Roasted Spring Root Vegetables

An apple cider vinegar and Creole mustard vinaigrette gives these roasted root vegetables delightful notes of acidity and spice.

Roasted Spring Root Vegetables
Makes 4 to 6 Servings
  • 12 large spears asparagus (about 10 ounces)
  • 9 medium assorted rainbow carrots, unpeeled and trimmed (about 1 pound)
  • 2 medium parsnips, unpeeled, trimmed, and quartered lengthwise (about 12 ounces)
  • 6 medium radishes, greens removed, halved (about 7 ounces)
  • ½ cup plus 4 tablespoons olive oil, divided
  • 2½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 medium bulb fennel, trimmed, cut into wedges (about 12 ounces)
  • 2 small leeks (white and light green parts only), halved lengthwise (about 8 ounces)
  • 6 sprigs fresh thyme
  • ¼ cup apple cider vinegar
  • 2 tablespoons Creole mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh thyme leaves
  1. Preheat oven to 425°.
  2. Trim bottom 2 inches of asparagus, and discard. Using a zester or vegetable peeler, score bottom third of asparagus to create a striped effect.
  3. On a large rimmed baking sheet, toss together carrots, parsnips, radishes, 2 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange, cut side down, in a single layer.
  4. On another large rimmed baking sheet, toss together asparagus, fennel, leeks, thyme sprigs, 2 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange, cut side down, in a single layer.
  5. Bake carrot mixture for 15 minutes. Place asparagus mixture in oven, and bake carrot mixture and asparagus mixture until all vegetables are lightly caramelized and tender, 10 to 15 minutes more.
  6. In the container of a blender, combine vinegar, mustard, horseradish, thyme leaves, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. With blender running, add remaining ½ cup oil in a slow, steady stream until combined.
  7. Arrange roasted vegetables on a serving platter, and drizzle with desired amount of vinaigrette. Serve immediately with any remaining vinaigrette.
Note: Leaving the skins on the root vegetables gives this dish a wonderful texture and look.