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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
