With warm weather coming in, I’m thinking more and more about spring vegetables. It’s great to have such an assortment of wonderful, fresh produce suppliers. And I try to push myself to look beyond the usual veggies I would normally purchase.
If you haven’t taken advantage of what’s available, next time you make a trip to the market, take note of all the different types of potatoes, mushrooms, even carrots and radishes, just to name a few.
We can easily bring new and interesting alternatives to our typical vegetable side dishes.
In this recipe, I’ve picked up an assortment of carrots and radishes with interesting, mild flavors and bright colors. Not to mention the fantastic nutritional value.
This would be an easy recipe to adapt to most any fresh produce you may be planting in your garden, as well. Enjoy food made fresh!
Broiled Baby French Carrots, Cincinnati Radishes, and Icicle Radishes With Raw Honey Butter
3 cups assorted carrots and/or radishes
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven broiler (500 degrees F). Clean and peel carrots and radishes. Trim off most of the green tops. Pat dry and place on baking sheet. Brush them with olive oil. Sprinkle with salt and pepper to taste.
Broil in preheated oven approximately 6 inches from heat source for about 7 to 9 minutes, shaking the pan about halfway through cooking time.
Remove from oven and brush with honey butter. Recipe follows.
Raw Honey Butter
1 stick, or 1/2 cup unsalted butter, softened
1/3 cup raw, local honey
With electric mixer, mix butter and honey together until well blended. Leftover honey butter can be kept in refrigerator for later use on tortillas, toast, biscuits, or your next batch of roasted or broiled vegetables or fruit.