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top down view on roasted asparagus and radishes with vinaigrette drizzled over.

Roasted Asparagus and Radishes with Mustard Vinaigrette

Julia Frey of Vikalinka
Roasted asparagus and radishes with mustard vinaigrette.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine British
Servings 6
Calories 40 kcal

Ingredients
  

  • ½ lbs Asparagus
  • ½ lbs Radishes
  • sea salt
  • 1 tsbp olive oil
  • 1 tsp herb mix of your choice

For the Mustard Vinaigrette

  • 1 tsp whole grain mustard
  • 3 tsp white wine vinegar
  • 4 tsp olive oil
  • pinch of salt

Instructions
 

  • Preheat the oven to 400F/200C. Arrange asparagus and radishes on a roasting pan, sprinkle with olive oil, salt and herbs.
  • Roast in the oven for 15 minutes. Remove the asparagus from the pan and keep warm. Continue roasting radishes for 5 minutes longer.
  • Meanwhile, make vinaigrette by mixing mustard with vinegar in a medium bowl. Slowly pour in olive oil in a thin steady stream while whisking the entire time until the mixture is emulsified.
  • Drizzle mustard vinaigrette oven roasted vegetables while still hot. Serve immediately.

Nutrition

Calories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 32mgPotassium: 167mgFiber: 1gSugar: 1gVitamin A: 289IUVitamin C: 8mgCalcium: 19mgIron: 1mg
Keyword roasted asparagus, roasted radishes
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