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Glazed spring vegetables with mint dressing recipe
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7 ratings
This easy roast side dish is brimming with delicious spring flavours and combines radishes, Tendersweet carrots and baby broad beans with a sweet mint dressing – the perfect side dish for a celebratory Easter lunch. See method
Ingredients
- 1 tbsp olive oil
- 175g small shallots, halved
- 1 x 240g pack radishes, halved if large
- 1 x 150g pack Tendersweet carrots
- 1 tsp caster sugar
- 100g baby broad beans, defrosted, if frozen
For the mint dressing
- 3 tbsp olive oil
- ½ tsp caster sugar
- 2 tbsp white wine vinegar
- 3 tbsp finely chopped fresh mint, plus extra leaves to garnish
Each serving contains
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Energy
415kj
100kcal
5%
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Fat
8g
11%
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Saturates
1g
6%
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Sugars
4g
5%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 5.5g
Protein 2g
Fibre 1.5g
Method
- Put the olive oil in a frying pan over a low heat. Add the shallots, season, and cook for 10 mins, stirring frequently.
- Increase the heat to medium and add the radishes, carrots and sugar. Cook, stirring, for 5 mins, then add 75ml water. Bring to the boil, then cover and simmer for 4 mins. Add the beans and continue simmering for a further 3-4 mins, until all the water has been absorbed.
- Meanwhile, make the dressing. Put the oil, sugar, vinegar, mint and 1 tbsp water in a small bowl; mix to combine. Arrange the veg on a serving plate and spoon over the dressing. Scatter with the extra mint. Serve with the roast lamb.
Tip: For a fuss-free way to chop herbs, put the leaves in a cup and snip with scissors.
See more Roast side dishes