Roasted Radish, Asparagus, and Brussels Sprouts with Dijon/Balsamic Vinagrette
It’s been hot here in Ottawa lately. And when I say “hot”, I really mean HOT. It’s cooled in the past few days but for a while there I wasn’t sure I was ever going to be able to peel myself off the hardwood to make/eat anything but freezies, ice cream [specifically Pascale’s All Natural Ice Cream in Fifth Town 70% Chocolate Chevre. Mega swooon!] and raw veggies.
When your weather in Ottawa is hotter than Cancun, Mexico… you know there is something wonky going on up there. [Despite my best friend/boyfriend/any sane person telling me I’m being ridiculous, I’m totally one of those panicky 2012 cases that thinks everything is going to im/explode on December 31st, 2011. I can’t help it!]
Anyhow, moving right past my extremely delusional, gullible take on our weather… I decided today was a good day to turn on the oven for the first time in a week and a bit. I needed something I could add to some leftover cooked quinoa for lunch this week.
After digging through the crisper, I decided that radishes, asparagus and brussels sprouts were probably a good choice. [Which are, without a doubt, some of the best vegetables to roast.]
I’ve never been a huge fan of radishes, but when they are roasted they take on this much mellower, nutty taste than when raw. I tossed the roasted veg with a dijon/balsamic vinagrette which was just bang-on.
Roasted Veggies w Dijon/Balsamic Vinagrette
2 bunches radishes, halved lengthwise if large or left whole if small
2 cups asparagus, cut lengthwise into 2 inch pieces
10-15 brussels sprouts, halved lengthwise
2 tbsp olive oil
2 tbsp olive oil
3 tbsp balsamic vinegar
2 green onions/scallions, rough chopped
1 tbsp honey
salt and pepper to taste
Preheat oven to 425.
Add brussels sprouts/radishes to a large roasting pan with olive oil and a few pinches of salt. Toss well to combine. Roast for about 15 minutes. After the 15 minutes, take the pan out and add the asparagus to the other veggies and give ity all a good stir. Cook for another 10-15 minutes or until everything is nice and carmelized on the outside.
Meanwhile, add all vinagrette ingredients to a food processor and pulse until green onion is in small pieces.
Once veggies are cooked, toss with vinagrette.
At this point you can serve the veggies/vinagrette as a side dish, with a salad, on top of your favourite grain or pasta etc etc etc.
- thegoudalife posted this