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Roasted Spring Vegetables with Tarragon Mustard Vinaigrette

Roasted Spring Vegetables

simply roasted spring vegetables – carrots, parsley root, radishes, leeks, fennel, spring onions, and asparagus – with a sweet & tangy tarragon mustard vinaigrette

serves: 8

Scale

Ingredients

Tarragon Mustard Vinaigrette

Roasted Spring Vegetables

Instructions

Tarragon Mustard Vinaigrette

  1. Whisk the grainy mustard, honey, and white wine vinegar together in a bowl. Slowly drizzle in both oils, whisking continuously until emulsified.
  2. Stir in the tarragon leaves. Season with salt to taste.

Roasted Spring Vegetables

  1. Preheat the oven to 425°F. Prepare the vegetables as directed in the ingredients section (the blog text provides a visual of how each vegetable should look once prepped).
  2. Arrange the carrots, parsley root, and radishes onto a sheet pan in an even layer. Arrange the leeks, spring onions, and fennel onto another sheet pan. Arrange the green and white asparagus onto another.
  3. Coat all of the vegetables with a good drizzle of olive oil and generous seasoning of salt.
  4. Place the carrot pan into the oven first. Roast for 10 minutes before placing the leek pan into the oven next. Roast for 5 more minutes before placing the asparagus pan into the oven. Roast for another 10 minutes. All of the vegetables should come out at the same time. Note: All ovens are different. Start with these times and adjust as needed. The goal is tender, vibrant, caramelized vegetables.
  5. Arrange the vegetables onto a serving platter. Spoon the tarragon mustard vinaigrette over top.

Notes

You can easily omit one of the vegetables or really use any combination that you’d like!