Roasted Asparagus and Radishes

This vibrant spring side dish transforms humble vegetables into a show-stopping accompaniment that pairs beautifully with almost any protein. The natural sweetness of roasted asparagus balances perfectly with the peppery bite of radishes, while the bold mustard vinaigrette ties everything together with its tangy punch.

I discovered this combination during my first spring farmers market visit years ago when both vegetables were at their peak. What started as a simple way to use my haul has become my signature springtime side that friends now specifically request when they come for dinner.

Ingredients

• Fresh asparagus: Look for bright green stalks with tightly closed tips and avoid any that appear dry or woody at the ends
• Radishes: Choose firm radishes with vibrant color and crisp greens attached if possible
• Olive oil: Use a good quality extra virgin olive oil as its flavor shines in the final dish
• Whole grain mustard: The texture adds wonderful pops of flavor and visual interest to the vinaigrette
• Dijon mustard: Provides smooth balanced heat that complements the whole grain variety
• Fresh garlic: One clove adds just enough punch without overpowering the delicate vegetables
• Honey: Optional but wonderful for balancing the acidity especially if your radishes are particularly spicy

Step-by-Step Instructions

Prep the vegetables:

Trim the tough woody ends from the asparagus by bending each stalk until it naturally snaps. For the radishes, trim the root end and leafy tops leaving a small portion of the stem for visual appeal. Halve larger radishes but leave smaller ones whole for textural contrast.

Season and arrange:

Place prepared vegetables on a large rimmed baking sheet with enough space between pieces to allow air circulation. Drizzle with olive oil and season generously with salt and freshly ground pepper. Use your hands to ensure even coating.

Roast to perfection:

Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. The asparagus should be tender with caramelized edges and the radishes should soften while maintaining a slight bite. Turn the vegetables once halfway through cooking for even browning.

Prepare vinaigrette:

While vegetables roast, combine both mustards and minced garlic in a small bowl. Slowly whisk in olive oil to create an emulsion. If using honey, add it now and adjust seasoning with salt and pepper until balanced.

Serve with flair:

Arrange roasted vegetables on a serving platter with intentional casual elegance. Drizzle generously with the prepared vinaigrette allowing it to pool slightly in certain areas for maximum flavor impact.

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The whole grain mustard is truly the secret weapon in this recipe. My grandmother always kept a jar in her refrigerator for impromptu vinaigrettes, and I continue this tradition. The tiny mustard seeds pop between your teeth releasing bursts of flavor that make even simple vegetables feel special.

Make It Ahead

This dish works beautifully as part of a meal prep strategy. Roast the vegetables up to two days ahead and store them in an airtight container in the refrigerator. The vinaigrette can be prepared up to three days in advance. When ready to serve, bring the vegetables to room temperature or gently rewarm in a 300°F oven for 5 to 10 minutes before drizzling with the vinaigrette.

Seasonal Variations

While asparagus and radishes create a quintessential spring pairing, this recipe adapts beautifully throughout the year. In summer, try it with zucchini coins and cherry tomatoes. Fall calls for Brussels sprouts and butternut squash chunks. Winter works wonderfully with parsnips and carrots. The mustard vinaigrette remains the constant thread tying these seasonal variations together.

Serving Suggestions

This versatile side dish complements nearly any protein. Serve alongside a simple roasted chicken for weeknight dinners or next to grilled salmon for something more special. For a vegetarian meal, pair with a warm grain salad featuring farro or quinoa and top with crumbled goat cheese. The vinaigrette will dress both the vegetables and grains beautifully.

Frequently Asked Questions

→ Can I use other vegetables with this dish?

Yes, you can add vegetables like carrots, zucchini, or cherry tomatoes to the mix for added variety.

→ What can I use if I don't have honey?

You can substitute honey with maple syrup or simply omit it for a less sweet vinaigrette.

→ Can I make this dish ahead of time?

Yes, you can roast the vegetables and prepare the vinaigrette ahead of time. Simply combine them just before serving.

→ What pairs well with this dish?

This dish pairs well with grilled chicken, fish, or a crusty loaf of bread for a complete meal.

→ Can I serve this dish cold?

Yes, while it's best served warm, it's delicious at room temperature or cold as part of a salad or light meal.