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Roasted Asparagus and Radishes

Roasted Asparagus and Radishes: A Springtime Delight

A delightful Roasted Asparagus and Radishes recipe that captures the essence of spring with vibrant flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 bunch Asparagus Trimmed
  • 1 cup Radishes Halved
Vinaigrette
  • 3 tablespoons Olive Oil For roasting
  • 1 tablespoon Whole Grain Mustard
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Red Wine Vinegar Can substitute with white wine vinegar
  • 1 clove Garlic Minced
  • 1 teaspoon Honey Optional, can substitute with maple syrup
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Trim the woody ends off the asparagus and slice the radishes in half. Toss both vegetables with olive oil, salt, and pepper in a large mixing bowl.
  3. Spread the seasoned asparagus and radishes on a baking sheet and roast for 20-25 minutes, turning once halfway through.
  4. Whisk together whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, and olive oil to create the vinaigrette.
  5. Season the vinaigrette with salt and pepper to taste.
  6. Once the vegetables are roasted, remove from the oven and let cool slightly. Arrange on a platter and drizzle with the vinaigrette.
  7. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 180mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 750IUVitamin C: 15mgCalcium: 70mgIron: 1mg

Notes

Roasted vegetables can be prepared beforehand. Store leftovers in an airtight container for up to 3 days.

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