Welcome to a springtime celebration on your plate! This Roasted Asparagus and Radishes with Mustard Vinaigrette recipe turns humble vegetables into something elegant and vibrant. The roasting process enhances the natural sweetness of radishes and deepens asparagus’s flavor, while a zesty whole-grain mustard vinaigrette ties everything together. Whether you serve it warm or at room temperature, this dish works beautifully as a light entrée, side salad, or part of a brunch spread.
You’ll find this recipe is not only simple, but also flexible—easy to adapt to what’s in season or in your pantry.
Why You’ll Love It
- Seasonal & fresh — Highlights the natural flavors of asparagus and radishes at their peak.
- Quick & easy — Around 35 minutes from start to plate.
- Diet-friendly — Naturally vegetarian, gluten-free, and easy to make vegan.
- Versatile serving — Great alongside mains, or as a standalone light meal.
- Make‑ahead potential — You can roast ahead, toss with dressing just before serving.
Ingredients
Vegetables
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved (for visual variety, leave some radishes whole)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Mustard Vinaigrette
- 2 tablespoons whole‑grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- ¼ cup olive oil
- 1 teaspoon honey (optional; or use maple syrup/agave for vegan)
- Salt and black pepper, to taste
Instructions
- Preheat
Preheat your oven to 400 °F (200 °C). - Prepare the vegetables
On a large baking sheet, arrange the trimmed asparagus and halved (and some whole) radishes. - Season & roast
Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20–25 minutes, turning them once halfway through, until the vegetables are tender and just beginning to brown. - Make the vinaigrette
While the vegetables roast, whisk together whole-grain mustard, Dijon mustard, red wine vinegar, minced garlic, and olive oil. Add honey if desired. Season with salt and pepper. Whisk until fully emulsified. - Finish & serve
Remove vegetables from the oven and transfer them to a serving platter. Drizzle the mustard vinaigrette over top. Serve warm or at room temperature.
Timing & Yield
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Serving Size: 4 servings
- Yield: Enough for 4 side‑salad portions
Nutritional Estimate (per serving)
- Calories: ~180 kcal
- Fat: (mainly from olive oil)
- Carbohydrates: from vegetables + a touch from honey
- Protein: modest, primarily from the vegetables
Variations & Tips
- Add crunch
Sprinkle toasted almonds, walnuts, or sunflower seeds over the finished dish for more texture. - Herbaceous boost
Stir in freshly chopped dill, parsley, or chives just before serving. - Cheesy accent
Crumble feta, goat cheese, or shaved Parmesan on top for a creamy tang. - More vegetables
Extend the recipe by adding vegetables like carrots, green beans, or baby potatoes—you’ll just need to adjust roasting time. - Serve on grains
Lay the roast over cooked quinoa, farro, or barley to turn this into a hearty composed salad. - Make it vegan
Replace honey with maple syrup or agave, or omit it entirely. - Alternative roasting method
You can grill the asparagus and radishes instead of roasting to add smoky flavor. - Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm at 350 °F (175 °C) for 8–10 minutes. The dish is also lovely served cold or at room temperature, making it ideal for meal prep or picnic menus.
Frequently Asked Questions
Q: Can I substitute other mustards?
A: Yes—if you don’t have whole-grain mustard, you can use more Dijon or a stone-ground mustard. The texture will differ slightly, but the flavor will still shine.
Q: Does roasting radishes make them better?
A: Absolutely. Roasting mellows their peppery bite and brings out sweetness and richness.
Q: Can I assemble this ahead of time?
A: You can roast the vegetables ahead and refrigerate them. Prepare the vinaigrette in advance too. Just toss them together when you’re ready to serve.
Q: What main dishes go well with this?
A: It pairs beautifully with grilled salmon, roasted chicken, pork loin, or even a lentil-based main. You can also serve it alongside simple grilled meats or as part of a vegetarian spread.
Final Thoughts
This Roasted Asparagus and Radishes with Mustard Vinaigrette brings together rustic roasting and a lively vinaigrette into a dish that looks as good as it tastes. It’s ideal for spring, when asparagus and radishes are at their freshest—and flexible enough to adapt to your pantry.