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If you want a springy dish with caramelized veggies, these oven-baked asparagus and radishes hit the mark. Roasting brings out the sweet side of radishes and keeps asparagus super tender. That mustard vinaigrette? It's zingy and ties it all together with a bold kick. My crew always asks for seconds when I make this.
First time I made this for a backyard brunch, everyone polished off the whole serving before I even sat down. That zingy dressing brings the veggies to life. Every forkful tastes like sunny weather and good company.
Tasty Ingredients
- Honey: Totally optional, gives a little sweetness to mellow any sharp flavors from the vinegar or mustard. Go for local if you’ve got it
- Fresh garlic: Chop it up fine so the tang gets into every bite of dressing
- Red wine vinegar: Adds a pop of bright flavor, breaking up the richness of the oil
- Dijon mustard: Brings a sharp edge to the dressing, super smooth
- Whole grain mustard: I like when you can see the seeds; gives a nice burst of flavor and crunch
- Salt and black pepper: Generously season—brings out those sweet roasted flavors and keeps things balanced
- Olive oil: Use decent olive oil for both roasting and the dressing—it makes a big difference
- Radishes: Pick small-ish ones for best crunch. Most can be halved but toss a few in whole for looks
- Asparagus: Go for peppy green stalks that snap when bent, trim off tough bits at the bottom
Tips
- Skip any sad looking spears and grab radishes that have still got bright skin and crisp green tops
Step-by-Step Instructions
- Plate and Drizzle:
- Put your veggies on a big plate or wide bowl. Spoon plenty of vinaigrette over the top and let some pool on the bottom for dipping extras. Whether served warm or cool—it’s delicious either way
- Make the Dressing:
- While everything’s roasting together, stir up the two mustards, olive oil, a splash of vinegar, minced garlic, and honey (if using). Whisk until thick and blended, check for seasoning
- Roast It Up:
- Pop the tray into your hot oven (400°F). Let veggies cook for 20 to 25 minutes, flipping them once midway through. You want asparagus with a couple of nice dark spots, and radishes that look juicy and brighter in color
- Season Before Roasting:
- Pour olive oil over your veggies, toss with hands so there’s oil everywhere. Sprinkle on plenty of salt and pepper so nothing tastes bland
- Get Veggies Ready:
- Trim those woody bottoms from the asparagus and halve most radishes. Throw a few in whole for an eye-catching setup. Spread all out on your largest baking sheet—single layer only
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Radishes always remind me of my grandpa—he’d slice them raw and eat them with a bit of butter and salt. Roasting them totally changed my mind, showing off how good root veggies can be with a modern twist
Storing Leftovers
Pop leftover veggies in a sealed container and stash in the fridge for up to 3 days. They taste great cold right out of the fridge, or reheat quickly in a hot skillet or oven. If you’re prepping ahead, keep the dressing separate so everything stays crisp.
Swaps
No asparagus around? Try broccolini or green beans. Out of red wine vinegar? Apple cider vinegar's got your back. Maple syrup is a nice sub for honey if you want it vegan. No fancy mustard? Any kind with whole seeds will work fine
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Ways to Serve
This goes with any grilled protein, from tofu to fish fillets. Sometimes, I serve it over a pile of fresh arugula or thinly sliced fennel to dial up the color and crunch. Make it a lunch bowl by adding cooked lentils, beans, or quinoa for extra staying power
Tradition and Seasons
French chefs taught me to give radishes more love than just tossing them on salads—roasting brings out their best. Simple veggie dishes like this one really let the seasons shine through, proving you don’t need much more than oil, salt, and a good punchy dressing for pure satisfaction
Frequently Asked Questions
- → How do I keep asparagus from overcooking?
Lay asparagus in just one layer after tossing it with oil. Roast only until bright green and soft enough to poke with a fork so it won’t get mushy.
- → Can I use another type of mustard for the vinaigrette?
Definitely. Use any mustard you like—grainy, Dijon, even yellow—for a twist on the flavor.
- → Is this dish good served cold?
For sure! Cold or at room temp, leftovers stay tasty. Pack some up for a picnic or lunch box.
- → What can I pair with this salad?
Throw it next to a hunk of bread, or serve up with salmon or grilled chicken to make it a meal.
- → How do I add extra brightness?
Add lemon juice, some arugula, or toss in thin slices of fennel right before eating to amp up the freshness.
- → How long will leftovers keep?
Keep any leftovers in a sealed container in your fridge for about three days. Add more vinaigrette if you want to perk it up later.