32+ Fresh and Flavorful Spring Side Dish Recipes You’ll Love

Spring is the season of renewal, with fresh, vibrant flavors making their way onto our tables.

As the days grow longer and the weather warmer, it’s the perfect time to refresh your meals with seasonal produce.

One of the best ways to celebrate spring is through side dishes that complement the lighter, brighter meals we crave in the warmer months.

From crisp vegetables to vibrant salads and roasted delights, spring side dishes are packed with flavors that burst with freshness.

Whether you’re hosting a spring gathering, planning a family dinner, or simply enjoying the season’s bounty, these 32+ spring side dish recipes will add a delightful touch to your table.

With a variety of flavors, textures, and ingredients to choose from, you’re sure to find the perfect side dish to accompany any meal.

Let’s dive into these delicious, easy-to-make recipes that bring the best of spring to your plate.

32+ Fresh and Flavorful Spring Side Dish Recipes You’ll Love

Spring side dishes offer the perfect opportunity to highlight the best of what the season has to offer.

From the crispness of fresh greens to the sweetness of seasonal fruits and the earthy flavors of root vegetables, these 32+ recipes are guaranteed to make your meals more enjoyable.

Whether you’re in the mood for something light and refreshing or a dish with rich, roasted flavors, there’s a spring side dish for every taste.

So, roll up your sleeves, embrace the bounty of the season, and get ready to elevate your next meal with these vibrant and mouthwatering spring side dishes!

Lemon Herb Roasted Asparagus

Lemon Herb Roasted Asparagus is a simple yet flavorful side dish that combines the fresh, crisp taste of asparagus with a zesty lemon dressing and aromatic herbs. Roasting the asparagus enhances its natural sweetness, while the lemon adds a refreshing, tangy contrast. This dish is perfect for any spring meal, especially when paired with grilled meats or seafood.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, spread out the trimmed asparagus in a single layer.
3. Drizzle with olive oil and toss to coat evenly.
4. Sprinkle with minced garlic, thyme, lemon zest, salt, and pepper.
5. Roast in the oven for 12-15 minutes, or until the asparagus is tender and slightly caramelized at the tips.
6. Remove from the oven and drizzle with fresh lemon juice.
7. Garnish with fresh parsley and serve with lemon wedges on the side.

This Lemon Herb Roasted Asparagus is the perfect side dish for spring gatherings or a light weeknight dinner. The bright lemony flavor paired with the tender, roasted asparagus creates a dish that’s both refreshing and satisfying. It’s a quick and easy way to elevate your meals while keeping things light and healthy. Whether you serve it alongside roasted chicken or grilled fish, it’s sure to become a favorite!

Spring Pea and Mint Salad

This Spring Pea and Mint Salad is a refreshing, vibrant dish that captures the essence of spring. The sweetness of fresh peas is complemented by the cooling freshness of mint, making it a light and bright side dish. The addition of crumbled feta and a lemony dressing adds depth and creaminess, creating a balance of flavors that’s perfect for any spring meal.

Ingredients:

• 2 cups fresh peas (snap peas, sugar snap peas, or garden peas)
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil and blanch the peas for 2-3 minutes, until bright green and tender-crisp. Drain and transfer them to a bowl of ice water to stop the cooking process.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
3. Once the peas are cooled, drain them and add them to a large mixing bowl.
4. Add the chopped mint and crumbled feta cheese to the peas and toss gently to combine.
5. Drizzle the dressing over the salad and toss again.
6. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

This Spring Pea and Mint Salad is a delightful combination of crisp peas, fresh mint, and tangy feta, making it an excellent choice for any spring gathering or picnic. The lemony dressing adds a refreshing zing that brings the whole dish together. It’s a light, healthy, and easy-to-make side dish that celebrates the fresh flavors of the season. Whether enjoyed on its own or alongside grilled proteins, this salad will surely be a hit.

Roasted Carrot and Sweet Potato Medley

Roasted Carrot and Sweet Potato Medley is a colorful and nutrient-packed side dish that brings together the earthy sweetness of roasted carrots and sweet potatoes. Tossed with olive oil, garlic, and a mix of warm spices, this dish offers both flavor and comfort. It’s perfect for a hearty spring meal or as part of a holiday spread.

Ingredients:

• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrots and sweet potatoes with olive oil, cumin, cinnamon, paprika, minced garlic, salt, and pepper until well coated.
3. Spread the vegetables evenly on a baking sheet, ensuring they are in a single layer.
4. Roast in the oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.

The Roasted Carrot and Sweet Potato Medley is a vibrant, flavorful side dish that embodies the essence of spring. The natural sweetness of the carrots and sweet potatoes is balanced by the earthy spices, creating a dish that is both comforting and full of depth. Perfect for any occasion, whether it’s a weeknight dinner or a holiday feast, this medley will add a colorful and delicious touch to your spring meals.

Cucumber and Tomato Salad with Feta

This Cucumber and Tomato Salad with Feta is a light and refreshing side dish that combines the crispness of cucumbers, the juiciness of tomatoes, and the tangy richness of feta cheese. The addition of fresh herbs like parsley and a simple lemon dressing brings out the natural flavors, making it an ideal side for spring barbecues or a healthy lunch option.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the halved cherry tomatoes, diced cucumber, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle fresh parsley on top before serving.
5. Serve immediately or chill for 10-15 minutes to allow the flavors to meld.

This Cucumber and Tomato Salad with Feta is a vibrant and flavorful side that adds a refreshing contrast to any spring meal. The cool, crunchy cucumbers and juicy tomatoes pair beautifully with the salty feta and bright dressing, creating a light yet satisfying dish. Perfect for picnics, barbecues, or a quick lunch, this salad is a versatile addition to your spring menu.

Garlic Butter Green Beans

Garlic Butter Green Beans is a simple yet flavorful side dish that highlights the natural sweetness of fresh green beans. Tossed in a rich, aromatic garlic butter sauce and lightly sautéed, this dish is full of savory goodness. It’s a perfect complement to spring meals, adding both flavor and elegance to your table.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Bring a pot of salted water to a boil and blanch the green beans for 3-4 minutes, or until bright green and tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the blanched green beans to the skillet and toss to coat in the garlic butter sauce. Sauté for another 5-6 minutes, until the beans are tender and slightly golden.
4. Drizzle with fresh lemon juice, and season with salt and pepper to taste.
5. Garnish with fresh parsley and serve immediately.

Garlic Butter Green Beans is a delightful and easy-to-make side dish that will elevate any meal with minimal effort. The garlic butter sauce adds a rich and savory depth to the tender green beans, while the fresh parsley and lemon juice provide a pop of brightness. This dish pairs beautifully with roasted meats, grilled fish, or even as a stand-alone vegetable side for a light spring dinner.

Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad is a nutrient-dense and colorful side dish that perfectly balances the earthy sweetness of beets with the peppery bite of arugula. Tossed with a tangy balsamic vinaigrette, this salad makes for a stunning addition to any spring meal. The combination of flavors and textures offers a refreshing and satisfying dish that’s both hearty and light.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups fresh arugula
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup walnuts, toasted (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges in olive oil, salt, and pepper, and spread them on a baking sheet in a single layer.
3. Roast the beets for 30-40 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
5. Once the beets are roasted, allow them to cool slightly, then toss them with fresh arugula in a large bowl.
6. Drizzle the dressing over the salad and gently toss to combine.
7. Top with crumbled goat cheese and toasted walnuts, if desired, and serve.

Roasted Beet and Arugula Salad is a flavorful and beautiful dish that captures the essence of spring’s fresh, earthy ingredients. The sweetness of the roasted beets contrasts perfectly with the peppery arugula, while the balsamic vinaigrette ties everything together with a touch of acidity. Whether served as a side dish or as a light main course, this salad will impress with its balance of flavors and textures. Perfect for any gathering or a refreshing lunch on a warm spring day!

Grilled Zucchini and Squash Medley

Grilled Zucchini and Squash Medley is a light, flavorful side dish that showcases the delicate, fresh flavors of summer squash and zucchini. The vegetables are simply seasoned and grilled to perfection, allowing their natural sweetness to shine through. With a drizzle of olive oil and a sprinkle of herbs, this dish is an excellent choice for any outdoor meal or as a vibrant addition to a spring dinner.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 medium yellow squashes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the zucchini and squash slices with olive oil, garlic powder, oregano, salt, and pepper.
3. Place the vegetables on the grill and cook for 3-4 minutes per side, or until grill marks form and the vegetables are tender.
4. Remove from the grill and transfer to a serving platter.
5. Garnish with fresh chopped basil before serving.

Grilled Zucchini and Squash Medley is a perfect way to celebrate the flavors of spring. The smoky, slightly charred vegetables paired with the aromatic basil add depth and freshness to this dish. It’s a versatile side that pairs well with grilled meats, seafood, or even served on its own for a lighter meal. Quick, easy, and full of flavor, this medley is sure to be a hit at your next outdoor gathering.

Spring Vegetable Couscous Salad

Spring Vegetable Couscous Salad is a vibrant, healthy dish that brings together tender couscous and an array of fresh spring vegetables. The salad is tossed with a lemony vinaigrette, offering a bright and zesty flavor that complements the sweetness of peas, carrots, and bell peppers. It’s a perfect side dish for any spring meal, offering both texture and fresh seasonal ingredients.

Ingredients:

• 1 cup couscous
• 1 tbsp olive oil
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots, diced
• 1/2 cup bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the couscous according to package directions and fluff with a fork once done. Set aside to cool.
2. In a small saucepan, bring water to a boil and blanch the peas and diced carrots for 2-3 minutes. Drain and set aside.
3. In a large bowl, combine the couscous, peas, carrots, and bell pepper.
4. In a separate bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the couscous salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Spring Vegetable Couscous Salad is a delightful and refreshing dish that captures the essence of the season’s best produce. The fluffy couscous provides the perfect base for the crunchy, sweet vegetables, while the lemony dressing adds a burst of freshness. It’s a versatile side that can complement grilled meats, seafood, or serve as a standalone light lunch. Whether served warm or chilled, it’s sure to brighten up any spring table.

Lemon Parmesan Roasted Broccoli

Lemon Parmesan Roasted Broccoli is a quick and flavorful side dish that enhances the natural earthy taste of broccoli with the richness of Parmesan cheese and a hint of citrusy lemon. Roasting the broccoli brings out its sweetness while giving it a crispy texture. This dish is simple yet elegant, making it a perfect accompaniment to any spring meal.

Ingredients:

• 1 lb broccoli florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the broccoli florets with olive oil, garlic powder, salt, and pepper.
3. Roast in the oven for 20-25 minutes, or until the broccoli is tender and slightly crispy on the edges.
4. Remove from the oven and immediately sprinkle with Parmesan cheese and lemon zest.
5. Drizzle with fresh lemon juice and toss to coat.
6. Serve immediately, garnished with extra Parmesan if desired.

Lemon Parmesan Roasted Broccoli is a simple yet flavorful side dish that’s perfect for showcasing fresh spring vegetables. The roasted broccoli’s natural sweetness is enhanced by the savory Parmesan and bright lemon, creating a well-balanced flavor profile. This dish pairs wonderfully with grilled meats, roasted chicken, or even a light pasta. It’s easy to make and full of vibrant flavors that will make it a standout addition to any meal.

Asparagus and Sweet Potato Hash

Asparagus and Sweet Potato Hash is a hearty and nutritious side dish perfect for spring. The combination of roasted sweet potatoes and tender asparagus brings together earthy and sweet flavors, while a simple seasoning of garlic and thyme enhances the overall taste. This dish is not only vibrant but also packed with vitamins, making it an excellent addition to any meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. In the last 5 minutes of roasting, add the asparagus to the baking sheet and toss with the sweet potatoes. Continue roasting until the asparagus is tender.
5. Remove from the oven, and garnish with fresh parsley before serving.

Asparagus and Sweet Potato Hash is a flavorful and nutritious side dish that highlights the beauty of spring produce. The sweet potatoes provide a creamy texture and slight sweetness, while the asparagus adds a fresh, green contrast. This dish pairs perfectly with roasted chicken, grilled fish, or even as a vegetarian main. It’s easy to prepare, packed with vitamins, and brings a delightful balance of flavors to your table.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme is a sweet and savory side dish that elevates the natural flavor of carrots with a touch of honey and fresh thyme. Roasting the carrots brings out their sweetness while adding a caramelized exterior. This dish is simple yet elegant, making it an excellent addition to any spring meal, especially when you want to impress with minimal effort.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrots with olive oil, honey, thyme, salt, and pepper.
3. Spread the carrots out on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and caramelized.
5. Serve immediately, garnished with extra thyme if desired.

Roasted Carrots with Honey and Thyme is a deliciously simple side dish that brings out the natural sweetness of carrots with a hint of herbal flavor. The honey adds a glossy, caramelized finish, while the thyme imparts a fragrant note that makes this dish feel sophisticated. It’s the perfect complement to roasted meats, spring lamb, or grilled fish, and will surely be a favorite at your next family dinner or holiday gathering.

Spring Pea and Mint Salad

Spring Pea and Mint Salad is a light and refreshing side dish that takes advantage of the sweet, tender peas that come into season in spring. The combination of crisp peas with fresh mint creates a bright and zesty flavor profile, while a light vinaigrette dressing ties it all together. This salad is an ideal addition to any spring meal, offering both freshness and elegance.

Ingredients:

• 2 cups fresh green peas (or frozen peas, thawed)
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. If using fresh peas, blanch them in boiling water for 2-3 minutes until tender-crisp, then drain and cool under cold water. If using frozen peas, simply thaw them.
2. In a large bowl, combine the peas and chopped mint leaves.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the peas and mint, tossing gently to combine.
5. Top with crumbled feta cheese, if desired, and serve immediately.

Spring Pea and Mint Salad is the perfect way to highlight the season’s freshest ingredients. The sweet peas paired with the aromatic mint create a refreshing and delightful combination, while the lemon dressing adds a tangy kick. Whether served as a side to grilled meats, roasted chicken, or a simple spring picnic, this salad brings the vibrant flavors of the season to your table.

Roasted Spring Vegetables with Balsamic Glaze

Roasted Spring Vegetables with Balsamic Glaze is an easy, flavorful side dish that showcases the colorful, vibrant vegetables of spring. The roasted vegetables, including carrots, asparagus, and bell peppers, are tossed with a balsamic glaze that brings a tangy sweetness to the dish. Perfect for any spring gathering, this side dish is both visually stunning and packed with fresh, seasonal flavor.

Ingredients:

• 1 cup baby carrots, peeled
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced into strips
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp dried thyme (or fresh thyme)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the carrots, asparagus, and bell pepper with olive oil, salt, pepper, and thyme.
3. Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
4. While the vegetables are roasting, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5-7 minutes, or until the glaze thickens slightly.
5. Once the vegetables are roasted, drizzle the balsamic glaze over them and toss to coat.
6. Serve immediately, garnished with extra thyme if desired.

Roasted Spring Vegetables with Balsamic Glaze is a simple yet elegant side dish that highlights the best of spring’s fresh produce. The vegetables caramelize as they roast, enhancing their natural sweetness, while the balsamic glaze adds a touch of tangy richness. This dish pairs beautifully with grilled meats, roasted poultry, or a light pasta, making it a versatile addition to any meal.

Lemon Garlic Green Beans

Lemon Garlic Green Beans are a fresh, zesty side dish that combines the crispness of green beans with the bold flavors of garlic and lemon. This simple yet flavorful dish brings brightness to any spring meal and can be prepared in just 15 minutes. The addition of lemon zest and garlic creates a tantalizing contrast to the green beans’ natural sweetness, making this side dish both light and satisfying.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
3. Add the cooked green beans to the skillet and toss to coat with the garlic and olive oil.
4. Stir in the lemon zest, lemon juice, salt, and pepper, and cook for another 2-3 minutes until heated through.
5. Serve immediately, garnished with toasted sliced almonds if desired.

Lemon Garlic Green Beans are a light and flavorful side dish that perfectly complements the fresh flavors of spring. The combination of bright lemon and savory garlic enhances the natural taste of the green beans, making it an easy yet sophisticated addition to any meal. Whether served alongside roasted meats, fish, or a simple pasta, this dish is a fresh and vibrant way to elevate your spring meals.

Fresh Corn and Avocado Salad

Fresh Corn and Avocado Salad is a vibrant, refreshing side dish that combines sweet, juicy corn with creamy avocado and a tangy lime dressing. This dish is perfect for spring, when corn is at its peak, and the creamy avocado adds richness to the mix. With a simple dressing of lime, cilantro, and a touch of honey, this salad is both light and satisfying.

Ingredients:

• 3 cups fresh corn kernels (from about 3 ears of corn)
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the corn kernels, diced avocado, cilantro, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the corn mixture and toss gently to combine.
4. Serve immediately, garnished with extra cilantro if desired.

Fresh Corn and Avocado Salad is a light and refreshing dish that’s perfect for the warmer months. The sweetness of the corn and the creaminess of the avocado create a delightful contrast, while the lime dressing adds a zesty kick. This salad is great for barbecues, picnics, or as a side for grilled meats or seafood. With its vibrant colors and fresh flavors, it’s sure to become a favorite spring dish.

Creamy Spring Pea and Leek Risotto

Creamy Spring Pea and Leek Risotto is a rich, comforting side dish that celebrates the best of spring vegetables. The earthy sweetness of peas and the mild, onion-like flavor of leeks are balanced with the creamy, savory texture of risotto. This dish is a perfect accompaniment to grilled meats or seafood, offering a creamy contrast to lighter proteins while still maintaining a fresh, spring vibe.

Ingredients:

• 1 tbsp olive oil
• 1 medium leek, thinly sliced
• 1 cup Arborio rice
• 1 1/2 cups vegetable or chicken broth
• 1/2 cup dry white wine (optional)
• 1 cup fresh peas (or frozen peas, thawed)
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the sliced leek and cook, stirring occasionally, for about 5 minutes until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
3. Gradually add the wine (if using), stirring constantly until the liquid is absorbed.
4. Add the broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. After about 15 minutes of cooking, add the peas and continue cooking until the rice is tender and creamy, about 5 more minutes.
6. Stir in the Parmesan cheese and heavy cream, and season with salt and pepper.
7. Serve warm, garnished with fresh parsley.

Creamy Spring Pea and Leek Risotto is an indulgent yet fresh side dish that brings together the delicate flavors of spring vegetables. The peas provide a burst of sweetness, while the leeks lend a subtle savory note. Combined with the creamy risotto, this dish is a luxurious accompaniment to any main course. It’s perfect for spring dinner parties or cozy family meals, offering both richness and a touch of lightness.

Roasted Brussels Sprouts with Lemon and Parmesan

Roasted Brussels Sprouts with Lemon and Parmesan is a crisp, savory side dish that combines the nutty flavor of Brussels sprouts with the tangy brightness of lemon and the salty richness of Parmesan. Roasting the sprouts enhances their natural flavor, while the lemon adds a fresh twist and the Parmesan lends a delicious finishing touch. This dish is a perfect addition to any spring meal, from casual weeknight dinners to festive occasions.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Spread the sprouts evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
4. Remove from the oven and immediately toss with lemon zest, lemon juice, and Parmesan cheese.
5. Serve warm, garnished with extra Parmesan if desired.

Roasted Brussels Sprouts with Lemon and Parmesan is a savory and zesty side dish that’s both simple and sophisticated. The Brussels sprouts are roasted to perfection, becoming crispy on the outside while tender on the inside. The lemon zest and juice provide a fresh, citrusy note, while the Parmesan cheese adds a rich, umami flavor. This dish is a great way to bring out the best in Brussels sprouts, making it a perfect side for spring meals and celebrations.

Cucumber and Tomato Salad with Dill Dressing

Cucumber and Tomato Salad with Dill Dressing is a light, refreshing side dish that captures the essence of spring. The crispness of cucumbers and the juiciness of tomatoes are enhanced by a creamy dill dressing that adds a tangy and herby flavor. This salad is the perfect accompaniment to grilled meats or sandwiches and offers a refreshing contrast to richer dishes.

Ingredients:

• 1 cucumber, thinly sliced
• 2 medium tomatoes, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, and red onion.
2. In a small bowl, whisk together the Greek yogurt, olive oil, vinegar, dill, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes for a chilled version.

Cucumber and Tomato Salad with Dill Dressing is a wonderfully light and tangy side dish that showcases fresh, seasonal vegetables. The creamy yogurt-based dressing, paired with the fresh dill, gives the salad a cool, refreshing flavor that is perfect for spring. This dish is ideal for pairing with grilled fish, roasted chicken, or as part of a fresh vegetable platter at a picnic or barbecue. It’s a simple, flavorful way to enjoy the season’s best produce.

Minted Spring Carrot Salad

Minted Spring Carrot Salad is a vibrant, refreshing dish that brings together sweet, crunchy carrots with the cool, aromatic flavor of fresh mint. This salad is tossed in a zesty lemon dressing and sprinkled with a touch of feta cheese, adding both brightness and creaminess. It’s a perfect side dish for spring gatherings, offering a delightful balance of textures and flavors that will brighten up any meal.

Ingredients:

• 4 large carrots, peeled and julienned or sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the julienned carrots and chopped mint.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the carrots and toss to combine.
4. Sprinkle the crumbled feta cheese over the salad just before serving.
5. Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld.

Minted Spring Carrot Salad is an easy, vibrant side dish that highlights the natural sweetness of carrots and the refreshing flavor of mint. The addition of feta cheese brings a creamy richness to the salad, making it both light and satisfying. This dish is an excellent complement to grilled meats, roasted fish, or even a springtime picnic. It’s the perfect side to welcome the warmer months with its fresh and bright flavors.

Asparagus and Parmesan Tart

Asparagus and Parmesan Tart is a deliciously flaky and savory side dish that brings together tender asparagus spears and nutty Parmesan cheese on a crisp puff pastry base. The combination of fresh spring asparagus with the rich flavor of Parmesan creates a wonderful contrast, making this tart a perfect addition to brunch, lunch, or dinner during the spring season.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper. Using a fork, gently prick the pastry all over to prevent it from puffing up too much.
3. Spread the ricotta cheese evenly over the puff pastry, leaving a small border around the edges.
4. Arrange the asparagus spears on top of the ricotta, drizzling the asparagus with olive oil and seasoning with salt and pepper.
5. Sprinkle the grated Parmesan cheese over the entire tart.
6. Brush the edges of the pastry with the beaten egg to give it a golden, crispy finish.
7. Bake the tart for 20-25 minutes, or until the pastry is golden and the asparagus is tender.
8. Garnish with fresh thyme before serving.

Asparagus and Parmesan Tart is a delightful, savory spring dish that combines the richness of puff pastry with the fresh flavors of asparagus and Parmesan. It’s an elegant side dish that can also double as an appetizer for your spring gatherings. The crispy pastry and creamy ricotta create the perfect base for the tender asparagus, and the Parmesan adds a savory depth to each bite. Serve this tart at brunch, lunch, or dinner for a light yet satisfying spring treat.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing is a sweet and savory side dish that combines the freshness of spinach with the juicy sweetness of strawberries. The poppy seed dressing adds a tangy, slightly creamy element that ties all the flavors together. This salad is the perfect way to incorporate fresh, seasonal fruits into your spring meals, offering a refreshing contrast to heavier dishes.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans or walnuts (optional)
• 1/4 cup crumbled goat cheese (optional)

For the dressing:

• 2 tbsp poppy seeds
• 2 tbsp honey
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the spinach, sliced strawberries, red onion, and toasted nuts.
2. In a small jar or bowl, whisk together the poppy seeds, honey, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle the crumbled goat cheese on top, if desired.
5. Serve immediately for the freshest flavor.

Strawberry Spinach Salad with Poppy Seed Dressing is a bright, refreshing side dish that captures the best of spring’s flavors. The combination of sweet strawberries, crisp spinach, and tangy poppy seed dressing is both light and satisfying. With the option of adding nuts and goat cheese, this salad can be customized to your taste. Whether served alongside grilled chicken, pork, or seafood, this salad brings a perfect balance of sweetness and savoriness to any meal.

Note: More recipes are coming soon!