Prep Time
Cooking Time
Serving
Degree of Difficulty
A quick, flavorful lunch featuring tender roasted asparagus and cauliflower topped with crisp radish slices, finished with a light lemon dressing for a refreshing meal.
Calories:
150kcal
8%
Protein:
5g
10%
Carbohydrates:
20g
7%
Sugar:
4g
8%
Sodium:
150mg
7%
Fiber:
6g
24%
Fat:
7g
11%
Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
Trim the tough ends of the asparagus, cut cauliflower into small florets, and thinly slice radishes using a sharp knife.
In a mixing bowl, toss asparagus and cauliflower with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.
In a small bowl, mix lemon juice with a pinch of salt and pepper for a simple vinaigrette.
Arrange the roasted vegetables on a plate, garnish with sliced radishes, and drizzle with the lemon dressing.