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Glazed spring vegetables with mint dressing

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

  1. Put the olive oil in a frying pan over a low heat. Add the shallots, season, and cook for 10 mins, stirring frequently.
  2. 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.
  3. 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

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