Ingredients
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make the Balsamic Dijon Hemp Vinaigrette. Set aside.
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.
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.
Bake for 13–15 minutes, tossing halfway through.
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
Directions
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Make the Balsamic Dijon Hemp Vinaigrette. Set aside.
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.
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.
Bake for 13–15 minutes, tossing halfway through.
Transfer the asparagus and artichokes to a serving platter and drizzle with the remaining dressing.
