Roasted carrots, Tenderstem broccoli and radishes with burrata

12 INGREDIENTS • 3 STEPS • 35MIN

Roasted carrots, Tenderstem broccoli and radishes with burrata

Recipe

5.0

1 rating
Roasting baby carrots further intensifies their sweetness, which pairs beautifully with peppery radishes, crunchy Tenderstem broccoli and creamy burrata.
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Roasting baby carrots further intensifies their sweetness, which pairs beautifully with peppery radishes, crunchy Tenderstem broccoli and creamy burrata.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
2 packs
(250 g)
baby carrots
1 tsp
fennel seeds
5
M&S spring onions
cut into 3 lenghts
200 g
radishes
200 g
Tenderstem broccoli
50 g
M&S olive ciabattas
torn into large croutons
or sourdough
1
(100 g)
M&S Italian burrata, torn
For the dressing
1 tbsp
capers, chopped
1 clove
M&S Remarksable Value garlic, finely chopped
12 g
flat leaf parsley, leaves picked, chopped
12 g
mint, leaves picked, chopped
1/2
M&S Remarksable Value lemon, zested, juiced

Nutrition per serving

VIEW ALL
Calories
170kcal
Fat
6.9 g
Saturates
3.7 g
Sugars
8.3 g
Salt
314.1 mg
Love This Recipe?
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Roasted carrots, Tenderstem broccoli and radishes with burrata
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan. Place the carrots (2 packs) into a large roasting tin and season with salt and freshly ground black pepper. Scatter with the fennel seeds (1 tsp), drizzle with 1 tbsp olive oil and roast for 15 minutes.
step 2
Add the spring onion (5), radishes (200 g), broccoli (200 g) and torn bread (50 g) to the roasting tin. Season and drizzle with 1 tbsp olive oil, toss well and return to the oven for 15-20 minutes, until the vegetables are tender and starting to char slightly.
step 3
Meanwhile, combine the capers (1 tbsp), garlic (1 clove), parsley (12 g), mint (12 g) and lemon juice and zest (1/2) along with 2 tbsp olive oil and season to taste. Serve the vegetables and ciabatta croutons on a large platter with the torn burrata (1), drizzled with the dressing.
step 3 Meanwhile, combine the capers (1 tbsp), garlic (1 clove), parsley (12 g), mint (12 g) and lemon juice and zest (1/2) along with 2 tbsp olive oil and season to taste. Serve the vegetables and ciabatta croutons on a large platter with the torn burrata (1), drizzled with the dressing.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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