Roasted Asparagus and Radishes with Mustard Vinaigrette is a vibrant, earthy spring salad that makes the most of seasonal vegetables. Asparagus and radishes are roasted until tender and slightly caramelized, then finished with a punchy whole grain mustard vinaigrette that enhances their natural flavors. Whether served as a light salad or a hearty side dish, this recipe brings freshness and elegance to your spring table with minimal effort.
Why You’ll Love This Recipe
This dish is a perfect example of how simple ingredients, when handled well, can deliver maximum flavor and visual appeal. Here’s why you’ll enjoy making and serving this springtime favorite:
- Features seasonal vegetables at their peak
- A beautiful balance of sweetness, earthiness, and acidity
- Quick and easy with just 35 minutes from start to finish
- Naturally vegetarian, gluten-free, and easily made vegan
- Ideal as a side dish, salad, or brunch addition
- Delicious served warm or at room temperature
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Roasted Vegetables:
- 1 bunch asparagus, trimmed
- 1 bunch radishes, trimmed and halved (leave some whole for visual variety)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Mustard Vinaigrette:
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
Directions
- Preheat oven to 400°F (200°C).
- Place the trimmed asparagus and halved radishes on a large baking sheet.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
- Roast for 20–25 minutes, turning once halfway through, until the vegetables are tender and starting to brown.
- While the vegetables are roasting, prepare the vinaigrette:
- In a bowl, whisk together the whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, olive oil, and honey (if using).
- Season to taste with salt and black pepper. Whisk until fully emulsified.
- Remove vegetables from the oven and transfer to a serving platter.
- Drizzle with the mustard vinaigrette and serve warm or at room temperature.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories per Serving: 180 kcal
Variations
- Add Nuts: Sprinkle toasted almonds, walnuts, or sunflower seeds over the top for added crunch.
- Herbaceous Twist: Add chopped fresh dill, parsley, or chives for extra brightness.
- Cheesy Finish: Top with crumbled feta or goat cheese for a creamy, tangy contrast.
- More Veggies: Include carrots, green beans, or new potatoes to make it more robust.
- Grain Base: Serve over a bed of quinoa or farro for a hearty grain salad.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the vegetables on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes.
This dish is also delicious cold or at room temperature, making it ideal for meal prep or picnics.
FAQs
Can I use other types of mustard?
Yes, though the combination of whole grain and Dijon adds both texture and depth. You can adjust according to your taste.
Are radishes good when roasted?
Yes, roasting brings out their sweetness and mellows their peppery flavor, making them tender and flavorful.
Can I make this dish ahead of time?
Yes, both the vinaigrette and roasted vegetables can be prepared in advance. Combine them just before serving.
Can I grill the vegetables instead of roasting?
Yes, grilling is a great option that adds a delicious smoky element to the dish.
Is this dish vegan?
It can be made vegan by omitting the honey or substituting it with maple syrup or agave nectar.
What does the honey do in the vinaigrette?
Honey balances the acidity of the vinegar and mustard, rounding out the flavor. It’s optional but recommended.
What main dishes pair well with this?
This dish pairs well with roasted chicken, grilled salmon, poached eggs, or lentil-based mains.
Do I need to peel the radishes?
No, radish skin is tender and adds color and texture to the dish. Just be sure to clean them thoroughly.
Can I use white wine vinegar instead of red wine vinegar?
Yes, white wine vinegar or apple cider vinegar can be used as alternatives.
What if I don’t have whole grain mustard?
You can substitute with more Dijon or stone-ground mustard for a similar texture and flavor.
Conclusion
Roasted Asparagus and Radishes with Mustard Vinaigrette is a simple yet refined way to highlight the freshness of spring vegetables. With minimal prep and a bold vinaigrette that ties it all together, this dish is ideal for both casual meals and special occasions. Light, seasonal, and full of flavor, it’s a delightful way to enjoy farm-fresh produce at its peak.
PrintRoasted Asparagus and Radishes with Mustard Vinaigrette
Roasted Asparagus and Radishes with Mustard Vinaigrette is a vibrant, spring-inspired salad that highlights the natural sweetness of caramelized radishes and the tender bite of roasted asparagus. Finished with a zesty whole grain mustard dressing, this gluten-free, vegan-friendly dish is a simple, flavorful celebration of seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dishes / Salads / Spring Recipes
- Method: Roasting
- Cuisine: Seasonal
- Diet: Gluten Free
Ingredients
For the Vegetables:
-
1 bunch asparagus, trimmed
-
1 bunch radishes, trimmed and halved (leave some whole for visual variety)
-
2 tbsp olive oil
-
Salt and pepper to taste
For the Mustard Vinaigrette:
-
2 tbsp whole grain mustard
-
1 tbsp Dijon mustard
-
2 tbsp red wine vinegar
-
1 garlic clove, minced
-
1/4 cup olive oil
-
1 tsp honey (optional)
-
Salt and black pepper to taste
Instructions
-
Preheat oven to 400°F (200°C).
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Place asparagus and radishes on a baking sheet. Toss with 2 tbsp olive oil, salt, and pepper.
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Roast for 20–25 minutes, turning once, until tender and lightly browned.
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In a bowl, whisk together whole grain mustard, Dijon mustard, vinegar, garlic, olive oil, and honey (if using) until emulsified.
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Season the vinaigrette with salt and pepper to taste.
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Arrange the roasted vegetables on a platter and drizzle with mustard vinaigrette.
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Serve warm or at room temperature.
Notes
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Great as a light lunch, side dish, or paired with a protein like grilled salmon or chicken.
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Add thinly shaved fennel or arugula for extra brightness.
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Store leftovers in the fridge and enjoy chilled or reheated.