Ingredients
For the 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
For the 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 the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare and season vegetables: Arrange the trimmed asparagus and radishes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season evenly with salt and pepper. Toss to coat all pieces thoroughly.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast the asparagus and radishes for 20–25 minutes, turning once halfway through. Roast until the vegetables are tender and lightly browned on the edges.
- Make the mustard vinaigrette: In a bowl, whisk together 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, minced garlic, 1/4 cup olive oil, and honey if using. Whisk until the mixture is emulsified and smooth.
- Season the vinaigrette: Taste the vinaigrette and season it with salt and freshly ground black pepper according to your preference.
- Serve: Arrange the roasted asparagus and radishes on a serving platter. Drizzle the mustard vinaigrette over the top. Serve the dish warm or at room temperature for best flavor.
Notes
- Great as a light lunch, side dish, or paired with proteins like grilled salmon or chicken.
- Add thinly shaved fennel or fresh arugula for extra brightness and texture.
- Store leftovers in the refrigerator and enjoy chilled or gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
