I think it’s safe to say that just about everyone looks forward to spring, especially the joy of longer days. My favorite part is definitely the food, and I always enjoy noting the changing of the season through what’s available at my local farmers market.
Here are 20 fresh, vegetable-focused side dishes to make with the first blush of spring produce. These sides go as well with a plump roast chicken as they do with a rack of lamb, a veggie meatloaf, or pork chops hot off the grill.
Stovetop Honey-Glazed Carrots
“What I love most about this recipe—apart from the extra-short ingredient list—is that it comes together quickly, entirely in one pan, and on the stovetop. With this clever technique, you don’t need to turn the oven on but still end up with candy-sweet carrots with caramelized edges that we all know and love.” —Alexandra Shytsman, Recipe Developer
Grilled English Peas
“If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating.” —Elise Bauer, Founder
Braised Leeks
“For this recipe, try to buy leeks with as long and as white a shank as possible.” —Hank Shaw, Recipe Developer
Spring Vegetable Salad with Asparagus, Peas and Radishes
“For even more spring veggies, add thinly sliced young carrots or fennel.” —Katie Morford, Recipe Developer
Sautéed Baby Artichokes
“Unlike larger artichokes, more parts of these small ones are edible. You don’t have to scoop out the choke, you can eat it with the rest of the heart and tender leaves.” —Elise Bauer, Founder
Sugar Snap Pea Salad
“This sugar snap pea salad is an explosion of colors, flavors, and textures: sweet and snappy sugar snap peas, cool and refreshing cucumbers, earthy red bell peppers, pungent red onions, and citrusy mandarin oranges.” —Jessica Gavin, Recipe Developer
Fava Bean Fennel Salad with Parmesan
“Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean.” —Elise Bauer, Founder
Bang Bang Broccoli
“For this recipe, you can use just broccoli florets, a mix of broccoli and cauliflower, or broccolini.” —Devan Grimsrud, Recipe Developer
Quick and Easy Asparagus
“One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with some freshly grated Parmesan cheese, olive oil, and lemon zest.” —Elise Bauer, Founder
Fennel Gratin
“Made this last night – was so delish! Substituted a quarter cup of the Kraft Shake n Bake ranch breadcrumbs instead of adding thyme and the result was great!” —Louee, Simply Recipes Reader
Roasted Baby Carrots
“By ‘baby’ carrots we’re not referring to the small capsule-shaped carrots that are so popular to serve as a snack to kids (those are actually mature carrots cut to small shapes), but to carrots that are still young and not tough or woody.” —Elise Bauer, Founder
Simple Peas and Onions
“If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.” —Elise Bauer, Founder
Radish Salad with Mint and Pistachios
“This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don’t add the oil, mint, or pistachios until read to serve.” —Elise Bauer, Founder
Crispy Parmesan Broccoli
“I love the slightly nutty flavor of Parmesan or Pecorino Romano, but aged cheddar or Gruyère would work well, too.” —Molly Adams, Recipe Developer
Leeks Vinaigrette
“Choose leeks that are about an inch thick and have a long, white and pale green shaft.” —Elise Bauer, Founder
Baked Stuffed Artichokes
“The artichokes should feel heavy when you hold them. If they’re light, that’s a sign that they are a little dried out and probably tough.” —Elise Bauer, Founder
Asparagus Pakoras With Lemony Yogurt Sauce
“In case you are not a fan of deep frying, don’t fret. Pakoras are shallow fried in a small amount of oil and prepared like patties, with a crisp exterior and pillowy inside.” —Shayma Saadat, Recipe Developer
Shaved Fennel Salad
“Easy and delicious, I added some thinly sliced radishes as well. My go to salad recipe, thanks!” —Kate, a Simply Recipes Reader
Lentil Salad with Arugula and Feta
“When buying lentils for this recipe, smaller varieties, like French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture.” —Sally Vargas, Recipe Developer
Mustard Greens
“Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach but with more body. ” —Elise Bauer, Founder
#Spring #Vegetable #Side #Dishes
