Freshen up your plate with these eye-popping spring vegetable recipes!
Im talking yummy pasta salads, detoxifying soups, an abundance of sides, and so much more.
30 Easy Vegetable Recipes for Spring
Spring is finally upon us, and that means the garden is abundant in fresh veggies.
And while I love vegetable salads and simple sides, there’s so much more you can do with fresh veggies!
So, I’ve gathered a whole month’s worth of spring vegetable recipes for you to try!
Try them all and let me know what you think.
To start your journey of new fresh bites is this foolproof roasted spring veggie recipe.
It’s effortless and customizable, and cleanup is a breeze.
Pick out your veggies, toss them with olive oil and flavorings, then bake.
This one calls for radishes, potatoes, asparagus, and carrots.
However, you can mix and match whatever you like.
What could be more fitting for spring than creamy risotto with asparagus, peas, radishes, and leeks?
Comforting and fresh, it sneaks some veggies into your super creamy and cheesy arborio rice.
With fresh herbs and lemon zest, it’s the perfect meal for the season.
Whether you’re looking for an Easter side dish or a good way to use up carrots, this French carrot salad is ideal.
Tossing it together will take you 10 minutes and you don’t need a long list of ingredients.
Just carrots, parsley, and a six-ingredient dressing.
Is anyone in the mood for a healthy spring pasta dinner? I know I am!
Trade in your rich Alfredo and heavy marinara for this light tagliatelle dish.
Olive oil, garlic, oregano, and parmesan replace the sauce. Lemon asparagus, basil, and breadcrumbs round it all out.
Heading to a potluck and need to bring a dish? This pasta salad is a prime choice.
Everyone loves a good pasta salad and this was made for entertaining.
Bowtie pasta gets all dressed up with cherry tomatoes, asparagus, red onion, parmesan, and homemade Italian dressing.
It’s ready in under 30 minutes.
Looking for a simple spring salad recipe to add to your rotation? You’ll adore this!
A fresh bed of spinach gets tossed with a creamy and tangy dressing.
Then cucumber, avocado, toasted walnuts, goat cheese, and dried cranberries load it up.
You can have all that in just four easy steps.
If you’re more in the mood for a satisfying grain salad, try this little gem.
Brown rice is rife with asparagus, peas, radishes, and fresh herbs. Accent the flavors with lemon juice and parmesan cheese.
It’s a great one to make ahead of time for work lunches, picnics, potlucks, and more.
Asparagus soup is a springtime classic that doesn’t disappoint.
It’s crammed with over a pound of asparagus and the ingredients are very simple.
If you want to make it vegetarian-friendly, use veggie broth. You can also skip the drizzle of cream to make it vegan.
This spring pasta has a ton of flavor that uses only plant-based ingredients.
Garlicky pea shoot pesto coats the pappardelle in freshness, while oyster mushrooms and shallots make it savory.
Add an extra handful of fresh pea shoots and pistachios to top it off.
10. Spring Pea Salad
Peas are an underrated vegetable that often doesn’t get the attention it deserves. But this spring pea salad will change all that.
It’s seriously one of the best easy spring recipes that exist.
It combines garden-fresh ingredients with feta and a popping basil dressing.
That just goes to show sometimes simple is best.
Radishes can hold their own in a salad and this recipe shows you how.
Chop a bunch up, then toss them with lemon, parsley, olive oil, salt, and pepper. That’s it!
It’s a great last-minute side dish or a quick snack that only takes 5 minutes.
This glowing green salad highlights how scrumptious broccoli can be.
You combine a whole head with blanched asparagus, fresh herbs, nuts, green onions, lemon zest, and a creamy dressing.
Let it chill before serving so the flavors have time to meld.
This is one of the best Buddha bowls around! It’s healthy, flavorsome, and vegan-friendly.
From the roasted broccoli to the turmeric ginger vinaigrette, it has a contrast of complementary flavors.
Plus, lentils, quinoa, and cashews fill it up with plant protein.
Haven’t been eating so healthily lately? Hit that reset button with this detoxifying soup.
It’s loaded with essential nutrients and it’s super easy. You’ll saute the veggies, season, and blend.
Dairy-free and silky smooth, it’s surprisingly creamy and quick. It’s also vegan-friendly.
This is one of those every day and every occasion sorts of dishes.
You combine bowtie pasta with fresh spring veggies, garlic, olive oil, and vinegar.
The whole thing takes 20 minutes and you can customize it too.
For instance, you can add goat cheese or feta, pine nuts or walnuts, roasted bell peppers, or kalamata olives.
Not only that but use leftover pasta and you cut down on the work.
Green beans amandine is a classic French dish.
It features a mound of green beans topped with butter-toasted almonds and shallots.
It’s a family favorite side dish for holidays and so easy that anyone can make it.
Plus, you can pull it together in 30 minutes and make it all in one skillet.
If you’re dining with vegans, use dairy-free butter so they can enjoy it, too!
Here’s another fantastic way to spruce up green beans.
You combine blanched green beans with pesto, parmesan, and almonds.
And guess how long it will take you? Just 10 minutes!
It’s an excellent choice for a weeknight side and it goes well with all sorts of proteins.
Chicken, pork chops, salmon, lamb, and even tofu all work well.
You can never have too many salads to keep things fresh and interesting. So here’s an enticing one for the spring.
From the kale to the dried cranberries, it has a bunch of different flavors and textures.
And you’ll love the bright lemon dressing.
When tossing it all together, be sure to massage the kale with the dressing.
That will help coat it with flavor and tenderize the leaves.
Simple, light, and healthy, it’s astounding how flavorful you can make a salad with a handful of ingredients.
The bulk of this salad is apple, fennel, and arugula. The rest is the sweet apple juice dressing.
It’s vegan-friendly, gluten-free, and ready in 15 minutes.
It’s also perfect for holidays, light lunches, snacks, and dinner parties.
20. Glazed Carrots
These glazed carrots have a secret.
Do you want to know what it is? Marsala cooking wine!
The marsala glaze gives the carrots more depth without complicating things.
Just add it once the carrots become tender and it’s almost ready.
Say, you know what this carrot recipe will be great for? Easter!
For those chilly spring days, this lemony whole wheat orzo pasta will be waiting.
It’s brimming with portobello mushrooms, asparagus, peas, and leaks.
What takes it up another notch is the addition of caramelized lemon.
It enhances all the fresh spring flavors making it bright and cozy at the same time.
I like to add shaved parmesan cheese to mine, but you can skip it to leave it vegan-friendly.
I’ve been so busy talking about lunches, dinners, and sides that I almost forgot about this breakfast casserole.
It’s swarming with spring vegetables like asparagus, sugar snap peas, carrots, and leeks.
You also get little pieces of feta in every bite.
You can tailor the veggies and cheese to whatever you have on hand.
Plus, it serves a crowd, making it a great option for holidays, brunches, and family breakfasts.
I love the crisp crunch and sweet flavor of sugar snap peas. If you do too, you’ll want this salad on repeat.
It’s a green goddess medley of blanched sugar snap peas, cucumbers, fresh mint, and dill.
Add red onion slices and meld everything with the tangy vinaigrette.
Eat it right away or let it sit to let all the flavors emulsify.
I often can’t wait, so I’ll help myself to a little serving while I let the rest sit.
This dreamy spring salad is one of my favorites. Not only is it nutritious, but it comes with strawberries!
You get fresh spinach, juicy strawberries, sharp feta, toasted almonds, aromatic shallots, and homemade creamy poppyseed dressing in every bite.
This 10-minute salad is a great lunch. Add grilled chicken for a satisfying dinner, too.
This colorful vegan salad combines all sorts of fresh seasonal produce.
It has juicy strawberries, blueberries, pineapple, and a ton of spinach.
Packed with vitamins, minerals, and antioxidants, it’s a very smart choice for a light lunch or dinner side salad.
I also eat it on occasion for breakfast!
That might sound odd to some. But if you’ve ever had a scrumptious breakfast salad before, you know exactly what I mean.
Tired of salads that leave you hungry again in a couple of hours? Here’s one that’s super filling.
It comes loaded with baby greens, blanched asparagus, avocado, goat cheese, and cherry tomatoes.
There are also almond slivers, canned chickpeas, and hard-boiled eggs.
Told you that it was satiating!
Coat all the goodness in a lemon Dijon dressing and grab a fork.
On second thought, you might need help finishing it, so grab a few plates for sharing.
With the weather still a little cold, you’ll need some warming spring soups to put on the table. And this one is full of flavor!
The lavishly creamy carrot base has a punch of curry, a burst of ginger, and peanut butter for thickening.
The ingredients are simple and it’s dairy-free thanks to the coconut milk.
Plus, there’s no need to wait hours for it to cook because it’s ready in 30 minutes.
I recommend doubling the recipe and freezing the leftovers.
Then, all you have to do when you’re famished is heat and eat them.
Has your diet been off lately? Get back on track with this detox salad.
It’s better than a juice cleanse and won’t leave you feeling hungry all the time. Plus, it’s seriously delicious.
You rice cauliflower then doctor it up with chickpeas, apples, shallots, avocado, and herbs.
Once that’s all combined, toss it with sweet limey dressing.
If you’re meal prepping, put the dressing in a separate container and mix right before serving.
Otherwise, it will get too saturated and soggy.
If you have yet to try a creamy cauliflower soup, I implore you to give this one a try.
It takes a neutral veggie like cauliflower and loads it up with flavor.
It’s garlicky, very creamy, a little spicy, and packed with parmesan cheese.
It also incorporates pistachios for a marvelous nutty twist.
I sometimes roast the cauliflower to give it more depth.
But when I’m looking to skip the extra cleanup, I’ll saute it instead.
When your meal calls for a side of greens, it’s time to bust out these spring greens.
This gluten-free and vegetarian side only requires four ingredients: greens, butter, garlic, and pine nuts.
So it’s very fuss-free and ready in under 10 minutes.
Barbecue, lean proteins, or baked tofu, it goes with a wide range of dishes. Plus, it’s brimming with nutrients.
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