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.
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.
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.
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
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!
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Roasted Radishes and Asparagus with Maple Mustard Dressing
- 12 radishes
- 8 asparagus
- 8 spring onions
- 1 tbsp oil
For the Maple Mustard Dressing
- 2 tbsp oil
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- Salt and pepper
- 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.