30+ Flavor Easter Spring Vegetable Recipes You’ll Love

Easter is a time to celebrate renewal, and what better way to embrace the season than with vibrant, fresh vegetables?

Spring offers an abundance of seasonal produce—think crisp asparagus, tender peas, and sweet carrots—that are perfect for light, flavorful dishes.

Whether you’re preparing a brunch spread, a festive side dish, or a plant-based main, there’s no shortage of creative ways to incorporate these bright, nutritious vegetables into your Easter celebration.

In this blog, we’ll explore 30+ mouthwatering Easter spring vegetable recipes that are sure to add color, texture, and flavor to your table.

From zesty salads and savory roasts to creamy casseroles and grilled veggies, these recipes highlight the best of what the season has to offer.

So, whether you’re hosting a family gathering or looking for something new to bring to the table, these spring vegetable dishes will make your Easter feast feel extra special.

30+ Flavor Easter Spring Vegetable Recipes You’ll Love

Spring is the season of growth and new beginnings, and Easter is the perfect time to celebrate with fresh, seasonal vegetables.

These 30+ Easter spring vegetable recipes bring out the natural flavors of the season, offering both healthy and indulgent options to complement your holiday spread.

Whether you prefer roasted, sautéed, or grilled vegetables, or are looking for a vibrant salad or casserole, these recipes will help you make the most of spring’s bounty.

As you prepare for Easter, let these dishes inspire you to add a burst of color and flavor to your meal, making it both delicious and memorable.

Roasted Spring Vegetable Medley

This vibrant Roasted Spring Vegetable Medley showcases the best of the season’s produce with a mix of tender asparagus, baby carrots, spring onions, and new potatoes. The vegetables are simply seasoned with olive oil, garlic, and fresh herbs, then roasted to perfection, making this dish a perfect side for Easter dinner or a springtime feast. The caramelized edges of the vegetables enhance their natural sweetness, while the fresh herbs bring out bright, earthy flavors.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 3-inch pieces
• 1 lb baby carrots, peeled
• 1 bunch spring onions, cut into halves or thirds
• 1 lb new potatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the asparagus, baby carrots, spring onions, and new potatoes with olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the potatoes are tender and lightly browned, and the asparagus is slightly crispy on the edges.
4. For extra freshness, sprinkle with lemon zest before serving.

This Roasted Spring Vegetable Medley is a visually stunning and delicious dish that perfectly complements the flavors of Easter and spring. The simplicity of the ingredients allows the natural sweetness of the vegetables to shine through, while the roasting method adds a delightful crispiness and depth of flavor. Serve it as a side dish or enjoy it as a light, healthy main for a spring celebration.

Creamy Spring Pea and Asparagus Soup

A light, refreshing, and creamy soup made with tender spring peas and asparagus, this recipe is ideal for Easter brunch or as a starter for a spring dinner. With a base of fresh, seasonal vegetables and a creamy touch from coconut milk (or heavy cream), this soup is both indulgent and nutritious. The bright green color and subtle sweetness from the peas and asparagus make this soup a vibrant addition to any meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb asparagus, cut into 1-inch pieces
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer version)
• Salt and pepper to taste
• Fresh mint or basil for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the asparagus and peas, stirring to combine. Cook for another 3-4 minutes until the asparagus is slightly tender.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes, or until the vegetables are fully tender.
4. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
5. Stir in the coconut milk (or heavy cream), and season with salt and pepper. Warm the soup over low heat for 2-3 minutes.
6. Serve hot, garnished with fresh mint or basil if desired.

This Creamy Spring Pea and Asparagus Soup is a wonderful way to celebrate the flavors of spring. The sweet, grassy notes of the peas and the tender asparagus come together in a velvety, comforting soup that is perfect for Easter gatherings. The coconut milk adds a luxurious texture, making each spoonful rich and satisfying. This dish can be enjoyed as a starter or paired with fresh crusty bread for a light meal.

Spring Vegetable Quiche with Spinach and Leeks

A savory Spring Vegetable Quiche with spinach and leeks is a versatile dish perfect for an Easter brunch or light dinner. This quiche combines fresh spring vegetables with a creamy egg custard and is baked in a flaky pie crust for a satisfying meal. The earthy spinach, sweet leeks, and tangy goat cheese create a delicious harmony of flavors that are ideal for springtime.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 2 leeks, cleaned and thinly sliced
• 2 cups fresh spinach, chopped
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup crumbled goat cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the leeks and sauté for 5-6 minutes until soft and slightly caramelized. Add the spinach and cook for another 2-3 minutes until wilted. Remove from heat and let cool.
3. In a medium bowl, whisk together the eggs and heavy cream. Add the crumbled goat cheese, grated Parmesan, nutmeg, salt, and pepper. Stir in the leek and spinach mixture.
4. Pour the egg mixture into the prepared pie crust and spread it evenly.
5. Bake the quiche for 35-40 minutes, or until the top is golden and the filling is set. Allow the quiche to cool for a few minutes before slicing.

This Spring Vegetable Quiche with Spinach and Leeks is a savory and satisfying dish that highlights the freshness of spring vegetables. The creamy egg custard, paired with earthy spinach and sweet, mild leeks, offers a delightful contrast of flavors. The addition of goat cheese and Parmesan brings a rich, tangy complexity to the dish. This quiche is a perfect choice for Easter brunch or a light dinner, and it can be served warm or at room temperature, making it a great option for entertaining.

Spring Vegetable Frittata with Mushrooms and Herbs

This Spring Vegetable Frittata with Mushrooms and Herbs is an easy, versatile dish that’s perfect for Easter brunch or a spring meal. The combination of mushrooms, peas, and fresh herbs, along with fluffy eggs, creates a hearty yet light dish. It’s packed with seasonal vegetables and makes for a vibrant centerpiece. Serve it with a simple green salad for a complete meal.

Ingredients:

• 8 large eggs
• 1/2 cup milk or cream
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 cup fresh peas (or frozen)
• 1 small onion, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and mushrooms, sautéing until the mushrooms are softened and browned, about 5-7 minutes.
3. Add the peas and cook for an additional 2-3 minutes until tender. Remove the skillet from heat and set aside.
4. In a large bowl, whisk together the eggs, milk or cream, parsley, chives, salt, and pepper.
5. Pour the egg mixture into the skillet with the vegetables, stirring gently to combine. Sprinkle with grated cheese if desired.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
7. Allow the frittata to cool slightly before slicing and serving.

This Spring Vegetable Frittata is the perfect way to enjoy the fresh, bright flavors of the season. The earthy mushrooms and sweet peas blend seamlessly with the soft, fluffy eggs, while the fresh herbs add a burst of flavor. It’s a delicious and satisfying dish that can be served warm or at room temperature, making it an excellent choice for any spring gathering, including Easter. It’s also easy to customize with other seasonal vegetables or different types of cheese, making it a go-to recipe for spring meals.

Lemon Garlic Roasted Brussels Sprouts and Broccoli

Lemon Garlic Roasted Brussels Sprouts and Broccoli is a refreshing and healthy side dish that brings together the earthy taste of Brussels sprouts and the crispness of broccoli with a zesty lemon and garlic dressing. Roasting these vegetables caramelizes their natural sweetness while the garlic and lemon add a punch of flavor. This dish makes an excellent side for Easter dinner or a light spring meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb broccoli florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and broccoli florets with olive oil, minced garlic, lemon zest, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden, and the broccoli is tender with crispy edges.
4. Once roasted, remove the vegetables from the oven and squeeze fresh lemon juice over them.
5. Garnish with fresh parsley and serve hot.

This Lemon Garlic Roasted Brussels Sprouts and Broccoli dish is a simple yet flavorful way to elevate your spring vegetable offerings. The roasting method enhances the vegetables’ natural flavors while the lemon and garlic provide a refreshing contrast. It’s a wonderful side dish for Easter, pairing well with everything from roasted meats to pasta dishes. The bright, zesty flavors are sure to impress guests and make this a favorite spring recipe.

Grilled Spring Vegetable Skewers with Herb Marinade

Grilled Spring Vegetable Skewers with Herb Marinade are a perfect addition to your Easter meal or any spring gathering. The colorful vegetables—such as bell peppers, zucchini, mushrooms, and onions—are marinated in a fresh, fragrant herb mix and then grilled to smoky perfection. This dish is light, full of flavor, and brings out the best of spring’s bounty, making it an excellent choice for outdoor grilling or a flavorful side to any main course.

Ingredients:

• 1 bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 8 oz mushrooms, halved
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, balsamic vinegar, basil, parsley, thyme, garlic, salt, and pepper. Whisk until well mixed.
2. Thread the bell pepper, zucchini, onion, and mushrooms onto skewers.
3. Brush the vegetable skewers with the herb marinade, making sure they are evenly coated. Allow them to marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
4. Preheat your grill to medium-high heat. Grill the vegetable skewers for about 5-7 minutes on each side, or until the vegetables are tender and lightly charred.
5. Remove from the grill and serve immediately.

Grilled Spring Vegetable Skewers with Herb Marinade offer a delicious, healthy way to enjoy the fresh produce of the season. The smoky flavors from the grill perfectly complement the bright, herby marinade, creating a mouthwatering dish. Whether served as a side to your Easter main course or as part of a casual spring BBQ, these vegetable skewers are sure to impress and are incredibly easy to prepare. The combination of vibrant colors and fresh flavors makes this dish a true celebration of spring.

Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera is a light, flavorful dish that showcases the season’s best produce, including asparagus, peas, and cherry tomatoes. Tossed with a simple garlic and olive oil sauce and topped with Parmesan cheese, this dish is perfect for a fresh, satisfying Easter lunch or dinner. It’s easy to prepare, and the vibrant colors and delicate flavors make it a wonderful way to celebrate spring.

Ingredients:

• 12 oz pasta (such as spaghetti, fettuccine, or penne)
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the asparagus and peas to the skillet and cook for about 4-5 minutes, or until the vegetables are tender but still crisp.
4. Add the cherry tomatoes and cook for another 2-3 minutes until the tomatoes begin to soften.
5. Toss the cooked pasta with the vegetables in the skillet, adding a bit of the reserved pasta water to create a light sauce.
6. Stir in fresh basil, Parmesan cheese, salt, pepper, and lemon juice (if using) to finish.
7. Serve immediately, garnished with extra Parmesan cheese and basil if desired.

Spring Vegetable Pasta Primavera is the ultimate celebration of fresh spring vegetables. The bright, colorful medley of asparagus, peas, and tomatoes is balanced perfectly with the creamy richness of Parmesan cheese and the fragrant basil. The simplicity of this dish makes it easy to prepare, yet it feels luxurious and satisfying. Whether served as a main or side dish at your Easter feast, this pasta is a perfect way to bring a taste of spring to your table.

Asparagus and Sweet Potato Salad with Lemon Dressing

This Asparagus and Sweet Potato Salad with Lemon Dressing is a refreshing, healthy option for a spring meal. Roasted sweet potatoes and tender asparagus are tossed together with a zesty lemon vinaigrette, creating a balance of sweetness and tang. Perfect for Easter brunch or as a side to grilled meats, this salad offers a wonderful combination of textures and flavors, making it a great addition to any spring gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup lemon juice
• 2 tbsp Dijon mustard
• 1/4 cup olive oil (for dressing)
• 1 tbsp honey (optional)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, bring a pot of salted water to a boil. Blanch the asparagus in the boiling water for 2-3 minutes, then transfer it to a bowl of ice water to stop the cooking process. Drain and set aside.
3. For the dressing, whisk together lemon juice, Dijon mustard, olive oil, honey (if using), salt, and pepper until smooth.
4. Once the sweet potatoes are done, combine them with the blanched asparagus in a large bowl. Drizzle with the lemon dressing and toss to coat evenly.
5. Garnish with fresh parsley and serve.

This Asparagus and Sweet Potato Salad with Lemon Dressing is a vibrant, nutritious dish that beautifully highlights the flavors of spring. The sweetness of the roasted sweet potatoes pairs perfectly with the tender asparagus and the tangy lemon dressing. It’s a light, refreshing option that works wonderfully as a side dish for Easter or any springtime gathering. The simple yet flavorful dressing ties everything together, making it a memorable dish that will complement any main course.

Herb-Crusted Spring Carrots with Yogurt Dip

Herb-Crusted Spring Carrots with Yogurt Dip are an easy, flavorful appetizer or side dish perfect for Easter celebrations. The carrots are roasted with a crunchy herb crust that gives them a savory, crispy exterior while retaining their natural sweetness. Paired with a creamy yogurt dip, this dish offers a delightful contrast in textures and flavors that will impress your guests.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tbsp olive oil
• 1/2 cup breadcrumbs
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots with olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
3. In a small bowl, combine the breadcrumbs, fresh thyme, rosemary, garlic powder, and a pinch of salt. Sprinkle the breadcrumb mixture over the carrots, pressing it gently to adhere.
4. Roast the carrots for 25-30 minutes, or until they are tender and the breadcrumb crust is golden brown.
5. While the carrots are roasting, prepare the yogurt dip by combining Greek yogurt, lemon juice, and fresh dill in a small bowl. Season with salt and pepper to taste.
6. Serve the roasted carrots warm with the yogurt dip on the side.

These Herb-Crusted Spring Carrots with Yogurt Dip are a flavorful and elegant dish that’s perfect for Easter appetizers or a light side dish. The herb crust adds a crunchy, savory texture that beautifully complements the natural sweetness of the carrots. The creamy yogurt dip with a touch of lemon and dill balances the flavors, providing a refreshing contrast. This dish is easy to prepare yet feels special enough to impress guests, making it a great addition to your springtime menu.

Roasted Spring Vegetables with Balsamic Glaze

Roasted Spring Vegetables with Balsamic Glaze is an easy and delicious side dish that brings out the natural sweetness of spring vegetables like carrots, parsnips, and bell peppers. Roasting these vegetables caramelizes their flavors, and the balsamic glaze adds a tangy-sweet finish that elevates the dish. This recipe is perfect for Easter dinner or as a vibrant side to any spring meal.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 1 lb parsnips, peeled and cut into sticks
• 1 red bell pepper, sliced into strips
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the carrots, parsnips, and bell pepper with olive oil, fresh thyme, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the vegetables for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until it thickens slightly.
5. Once the vegetables are roasted, drizzle the balsamic glaze over them and toss gently to coat.
6. Serve warm as a side dish.

Roasted Spring Vegetables with Balsamic Glaze is a flavorful and simple dish that highlights the best of spring produce. The roasted vegetables’ natural sweetness is enhanced by the tangy and slightly sweet balsamic glaze, making each bite a perfect balance of flavors. Whether you serve it with lamb, chicken, or as part of a vegetarian meal, this dish is sure to become a springtime favorite at your Easter gathering.

Spring Vegetable Soup with Lemon and Mint

This Spring Vegetable Soup with Lemon and Mint is a light, refreshing soup that combines seasonal vegetables like asparagus, peas, and leeks in a flavorful broth. The lemon and mint bring a burst of freshness, making this soup perfect for a spring starter or a light lunch. It’s simple to prepare, healthy, and full of vibrant flavors that make it an ideal addition to your Easter menu.

Ingredients:

• 1 tbsp olive oil
• 1 leek, chopped
• 2 garlic cloves, minced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tbsp olive oil (for drizzling)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the leek and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the asparagus, peas, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
3. Stir in the lemon zest, lemon juice, and fresh mint. Season with salt and pepper to taste.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Drizzle with a little olive oil and garnish with additional mint leaves before serving.

This Spring Vegetable Soup with Lemon and Mint is a bright, rejuvenating dish that perfectly captures the essence of spring. The fresh lemon and mint add an uplifting note to the soup, while the tender vegetables provide a comforting texture. It’s a great first course for Easter or a light lunch for any spring day. This soup is not only delicious but also packed with nutrients, making it a wholesome and satisfying choice for your seasonal meals.

Grilled Vegetable and Quinoa Salad with Avocado Dressing

Grilled Vegetable and Quinoa Salad with Avocado Dressing is a wholesome, vibrant salad that combines the smoky flavors of grilled vegetables with the nutty taste of quinoa. Tossed in a creamy avocado dressing, this dish is both satisfying and refreshing. It’s perfect for a light yet filling meal, and it works wonderfully as a side for Easter or any springtime gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 tbsp olive oil (for vegetables)
• Salt and pepper to taste
• 1 ripe avocado, peeled and pitted
• 2 tbsp lemon juice
• 1/4 cup Greek yogurt
• 2 tbsp water (or more for desired consistency)
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. Preheat the grill to medium-high heat. Toss the zucchini, yellow squash, bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. While the vegetables are grilling, make the avocado dressing by blending the avocado, lemon juice, Greek yogurt, and water in a food processor until smooth. Season with salt and pepper.
5. Once the vegetables are grilled, cut them into bite-sized pieces.
6. In a large bowl, combine the cooked quinoa, grilled vegetables, and cilantro. Toss gently to mix.
7. Drizzle the avocado dressing over the salad and toss to coat. Serve immediately.

Grilled Vegetable and Quinoa Salad with Avocado Dressing is a nutritious, flavorful dish that makes the most of spring’s bounty. The smoky grilled vegetables complement the nutty quinoa, while the creamy avocado dressing ties everything together with a rich, fresh flavor. This salad is perfect for Easter or any outdoor spring gathering, as it can be made ahead and served at room temperature. The combination of textures and vibrant colors will make this dish a standout addition to your table.

Lemon Garlic Roasted Brussels Sprouts and Potatoes

Lemon Garlic Roasted Brussels Sprouts and Potatoes is a simple yet flavorful side dish that highlights the crisp, caramelized texture of Brussels sprouts paired with tender, golden potatoes. Tossed with a lemon-garlic marinade and roasted to perfection, this dish is a perfect accompaniment to Easter dinners or spring feasts. The tangy lemon and aromatic garlic bring out the natural flavors of the vegetables, making it a crowd-pleaser.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb baby potatoes, halved
• 3 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the Brussels sprouts, potatoes, olive oil, minced garlic, lemon zest, lemon juice, dried thyme, salt, and pepper. Toss well to coat all the vegetables evenly.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy, and the potatoes are tender.
5. Garnish with fresh parsley before serving.

Lemon Garlic Roasted Brussels Sprouts and Potatoes is a delightful, easy-to-make side dish that will elevate any spring meal. The combination of roasted Brussels sprouts and baby potatoes provides a satisfying contrast of textures, while the zesty lemon and garlic bring brightness and depth to the dish. This recipe is not only flavorful but also versatile, complementing a variety of mains, making it an ideal addition to your Easter dinner or any springtime gathering.

Pea and Mint Crostini with Ricotta

Pea and Mint Crostini with Ricotta is a refreshing, bite-sized appetizer that combines the sweetness of peas with the fresh, aromatic flavor of mint. Topped with creamy ricotta cheese and served on crispy toasted bread, this crostini is a perfect springtime treat. It’s easy to prepare, and the vibrant green color and light, creamy texture make it a great choice for Easter or any festive occasion.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup ricotta cheese
• Salt and pepper to taste
• 1 tbsp lemon juice
• Extra mint leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil.
2. Toast the bread in the oven for 8-10 minutes, or until golden and crispy.
3. While the bread is toasting, blanch the peas in boiling water for 2-3 minutes, then transfer them to ice water to stop the cooking process. Drain well.
4. In a small bowl, mix the ricotta cheese with lemon juice, salt, and pepper. Spread a layer of ricotta on each toasted baguette slice.
5. Top the ricotta with the blanched peas and sprinkle with chopped mint.
6. Garnish with additional fresh mint leaves before serving.

Pea and Mint Crostini with Ricotta is a light and vibrant appetizer that brings the best of spring flavors in every bite. The creamy ricotta serves as the perfect base for the sweet peas, while the fresh mint adds a burst of herbal freshness. The crispy crostini adds a satisfying crunch to the dish, making it an ideal starter for Easter brunch or any spring celebration. With its bright green color and delicate flavors, this crostini is sure to impress your guests.

Spring Vegetable and Ricotta Tart

This Spring Vegetable and Ricotta Tart is a delicious, savory dish that combines fresh spring vegetables with creamy ricotta cheese in a crisp, buttery pastry. The combination of asparagus, peas, and leeks provides a beautiful medley of flavors and textures, while the ricotta adds richness and creaminess. Perfect for an Easter brunch or light dinner, this tart is a celebration of seasonal ingredients and simple yet elegant flavors.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 tbsp olive oil
• 1 leek, sliced
• 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup fresh peas (or frozen)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for brushing)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry on a parchment-lined baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the leek and cook for 3-4 minutes until softened. Add the asparagus and peas and cook for another 4-5 minutes until tender but still vibrant. Season with salt and pepper, then set aside to cool.
3. In a bowl, mix together the ricotta cheese, Parmesan, and a pinch of salt and pepper.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
5. Arrange the cooked vegetables on top of the ricotta, then fold the edges of the pastry over the filling to create a rustic tart.
6. Brush the edges of the pastry with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is golden and crisp.
8. Garnish with fresh thyme before serving.

The Spring Vegetable and Ricotta Tart is an elegant and savory dish that showcases the best of seasonal vegetables. The flaky puff pastry provides a perfect contrast to the creamy ricotta and tender vegetables. Whether served as a brunch centerpiece, a light lunch, or an appetizer, this tart offers a wonderful combination of textures and flavors that are sure to impress your guests. It’s a perfect way to celebrate the fresh flavors of spring, making it an ideal addition to your Easter table.

Note: More recipes are coming soon!