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!
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.
Fresh English Peas
This is a fresh-peas-only kinda situation. None of that canned or frozen stuff.
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.
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.
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!
Fresh Peas & Roasted Radishes with Burrata
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.
One of my favorite dishes. Nothing like fresh peas?
Agreed! You are too cute! Thank ya :).
Simple, delicious, healthy. What more can you ask for?
Hehehe... exactly Jacqueline! Simple, healthy and delicious is indeed exactly how I love my food :). Thank ya so much!
I love all roasted root vegetables - radishes, carrots, yams, parsnips & those topside favorites like cauliflower too! thanks for this recipe with the burrata...
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 :).