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A roasted vegetable sheet pan meal with roasted radishes and asparagus with a bowl of maple mustard dressing.
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4.91 from 10 votes

Roasted Radishes and Asparagus with Maple Mustard Dressing

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American, Western
Servings: 4
Calories: 63kcal
Author: Kate Hackworthy | Veggie Desserts

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: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 8.1mg | Calcium: 33mg | Iron: 1.1mg