Radishes, Carrots, and Turnips
Roasted Spring Radishes, Turnips, and Carrots
Roasting radishes and turnips caramelizes their sugars turning them into a sweet side dish. A little olive oil, sea salt and roasting and their spicy bite turns into a sweet crunch. This is a great side dish for any meat – beef, pork, or poultry. You could even fry up an egg and serve it over top of these pretty spring vegetables.
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Sauteed Asparagus and Peas
Asparagus and Peas
Here’s a quick and wonderful side dish to utilizing fresh, green spring produce.
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Risotto with Peas and Spring Onions
Risotto with Peas and Spring Onions
For some reason I only think to make risotto in the spring/summer months. I think it’s because I like spring vegetables with the rice and Parmigiano cheese. Stay tuned during the next few weeks for more risotto recipes.
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