Glazed spring vegetables with mint dressing

Glazed spring vegetables with mint dressing

This tasty side dish recipe brings radishes, carrots and baby broad beans together in a sweet mint dressing and is ready in 25 minutes. The perfect complement to your Easter Sunday lamb.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 6 people


  • 1 tbsp olive oil
  • 175g small shallots, halved
  • 240g radishes
  • 1 tsp caster sugar
  • 100g baby broad beans, defrosted, if frozen
  • 3 tbsp olive oil (For the dressing)
  • 1/2 tsp caster sugar (For the dressing)
  • 2 tbsp white wine vinegar (For the dressing)
  • 3 tbsp finely chopped fresh mint, plus extra leaves to garnish (For the dressing)


Put the olive oil in a frying pan over a low heat.

Add the shallots, season, and cook for 10 minutes, stirring frequently.

Increase the heat to medium and add the radishes, carrots and sugar.

Cook, stirring, for 5 minutes, then add 75ml (3fl oz) water.

Bring to the boil, then cover and simmer for 4 minutes.

Add the beans and continue simmering for a further 3-4 minutes, 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 roast lamb.