Roasted Spring Vegetables with Tarragon Mustard Vinaigrette
simply roasted spring vegetables – carrots, parsley root, radishes, leeks, fennel, spring onions, and asparagus – with a sweet & tangy tarragon mustard vinaigrette
serves: 8
Ingredients
Scale
Tarragon Mustard Vinaigrette
- 2 tbsp grainy mustard
- 2 tbsp honey
- 2 tbsp white wine vinegar
- ¼ cup olive oil
- ¼ cup neutral oil (safflower, grapeseed, etc.)
- 2 large sprigs tarragon, stemmed
- kosher salt
Roasted Spring Vegetables
- 1 bunch rainbow carrots, trimmed and scrubbed
- 1 small bunch parsley root, trimmed and scrubbed
- 1 bunch radishes, scrubbed and halved
- 2 leeks, tops removed and halved
- 2 bunches spring onions, halved
- 1 fennel bulb, cut into wedges
- 1 bunch green asparagus, peeled
- 1 bunch white asparagus
- olive oil
- kosher salt
Instructions
Tarragon Mustard Vinaigrette
- Whisk the grainy mustard, honey, and white wine vinegar together in a bowl. Slowly drizzle in both oils, whisking continuously until emulsified.
- Stir in the tarragon leaves. Season with salt to taste.
Roasted Spring Vegetables
- 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).
- 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.
- Coat all of the vegetables with a good drizzle of olive oil and generous seasoning of salt.
- 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.
- 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!