Broad beans add a creamy, nutty texture that complements the crispy roasted potatoes and vibrant greens, making this dish even more nutritious and delicious!
Roasted Vegetable Medley with Broad Beans & Herb Butter
Mixed vegetable & Beans served with Chicken or Pork
Servings: 4
Cost: £16
Ingredients
- 200 g green beans trimmed
- 1 bunch 250g asparagus, trimmed and cut into thirds
- 2 medium 400g potatoes, diced
- 1 red bell pepper about 150g, sliced
- 150 g garden peas tin
- 150 g broad beans tin
- 2 leeks about 200g, sliced into rings
- 2 shallots about 100g, finely sliced
- 45 ml 3 tbsp olive oil
- 30 g 2 tbsp butter (or vegan alternative)
- 2 cloves about 6g garlic, minced
- 1 tsp 1g fresh thyme
- 1 tsp 1g fresh rosemary, chopped
- ½ tsp 3g salt
- ½ tsp 1g black pepper
- ½ tsp 1g paprika (optional)
- 15 ml 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Vegetables:
- In a large bowl, toss the diced potatoes, leeks, shallots, and red bell pepper with 30ml (2 tbsp) olive oil, salt, pepper, paprika, and rosemary.
- Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway.
Blanch Beans & Asparagus:
- Bring a pot of salted water to a boil.
- Add the green beans, asparagus, garden peas, and broad beans, cooking for 3–4 minutes until tender.
- Drain and rinse under cold water to stop cooking.
Sauté Garlic Butter:
- In a pan over medium heat, add 15ml (1 tbsp) olive oil and butter.
- Sauté the garlic, thyme, and blanched green beans, asparagus, garden peas, and broad beans for about 3–4 minutes.
Combine & Finish:
- Add the roasted veggies to the pan, mix well, and drizzle with lemon juice.
- Taste and adjust seasoning as needed.
Serv:
- Serve warm as a side dish or pair with Chicken or Pork for a complete meal!
