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Tender roasted asparagus and crisp radishes tossed in a zippy mustard vinaigrette create a vibrant side dish that brings spring right to your table. This is my go to any time the farmers market is bursting with asparagus and radishes still wearing a dusting of earth. It is ridiculously easy to make yet feels restaurant worthy every single time.
The first time I made this I was hunting for a lighter twist on roasted vegetables for an Easter brunch. My family devoured it and the platter was scraped clean even before the main course landed. Now it is a regular at any spring meal.
Ingredients
- Asparagus: fresh and firm stalks snap well make sure tips are closed for best flavor
- Radishes: look for bright color and crispness mix red and pink for a pretty presentation
- Olive oil: good quality oil helps vegetables roast evenly and adds luscious flavor
- Salt and black pepper: brings out the vegetables natural sweetness pepper adds gentle heat
- Whole grain mustard: provides pops of texture and a nutty tang
- Dijon mustard: adds silky sharpness and depth to the vinaigrette
- Red wine vinegar: gives brightness and helps balance the oil
- Garlic: fresh minced delivers punch avoid jarred for best taste
- Honey: optional touch that rounds out the sharpness choose raw or local if you can
Instructions
- Prep the Vegetables:
- Snap off woody ends from the asparagus and cut radishes in half leaving a few whole for color choose similar sized pieces so they roast evenly
- Season and Toss:
- Spread asparagus and radishes on a large baking sheet drizzle with olive oil and season with salt and pepper toss gently to coat every piece
- Roast the Veggies:
- Slide the tray into a hot oven roast at four hundred degrees Fahrenheit for about twenty to twenty five minutes flip once halfway through for even browning
- Make the Mustard Vinaigrette:
- While veg roasts whisk whole grain and Dijon mustards together with red wine vinegar minced garlic olive oil and honey in a bowl whisk until thickened
- Season the Dressing:
- Taste and adjust with a pinch more salt or pepper if needed
- Assemble and Serve:
- Arrange roasted vegetables on a platter drizzle generously with vinaigrette serve warm or at room temperature
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I always look forward to those extra garlicky roasted radishes. The very first time I made this I remember everyone was surprised by how sweet and mellow radishes become in the oven and how quickly a platter can disappear.
Storage Tips
Store leftovers covered in the fridge for up to three days. Keep the vinaigrette separate if you plan to reheat. To refresh rewarm veggies in a hot oven and toss again with the vinaigrette before serving for best texture.
Ingredient Substitutions
Try broccolini or green beans for the asparagus when out of season. Use white wine vinegar or even fresh lemon juice in place of red wine vinegar if that is what you have. A little maple syrup can stand in for honey if you wish to make the dish vegan.
Serving Suggestions
This is wonderful alongside roasted salmon or grilled chicken for a simple dinner. For brunch pair with poached eggs or add to a grain bowl with quinoa and toasted nuts. The bright flavors cut through rich mains perfectly.
Cultural and Seasonal Context
Asparagus and radishes both peak in the spring and are celebrated in markets across Europe and America. Roasting these vegetables instead of boiling them helps showcase their natural sweetness a technique I picked up after tasting similar dishes at a French bistro one chilly March day.
Seasonal Adaptations
Toss in fresh peas in late spring Switch to carrots and parsnips in fall Add fresh dill or chives for extra herby flavor
Success Stories
A few springs ago my neighbor tried this recipe at our garden potluck. She told me it changed the way she viewed radishes forever and now her kids request them roasted each week.
Freezer Meal Conversion
These vegetables do not freeze well after roasting but you can prepare the vinaigrette ahead of time and store it for up to one week in the fridge for super quick meal prep.
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With a handful of simple ingredients and a splash of mustard vinaigrette you will have a colorful spring dish that steals the show. Enjoy this vibrant side at your next gathering or for an easy weeknight meal.
Frequently Asked Questions
- → How do I know when the vegetables are done roasting?
The asparagus and radishes are ready when they are tender and lightly browned, usually after 20–25 minutes at 400°F.
- → Can I use regular mustard instead of whole grain and Dijon?
Yes, although whole grain and Dijon mustards add extra texture and tang, you can substitute with any mustard you have for a similar effect.
- → Should I serve this dish warm or cold?
You can serve it warm right from the oven, or let it cool to room temperature. Both options taste delicious.
- → Can I add other vegetables?
Absolutely! Carrots, baby potatoes, or parsnips roast well and pair nicely with the mustard vinaigrette.
- → Is the honey necessary in the dressing?
The honey is optional; it helps balance the acidity of the vinaigrette, but you can leave it out or substitute with maple syrup.