{"id":1148,"date":"2025-03-23T12:46:00","date_gmt":"2025-03-23T04:46:00","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/23\/20-spring-vegetable-side-dishes\/"},"modified":"2025-03-23T12:46:00","modified_gmt":"2025-03-23T04:46:00","slug":"20-spring-vegetable-side-dishes","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/23\/20-spring-vegetable-side-dishes\/","title":{"rendered":"20 Spring Vegetable Side Dishes"},"content":{"rendered":"

<\/p>\n

\"Green
Simply Recipes \/ Alison Bickel<\/span><\/figcaption><\/figure>\n

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.<\/p>\n

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.<\/p>\n

Stovetop Honey-Glazed Carrots<\/h2>\n
\"4-ingredient
Simply Recipes \/ Alexandra Shytsman<\/span><\/figcaption><\/figure>\n

“What I love most about this recipe\u2014apart from the extra-short ingredient list\u2014is that it comes together quickly, entirely in one pan, and on the stovetop. With this clever technique, you don\u2019t need to turn the oven on but still end up with candy-sweet carrots with caramelized edges that we all know and love.” \u2014Alexandra Shytsman, Recipe Developer<\/p>\n

Grilled English Peas<\/h2>\n
\"Grilled
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating.” \u2014Elise Bauer, Founder<\/p>\n

Braised Leeks<\/h2>\n
\"Braised
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“For this recipe, try to buy leeks with as long and as white a shank as possible.” \u2014Hank Shaw, Recipe Developer<\/p>\n

Spring Vegetable Salad with Asparagus, Peas and Radishes<\/h2>\n
\"Green
Simply Recipes \/ Alison Bickel<\/span><\/figcaption><\/figure>\n

“For even more spring veggies, add thinly sliced young carrots or fennel.” \u2014Katie Morford, Recipe Developer<\/p>\n

Saut\u00e9ed Baby Artichokes<\/h2>\n
\"Saut\u00e9ed
Simply Recipes \/ Sally Vargas<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Sugar Snap Pea Salad<\/h2>\n
\"Spring
Simply Recipes \/ Jessica Gavin<\/span><\/figcaption><\/figure>\n

“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.” \u2014Jessica Gavin, Recipe Developer<\/p>\n

Fava Bean Fennel Salad with Parmesan<\/h2>\n
\"A
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Bang Bang Broccoli<\/h2>\n
\"plate
Simply Recipes \/ Ali Redmond<\/span><\/figcaption><\/figure>\n

“For this recipe, you can use just broccoli florets, a mix of broccoli and cauliflower, or broccolini.” \u2014Devan Grimsrud, Recipe Developer<\/p>\n

Quick and Easy Asparagus<\/h2>\n
\"The
Simply Recipes \/ Alison Bickel<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Fennel Gratin<\/h2>\n
\"Fennel
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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!” \u2014Louee, Simply Recipes Reader<\/p>\n

Roasted Baby Carrots<\/h2>\n
\"Roasted
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Simple Peas and Onions<\/h2>\n
\"A
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.” \u2014Elise Bauer, Founder<\/p>\n

Radish Salad with Mint and Pistachios<\/h2>\n
\"A
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Crispy Parmesan Broccoli<\/h2>\n
\"crispy
Simply Recipes \/ Ciara Kehoe<\/span><\/figcaption><\/figure>\n

“I love the slightly nutty flavor of Parmesan or Pecorino Romano, but aged cheddar or Gruy\u00e8re would work well, too.” \u2014Molly Adams, Recipe Developer<\/p>\n

Leeks Vinaigrette<\/h2>\n
\"A
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“Choose leeks that are about an inch thick and have a long, white and pale green shaft.” \u2014Elise Bauer, Founder<\/p>\n

Baked Stuffed Artichokes<\/h2>\n
\"Baked
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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.” \u2014Elise Bauer, Founder<\/p>\n

Asparagus Pakoras With Lemony Yogurt Sauce<\/h2>\n
\"Asparagus
Simply Recipes \/ Ciara Kehoe<\/span><\/figcaption><\/figure>\n

“In case you are not a fan of deep frying, don\u2019t fret. Pakoras are shallow fried in a small amount of oil and prepared like patties, with a crisp exterior and pillowy inside.” \u2014Shayma Saadat, Recipe Developer<\/p>\n

Shaved Fennel Salad<\/h2>\n
\"Fennel
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“Easy and delicious, I added some thinly sliced radishes as well. My go to salad recipe, thanks!” \u2014Kate, a Simply Recipes Reader<\/p>\n

Lentil Salad with Arugula and Feta<\/h2>\n
\"Lentil
Simply Recipes \/ Sally Vargas<\/span><\/figcaption><\/figure>\n

“When buying lentils for this recipe, smaller varieties, like\u00a0French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture.” \u2014Sally Vargas, Recipe Developer<\/p>\n

Mustard Greens<\/h2>\n
\"A
Simply Recipes \/ Elise Bauer<\/span><\/figcaption><\/figure>\n

“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. ” \u2014Elise Bauer, Founder<\/p>\n

#Spring #Vegetable #Side #Dishes<\/p>\n","protected":false},"excerpt":{"rendered":"

Simply Recipes \/ Alison Bickel 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 […]<\/p>\n","protected":false},"author":1,"featured_media":1149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[874,496,729,258],"class_list":["post-1148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-dishes","tag-side","tag-spring","tag-vegetable"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1148"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1148\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1149"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}