Glazed spring vegetables with mint dressing recipe
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
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
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 100.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.5gProtein 2.0gFibre 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
