{ Roasted Radish & Asparagus Polenta } 

I am seeing roasted radishes everywhere lately! When I saw this post, I knew I HAD to try them! What better way to welcome Spring and celebrate than make a big bowl of YUM! Happy Spring! Happy Meatless Monday! Happy Meatless March!

Here’s a recipe for polenta topped with roasted radishes and asparagus in a jalapeño citrus herb vinaigrette.

{ ingredients }

  • Polenta (follow your favorite recipe – I made a classic version with corn meal, veggie broth, water and butter)
  • 2 cups of radishes, cleaned and quartered
  • 1 cup of asparagus, cleaned and chopped
  • 3 Tbs. Olive oil (I used Tuscan Herb)
  • 1 jalapeño, seeds removed and diced
  • Juice from 1 lemon
  • 4 basil leaves, finely chopped
  • Salt and pepper to taste

{ directions } 

  1. Prepare polenta. While it simmers, preheat the oven to 350 degrees.
  2. Mix radishes with 1 Tbs. of oil and salt and pepper. Pour radishes onto baking sheet.
  3. Mix asparagus with 1 Tbs. of oil and salt and pepper. Pour asparagus onto baking sheet or into baking dish.
  4. Roast radishes and asparagus in over for 15-18 minutes, unt lightly browned.
  5. While veggies roast, mix lemon juice, jalapeño, basil, salt and pepper, and the last Tbs. of oil in a small container. Mix well and set aside.
  6. Serve polenta topped with asparagus and radishes. Drizzle jalapeño lemon herb vinaigrette and add extra salt and pepper to taste.
  7. Enjoy! Yum!

Makes 4 servings.

Inspired by this recipe!

{ Keep Cooking in Love & Light! }


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