Roasted Asparagus and Radishes with Mustard Vinaigrette

You know those moments when you want something bright, fast, and a little fancy without actually trying too hard? Yeah, this roasted asparagus and radishes with mustard vinaigrette recipe hits that sweet spot. I made it on a whim one spring evening when my fridge looked like a gardening catalog threw up in it, and everyone at the table actually asked for seconds. Shocked me too, but I’ll take the win.

If you’re wondering whether roasted radishes really belong with asparagus—spoiler: they do. They roast into something tender with a mild sweetness that pairs brilliantly with the sharp, tangy mustard vinaigrette. Want a side that looks restaurant-level but takes under 30 minutes? This is it. Also, if you’re into swapping side dishes sometimes, you might enjoy this hearty twist on a different veggie classic I like: braised cabbage with potatoes and smoked sausages. FYI, that one’s comfort food on steroids.

 

Why You’ll Love This Recipe

• Fast and easy: Roast, whisk, toss—done in about 30 minutes.
• Big flavor, low fuss: The mustard vinaigrette gives a punch without a million ingredients.
• Seasonal and bright: This shines in spring, but you can make it year-round.
• Versatile: Works as a side, a warm salad, or a light main with a grain or protein.
• Healthy: Low-cal, veggie-forward, and full of nutrients.
• Impressive without effort: Looks like you slaved in the kitchen when you didn’t. Sneaky, right?

Ingredients You’ll Need

• 1 bunch asparagus, trimmed
• 1 bunch radishes, trimmed and halved (leave some whole for visual variety)
• 2 tbsp olive oil (for roasting)
• Salt and pepper to taste
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/4 cup olive oil (for the vinaigrette)
• 1 tsp honey (optional)
• Salt and black pepper to taste

Bold heads up: the double mustard approach (whole grain + Dijon) gives texture and layered flavor—don’t skip it unless you hate joy.

How to Make (Step-by-Step)

Preheat and prep

Preheat the oven to 400°F (200°C). I always give mine a couple of minutes to properly heat—don’t be impatient, the oven needs to actually be hot for good browning.

Roast the veggies

Place the asparagus and radishes on a baking sheet. Toss them with 2 tbsp olive oil, salt, and pepper until everything looks shiny and a little smug. Spread them in a single layer so they roast instead of steam.

Roast time

Roast for 20–25 minutes, turning once, until the vegetables are tender and lightly browned. The radishes will soften and get sweet; the asparagus should develop little charred tips. If you like extra crisp, roast toward the lower end longer at higher heat, but watch closely—burned asparagus is a sad asparagus.

Make the vinaigrette

In a bowl, whisk together whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, 1/4 cup olive oil, and honey (if using) until the mixture emulsifies. Taste and season with salt and black pepper. This vinaigrette balances tang, texture, and a hint of sweetness—perfect for these veggies.

Dress and serve

Arrange the roasted vegetables on a platter and drizzle with mustard vinaigrette. Toss gently or let people drizzle themselves—either way, serve warm or at room temperature. I almost always make a little extra vinaigrette because I’m honestly greedy for it.

Pro Tips for the Best Results

• Trim asparagus where it snaps naturally to avoid woody ends. Nobody likes chewing on green sticks.
• Cut radishes uniformly so they roast evenly—halves work, some whole for texture and looks.
• Single-layer roasting gives the best caramelization, so don’t overcrowd the pan.
• Heat matters: a hot oven (400°F) gets you those golden edges without overcooking the inside.
• Emulsify the dressing well—whisk until it binds, or use a jar and shake like you mean it.
• Make vinaigrette ahead (up to 3 days) to save time; bring it to room temp before dressing the warm vegetables.
• Taste and adjust: add honey for balance or an extra splash of vinegar if it needs brightness.

Fun Variations & Topping Ideas

Variations:

• Swap asparagus for broccolini or green beans if you want a slightly different texture.
• Use lemon juice instead of red wine vinegar for a brighter, citrussy punch.
• Add a splash of soy sauce or tamari to the vinaigrette for an umami twist—trust me on this one.

Toppings:

• Toasted almonds or pistachios for crunch.
• Shaved Parmesan or crumbled feta for creaminess and salt.
• Chopped fresh herbs (parsley, dill, chives) to keep things fresh.
• Toasted breadcrumbs for a rustic crunch—Italian-style flair.

Want to make it a meal? Toss the finished vegetables with warm quinoa, farro, or roasted chicken. IMO, farro adds a nutty contrast that I crave.

Storing and Reheating

• Refrigerator: Store roasted asparagus and radishes in an airtight container for up to 3 days. Keep the vinaigrette separate if you can; it keeps the veggies from getting soggy.
• To reheat: Use a hot oven (350°F / 175°C) for 5–8 minutes to bring back some crispness. Microwave if you’re in a pinch—20–30 seconds will do, but the texture will soften.
• Serve cold: These actually make a great leftover salad, served cold with the vinaigrette drizzled just before eating.
• Do not freeze roasted asparagus and radishes; freezing ruins texture. You’ll end up with sadness and soggy asparagus, and nobody wants that.

Frequently Asked Questions (FAQ)

Can I make this vegan?

Yes. The recipe is naturally vegan if you use no honey or swap it with maple syrup. The rest of the ingredients are plant-based.

Can I use jarred mustard instead of whole grain?

You can, but whole grain mustard adds texture and a little pop. If you only have smooth mustard, increase the Dijon a touch and maybe add a pinch of mustard seeds for texture.

What if my asparagus is thick or thin—does cooking time change?

Yes. Thick asparagus may need an extra 5 minutes; thin spears might finish faster. Check at the 15-minute mark and adjust.

Are radishes still spicy after roasting?

Roasting mellows radishes significantly and brings out sweetness. Expect a much milder, pleasantly peppery note instead of the raw bite.

Can I grill instead of oven-roasting?

Absolutely. Grill at medium-high heat for 6–10 minutes, turning often, until charred and tender. Great flavor if you want smokiness.

Conclusion

This roasted asparagus and radishes with mustard vinaigrette recipe gives you quick, flavorful, and versatile results with minimal effort. It looks elevated, tastes bright, and plays nicely with other dishes—perfect for weeknights or small dinner parties. Ready to impress your taste buds (and your guests)? Try it, tweak it, and let me know how you doctored the vinaigrette—comments and ratings make my day.

For another take on veggie sides and inspiration, check out this similar recipe for Roasted Asparagus and Radishes with Mustard Vinaigrette – Vikalinka.