The perfect spring side dish which will revolutionise all your dinners! Sweet roasted radishes and asparagus topped with roasted chopped hazelnuts to make use of the best seasonal produce.
I love taking advantage of the seasonal produce that each month has to offer! At the moment, at my local shops and markets they are packed with bunches of asparagus and radishes. Normally, I always get a bunch of asparagus to roast and a bunch of radishes to enjoy crisp and fresh in my salad! However, recently I have discovered that roasting radishes removes that pepper kick and their flavour is more subtle and sweet. Which I’m obsessed with now!
Ingredients to make this Roasted Radishes and Asparagus
Radishes: A fresh bunch of radishes will take this dish to a whole new level. Scrub the radishes and remove any dirt and soil they might have. Roast them whole or in halved. Try saving the radish tops to make a delicious pesto to serve on top of this side dish.
Asparagus: I like to use long and thin green asparagus spears. Clean them by chopping the bottom and slightly shave the ends.
Honey: Using pure honey as a marinade for the radishes will enhance their sweet roasted aroma.
Lemon: A good squeeze of fresh lemon balances out all the flavours and gives a slight tart flavour to the radishes.
Olive oil: An essential ingredient for me when roasting vegetables. A generous drizzle of both the radishes and asparagus will make them so utterly delicious.
Salt: As usual the salt is used to enhance the flavours of these vegetables.
Hazelnuts: I like using chopped toasted hazelnuts for a bit of nutty taste. I’m a big fan of the crunch they add to this side dish and how well they compliment both the radishes and asparagus.
How to roast the radishes
Roasting the radishes is relatively easy! After cleaning them and preparing them for roasting. I mix the delicious honey marinade and rub it on the radishes generously. You can let them them rest for about 15 minutes so that the marinades set. Roast the radishes for 25 minutes.
How to roast the asparagus
I like to keep my asparagus simple. After cleaning the asparagus, I lay it down on a prepared baking sheet, generously drizzle olive oil and sprinkle some salt. Mix it all up and roast for about 20/25 minutes. I would recommend that you check your asparagus and see their doneness. They might need less cooking or even more. This highly depends on the thickness and length of your asparagus.
How to serve these Roasted Radishes and Asparagus
These roasted radishes and asparagus are extremely versatile. They can be served warm as a side to your favourite grilled meats, such as chicken and beef. Or else, you can top your favourite salad with these roasted vegetables in either a warm or cold state.
Roasted Radishes and Asparagus
- 200 g radishes
- 300 g asparagus
- 60 g honey
- Juice of half a lemon
- 30 ml olive oil
- 1 tsp salt
- 50 g hazelnuts chopped
- Preheat the oven to 180°C. Line a tray with parchment paper. Set aside.
- Clean the radishes and asparagus well. Cut the radishes in half.
- In a bowl combine together the olive oil, honey, salt, and lemon juice. Stir in the radishes and place them on the prepared tray. Toss the asparagus in olive oil and season with salt, place them on the tray.
- Roast the vegetables for 25 minutes. Toss half way through.
- Toast the hazelnuts until slightly browned and fragrant.
- Place the asparagus on a serving plate, top with the roasted radishes. Sprinkle over the toasted hazelnuts. You can also finish the dish off with some dollops of pesto.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!