Roasted Spring Vegetables

Roasted Spring Vegetables
30 min.
1 hr
Ready in


for 4 servings
300 grams waxy Potatoes
1 Romaine heart
150 grams Green bean
5 Radishes
150 grams Carrots
100 grams green Peas
100 grams Broad bean (pulled down)
2 tablespoons Olive oil
2 tablespoons strips of Basil
freshly ground Pepper
350 milliliters Vegetable broth
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Preparation steps

Step 1/3

Rinse the potatoes and boil for 15 minutes in salted water. Drain and allow to cool. Cut into quarters lengthwise and slice into wedges.

Step 2/3

Rinse and trim the romaine lettuce and cut lengthwise into columns. Rinse and peel the beans. Rinse and trim the radishes and cut into thin slices. Peel the carrot and cut diagonally into slices. Rinse the peas and beans through a sieve and drain well.

Step 3/3

Heat some oil in a high pan and fry the vegetables for about 2 minutes, while turning. Add the basil and pour in the broth. Season with salt and pepper and cook with the lid closed over medium heat for about 10 minutes.

Serve the vegetables in a casserole dish and seasoned well with pepper.