Baked Spring Vegetables
Baked spring vegetables is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g new potatoes
- 2 carrots
- 150 g green beans
- 150 g thick beans (pre‑cooked)
- 150 g peas
- 2 salad heads
- 50 g radishes
- Salt
- pepper (from grinder)
- 2 tbsp olive oil
- 1 handful fresh herbs (e.g., parsley and basil)
Instructions
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1.
Preheat the oven to 180°C (356°F) with fan and top heat.
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2.
Wash the potatoes, cut them lengthwise into quarters and boil in salted water for about 25 minutes. Wash, trim or peel the beans, peas, salad and radishes; slice the carrots and radishes. Cut the salad into halves or quarters depending on size. Blanch the beans and peas in salted water for about 8 minutes, shock with cold water and drain.
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3.
Place all vegetables in a baking dish, season with salt and pepper, drizzle with olive oil, pour over a splash of wine and bake for about 10 minutes until tender. Shake off excess moisture from the herbs, dry them and finely slice.
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4.
Sprinkle the herbs over the cooked vegetables and serve hot.
