Roasted Asparagus Radishes Mustard (Print Version)
# Ingredients:
→ Vegetables
01 -
Pinch of black pepper, or more if you like
02 -
A bunch of radishes, some halved, some left whole, all trimmed
03 -
A bunch of asparagus, ends snapped off
04 -
Splash of olive oil (around 2 tablespoons)
05 -
Salt, tossed in as much as you want
→ Mustard Vinaigrette
06 -
Dash of salt, add more to taste
07 -
Tablespoon Dijon mustard
08 -
Clove of garlic, chopped fine
09 -
Quick squirt of honey (about a teaspoon, if you want it sweeter)
10 -
2 tablespoons red wine vinegar
11 -
2 tablespoons whole grain mustard
12 -
Grind of black pepper
13 -
60 ml olive oil
# Instructions:
01 -
Turn your oven on and set it to 200°C to get it heating up.
02 -
Throw your asparagus and radishes on a big tray. Splash with olive oil, toss in salt and pepper, and mix so everything's coated.
03 -
Roast those veggies for about 20 to 25 minutes. Give them a good flip partway through so they cook evenly and get some color.
04 -
Grab a bowl and whisk together both mustards, vinegar, garlic, olive oil, and honey if you're using it. Whisk till it looks nice and blended.
05 -
Try your vinaigrette—and add more salt or pepper if it needs it.
06 -
Lay out the roasted veggies on your favorite platter and spoon your vinaigrette all over them.
07 -
Good to eat while warm or you can let it cool and enjoy later.
# Notes:
01 -
Tastes awesome next to some grilled chicken or fish if you want something bigger.
02 -
Toss a handful of arugula or shaved fennel on top for a fresh twist.
03 -
Leftovers? Throw them in the fridge to snack on chilled or rewarm if you like.