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Roasted Spring Vegetables

Recipe author: EAT SMARTER
Roasted Spring Vegetables
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30 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 4 servings
300 grams
1
150 grams
5
150 grams
100 grams
green Peas
100 grams
Broad bean (pulled down)
2 tablespoons
2 tablespoons
strips of Basil
freshly ground Pepper
350 milliliters
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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.