Roasted Spring Vegetables with Vinaigrette and are amazingly delicious and also easy to prepare. A medley of vegetables are roasted in the oven on sheet pans at high heat which intensifies their flavors –they’re perfect with a bright lemon vinaigrette served alongside.
Roasted Spring Vegetables with Vinaigrette
Things are heating up around here and by that I mean both my birdhouses have brand new residents and the chipmunks and squirrels are here in full force.
The robins are back too (my favorite) and I’m sooo excited.
YEE HAW spring has finally sprung, and I think she’s staying this time.
Every morning the buzz of sweet little chirps and tweets gets louder and louder and it just sounds happy, doesn’t it?
Tulips and bright yellow daffodils popping out everywhere don’t hurt either.
Sure, I could rant about how the bag packers at the grocery store need MUCH better training, but who cares? 🙂
I doubt I’m the only one feeling a bit disoriented with the new routines of the season. Deciding what clothes to wear is MAJOR and then sweater? Or no sweater?
My workouts have been hit and miss too, which makes me feel like garbage.
Going on a nice little walk most evenings is uplifting— the neighborhood looks so different during these magical hours than from my morning jaunt.
And Roasted Spring Vegetables with Vinaigrette are a surprising change of pace too, since roasting changes their flavor completely.
The radishes are sweet with a soft, carby texture that tastes amazing—thanks to a dusting of Parmesan cheese added right at the end of the cooking time.
Serve family style on a big platter with the asparagus on the bottom and the radish and fennel scattered over the top.
The vinaigrette is best on the side, and a drizzle is bright and next-level delicious.
HERE’S ANOTHER ROASTED VEGETABLE RECIPE TO TRY:
THANKS FOR PINNING THIS RECIPE!
ROASTED SPRING VEGETABLES WITH VINAIGRETTE
- 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
- 1/4 cup olive oil
- salt and pepper
- 2 tbsp Parmesan cheese, grated
- LEMON VINAIGRETTE
- 6 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice, freshly squeezed
- 3 teaspoons honey
- 1 1/2 teaspoons Dijon mustard I use Maille Original Dijon
- 1/2 tsp freshly ground pepper I use lemon pepper
- 1/4 teaspoon salt
- PREHEAT OVEN TO 425
- 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 2 tablespoons of olive oil, or a little more if needed to completely coat the vegetables.
- Add a teaspoon of freshly ground pepper and 1 1/2 teaspoons of kosher or sea salt. Toss with a large spoon or your hands to coat.
- Place the radish/fennel mixture on the other parchment lined baking sheet as even and flatly as possible, then put on the lower rack of the oven for 30 minutes. Remove from oven and gently turn the vegetables over with a spatula.
- Return the radishe/fennel mixture to the oven on the lower rack, and also place the baking sheet of asparagus on the middle middle rack of the oven and continue baking both for 15 minutes.
- Remove the baking sheet with the radish mixture and gently toss and turn the vegetables once more with a spatula. Sprinkle with the 2 tablespoons of Parmesan cheese and another light drizzle of olive oil and return it to the oven for another 10 minutes.
- Total roasting time is approximately 55 minutes, but it can vary depending on your oven. The vegetables are done when they are fork tender and a little blistered in appearance.
- To Serve, transfer the asparagus to the serving tray or plates first, then top with the radish and fennel. 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.
SOURCE: Studio Delicious