Roasted Asparagus with Radish
Roasted Asparagus with Radish is a dish that's almost too purdy to eat—but way too tasty to pass up. With vibrant green asparagus and rosy red radishes rustling up together in your oven, you'll create the perfect sidekick for any meal. Plus, this recipe's easier than a Sunday morning, and it's perfect for busy weeknights or when you're fixin' to impress company. The sweet, roasted radishes harmonize with the earthy, nutty flavour of the asparagus, making a combo that's sure to have your taste buds hollerin' for more. This recipe's a must-try for its simplicity, flavour, and downright stunning looks.
Ingredients
- 2 tsp olive oil (from oil dispenser), divided into ½ tsp + 2 x ¾ tsp
- 1 bunch asparagus (about 30)
- 1 bunch radishes (about 15)
- 1 lemon
- 1 bunch chives
- 4 garlic cloves
- ½ tsp Dijon mustardÂ
- ½ tsp Spike all-purpose seasoning or Old Bay seasoning
- ½ tsp salt
- fresh ground pepper
Instructions
- Preheat oven to 400° F. Spray a large baking sheet with oil or, using a pastry brush, spread a thin layer of oil on the sheet (½ tsp oil).2 tsp olive oil
- Trim the asparagus and the radishes and cut the radishes into halves. Place prepared vegetables in a wide casserole dish.1 bunch asparagus, 1 bunch radishes
- Zest the lemon until you have about 2 tsp of zest and divide zest into 2 x 1 tsp. Then cut the lemon in half and juice it until you have about 1 tbsp lemon juice. Place lemon juice in a small dish and set aside. Add 1 tsp of zest to prepared vegetables. Set aside the other tsp to use as a garnish once the vegetables are roasted.1 lemon
- Dice 1 small bunch of chives and separate into 2 piles. Mince 4 garlic cloves. Sprinkle about 1 tsp chopped chives, about 2 tsp minced garlic, ½ tsp each Dijon mustard, Spike seasoning, and salt, and fresh ground pepper over the prepared vegetables. Toss until well coated. Spray with oil or, using a pastry brush, spread a thin layer of oil on the vegetables (about ¾ tsp oil). Toss until well coated.1 bunch chives, 4 garlic cloves, ½ tsp Dijon mustard , ½ tsp Spike all-purpose seasoning or Old Bay seasoning, ½ tsp salt
- Spread the vegetables in a single layer. Spray for the second time oil, or using a pastry brush, spread a thin layer of oil over the vegetables (about ¾ tsp oil).2 tsp olive oil
- Bake for 20 minutes or until tender and slightly browned (turn them at the halfway point). Remove from the oven and transfer to a serving dish.
- Garnish with 1 tbsp lemon juice and remaining lemon zest and chives and serve immediately.1 lemon, 1 bunch chives, fresh ground pepper
Breakout Trick
Zest the lemon before cutting and juicing.
Nutrition
Calories: 44kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 465mgPotassium: 197mgFiber: 2gSugar: 2gVitamin A: 478IUVitamin C: 21mgCalcium: 31mgIron: 2mg
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