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Roasted Asparagus and Radish Salad

A delightful salad featuring roasted asparagus and radishes, combined with a tangy vinaigrette, making it perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch Asparagus
  • 1 bunch Radishes
Vinaigrette
  • 3 tablespoons Olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Vinegar (balsamic or apple cider)
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Trim the ends of the asparagus and slice the radishes in half.
  3. Arrange the asparagus and radishes on a baking sheet.
  4. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Roasting
  1. Roast in the preheated oven for about 15-20 minutes, until tender.
Vinaigrette Preparation
  1. In a small bowl, whisk together Dijon mustard, vinegar, olive oil, salt, and pepper to make the vinaigrette.
Assembly
  1. Once the veggies are done roasting, let them cool slightly and then toss them with the vinaigrette.
  2. Serve warm or at room temperature.

Notes

For extra flavor, try adding some minced garlic to the vegetables before roasting. Experiment with different types of vinegar to change the taste of the vinaigrette. Make sure not to overcrowd the baking sheet; this helps the veggies roast nicely.