If you’re looking for an colorful, delicious roasted vegetable side dish, look no further than this recipe for Roasted Vegetables with Vinaigrette. It’s perfect for spring gatherings!
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Why You’ll Love This Recipe
If you’ve never had a roasted radish, prepare yourself. I’m not even kidding, it’s like the best thing you’ve ever eaten in your life. Even if you aren’t a fan, trust me, they become a whole new, totally delicious thing when you roast them in the oven.
- Roasting instead of steaming or sauteing delicate spring vegetables completely changes their flavor and texture in the BEST way.
- Everything is sweeter when roasted, with a soft, carby texture. Sold, right?
- Radishes are the star of the show here, with supporting roles played by fresh fennel and asparagus.
- The roasted vegetables are even better with a dusting of Parmesan cheese added right at the end of the cooking time.
- You might also like Spring Vegetable Fritattas if you’re a vegetable fan, these easy Carrots with Almonds, or this fantastic Parmesan Roasted Cauliflower with Pesto Yogurt too.
Main Ingredients For This Recipe
For the full recipe instructions and ingredients, please scroll to the recipe card below.
- Radishes: Any combination of red, watermelon or purple daikon radish will do.
- Fennel: Just one bulb of this sweet, anise-scented wonder is what we need for the recipe.
- Asparagus: One pound, trimmed at the base for a pretty presentation.
- Shallot: Sweet and mild with a hint of garlic flavor, shallots are a perfect flavor combination.
- Seasonings: Just salt and pepper, olive oil and a little Parmesan cheese to finish.
- Vinaigrette: We whip up a fresh and easy vinaigrette made with olive oil, lemon juice, honey, Dijon mustard, salt and freshly ground pepper.
Step-by-Step Instructions
- Prep two large baking sheets: Line the baking pans with natural or regular parchment paper.
- Prep the Asparagus: Snap or cut the woody bottom end of the asparagus with a knife, then shave two to three inches of the outside ends with a vegetable peeler.
- For the radishes: Remove the leaves and wash and trim the ends, then cut in half in half-inch pieces
- For the fennel: Remove the stalks and stem with knife, cut in half, then half again. Quarter the pieces into half-inch slices.
- For the shallot: Remove the skin and trim the ends, then cut in half lengthwise, thinly.
- Make the vinaigrette: Olive oil, fresh lemon juice, honey, Dijon mustard, freshly ground pepper and salt are put in a canning jar with a lid and shaken until combined.
Tips for Prepping Vegetables
A few handy tips for working with your vegetables:
- Wash and dry the vegetables first.
- Secure your cutting board on the counter by laying a wet paper towel flatly underneath it.
- Always use a sharp knife! It’s safer, and a good, clean cut makes a big difference in the final presentation.
Expert Tips for This Recipe
- Use a large baking sheet pan, or in this case, two sheet pans.
- Use a hot oven, in this case 425F degrees.
- Line the pans with natural parchment paper so nothing sticks. TIP: Foil doesn’t work as well!
- Make sure all of your ingredients are laying as flat as possible on the tray.
- Drizzle a little more olive oil (a teaspoon or two) over the vegetables when you remove them from the oven for turning.
- Turning the veg part way through the cooking time is easier with a sturdy, long spatula.
- If you can’t locate watermelon radishes or purple daikon radish, just use regular radishes instead.
- I use Maille Original Dijon Originale mustard, but any Dijon mustard will work.
Serving Ideas
- I love to plate these roasted vegetables on a big, white serving platter. Drizzle just a little of the vinaigrette on the top, and serve the rest alongside.
- When plating, start with the asparagus on the bottom, then scatter the radish and fennel mixture over the top. Use the same process to plate it individually, too.
- This would make a great starter or side dish for grilled meats or fish, or as a side to this recipe for Summer Pasta. Try Roasted Nectarines with Caramel Sauce for a light and wonderful dessert!
- Other things to serve with this as sides are this fresh and fabulous Modern Carrot Salad, a Green Bean Salad with Olives, and maybe a little glass bowl of some of these addictive Party Olives, and this beautiful Blackberry Goat Cheese Salad. Start off with these adorable Veggie Cups with Hummus, and you’ve got a party!
Frequently Asked Questions
How long should I roast my vegetables?
This will really depend on your individual oven and what size you cut your vegetables. In general though, check them at 30 minutes, and once the edges are a little crispy and brown and the veg are tender, they’re done.
Can I make the vinaigrette in advance?
Yes! It can be made ahead and kept in the refrigerator covered for up to 7 days.
Can I use the leftover vinaigrette for something else?
Yes! It’s wonderful on fresh greens and any other vegetable you’d like!
More Recipes to Try:
- Ice Cream Cake with Peanut Butter Ganache: A real show-stopper!
- Roasted Grape Hazelnut Breakfast Bowl: Fresh and tasty.
- Pan Roasted Pear Salad: A wonderful fall salad.
- Parmesan Potatoes with Roasted Broccolini: The perfect side dish.
- Strawberry Salad with Lemon Vinaigrette: Everyone loves this pretty salad.
- Maple Roasted Squash with Goat Cheese: Fantastic with roasted meats.
If you’ve tried Roasted Spring Vegetables with Vinaigrette, or any recipe on Studio Delicious, please tell me about it in the comments below!
Looking for more tips and fresh, homemade recipes? Join my email list, tag and follow me on Instagram using #studiodeliciouseats, follow my boards on Pinterest, and see what I’m up to on Facebook and Twitter!
Roasted Spring Vegetables With Vinaigrette
Roasted Spring Vegetables with Vinaigrette are a beautiful, healthy side dish made on a sheet pan, that taste as good as they look!
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Servings: 4
Calories: 404kcal
Ingredients
- 1 pound asparagus Trim off and remove several inches of the bottom woody stem with a knife, then shave the bottom 2-3" of the outside of each stem with a vegetable peeler
- 2 bunches radishes, multi-color or red Use red or multi-colored radish, washed with leaves and tips removed. Cut in half, and if large – quarters about 1/2" size
- 1 pound watermelon radish or purple daikon Wash and remove ends. Cut in half, then half again into 1/2 inch pieces
- 1 large fennel bulb Remove stalks and bottom stem. Cut in half and then half again, then quarter and slice into 1/2" long pieces
- 1 large shallot slice thinly lengthwise, about a 1/3 cup total
- ¼ cup olive oil
- salt and pepper
- 2 tbsp Parmesan cheese, grated Plus more for serving
- VINAIGRETTE
- 6 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice, freshly squeezed
- 3 teaspoons honey
- 1 ½ teaspoons Dijon mustard I use Maille Original Dijon
- ½ tsp freshly ground pepper I use lemon pepper
- ¼ teaspoon salt
Instructions
- PREHEAT OVEN TO 425F, Line two large baking sheets with parchment paper.
- FOR THE ASPARAGUS: Place the prepared asparagus on one of the lined baking sheets. Drizzle with 2 tablespoons of the olive oil, then sprinkle with a little salt and pepper. Set aside.
- FOR THE RADISH AND FENNEL: Combine the prepared radishes in a large bowl with the watermelon radish, purple daikon, fennel and shallots.
- Add the other two tablespoons of olive oil, or a little more if needed, and toss to completely coat the vegetables with the oil.
- Add a teaspoon of freshly ground pepper and 1 ½ teaspoons of kosher or sea salt. Toss together to combine.
- Put the radish/fennel mixture on the second parchment-lined baking sheet, and spread the mixture out as evenly as possible for even roasting. Place the tray on the lower rack of the oven for 30 minutes. Remove from oven and gently turn the vegetables over with a spatula.
- Return the radish/fennel tray back to the oven on the lower rack. Now put the baking sheet of asparagus in the oven too, on the middle middle oven rack – and roast both trays for about 15 minutes.
- Remove just the baking sheet with the radish/fennel mixture, and gently turn the mixture over once more with a spatula. This is to make sure the vegetables roast evenly. Sprinkle the radish/fennel mixture with the Parmesan cheese and a little more olive oil, then return the pan to the oven for another 10 minutes.Remove both trays from oven for serving.
- NOTE: The total roasting time is approximately 55 minutes for the radish/fennel mixture, but can vary depending on your oven. The vegetables are done when they are fork tender and a little blistered in appearance. Note that the total cooking time for the asparagus is about 20 minutes, which is why the cooking times are staggered so they come out of the oven at the same time.
- To Serve, transfer the asparagus to the serving tray or individual plates, then top with the radish and fennel mixture and a little more Parmesan cheese if you like. Use some of the fennel leaves for garnish, if desired. Serve with the vinaigrette alongside to drizzle over the top.
- MAKE THE VINAIGRETTE
- Combine all of the vinaigrette ingredients in a small jar with a lid and shake to combine.
- Taste and adjust with a bit more salt, if needed.
Notes
- If you can’t locate watermelon radishes or purple daikon, just use regular radishes instead.
- I use Maille Original Dijon Originale mustard, but any Dijon mustard will work.
- I swear by this Lemon Pepper Seasoning Blend with Grinder and use it any time a recipe calls for freshly ground pepper.
Nutrition
Serving: 4g | Calories: 404kcal | Carbohydrates: 20g | Protein: 5g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 830mg | Fiber: 7g | Sugar: 10g | Vitamin A: 957IU | Vitamin C: 40mg | Calcium: 118mg | Iron: 4mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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This recipe was originally published June 2019 and was updated with new text, tips and instructions March, 2024.
Love vegetables? Try these Veggie Cups with Hummus to start!
If you’re looking for an amazingly delicious side dish that’s also easy to prepare, look no further than Roasted Vegetables with Vinaigrette. Cooked on sheet pans at high heat to intensify their flavors, the vegetables are finished with a drizzle of vinaigrette for a punch of extra flavor.
Roast veggies is always the best to have on hand. We love simple roast veggies with our salads during summer so I’m going to have to try this soon. Yum!
Excellent! Thank you 🙂
What an interesting combination of spring vegetables. I’ve never heard of watermelon radish, and pretty sure in my small-ish hometown I’ll never find them! But I love asparagus, and know I can find some other veggies to use. Will have to try this out
If you can’t find watermelon radish, no worries! The regular red ones work just fine! 🙂
Such a lovely, colorful and healthy spring side dish! Watermelon radishes are the best!!
Thank you 🙂 !
Gorgeous dish! Roasting is my favorite way to prepare veggies… and I love radishes roast. However, I forget to make them that way! This is lovely, and I’m pinning (hoping I’ll remember to roast some radishes). I know the acidity of the vinaigrette is just the right touch. Enjoy spring!
Thank you so much and thanks for commenting!
The colors of your vegetables are gorgeous!! And roasting gives the vegetables a depth of flavor they can’t get any other way. And I love the touch of vinaigrette to enhance all of the flavors. YUM!! And I”m so happy it’s spring.
Thank you …:)
Roasted veggies are seriously my favourite. I actually only like radishes if they’re roasted and Fennel is killer both raw and cooked. Loving that you’ve roasted them all together!
So tasty, right? Thank you! 🙂
This looks like the perfect spring vegetable salad or side dish for eating outdoors! I love roasted vegetables, especially now that the season’s produce is coming back to the markets.
Me to, there is so much to be inspired by….thank you! 🙂
I love roasted vegetables and your asparagus and radishes are absolutely gorgeous. My family is going to enjoy this recipe!
Great…I hope you love them! 🙂
I love how colorful this vegetable platter is, and the vinaigrette sounds lovely! It’s the perfect way to brighten up the flavors.
That looks really tasty. I love roasted veggies, especially when root vegetables are involved.
I just picked up a bunch of asparagus and can’t wait to use it in this recipe!
Hope you like it!
I love how light but yet flavorful this side dish is! It’s perfect to pair with roasted or grilled chicken.
Definitely! 🙂
This looks like a perfect dish for summer. I love roasted vegetables
Hope you like it!
That’s such a great idea for lunch! It’s so hard to be healthy these days, since the quarantine I feel like I’ve been stuffing my face with all kinds of unhealthy stuff – can’t stop baking bread!! Totally trying this recipe for lunch!
Oh dear, me too :). Thanks
I’ve been having fun over the last couple of months, making new recipes and experimenting in the kitchen. I made your recipe today and the entire family loved it! I was excited to make this. It was completely new to me! It will be added to our rotation for sure!
That’s great! Thanks for sharing 🙂
This is the perfect spring side dish! A great way to use the veggies that we are getting from our CSA, the vinaigrette is great on everything also!
Oh good! That’s awesome!
This was absolutely delicious! Love the radishes in this. Made for a delicious dinner side alongside some baked chicken 🙂
Oh yes, that sounds great!
I have never had roasted radishes and now I don’t think I will be able to go back this was AMAZING! I have been looking for a roasted veggie side to all my grilled meats and this is the perfect recipe. I love the depth of flavor the vinaigrette gives.
These veges are so delicious! They are going on my weekly rotation! Thanks!
Great! Thank you!
I LOVE this!! Perfect for lunch!
Love these for lunch, leftovers included!
I’ve been trying to eat more veggies and this is a great way to do it! The shallots are so much better than regular ol’ onions and roasting really brings out all the flavors. Thank you for this recipe!
Thank you!
Those crispy edges are everything! This is a great post, a lot of useful info and yet simple and doable. Thanks for sharing!
This recipe for Roasted Spring Vegetables with Vinaigrette was so wonderful that I really wished I had doubled the recipe! I loved all the flavors and textures and will be making this for my family that is coming into town in two weeks! It was a HIT!!!
With all the fresh vegetables in the garden right now I can’t eat them fast enough. I love this recipe because I can roast a bunch at one time and then portion them out for salad toppings later. With our leftovers from this recipe, I made I pureed them and made a quick soup:) Thanks!
What great tips! Thanks for sharing 🙂
I love roasting radishes, I usually just do radishes and potatoes but I can’t wait to try this combination. Sounds so good!
Hope you like it!
First off — the photos in this blog post are breathtakingly beautiful… Of course it made me run right out and get the goods to make these roasted veggies! Fantastic recipe! 5 STARS!
Well thank you! Glad you enjoyed this!