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Glazed spring vegetables with mint dressing recipe

2 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

Serves 6
10 mins to prepare and 15 mins to cook
100 calories / serving

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

Energy
415kj
100kcal 5%
Fat
8g 11%
Saturates
1g 6%
Sugars
4g 5%
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