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    You are here: Home / Recipes / Menu / Veggies + Sides / Fresh Peas & Roasted Radishes with Burrata

    Fresh Peas & Roasted Radishes with Burrata

    Apr 10, 2019 · 6 Comments

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    These fresh English peas and roasted radishes are a light and refreshing spring dish inspired by the flavors and colors of the season and topped with creamy burrata ~ yum!

    Final dish of fresh peas and burrata with lemon zest on mint, on a black plate with a fork in the burrata.

    I buy a lot of radishes. I can’t resist their vibrant (often purple) color and they come in all sorts of shapes, sizes, and colors. They stand out to me at the farmers market, like anything naturally pink and purple often does. Last week I found myself with a gorgeous abundance of radishes, this time sent to me by a farm that had picked up on my radish-loving ways.

    There I was in my kitchen, trying to decide what to do with my radishes, and eyeing the fresh English peas I had bought that morning at the farmers market. I’m a believer that burrata unequivocally makes every savory dish better and just like that… voila…the idea for this dish was born!

    Why this Recipe Works

    • Roasting the radishes in high heat creates greater contrast between the caramelized crunchy exterior and the tender interior.
    • Barely cooking the peas ensures that they’ll retain their fresh and bright flavor, color, and texture.
    • The dressing is well balanced by the sweetness in the honey and the acidity in the balsamic and lemon.
    • The green & pink color combo of this dish is reason enough for me.

    Roasting Radishes

    If you’ve never roasted radishes you’re in for a treat! It’s so interesting how different the same veggie can taste depending on how you cook it (or don’t at all). Roasting radishes really mellows out a their spice and changes their texture to luscious tenderness.

    Radishes right out of the oven, close up and overhead shot.

    Fresh English Peas

    This is a fresh-peas-only kinda situation. None of that canned or frozen stuff.

    Woven basked filled with fresh, unshelled peas, side angle shot on a black background.

    They absolutely positively do taste distinctively different. And if you’ve never shelled and eaten fresh peas you are in for a super sweet green spring and summer treat! …If you are crazily craving this dish in the middle of winter where it is simply impossible to find fresh peas then sure…I’ll make an exception only for you. But if fresh peas are indeed an option, then no exceptions for you☺! Get your shelling game on I say!

    How to Make this Recipe

    Wisk dressing. Roast radishes. Shell peas. Saute peas. Add radishes. Add lemon zest n’ juice. Add burrata and enjoy!

    You can divide the portions evenly among plates but I’m all about the family style sharing plate. So just be sure everyone sharing gets along otherwise it could turn to a fighting-for-burrata type of situation.

    Please see some of my step by step shots below.

    Woven basked filled with fresh, unshelled peas, overhead shot.
    Get those fresh peas!
    Fresh peas, just shelled, in a wooden bowl, with the some unshelled ones scattered around.
    And shell them.
    Raw radishes cut in half, tossed with dressing and on a baking sheet, cut side down on a black background. Overhead shot.
    Cut radishes in half and toss with dressing.
    Roasted radishes just out of the oven, on a baking sheet on a black background.
    Roast those radishes.
    Cast iron skillet with peas on one half of the pan and roasted radishes on the other.
    Mix radishes and peas together.
    Cast iron skillet with peas and radishes mixed together and topped with tarragon.
    Add lemon zest and fresh herbs to the skillet.

    Cooks Tips

    • If you’re dairy free…just omit the burrata.
    • To shell peas: open pod by pulling down on the stem to string it and gently push out the attached peas. It’s a labor of love. Enjoy!
    • There are so few ingredients in this dish and every one must be the very BEST it can be! The freshest of radishes and peas and the dreamiest of burrata please.
    Final dish of fresh peas and burrata with lemon zest on mint, on a pink plate with a gold fork in the burrata.
    The first time I made the dish and over roasted my radishes... but it was still yum!

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s make waves in the kitchen!

    Final dish of fresh peas and burrata with lemon zest on mint, on a black plate with a fork in the burrata.
    Final dish of fresh peas and burrata with lemon zest on mint, on a black plate with a fork in the burrata.
    Print Recipe
    5 from 2 votes

    Fresh Peas & Roasted Radishes with Burrata

    These fresh English peas and roasted radishes are a light and refreshing Spring dish inspired by the flavors and colors of the season and topped with creamy burrata ~ yum!
    Prep Time14 minutes mins
    Cook Time20 minutes mins
    Total Time34 minutes mins
    Course: Side Dish
    Cuisine: Californian
    Servings: 4
    Author: Daniela Gerson

    Ingredients

    • 2 bunches radishes washed, trimmed and cut in half (about 1-1.5 pounds)
    • 1.5 pounds fresh peas in their pods (about 2 cups shelled)
    • 1 ball burrata
    • 1 shallot minced (about 1-1.5 tablespoons)
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic
    • 1/2 tablespoon honey
    • 1 lemon zest & juice
    • 2 tablespoons butter
    • 2 tablespoons tarragon roughly chopped
    • 1 tablespoon parsley and/or mint minced
    • salt
    • pepper

    Instructions

    • Preheat oven to 450.
    • Wisk olive oil, balsamic, honey, salt and pepper together. Toss dressing with radishes.
    • Spread radishes on a baking sheet (I like to do it cut side down) and roast 10-15 min, until just crisp tender.
    • When the radishes are roasted (you can shell the peas while they’re in the oven), melt the butter in a pan over medium heat. Add the minced shallots to the pan, cook and stir for 1-2 min. Add the shelled peas to this pan and cook, stirring constantly, for another 3 min. Add the just roasted radishes for 1 more min, mixing well.
    • Turn heat off. Add the zest and juice of the lemon to the radishes and peas followed by the fresh herbs.
    • Transfer to a plate, add the burrata in the middle and drizzle any leftover sauce from the pan on top. Serve immediately. Can also divvy up onto multiple plates if that’s your preference.

    Notes

    • If you’re dairy free…just omit the burrata.
    • To shell peas: open pod by pulling down on the stem to string it and gently push out the attached peas. It’s a labor of love. Enjoy!
    • There are so few ingredients in this dish and every one must be the very BEST it can be! The freshest of radishes and peas and the dreamiest of burrata please.
    « Salmon Rainbow Party Salad Board
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    Reader Interactions

    Comments

    1. Jacqueline Gerson says

      September 21, 2018 at 12:09 am

      5 stars
      One of my favorite dishes. Nothing like fresh peas?

      Reply
      • Daniela says

        September 21, 2018 at 12:11 am

        Agreed! You are too cute! Thank ya :).

        Reply
    2. Jacqueline says

      April 17, 2019 at 7:20 pm

      5 stars
      Simple, delicious, healthy. What more can you ask for?

      Reply
      • Daniela says

        April 18, 2019 at 5:53 pm

        Hehehe... exactly Jacqueline! Simple, healthy and delicious is indeed exactly how I love my food :). Thank ya so much!

        Reply
    3. Casey Cavasher says

      December 12, 2020 at 3:47 pm

      I love all roasted root vegetables - radishes, carrots, yams, parsnips & those topside favorites like cauliflower too! thanks for this recipe with the burrata...

      Reply
      • Daniela Gerson says

        December 14, 2020 at 9:42 am

        Absolute pleasure Casey! I am absolutely positively and roasted root veggie lover myself :). Did you try adding any other veggies to this recipe? If so, I'd love to hear :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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