Roasted Radishes and Asparagus with Maple Mustard Dressing
Roasted radishes are divine! They lose a bit of their peppery kick and become beautifully tender and mellow. Earthy asparagus compliment them perfectly and the quick maple mustard dressing adds a wonderful taste. A quick side dish, salad, light dinner or lunch. Vegan and gluten free.
Cut any large radishes in half, and leave smaller ones whole. Cut any tough woody stem ends from the asparagus. Trim any roots from the spring onions.
Spread the radishes, asparagus and spring onions onto a baking sheet in a single layer. Drizzle with the oil and bake for 15 minutes or until they start to darken.
Meanwhile, make the dressing: place all dressing ingredients into a jar and shake, or into a bowl and whisk. Drizzle over the warm roasted vegetables.