Roasted Asparagus and Radishes (Print Version)
# Ingredients:
→ Vegetables
01 -
1 bunch asparagus, trimmed
02 -
1 bunch radishes, trimmed and halved, with some left whole
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Mustard Vinaigrette
06 -
2 tablespoons whole grain mustard
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons red wine vinegar
09 -
1 garlic clove, minced
10 -
60 millilitres olive oil
11 -
1 teaspoon honey (optional)
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C.
02 -
Place prepared asparagus and radishes on a baking sheet. Toss evenly with olive oil, salt, and black pepper.
03 -
Roast in the oven for 20 to 25 minutes, turning once halfway through, until vegetables are tender and lightly caramelised.
04 -
In a bowl, whisk together whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey (if using) until well emulsified.
05 -
Adjust vinaigrette seasoning with salt and pepper to taste.
06 -
Arrange roasted asparagus and radishes on a serving platter. Drizzle evenly with mustard vinaigrette.
07 -
Serve warm or at room temperature.
# Notes:
01 -
Pairs well with grilled fish or poultry for a more substantial meal.
02 -
For extra freshness, garnish with shaved fennel or arugula before serving.
03 -
Leftovers can be refrigerated and enjoyed chilled or gently reheated.