This Roasted Spring Vegetable with Herby Pine Nut Cream Sauce recipe works beautifully for brunch, lunch, or dinner. Roasting the vegetables keeps it fuss-free, and the pine nut sauce can easily be made ahead and stored in the fridge. I love focusing on seasonal ingredients, and radishes are one of the first vegetables we grow in our garden here in Montana each year—they are incredibly hardy and resilient. They are always the first seeds I put in the ground once the snow has (mostly 😉) melted.
Take advantage of this early season harvest, whether from your garden, the farmers’ market, or the grocery store! The sauce is herby, tangy, and pairs deliciously with the tender roasted vegetables.
Gather all ingredients: Spring onions, sugar snap peas, radishes, parsley, mint, lemon, pine nuts, raw honey, fine sea salt, black pepper and extra virgin olive oil.
Toss the vegetables with extra virgin olive oil and season with fine sea salt and black pepper.
Spread the vegetables out onto a parchment lined baking sheet and roast at 350F for 15-20 minutes or until tender.
Combine all ingredients for the herby pine nut cream sauce in a tall container and blend with an immersion blender, until smooth.
To serve, drizzle the vegetables with the cream sauce and garnish with additonal chopped parsley, toasted pine nuts or microgreens.
Roasted Spring Vegetables with Herby Pine Nut Cream Sauce
This side dish bursts with springtime flavors! Roasted spring vegetables, including radishes, snap peas, and scallions, are drizzled with a creamy herby pine nut sauce, making it the perfect addition to any brunch, lunch, or dinner
2-4
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
- For the vegetables
6 oz sugar snap peas, rinsed and trimmed
1 bunch (6-7 oz) radishes, cleaned, trimmed and halved or quartered depending on size
1 bunch scallions (about 6-8 scallions), bottoms and tops trimmed, leaving a good portion of the green
2 Tbsp extra virgin olive oil
1/4 tsp fine sea salt
1/8 tsp freshly cracked black pepper
- For the Herb and Pine Nut Cream Sauce
1/4 cup pine nuts, soaked in water for 2 hours
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice*
1 tsp fresh mint leaves, roughly chopped and loosely packed
1 Tbsp flatleaf parsley, roughly chopped
1 tsp raw honey**
1/4 tsp fine sea salt
1/8 tsp black pepper (or to taste)
Directions
- Preheat your oven to 350F and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the sugar snap peas, radishes and scallions. Toss with 2 Tbsp extra virgin olive oil, ¼ tsp fine sea salt and freshly cracked black pepper. Spread evenly onto your prepared baking sheet and roast, stirring once or twice, for about 15-20 minutes or until the vegetables are tender.
- While the vegetables roast, make the sauce. Drain and rinse the soaked pine nuts and then add them to a narrow, tall container (like a wide mouth mason jar), along with the extra virgin olive oil, lemon juice,* mint leaves, parsley, honey, fine sea salt and pepper. Using an immersion blender, blend until smooth. Taste and adjust seasoning as needed.
- To serve, add the roasted vegetables to a serving plate or platter, drizzle with the pine nut sauce and garnish with additional chopped parsley, toasted pine nuts or microgreens.
Notes
- *This sauce is quite tangy and if you prefer it a little less lemony, feel free to start with one Tbsp of lemon juice and increase the amount as you go.
- **The honey cuts through the acidity of the lemon juice and mellows the sauce out a bit, but you can leave it out if you prefer. You will still have a delicious herby and tangy sauce.
- ***This recipe makes about 4 servings as a side dish.
