Roasted Spring Vegetables with Mustard Vinaigrette Recipe

It was a Tuesday evening, and I was in a dinner rut. Chicken and rice felt too predictable, pasta too heavy, and frankly, my creative culinary spirit was flagging. Then, I remembered a recipe I had bookmarked weeks ago – Roasted Spring Vegetables with Mustard Vinaigrette. Spring was in full swing, the farmer’s market was overflowing with vibrant produce, and the thought of a light, flavorful, and healthy side dish was incredibly appealing. Let me tell you, this recipe was a revelation! From the moment the vegetables hit the oven, the kitchen filled with the most incredible aroma. The roasting process brought out a natural sweetness in the vegetables, perfectly balanced by the tangy and bright mustard vinaigrette. Even my kids, notorious vegetable skeptics, devoured it! My husband declared it his new favorite side dish. This Roasted Spring Vegetables with Mustard Vinaigrette is not just a recipe; it’s a celebration of spring flavors, a testament to simple cooking, and a guaranteed crowd-pleaser. If you’re looking for a way to elevate your spring meals, look no further – this recipe is a must-try.

Ingredients

The beauty of this Roasted Spring Vegetables with Mustard Vinaigrette lies in its simplicity and the freshness of the ingredients. Each element plays a crucial role in building a dish that is both vibrant in flavor and visually appealing. Let’s delve into each ingredient, understanding its purpose and offering insights into selecting the best quality for your culinary creation.

• 1 pound Asparagus, trimmed: Asparagus is truly the quintessential spring vegetable, and its tender stalks and delicate flavor are perfectly suited for roasting. When selecting asparagus, look for firm, bright green stalks with tightly closed tips. Avoid stalks that are limp or have tips that are starting to open and flower, as these are signs of older, less fresh asparagus. Thicker stalks tend to be more flavorful, but thinner stalks will cook more quickly. For this recipe, medium-thickness stalks are ideal. Trimming asparagus is essential to remove the tough, woody ends. Simply snap off the ends of the stalks where they naturally break, usually about an inch or two from the bottom. This ensures that you are only using the tender, edible parts. Asparagus is not only delicious but also packed with nutrients, being a good source of vitamins K, A, and folate. Its slightly bitter undertones are beautifully balanced by the sweetness that develops during roasting and the tanginess of the mustard vinaigrette.
• 1 pound Small New Potatoes, halved or quartered if large: New potatoes, with their thin skins and slightly sweet, earthy flavor, are another star of spring. Their creamy texture when roasted makes them a delightful addition to this vegetable medley. Choose small new potatoes that are firm and smooth, without any sprouts or soft spots. Red or white new potatoes both work well. Depending on their size, you’ll want to halve or quarter them to ensure they cook through at the same rate as the other vegetables. Smaller pieces also allow for more surface area to caramelize and crisp up during roasting, adding another layer of flavor and texture. New potatoes are a good source of carbohydrates and vitamin C, providing sustained energy and essential nutrients. Their mild flavor acts as a wonderful base, complementing the brighter notes of the other spring vegetables and the vinaigrette.
• 1 pint Cherry or Grape Tomatoes, halved: Bursting with sweetness and acidity, cherry or grape tomatoes add a juicy element to the roasted vegetables. Halving them allows their juices to caramelize slightly in the oven, intensifying their flavor. Choose ripe, firm tomatoes with vibrant color. Grape tomatoes tend to be slightly less watery than cherry tomatoes and hold their shape well during roasting. Tomatoes are rich in antioxidants, particularly lycopene, which is beneficial for heart health. Their natural sweetness and slight tanginess cut through the richness of the roasted vegetables and add a refreshing pop of flavor.
• 1 bunch Radishes, halved or quartered if large, with greens removed: Radishes, often overlooked, bring a peppery bite and a beautiful color contrast to the dish. Roasting radishes mellows their sharpness and brings out a subtle sweetness, transforming their flavor profile in a delightful way. Select firm, brightly colored radishes. Both red and pink radishes work well. Larger radishes should be halved or quartered to ensure even cooking. While the greens are removed for this recipe, radish greens are also edible and can be used in salads or sautéed. Radishes are low in calories and a good source of vitamin C and fiber. Their slight peppery flavor adds complexity and a pleasant contrast to the other sweeter and milder vegetables.
• 1/2 cup Fresh or Frozen Peas: Peas, the epitome of spring freshness, add a touch of sweetness and vibrant green color. Fresh peas, if available and in season, are ideal, but frozen peas work perfectly well and are a convenient option. If using frozen peas, there’s no need to thaw them beforehand; they can be added directly to the roasting pan towards the end of cooking. Peas are a good source of protein, fiber, and vitamins. Their delicate sweetness complements the other vegetables and adds a burst of freshness to the overall dish. Adding them towards the end of roasting ensures they remain tender and bright green, rather than becoming mushy.
• 1/4 cup Olive Oil, plus more for drizzling: Olive oil is the foundation of both roasting and the vinaigrette, providing healthy fats and contributing to flavor. Use a good quality extra virgin olive oil for the best flavor. Olive oil helps the vegetables roast beautifully, preventing them from drying out and promoting browning and caramelization. It also acts as a carrier for the flavors of the herbs and spices used in the recipe. A drizzle of olive oil before roasting ensures even coating and helps the vegetables achieve a lovely golden-brown color.
• Salt and Freshly Ground Black Pepper, to taste: Salt and pepper are essential seasonings that enhance the natural flavors of the vegetables. Use kosher salt or sea salt for a cleaner flavor. Freshly ground black pepper adds a more complex and aromatic pepperiness compared to pre-ground pepper. Season the vegetables generously before roasting to ensure they are flavorful and well-seasoned. Taste and adjust seasoning as needed after roasting and before serving.
• For the Mustard Vinaigrette:
  • 1/4 cup Extra Virgin Olive Oil: Again, good quality extra virgin olive oil is key for a flavorful vinaigrette. It provides richness and body to the dressing.
  • 3 tablespoons Dijon Mustard: Dijon mustard is the star of this vinaigrette, providing a tangy, slightly spicy, and complex flavor. Its emulsifying properties also help to bind the vinaigrette together. Choose a good quality Dijon mustard for the best results. Different Dijon mustards can vary in intensity, so adjust the amount to your preference if needed.
  • 2 tablespoons White Wine Vinegar: White wine vinegar adds a bright acidity that balances the richness of the olive oil and the sharpness of the mustard. It also helps to cut through the sweetness of the roasted vegetables. You can substitute with apple cider vinegar or lemon juice if white wine vinegar is not available, but the flavor will be slightly different.
  • 1 tablespoon Honey or Maple Syrup: A touch of sweetness balances the acidity and mustard in the vinaigrette, creating a harmonious flavor profile. Honey or maple syrup both work well; honey will provide a slightly floral note, while maple syrup will add a hint of caramel. Adjust the amount of sweetener to your preference depending on how sweet you like your vinaigrette.
  • 1 small Shallot, finely minced: Shallot adds a delicate oniony flavor and a touch of pungency to the vinaigrette. Mincing it finely ensures that it disperses evenly throughout the dressing and doesn’t overpower the other flavors. If you don’t have shallot, you can substitute with a small amount of finely minced red onion or a clove of garlic, minced, but shallot provides a milder and more nuanced flavor.
  • 1 tablespoon Fresh Thyme Leaves, chopped (or 1 teaspoon dried thyme): Fresh thyme adds a fragrant, earthy, and slightly lemony herb note to the vinaigrette, complementing the spring vegetables beautifully. If using dried thyme, remember that dried herbs are more concentrated, so use less. Other fresh herbs like rosemary or parsley could also be used, but thyme is particularly well-suited to this recipe.
  • Salt and Freshly Ground Black Pepper, to taste: Season the vinaigrette to taste with salt and pepper, adjusting the amounts to balance the flavors and complement the roasted vegetables. Taste and adjust as needed to achieve the perfect balance of sweet, sour, and savory.

Instructions

Roasting vegetables is a simple yet transformative cooking technique that brings out their natural sweetness and creates a delightful caramelized exterior. This recipe for Roasted Spring Vegetables with Mustard Vinaigrette is incredibly easy to follow, even for novice cooks. Let’s break down each step to ensure you achieve perfectly roasted vegetables every time.

1. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for successful roasting. A hot oven ensures that the vegetables cook quickly and evenly, developing a nice golden-brown color and tender interior. Make sure your oven is fully preheated before placing the vegetables inside.
2. Prepare the vegetables: Wash and dry all the vegetables thoroughly. This is important not only for hygiene but also because dry vegetables will roast better and brown more effectively. Trim the asparagus, snapping off the woody ends. Halve or quarter the new potatoes, depending on their size, aiming for pieces that are roughly similar in size to ensure even cooking. Halve the cherry or grape tomatoes. Halve or quarter the radishes if they are large. Having all the vegetables prepped and ready to go makes the cooking process smoother and more efficient.
3. Toss the vegetables with olive oil and seasonings: In a large bowl, combine the prepared asparagus, potatoes, tomatoes, and radishes. Drizzle with 1/4 cup of olive oil, ensuring all the vegetables are lightly coated. Season generously with salt and freshly ground black pepper. Tossing the vegetables in olive oil and seasonings before roasting ensures that they are evenly coated and flavorful throughout. You can use your hands to toss the vegetables, ensuring they are well distributed with oil and seasoning.
4. Arrange the vegetables in a single layer on a large baking sheet. Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam rather than roast, resulting in less browning and a softer texture. If necessary, use two baking sheets to ensure the vegetables have enough space. Arranging them in a single layer allows for maximum heat circulation around each piece, promoting even cooking and browning.
5. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through. Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the roasting time, use a spatula to gently stir the vegetables. This ensures even cooking and browning on all sides. The roasting time may vary slightly depending on your oven and the size of the vegetable pieces. The vegetables are done when they are tender when pierced with a fork and lightly browned around the edges. Keep an eye on them towards the end of the roasting time to prevent burning.
6. Add the peas to the baking sheet in the last 5 minutes of roasting. If using fresh peas, add them to the baking sheet in the last 5 minutes of roasting. If using frozen peas, you can add them directly from frozen in the last 5 minutes. Adding the peas towards the end of cooking ensures they remain tender and bright green, rather than becoming overcooked and mushy. Simply scatter them over the roasted vegetables and continue roasting until they are heated through and tender-crisp.
7. While the vegetables are roasting, prepare the mustard vinaigrette. In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, honey or maple syrup, minced shallot, and thyme. Whisk vigorously until the vinaigrette is emulsified and well combined. Season to taste with salt and freshly ground black pepper. Taste and adjust the ingredients as needed to achieve your desired balance of flavors – more mustard for tanginess, more honey for sweetness, more vinegar for acidity. Preparing the vinaigrette while the vegetables are roasting makes efficient use of your time and ensures that the dressing is fresh and flavorful.
8. Remove the roasted vegetables from the oven and let them cool slightly. Once the vegetables are roasted to perfection, remove the baking sheet from the oven. Allow the vegetables to cool slightly before dressing them with the vinaigrette. This prevents the heat from wilting the fresh herbs in the vinaigrette and allows the vegetables to absorb the dressing flavors without becoming soggy.
9. Drizzle the mustard vinaigrette over the roasted vegetables and toss gently to combine. Pour the prepared mustard vinaigrette over the slightly cooled roasted vegetables. Gently toss to combine, ensuring that all the vegetables are lightly coated with the dressing. Be careful not to over-dress the vegetables, as you want them to be lightly coated and flavorful, not swimming in dressing. You may not need to use all of the vinaigrette; start with a portion and add more as needed to your taste.
10. Serve warm or at room temperature. Roasted Spring Vegetables with Mustard Vinaigrette can be enjoyed warm straight from the oven or at room temperature. The flavors will continue to meld and develop as the vegetables cool. This makes it a great dish for make-ahead meals or potlucks. Garnish with extra fresh thyme leaves, if desired, before serving.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 1 cup

Servings Per Recipe: 6

Approximate Nutrition Per Serving:

• Calories: 180-220
• Total Fat: 12-15g
  • Saturated Fat: 2-3g
  • Monounsaturated Fat: 8-10g
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 200-300mg (depending on salt added)
• Total Carbohydrate: 15-20g
  • Dietary Fiber: 4-5g
  • Sugars: 5-7g (naturally occurring and added from honey/maple syrup)
• Protein: 3-4g
• Vitamin A: 60-80% DV (Daily Value)
• Vitamin C: 40-60% DV
• Vitamin K: 100-150% DV
• Folate: 15-20% DV
• Potassium: 300-400mg

This recipe is naturally:

• Vegetarian
• Vegan (if using maple syrup instead of honey)
• Gluten-Free
• Dairy-Free

It is a good source of vitamins, minerals, and fiber, making it a healthy and nutritious side dish option.

Preparation Time

• Prep Time: 20 minutes (including washing, trimming, and chopping vegetables and making vinaigrette)
• Cook Time: 25 minutes
• Total Time: 45 minutes

This recipe is relatively quick and easy to prepare, making it perfect for weeknight meals or when you need a flavorful side dish in a hurry. The active cooking time is minimal, mostly involving prepping the vegetables and making the vinaigrette, while the oven does most of the work.

How to Serve

Roasted Spring Vegetables with Mustard Vinaigrette is incredibly versatile and can be served in numerous ways. Its bright flavors and vibrant colors make it a welcome addition to any meal. Here are some serving suggestions:

• As a Side Dish:
  • Alongside Grilled or Roasted Protein: Pair it with grilled chicken, fish, steak, or tofu for a balanced and healthy meal. The vegetable’s lightness complements richer proteins beautifully.
  • With Spring Lamb or Ham: It’s a classic pairing for Easter or spring holiday meals, offering a fresh counterpoint to richer meats like lamb or ham.
  • Part of a Vegetarian or Vegan Feast: Include it as a centerpiece side dish in a vegetarian or vegan spread, alongside other plant-based mains and sides.
• As a Salad Component:
  • Warm Vegetable Salad: Serve it warm as a hearty and flavorful salad.
  • Mixed Green Salad Topping: Toss it with mixed greens and additional vinaigrette for a more substantial salad. Add crumbled feta cheese or goat cheese for extra richness if desired.
  • Grain Bowl Addition: Incorporate it into grain bowls with quinoa, farro, or brown rice, along with other protein sources and toppings.
• Other Serving Ideas:
  • Bruschetta Topping: Chop the roasted vegetables and use them as a topping for bruschetta with a smear of ricotta cheese.
  • Frittata or Quiche Filling: Add the roasted vegetables to frittatas or quiches for a flavorful and colorful filling.
  • Pasta or Grain Salad Mix-in: Toss the cooled roasted vegetables into pasta salad or grain salad for added flavor and nutrients.
  • Tacos or Wraps Filling: Use them as a filling for vegetarian tacos or wraps, adding a dollop of hummus or yogurt sauce.
  • Antipasto Platter: Include them as part of an antipasto platter alongside olives, cheeses, cured meats, and crusty bread.

Additional Tips

To ensure your Roasted Spring Vegetables with Mustard Vinaigrette is a resounding success, here are five helpful tips:

• Don’t Overcrowd the Pan: As mentioned earlier, overcrowding the baking sheet will cause the vegetables to steam instead of roast. Use a large baking sheet and spread the vegetables in a single layer. If necessary, use two baking sheets to give the vegetables enough space to roast properly and achieve that desirable caramelized browning.
• Cut Vegetables to Similar Sizes: For even cooking, try to cut the vegetables into pieces that are roughly the same size. This ensures that all the vegetables cook through at the same rate, preventing some from being undercooked while others become overcooked. Larger vegetables like potatoes will need to be cut smaller than delicate vegetables like asparagus.
• Adjust Vegetables Based on Seasonality: Spring vegetables are highlighted in this recipe, but you can adapt it to other seasons. In summer, try zucchini, bell peppers, and corn. In fall, consider butternut squash, Brussels sprouts, and carrots. Winter vegetables like root vegetables (carrots, parsnips, turnips) and kale would also roast beautifully. Adjust roasting times accordingly based on the density of the vegetables.
• Make the Vinaigrette Ahead of Time: The mustard vinaigrette can be made up to a few days in advance and stored in an airtight container in the refrigerator. This is a great time-saving tip, especially if you are preparing for a larger meal or gathering. Just give it a good whisk before using to recombine the ingredients. The flavors may even meld and deepen over time.
• Add Other Herbs and Spices: Feel free to experiment with other herbs and spices to customize the flavor profile. Rosemary, oregano, or dill would be lovely additions to the vinaigrette or tossed with the vegetables before roasting. A pinch of red pepper flakes can add a touch of heat. Garlic powder or onion powder can also be sprinkled over the vegetables before roasting for extra savory flavor.

FAQ Section

Q1: Can I use different vegetables?

A: Absolutely! The beauty of this recipe is its versatility. Feel free to substitute or add other spring vegetables like snap peas, green beans, baby carrots, or fennel. You can also adapt it for other seasons using vegetables like zucchini, bell peppers, butternut squash, or Brussels sprouts. Just adjust the roasting time based on the density of the vegetables.

Q2: Can I make this recipe vegan?

A: Yes, this recipe is easily made vegan. Simply substitute maple syrup or agave nectar for the honey in the mustard vinaigrette. All other ingredients are naturally vegan-friendly.

Q3: Can I make this recipe ahead of time?

A: Yes, you can prepare the roasted vegetables and vinaigrette separately ahead of time. The roasted vegetables can be roasted and stored in the refrigerator for up to 2-3 days. The vinaigrette can also be made ahead and stored in the refrigerator for up to a week. When ready to serve, gently reheat the vegetables in the oven or microwave (optional, they are also delicious cold or at room temperature) and toss with the vinaigrette just before serving.

Q4: How do I store leftover roasted vegetables?

A: Store leftover Roasted Spring Vegetables with Mustard Vinaigrette in an airtight container in the refrigerator for up to 3-4 days. The vegetables may soften slightly upon refrigeration, but they will still be flavorful. You can enjoy them cold, at room temperature, or gently reheated in the microwave or oven.

Q5: Can I double or triple this recipe for a crowd?

A: Yes, this recipe is easily scalable. Simply double or triple all the ingredients proportionally to serve a larger crowd. You may need to use multiple baking sheets to ensure the vegetables are not overcrowded and roast properly. Roasting in batches might be necessary for very large quantities to maintain optimal browning and texture.

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