The carrots and radishes are topped with walnuts for a little crunch and a sprinkle of goat cheese to take the flavours to the next level.

So, let’s dive in to a new way to eat carrots and radishes, a dish that’s sure to be enjoyed for many dinners to come.

Radishes are one of my favourite Springtime vegetables so I wanted to try to use them in a new way! If you love roasting root vegetables but want to try something new, this recipe is for you.

Roasting both vegetables together brings out their natural sweetness and the honey butter coats them for the perfect side dish bite. It’s my favorite way to enjoy carrots and radishes in the Springtime!

Why you’ll love these roasted radishes and carrots

• It’s an easy side dish with delicious flavours!
• This side dish recipe is a delicious way to enjoy seasonal vegetables.
• A great side dish for Easter or pair with a roast chicken anytime.

Ingredients needed for this recipe

Carrots: you’ll need 1lb of carrots, peeled & cut into 1 inch pieces

Radishes: don’t forget to trim the green stems off the radishes first before halving them to roast

Unsalted butter: unsalted butter is perfect to roast both vegetables in

Honey: honey helps to lightly caramelize the carrots and radishes while roasting

Fresh Herbs: the flavour of fresh thyme goes beautifully with the vegetables; in a pinch use dried thyme instead (see below for substitution amounts)

Seasonings: salt and pepper are the only other seasonings you need for this side dish recipe

Walnuts: a nice crunchy topping for the tender roasted carrots and radishes and provides even more great flavor

Goat cheese: I love the creaminess of the goat cheese which pairs beautifully with the roasted vegetables and crunchy walnuts

Step by step process for roasting carrots and radishes

Step 1: Preheat the oven to 425F and line a large sheet pan with parchment paper.

Step 2: Prep the vegetables – peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Place radishes halved and carrot pieces on the parchment paper lined large baking sheet in a single layer.

Step 3: In a small pot, melt butter over medium heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

Step 4: Pour the honey mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.

Step 5: Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.

Step 6: Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.

Step 7: Top the vegetables with the walnuts and goat cheese and serve immediately.

Expert tips

• Replace the walnuts with almonds if needed for allergy reasons.
• If goat cheese isn’t your favourite, try feta cheese as a topping alternative.
• It’s best to use fresh whole carrots cut into 1-inch pieces for this recipe. I do not recommend using baby carrots as they will cook much quicker than the radishes.
• Make this delicious recipe even more vibrant by using rainbow carrots!

Common questions

Can I make this recipe with just carrots?
If you prefer to roast only carrots, substitute the radishes with 1lb of carrots and then follow the rest of the recipe as-is.

What if I don’t have fresh thyme?
If you don’t have fresh thyme use 1/2 tsp dried thyme to replace the 1 tsp fresh thyme leaves.

Storage

Store leftover vegetables in an airtight container for up to 2 days in the fridge.

More side dishes to love from the blog

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

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Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Course Side Dish

Cuisine American

Keyword roasted vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb carrots, peeled & cut into 1 inch pieces
• 1 lb radishes, halved about 2 bunches
• 1/4 cup unsalted butter
• 3 tbsp honey
• 1 tsp fresh thyme
• 1/4 tsp coarse salt
• pinch ground pepper
• 1/3 cup chopped walnuts
• 3 tbsp crumbled goat cheese

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
• In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
• Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
• Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 
• Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 
• Top the vegetables with the walnuts and goat cheese and serve immediately.

The post Honey Butter Roasted Carrots and Radishes appeared first on Cooking in my Genes.

Packed with all the leafy greens and fresh produce, this easy spring salad recipe is tossed with a bright and zesty dressing.

So, let’s get in the kitchen and make something new and fresh!

I always get this uptick in energy as Spring arrives and I try to bring my vibrant Springtime memories to life in the food that I cook and eat.

While I love all the cozy soups of winter, I am so excited to welcome spring again! This spring vegetable salad is the perfect way to mark the arrival of the new season. It’s made with fresh ingredients like leafy greens, peas, radishes and asparagus!

Why you’ll love this spring vegetable salad

• It takes just 15 minutes to make this fresh spring salad!
• You don’t need any fancy equipment to make this recipe, just a large bowl to toss everything together.
• No cooking involved in this recipe!
• You can serve it for 4 as a side salad, or add a protein to the salad to have as a main dish!

Ingredients Needed

Radishes: thinly sliced radishes will give us a bit of crunch in this salad!

Buffalo Mozzarella: I used buffalo mozzarella but you could also use burrata, feta or goat cheese.

Asparagus: while I love having thin slices of asparagus, you could also just chop it up.

Shallots: the salad dressing has a minced shallot but you could swap it out for a clove of garlic.

Leafy Greens: use your favorite spring leafy greens for this salad!

Peas: one of the best springtime vegetables, you can use fresh or frozen peas.

This salad is a feast for your senses; the colour of the ingredients is a pleasure for your eyes and the variety of vegetables give way to a plethora of textures and tastes.

Step by Step Process to make this delicious spring salad recipe

Step 1: Wash and slice all of the fresh salad ingredients.

Step 2: Prepare the asparagus by removing the woody stalks, slicing off about 2 inches. Use a vegetable peeler to shave the asparagus. Hold the head of the asparagus, then use the peeler to shave the asparagus. Be sure to save the heads of the asparagus to add to the salad!

Step 3: Roast the sunflower seeds in a small pan or skillet over medium heat for 4-5 minutes until lightly browned.

Step 4: Whisk the dressing ingredients together in a mason jar or in a bowl.

Step 5: Assemble the salad in a large bowl. Start by adding the lettuce first and then the remaining salad ingredients except for the cheese and sunflower seeds.

Step 6: Drizzle the dressing over the salad and then toss. Top with the roasted sunflower seeds and torn up buffalo mozzarella, finally finish with a sprinkle of salt.

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Market Spring Vegetable Salad

Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.

Course Salad

Cuisine American

Keyword salad, spring salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

• 4 cups (packed) leafy greens
• 1/2 cup green peas cook frozen peas if you cannot find fresh
• 2 radishes, sliced thinly
• 1 cup pea shoots
• 8 asparagus stalks, shaved thinly
• 200 g buffalo mozzarella or burrata cheese
• 1/3 cup sunflower seeds, toasted

Salad Dressing:

• 1 tbsp red wine vinegar
• 1/2 tbsp grainy or dijon mustard
• 1 tbsp minced shallot
• 1/2 tbsp liquid honey
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• pinch of coarse salt and pepper

Instructions

• Prepare the salad ingredients, wash and slice according to the ingredients listing.
• Specifically for the asparagus, first remove the woody ends by slicing off about 2 inches of the stalk. Then use a vegetable peeler to shave the asparagus stalks. Start by holding the head of the asparagus stalk, using a vegetable peeler to ‘peel’ the asparagus into shavings. Then use the heads of the asparagus in the salad as well.
• Dry roast the sunflower seeds in a small pan or skillet on medium heat for about 4-5 minutes, stirring the sunflower seeds until lightly-browned. 
• To make the dressing, add the dressing ingredients into a mason jar and shake OR whisk all of the ingredients in a bowl until combined. 
• Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds. 
• Add the dressing to the bowl and toss the salad. Then, top with roasted sunflower seeds, torn-up buffalo mozzarella or burrata and a sprinkle of salt.

FAQ

Can I make this ahead of time?
You can make the dressing a day in advance and store it in the fridge. You can prepare all the vegetables and store them in the fridge too.

What can I serve this salad with?
I love serving it with lemon chicken, a fresh and springy frittata or my mushroom tart.

Expert Tips for making this easy spring salad recipe

• To make this a main meal, serve the spring vegetable salad with a protein like grilled chicken, salmon, crunchy chickpeas or eggs!
• To make this dairy free, omit the cheese and add another handful of greens.
• Keep the dressing in a mason jar until ready to serve, if you toss the greens and vegetables too early they’ll lose some of their crunch!
• If you don’t have buffalo mozzarella or burrata, use about ½ cup of goat cheese or feta instead!

This salad is the perfect way to celebrate the season and gather together for a meal with family and friends. Experience everything Spring has to offer from the colours of the outdoors to the bountiful and delicious produce!

More delicious salad recipes to enjoy from the blog

Blueberry Basil Summer Green Salad

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Quick Summer Green Salad Recipe

Kale & Peach Salad with Feta and Toasted Pepitas

Roasted Summer Vegetable Salad

Until the next cooking adventure,
Jess

The post Market Spring Vegetable Salad appeared first on Cooking in my Genes.

Filled with a ton of vibrant produce this bowl has a ton of bright flavours and is also just pretty to look at!  It’s also fairly simple to make and perfect for weeknight meals or even for a weekend picnic.

Other than the peas, the vegetables are raw and give the perfect crunch to this Spring Vegetable Bowl. Plus the lemon and dill chicken adds the perfect hit of protein to make this bowl a full meal.

I’ve been making this on repeat since I created the recipe so I hope it becomes one of your favourites too!

Total time: 1 hour
Servings: 4-6
Equipment:  baking sheet, vegetable peeler

Ingredients:

Salad:

1 1/2 cups dry quinoa – cooked
2 cups frozen peas, cooked
2 cups shaved asparagus (about 20 stems)
8 radishes, sliced thin
1/2 cup crumbled feta cheese

Dressing:

2/3 cup olive oil
Juice from one lemon
1/2 tsp salt
1/2 tsp pepper
1 tsp dijon mustard
2 tbsp fresh dill
1 tbsp honey

Chicken:

1 lb chicken breast (about 2-3 chicken breasts)
1 tbsp fresh dill, chopped
salt & pepper
2 tbsp olive oil
6 slices of lemon

Instructions:

Cook the quinoa according to the package directions and set aside.

Next, prepare your vegetables.

Cook the frozen peas according to the package instructions. Then, to prepare the asparagus, shave the asparagus with a vegetable peeler and keep the tops of the asparagus to add to the salad as well.

Slice the radishes thin and then combine all of the vegetables in one bowl.

To make the dressing, combine all of the ingredients into a mason jar or container, shake well and then set aside.

Pre-heat your oven to 425F.  Mix the dill, salt and pepper with the olive oil and then prepare the chicken directly on the baking sheet by brushing or drizzling the mixture over both sides of the chicken breast.  Top each chicken breast with a couple slices of lemon and put in the oven to bake for 22 minutes (or until done).

When the chicken is done, remove from the oven and let sit on the pan for a couple minutes before serving.

Now you can prepare the rest of your salad. Shake the dressing again and then mix half of the dressing into the cooked quinoa and half of it with the vegetable mixture.

To assemble each Spring Vegetable salad bowl, put quinoa as the first layer in the bowl, top with the vegetable mixture and a sprinkle of feta and then the chicken.

And there you have a dose of Spring-time flavour for lunch or dinner!

Until the next cooking adventure,
Jess

The post Spring Vegetable Bowl with Lemon and Dill Chicken appeared first on Cooking in my Genes.