Radish, asparagus and carrots fried in olive oil

4 servings

30 minutes

This bright and fragrant recipe is a true embodiment of the simplicity and flavor of European cuisine. Roasted radishes, asparagus, and carrots in olive oil create a delightful combination of sweet tenderness and light spicy zest. Historically, such dishes emerged as a way to preserve the natural flavors of fresh vegetables, highlighting their inherent juiciness and texture. The uniqueness of this dish lies in the harmonious interaction of ingredients: radishes caramelize slightly, carrots become tender, and asparagus takes on a subtle nutty note. It can be served as a side dish with meat or fish or as a standalone dish with a slice of crusty bread. Perfect for spring and summer menus when fresh vegetables are at their juiciest.

Energy value per serving

• Calories: 128.7
• Proteins: 2g
• Fats: 10.1g
• Carbohydrates: 8.1g

Ingredients

• Radish: 100 g
• Carrot: 125 g
• Asparagus: 100 g
• Onion: 75 g
• Garlic: 4 clove
• Olive oil: 2 tbsp
• Freshly ground black pepper: to taste
• Salt: to taste

Cooking steps

1. To prepare fried vegetables, preheat the oven to 230°.

2. Mix the vegetables, garlic, and oil in a large bowl.

   Required ingredients:

   • Radish: 100 g
   • Carrot: 125 g
   • Asparagus: 100 g
   • Onion: 75 g
   • Garlic: 4 cloves
   • Olive oil: 2 tablespoons

3. Season with salt and pepper; mix thoroughly.

   Required ingredients:

   • Freshly ground black pepper:  to taste
   • Salt:  to taste

4. Lay out in a single layer on a baking sheet.

5. Roast, stirring occasionally, until the vegetables are tender and golden-brown (about 20 minutes).

6. Serve hot or at room temperature.