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Roasted Asparagus and Radishes

Roasted Asparagus and Radishes: Delicious Veggie Side Dish for Spring Salads
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This bright sheet-pan side turns crisp asparagus and mellow, sweet radishes into a simple, fresh dish that cooks quickly and pairs well with almost any main.

Ingredients

Scale
  • 1 lb asparagus, ends trimmed
  • 1 bunch radishes (about 12–16), halved or quartered if large
  • 2 tbsp olive oil
  • 1 tsp kosher salt, more to taste
  • 1/2 tsp black pepper
  • 1 garlic clove, minced (optional)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Pinch red pepper flakes (optional)
  • 2 tbsp grated Parmesan or dairy-free Parmesan (optional)
  • Fresh parsley or dill, chopped (optional)

Instructions

  1. Heat the oven to 425°F (220°C). Line a large sheet pan for easy cleanup.
  2. Prep the veggies. Trim asparagus. Halve radishes; quarter if very large. Pat dry.
  3. Toss radishes with 1 tbsp oil, half the salt and pepper. Spread on the pan. Roast for 12 minutes.
  4. Toss asparagus with the remaining 1 tbsp oil, salt, and pepper. Add to the pan. Roast for an additional 8–10 minutes, until asparagus is crisp-tender and radishes are golden.
  5. In the last 2 minutes, stir in minced garlic if using.
  6. Finish with lemon zest and juice. Add red pepper flakes, herbs, and Parmesan if desired. Taste and adjust salt.

Notes

Do not crowd the pan; use a large sheet pan so veggies roast, not steam. Dry the veggies well for better browning. For deeper color, broil for 1–2 minutes at the end, watching closely.

Nutrition

Find it online: https://sourdoughvoyage.com/roasted-asparagus-and-radishes/