Balsamic Dijon Artichokes and Asparagus

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< 1 min read
Summary

Flavorful Balsamic Dijon Vinaigrette paired with prebiotic-rich artichokes and asparagus create a delicious and nutritious side dish that is a delicious companion to grilled tofu or tempeh or as an addition to a grain bowl.

Yields2 ServingsPrep Time10 minsCook Time13 minsTotal Time23 mins

Ingredients

 1 batch Balsamic Dijon Hemp Vinaigrette (link in directions)
 2 cups asparagus (cut into 2” pieces)
 1 cup artichoke hearts (BPA-free can or jarred in water, drained, chopped)
 salt (optional) to taste
 ground black pepper (optional) to taste

Directions

1

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Make the Balsamic Dijon Hemp Vinaigrette. Set aside.

3

Add the asparagus and artichokes to a medium bowl. Pour ⅓ of the vinaigrette in the bowl (just enough to coat the asparagus and artichoke). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.

4

Transfer the asparagus and artichoke to the parchment-lined baking sheet. If there is dressing leftover in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.

5

Bake for 13–15 minutes, tossing halfway through.

6

Transfer the asparagus and artichokes to a serving platter and drizzle with the remaining dressing.

Chef's Notes

Substitutions
Substitute tahini for the miso in the dressing.

Substitute ½–1 tablespoon of fresh minced ginger for ¼ teaspoon of the ground.

Use 2 garlic cloves in place of the ½ teaspoon garlic powder.

Prep Ahead
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 1 batch Balsamic Dijon Hemp Vinaigrette (link in directions)
 2 cups asparagus (cut into 2” pieces)
 1 cup artichoke hearts (BPA-free can or jarred in water, drained, chopped)
 salt (optional) to taste
 ground black pepper (optional) to taste

Directions

1

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2

Make the Balsamic Dijon Hemp Vinaigrette. Set aside.

3

Add the asparagus and artichokes to a medium bowl. Pour ⅓ of the vinaigrette in the bowl (just enough to coat the asparagus and artichoke). Mix well to fully coat the veggies. Reserve the remaining vinaigrette for drizzling after cooking.

4

Transfer the asparagus and artichoke to the parchment-lined baking sheet. If there is dressing leftover in the bowl, combine it with the reserved dressing rather than pouring it onto the baking sheet as it will burn.

5

Bake for 13–15 minutes, tossing halfway through.

6

Transfer the asparagus and artichokes to a serving platter and drizzle with the remaining dressing.

Notes

Balsamic Dijon Artichokes and Asparagus