Roasted Asparagus and Radishes
This Roasted Asparagus and Radishes recipe pairs beautifully caramelized veggies with a bold mustard vinaigrette. The combination of tender asparagus, sweet roasted radishes, and tangy whole grain mustard makes this dish a standout addition to spring or summer meals.
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/
Notes
• Try baby carrots or Brussels sprouts for a variation.
• Vinaigrette can be made ahead and stored in the fridge for up to 1 week.