Roasted Radishes & English Peas with Fresh Herbs
This colorful, filling side dish is an excellent way to use up summer's deluge of fresh peas and radishes. Pair it with the grilled scallops and shrimp or another July recipe next time you're sitting down to dinner!
Ingredients
2 bunches radishes, trimmed and halved
2 cups fresh English peas (or thawed frozen peas)
2 tbsp olive oil
1 tbsp unsalted butter
Salt and freshly ground black pepper
Zest of ½ lemon
1 tbsp lemon juice
2 tbsp chopped Italian parsley
1 tbsp chopped chives
1 tsp fresh thyme leaves
Flaky sea salt (optional)
Method
- Preheat the oven to 425°F.
- Toss the radishes with olive oil, salt, and pepper.
- Roast for 18–20 minutes, stirring halfway through, until tender and lightly caramelized.
- Add the peas during the last 2–3 minutes of roasting, just long enough to heat through
while keeping them bright green. - Transfer to a serving bowl and gently toss with the butter until melted.
- Add the lemon zest, lemon juice, parsley, chives, and thyme. Finish with flaky sea salt and freshly ground black pepper.