Roasted Asparagus and Radishes: A Vibrant Spring Delight

A delightful and healthy side dish featuring roasted asparagus and radishes that celebrates spring.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 bunch Asparagus Fresh and firm stalks
1 cup Radishes Smaller radishes preferred
to taste Sea Salt

For the Vinaigrette

2 tablespoons White Wine Vinegar Can substitute with apple cider vinegar
3 tablespoons Olive Oil High-quality extra virgin preferred
1 tablespoon Mustard Any variety like yellow or Dijon

For Seasoning

1 tablespoon Herb Mix (e.g., Italian herbs) Substitute with fresh herbs like thyme or rosemary

Equipment

Oven
roasting pan
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat the oven to 400°F (200°C).
Trim the woody ends off the asparagus and halve the radishes. Arrange them in a single layer on a roasting pan.
Drizzle the vegetables with olive oil, sprinkle with sea salt and herb mix, and toss to coat evenly.
Roast the vegetables for 15 minutes, removing the asparagus halfway through to keep it warm while the radishes roast for an additional 5 minutes.
While roasting, whisk together mustard and white wine vinegar in a bowl. Gradually add olive oil while whisking until emulsified.
Serve the roasted vegetables drizzled with the vinaigrette just before serving.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Choose fresh ingredients for the best flavor and texture. You can customize the vinaigrette to your preference by using different mustards or vinegars.

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