Sheet Pan Toasts With Spring Vegetables and Mashed Peas

Name: Sheet Pan Toasts With Spring Vegetables and Mashed Peas
Yield: 4 servings
Ingredients: ½ pound small carrots, scrubbed, cut into 1½-inch pieces on a diagonal; 5 ounces mushrooms, such as baby trumpets, morels, or shiitakes, halved, sliced if large (about 2½ cups); 6 red radishes, halved, quartered if large; ¼ cup olive oil, divided, plus more for drizzling; Kosher salt; 1 10-ounce package frozen peas; 1 garlic clove, finely chopped; ½ teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice, plus more for serving; 1 ounce coarsely grated Parmesan (about ¼ cup), plus more shaved for serving; Freshly ground black pepper; 4 ½-inch-thick slices sourdough bread, such as miche; 1 pound asparagus, trimmed, cut into ½-inch-thick pieces; 4 scallions, cut into 1-inch pieces; 2 tablespoons thinly sliced mint leaves

By Chris Morocco

May 12, 2017

Image may contain Dish Food Meal Plant Vegetable Lunch and Platter

Laura Murray, styling by Judy Mancini

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Recipe notes

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