Ingredients
-
2 cups asparagus, cut into 2 inch pieces
-
2 cups button mushrooms
-
12 cherry tomatoes
-
2 tablespoons olive oil
-
salt
-
pepper
-
1/4 cup olive oil
-
3 tablespoons red wine vinegar
-
2 tablespoons shallots, minced
-
1 -2 tablespoon horseradish
-
1 tablespoon parsley, minced
-
1 tablespoon honey
-
salt
-
pepper
-
4 cups mesclun
Instructions
- Preheat oven to 400 degrees.
- Prepare vegetables and spread on a baking sheet.
- Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
- Roast 10 minutes.
- Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
- Spoon over mesclun mix just before serving.