables to a platter.
Drizzle with mustard vinaigrette just before serving.
Garnish with extra herbs or a sprinkle of flaky sea salt, if desired.
What to Serve It With
Grilled chicken or fish – A perfect fresh side for any protein.
Quiche or frittata – Great for a brunch spread.
Crusty bread and soft cheese – Makes a lovely light lunch.
Lentil or grain bowls – Add roasted veggies to boost color and texture.
Variations / Substitutions
Add carrots or baby potatoes – Roast with the radishes.
Swap vinegar – Try balsamic or white wine vinegar for a sweeter or subtler flavor.
Use different mustard – Spicy brown mustard also works great.
Make it vegan – The recipe is naturally vegan unless you use honey (sub with maple syrup if needed).
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Warm in a skillet or microwave just until heated through.
Don’t overheat or the asparagus may get mushy.
The vinaigrette can be kept separately in the fridge for up to 1 week.
FAQs
Can I use frozen vegetables for this recipe?
Fresh works best for texture, but you can use frozen in a pinch—just thaw and dry them well before roasting.
What’s a good substitute for asparagus?
Green beans, broccolini, or even Brussels sprouts are great swaps.
Can I make this vinaigrette in advance?
Yes! Make it up to 5 days ahead and store it in the fridge. Shake before using.
Do I need both mustards?
Using both Dijon and whole grain gives depth, but you can use only one if needed.
Is this dish good cold?
Absolutely—it’s delicious at room temp or straight from the fridge.
Can I make this as part of meal prep?
Yes, this dish holds well and makes a great veggie side for several meals.
What if I don’t have red wine vinegar?
Apple cider vinegar or lemon juice makes a nice substitute.
Final Thoughts
This Roasted Asparagus and Radishes with Mustard Vinaigrette recipe proves how easy it is to turn simple vegetables into a restaurant-worthy side.
The bright flavors, the beautiful colors, and the balance of textures make it a dish that feels both rustic and refined.
It’s the kind of recipe I keep coming back to—not just because it’s easy, but because it always makes me feel good eating it.
Roasted Asparagus and Radishes
Ingredients
For the Roasted Vegetables:
- 1 bunch asparagus ends trimmed (about 1 lb / 450 g)
- 1 bunch radishes halved or left whole if small (about 1½ cups)
- 2½ tablespoons olive oil
- Salt and black pepper to taste
For the Mustard Vinaigrette:
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 small garlic clove minced
- ¼ cup extra virgin olive oil
- 1 teaspoon honey optional
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare vegetables by placing asparagus and radishes on the baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast vegetables for 20–25 minutes, flipping once halfway, until tender and slightly browned on the edges.
- Make vinaigrette by whisking together whole grain mustard.
- Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey (if using) in a small bowl or jar.
- See full steps with tips & photos → https://mischacrossing.com/roasted-asparagus-and-radishes/
