Jul 14 2026
Restaurants›Rusty Pelican - Miami›Roasted Spring Vegetables Recipe

Roasted Spring Vegetables Recipe

Inspired by Rusty Pelican - Miami
Time1h
Serves4

Lemon Pickled Tricolor Carrots, Fava Beans, Grilled Corn

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Ingredients

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Lemon Pickled Tricolor Carrots

Fava Beans

Grilled Corn

Method

Lemon Pickled Tricolor Carrots

  1. 1

    Prepare the Carrots

    Wash and peel the tricolor carrots. Cut them into sticks or rounds, about 1/4 inch thick.

  2. 2

    Make the Pickling Liquid

    In a saucepan, combine lemon juice, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

  3. 3

    Pickle the Carrots

    Place the carrot sticks in a clean jar and pour the hot pickling liquid over them. Make sure the carrots are fully submerged. Let cool, then refrigerate for at least 2 hours, or overnight for best flavor.

Fava Beans

  1. 4

    Prepare the Fava Beans

    If using fresh fava beans, shell them from their pods. Blanch in boiling water for 2-3 minutes, then transfer to an ice bath to cool. Remove the outer skins from each bean.

  2. 5

    Sauté the Fava Beans

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fava beans, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until heated through and tender.

Grilled Corn

  1. 6

    Prepare the Corn

    Preheat the grill to medium-high heat. Remove the husks and silk from the corn.

  2. 7

    Grill the Corn

    Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until charred and tender.

  3. 8

    Season and Serve

    Remove the corn from the grill and slather with butter. Sprinkle with salt and paprika before serving.

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