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!
Servings: 4
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.