Roasted Radishes and Asparagus

Roasted radishes are divine! They lose a bit of their peppery kick and become beautifully tender and mellow. Earthy asparagus compliment them perfectly and the quick maple mustard dressing adds a wonderful taste. A quick side dish, salad, light dinner or lunch! Vegan and gluten free.

Roasted Radishes

Raw radishes are great, but can be a bit peppery. However, if you roast them, the pepperiness fades away and they completely mellow out! This has been a major revelation to me.

There's only so many that I can use raw in a salad, so I always roast any leftover ones. They get beautifully tender in the centre. The flavour comes through but without the fiery kick.

I adore them with other spring vegetables and this awesome maple mustard dressing. Plus, the radishes give a lovely pop of colour to the green vegetables.

Just chuck all the veggies onto the baking sheet and roast them. Meanwhile, make the dressing (it's like a vegan honey mustard dressing). Drizzle it on the hot salad and enjoy!

We love it as a hot salad or a side dish.

Learn more about why radish is good for you.

Roasted asparagus

Roasting asparagus also makes them absolutely delicious. Actually, what vegetable doesn't benefit from being thrown into the oven and ignored for a while?! 

Seasonal asparagus is so flavourful and delicious. We often have it steamed, but roasting it is divine. I love the subtle char it gets as the ends darken and the stem becomes soft and tender.

Like with the radishes, the easy Maple Mustard Dressing really helps enhance their tasty flavour.

Try these other asparagus dishes:
Sweet Potato Frittata with Asparagus
Roasted Radish and Asparagus Tart with Kale Pesto
Spaghetti with Kale, Asparagus, Chilli and Lemon

Sheet Pan Vegetables

I love a sheet pan dinner. This roasted vegetable hot salad is a perfect one.

Try these adaptations!

• Add a handful of chickpeas (garbanzo beans) for extra protein.
• Throw in some diced tofu.
• Add other veggies. Most will take longer to cook, so add those first and include the asparagus, radishes and spring onions for the final 15 minutes.
• Serve the roasted vegetables over lentils, grains, couscous, rice or other hearty carbs.

Other vegan salads

Beetroot Salad with Tahini Dressing
Strawberry Spinach Salad
Apple Walnut Salad
Broccoli Salad

Maple Mustard Dressing

This maple mustard dressing only takes a minute to make, but it adds a delicious pop of flavour to the roasted veg. It's like a vegan version of honey mustard dressing.

Simply put the maple syrup, mustard (I used dijon but you could try yellow, stoneground, wholegrain etc), oil, salt and pepper into a jar and shake, or else add them to a bowl and whisk.

Then drizzle it onto the roasted vegetables once they've come out of the oven. Serve warm or cold.

This dressing would be wonderful on warm potatoes, green salad, roasted cauliflower and many other vegetarian and vegan recipes!

Get the Roasted Radish and Asparagus with Maple Mustard Dressing Recipe

📖 Recipe

Roasted Radishes and Asparagus with Maple Mustard Dressing

Kate Hackworthy | Veggie Desserts

Roasted radishes are divine! They lose a bit of their peppery kick and become beautifully tender and mellow. Earthy asparagus compliment them perfectly and the quick maple mustard dressing adds a wonderful taste. A quick side dish, salad, light dinner or lunch. Vegan and gluten free.

4.91 from 10 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine American, Western

Servings 4

Calories 63 kcal

Ingredients

 

• 12 radishes
• 8 asparagus
• 8 spring onions
• 1 tablespoon oil

For the Maple Mustard Dressing

• 2 tablespoon oil
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• Salt and pepper

Instructions

 

• Heat the oven to 200C/400F.
• Cut any large radishes in half, and leave smaller ones whole. Cut any tough woody stem ends from the asparagus. Trim any roots from the spring onions.
• Spread the radishes, asparagus and spring onions onto a baking sheet in a single layer. Drizzle with the oil and bake for 15 minutes or until they start to darken.
• Meanwhile, make the dressing: place all dressing ingredients into a jar and shake, or into a bowl and whisk. Drizzle over the warm roasted vegetables.

Nutrition

Calories: 63kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 52mgPotassium: 170mgFiber: 2gSugar: 4gVitamin A: 480IUVitamin C: 8.1mgCalcium: 33mgIron: 1.1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.