33+ Flavorful Spring Veggie Side Dish Recipes to Brighten Your Table

Spring brings a bounty of fresh, vibrant vegetables that are perfect for creating light and flavorful side dishes.

As the days get warmer and gardens bloom, it’s the ideal time to incorporate more seasonal vegetables into your meals.

Whether you’re looking for simple roasted veggies, refreshing salads, or something a little more unique, spring offers plenty of options to elevate your meals with fresh ingredients.

In this blog post, we’ll explore over 33 spring veggie side dish recipes that are not only delicious but also packed with nutrients and natural flavors.

These dishes are perfect for pairing with your favorite main course or enjoying as a standalone light meal.

From asparagus to peas, artichokes to radishes, these spring vegetables will brighten your plate and bring the flavors of the season into your kitchen.

33+ Flavorful Spring Veggie Side Dish Recipes to Brighten Your Table

As spring unfolds, it’s the perfect opportunity to enjoy the freshest produce the season has to offer.

These 33+ spring veggie side dish recipes showcase the diverse and vibrant flavors that come with the season, from the earthy sweetness of roasted carrots to the crisp, refreshing taste of asparagus.

Whether you’re planning a family gathering or a simple weeknight dinner, these side dishes will add color, flavor, and nutrition to any meal.

Easy to make and full of seasonal goodness, these recipes will help you make the most of spring’s best vegetables.

So, head to the farmer’s market or your garden, and get cooking with these delicious and wholesome side dishes!

Roasted Spring Veggie Medley

This vibrant roasted veggie medley celebrates the flavors of spring with a combination of tender asparagus, sweet carrots, and earthy baby potatoes. The vegetables are roasted to perfection, creating a balance of crispy edges and tender insides. The addition of fresh herbs, olive oil, and lemon zest brings out the natural sweetness of the veggies, making it a perfect side dish for any spring meal. It’s quick, simple, and packed with nutrients!

Ingredients:

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 6 baby carrots, peeled and sliced into rounds
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon rosemary, chopped
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the asparagus, carrots, and baby potatoes. Drizzle with olive oil, ensuring all the vegetables are coated.
3. Sprinkle with thyme, rosemary, lemon zest, salt, and pepper, tossing again to evenly distribute the seasonings.
4. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the vegetables are golden brown and tender.
5. Remove from the oven and transfer to a serving dish.

This roasted spring veggie medley is an easy and nutritious way to enjoy the bounty of fresh spring produce. The caramelized edges of the roasted vegetables, combined with the bright and zesty lemon, create an irresistible dish that’s full of flavor. Whether served alongside grilled meats or as a standalone dish, this medley will be a hit at your next gathering. The combination of textures and earthy flavors makes it a crowd-pleaser that is both comforting and light.

Sautéed Spring Greens with Garlic and Lemon

Sautéed spring greens, such as spinach, kale, and Swiss chard, are a healthy and flavorful side dish perfect for any spring meal. Lightly sautéed in olive oil with garlic and finished with a fresh squeeze of lemon, these greens offer a delicious balance of earthy and tangy flavors. This dish is not only quick and easy but also loaded with vitamins and minerals that are essential for a healthy diet.

Ingredients:

• 4 cups mixed spring greens (spinach, kale, and Swiss chard)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for added heat)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
3. Add the mixed greens to the skillet and sauté for 3-5 minutes until wilted and tender.
4. Season with salt, pepper, and red pepper flakes, if using. Stir well.
5. Finish by squeezing fresh lemon juice over the greens and toss to combine.
6. Transfer to a serving dish and serve immediately.

Sautéed spring greens with garlic and lemon are the epitome of fresh, healthy spring cooking. The garlic imparts a subtle savory flavor, while the lemon adds brightness and zing, making the dish both comforting and refreshing. The greens retain their nutrients while offering a satisfying texture that complements any main dish. This simple yet flavorful side dish is perfect for a quick weeknight dinner or an elegant addition to a larger meal. Best of all, it’s a great way to get your daily dose of leafy greens without compromising on taste.

Spring Pea and Mint Salad

This refreshing spring pea and mint salad is a light and vibrant side dish that’s perfect for warm spring days. The combination of sweet peas, fresh mint, and a tangy lemon vinaigrette creates a delightful contrast of flavors. It’s simple to make and can be prepared ahead of time, making it an ideal side dish for picnics, barbecues, or as a complement to any spring dinner.

Ingredients:

• 2 cups fresh or frozen peas, thawed if frozen
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• Juice of 1 lemon
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, honey, salt, and pepper to create the dressing.
2. In a medium bowl, combine the peas and chopped mint leaves.
3. Pour the dressing over the peas and mint, tossing gently to coat the peas evenly.
4. Let the salad sit for 5-10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This spring pea and mint salad is a celebration of fresh, vibrant flavors. The peas offer a natural sweetness, while the mint adds a refreshing, herbal note that’s perfect for spring. The light vinaigrette pulls everything together, making it the perfect accompaniment to grilled meats, seafood, or even a vegetarian main dish. This salad is not only easy to make but also visually stunning, with its bright green peas and specks of mint, making it a beautiful addition to your springtime table. It’s a refreshing, nutrient-packed side that will leave your guests craving more.

Grilled Asparagus with Parmesan and Lemon

Grilled asparagus with Parmesan and lemon is a simple yet elegant side dish that celebrates the flavors of spring. The smoky char from grilling the asparagus combined with the sharpness of Parmesan and the zest of lemon creates a well-balanced dish that’s packed with flavor. This recipe is quick to prepare and perfect for outdoor gatherings, barbecues, or any spring meal.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper to coat evenly.
3. Grill the asparagus for 4-6 minutes, turning occasionally, until tender and lightly charred.
4. Remove from the grill and transfer to a serving platter.
5. Sprinkle with grated Parmesan cheese, lemon zest, and a drizzle of fresh lemon juice.
6. Garnish with chopped parsley, if desired, and serve immediately.

Grilled asparagus with Parmesan and lemon is the perfect way to enjoy this seasonal vegetable. The grill imparts a smoky flavor while keeping the asparagus crisp-tender. The Parmesan adds a rich, savory depth, and the lemon zest elevates the dish with a burst of citrusy freshness. This side dish pairs wonderfully with grilled meats, seafood, or a light pasta. It’s a versatile, delicious way to enjoy the best of spring produce, making it a must-try for your next gathering or meal.

Roasted Radishes with Garlic and Thyme

Roasted radishes are a surprising yet delightful spring vegetable that transforms when roasted—losing their sharp bite and becoming tender and mildly sweet. This recipe pairs roasted radishes with garlic and thyme for an earthy, savory side dish that can complement any meal. It’s a simple dish with a sophisticated flavor profile that will impress your guests.

Ingredients:

• 1 lb radishes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved radishes with olive oil, garlic, thyme, salt, and pepper until evenly coated.
3. Spread the radishes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the radishes are tender and golden brown.
5. Serve immediately, garnished with additional thyme if desired.

Roasted radishes with garlic and thyme are a perfect side dish for those looking to explore different flavors in their spring cooking. The roasting process mellows the radishes’ natural peppery taste, bringing out their sweetness and making them tender and juicy. The garlic and thyme enhance the dish with earthy and aromatic notes, making it an excellent accompaniment to roasted meats, poultry, or fish. This dish proves that radishes are more than just a salad vegetable—they’re a versatile and delicious addition to any spring meal.

Spring Carrot and Cucumber Salad

This vibrant spring carrot and cucumber salad is a fresh, crunchy, and light side dish that’s perfect for warm weather meals. The combination of crisp carrots, cool cucumbers, and a tangy dressing makes it a refreshing option for any springtime gathering. This salad is not only easy to prepare but also bursting with vitamins and flavor, making it a healthy and appetizing addition to your table.

Ingredients:

• 4 medium carrots, peeled and julienned
• 2 cucumbers, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned carrots, cucumber slices, and fresh dill.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat everything evenly.
4. Let the salad sit for 5-10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This spring carrot and cucumber salad is a delightful, light dish that perfectly balances crunchy textures with a tangy, sweet dressing. The freshness of the carrots and cucumbers shines through, while the dill adds a refreshing herbal note that elevates the salad. The combination of apple cider vinegar and honey in the dressing gives it a lovely sweet-and-sour flavor that pairs wonderfully with a variety of main dishes, from grilled meats to fresh seafood. It’s a simple, healthy side dish that’s sure to become a spring favorite.

Lemon Herb Roasted Baby Potatoes

Lemon herb roasted baby potatoes are a deliciously aromatic side dish that’s perfect for spring meals. The potatoes become golden and crispy on the outside while remaining tender on the inside, making them irresistible. The bright lemon and fresh herbs, such as rosemary and thyme, elevate this dish and give it a fresh, spring-like flavor that pairs wonderfully with grilled meats or roasted vegetables.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, rosemary, thyme, lemon zest, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crisp.
5. Remove from the oven and drizzle with fresh lemon juice before serving.

These lemon herb roasted baby potatoes are a perfect combination of crispy, flavorful, and tender. The fresh rosemary and thyme bring an earthy, herby taste, while the lemon zest and juice add a refreshing burst of citrus. This side dish is ideal for pairing with almost any main course, from grilled chicken to a hearty steak or spring lamb. With minimal effort and maximum flavor, this recipe is an easy way to elevate your spring meals and impress your guests.

Spring Vegetable Stir-Fry with Ginger and Soy Sauce

This vibrant spring vegetable stir-fry is a quick and healthy side dish that’s full of fresh, seasonal vegetables. It combines crunchy snap peas, tender carrots, and bell peppers, all sautéed in a fragrant ginger and soy sauce mixture. The stir-fry is light, yet flavorful, and it’s an excellent option for those looking for a quick vegetable side that’s both satisfying and nutritious.

Ingredients:

• 1 cup snap peas, trimmed
• 2 medium carrots, julienned
• 1 bell pepper, thinly sliced
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 teaspoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the minced ginger and sauté for 1-2 minutes until fragrant.
3. Add the snap peas, carrots, and bell pepper to the skillet, and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix the soy sauce, honey, and rice vinegar, then pour over the vegetables.
5. Stir well to combine, and cook for another 1-2 minutes, allowing the sauce to coat the vegetables evenly.
6. Garnish with sesame seeds if desired and serve immediately.

This spring vegetable stir-fry is a perfect side dish for those who crave fresh, vibrant flavors in their meals. The ginger and soy sauce give the vegetables a savory depth, while the honey adds a touch of sweetness that complements the natural flavors of the veggies. The snap peas, carrots, and bell pepper retain their crisp texture, making each bite refreshing and satisfying. This dish is great alongside rice, noodles, or grilled proteins, and it’s an excellent way to enjoy a variety of spring vegetables in one delicious bite.

Spring Quinoa Salad with Peas and Feta

This light and refreshing quinoa salad with peas and feta is the perfect side dish for springtime. The fluffy quinoa provides a wholesome base, while the sweet peas and tangy feta cheese add bursts of flavor. Finished with a lemony dressing, this salad is an excellent way to enjoy the season’s freshest produce in a nutritious and flavorful way. It’s versatile, making it suitable for any occasion—from casual picnics to more formal spring dinners.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cup fresh or frozen peas, thawed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked and cooled quinoa, peas, feta cheese, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Refrigerate for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This spring quinoa salad with peas and feta is a light yet satisfying side dish that bursts with fresh flavors. The sweetness of the peas pairs perfectly with the salty tang of the feta, while the mint adds a refreshing touch. The lemon dressing ties everything together, making this dish a perfect complement to grilled meats, seafood, or as a stand-alone vegetarian option. With its bright colors and vibrant flavors, this quinoa salad will be the star of your spring meals, offering both taste and nutrition in every bite.

Sautéed Spring Greens with Garlic and Lemon

Sautéed spring greens with garlic and lemon is a quick and flavorful side dish that highlights the fresh, vibrant greens of the season. This recipe uses a combination of tender spring greens such as spinach, arugula, or baby kale, and infuses them with the richness of garlic and the brightness of lemon. It’s a simple, healthy side dish that complements a wide variety of main courses, adding a burst of flavor and color to your table.

Ingredients:

• 4 cups spring greens (spinach, arugula, baby kale, or a mix)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
3. Add the spring greens to the skillet in batches, stirring to wilt them down. This will only take a few minutes.
4. Once all the greens are wilted, add the lemon zest and juice, and season with salt and pepper to taste.
5. Toss the greens to combine and cook for another 1-2 minutes until heated through.
6. Optionally, sprinkle with Parmesan before serving.

Sautéed spring greens with garlic and lemon is an ideal side dish for any spring meal, offering both health benefits and incredible taste. The greens retain a slight crunch and their natural flavor, while the garlic and lemon provide a deliciously aromatic base. The optional Parmesan adds richness, but the dish is just as satisfying without it. Whether paired with grilled fish, roast chicken, or as part of a vegetarian meal, this dish brings a touch of lightness and freshness to your plate, showcasing the very best of spring vegetables.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze is a rich, tangy side dish that’s sure to elevate any meal. The Brussels sprouts caramelize beautifully in the oven, becoming crisp on the outside and tender on the inside. The balsamic glaze adds a sweet and tangy flavor that balances the natural bitterness of the Brussels sprouts, making this a delicious side dish for spring. It’s easy to make and adds a sophisticated touch to any dinner table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the Brussels sprouts are roasting, combine balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Simmer for 3-4 minutes until the glaze thickens.
5. Once the Brussels sprouts are done, drizzle them with the balsamic glaze and toss to coat.
6. Serve immediately.

Roasted Brussels sprouts with balsamic glaze are a perfect balance of sweet, tangy, and savory. The natural caramelization of the Brussels sprouts enhances their nutty flavor, while the balsamic glaze adds a bold, slightly sweet finish that makes each bite irresistible. This dish is ideal for pairing with roasted meats, pasta, or even as a stand-alone vegetarian option. With just a few ingredients and minimal prep, this side dish becomes a delightful centerpiece for your spring meals.

Fresh Cucumber and Tomato Salad with Feta and Basil

A fresh cucumber and tomato salad with feta and basil is the epitome of a light, refreshing spring dish. The cool, crisp cucumbers paired with the juicy sweetness of tomatoes create the perfect base, while the briny feta adds a savory richness. The basil adds an aromatic touch, and the light dressing brings everything together in a harmonious, flavor-packed salad. This dish is easy to prepare and perfect for picnics, barbecues, or as a side to any warm-weather meal.

Ingredients:

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, feta cheese, and chopped basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This cucumber and tomato salad with feta and basil is a light and refreshing side dish that’s perfect for warmer spring days. The combination of crunchy cucumbers, sweet tomatoes, and creamy feta creates a satisfying texture and flavor profile. The fresh basil enhances the dish with its aromatic notes, while the vinaigrette dressing adds the perfect balance of tanginess. It’s a versatile salad that pairs beautifully with grilled meats, seafood, or as part of a light vegetarian meal. Whether you’re hosting a gathering or enjoying a quiet dinner at home, this salad is a wonderful, easy addition to your spring repertoire.

Grilled Asparagus with Parmesan and Lemon

Grilled asparagus with Parmesan and lemon is a simple yet elegant side dish that captures the essence of spring. The smoky flavor from grilling pairs perfectly with the tender, crisp asparagus. The fresh lemon adds brightness, while the Parmesan provides a rich, savory finish. This dish is quick to prepare and adds a burst of flavor to any spring meal. It’s a great addition to a barbecue, as a side to grilled meats, or simply served alongside a fresh salad.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the trimmed asparagus with olive oil, salt, and pepper.
3. Arrange the asparagus on the grill and cook for 4-5 minutes, turning occasionally, until tender and slightly charred.
4. Remove the asparagus from the grill and transfer it to a serving platter.
5. Drizzle with fresh lemon juice, sprinkle with lemon zest, and top with grated Parmesan.
6. Serve immediately.

Grilled asparagus with Parmesan and lemon is a vibrant and flavorful side dish that’s perfect for any spring gathering. The smoky flavor from grilling brings out the best in the asparagus, while the bright lemon and rich Parmesan complement it beautifully. This dish is not only visually appealing but also packed with fresh, bold flavors. Whether served with grilled steak, chicken, or fish, it’s a versatile side that will quickly become a spring favorite on your dinner table.

Spring Carrot and Pea Salad with Honey Vinaigrette

This spring carrot and pea salad with honey vinaigrette is a colorful, vibrant dish that highlights the fresh produce of the season. The sweet crunch of carrots pairs beautifully with the sweetness of peas, while the tangy honey vinaigrette adds a delightful depth of flavor. The combination of fresh herbs and lemon ties the dish together, making it a perfect light side for any spring meal or barbecue. It’s refreshing, healthy, and incredibly easy to make.

Ingredients:

• 2 cups fresh peas, blanched
• 2 large carrots, julienned
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the blanched peas, julienned carrots, and chopped parsley.
2. In a small bowl, whisk together the olive oil, honey, white wine vinegar, lemon zest, and lemon juice.
3. Pour the vinaigrette over the vegetables and toss gently to combine.
4. Season with salt and pepper to taste.
5. Refrigerate for 10-15 minutes before serving to allow the flavors to meld.

This spring carrot and pea salad with honey vinaigrette is a refreshing and healthy side dish that celebrates the best of spring vegetables. The sweet peas and carrots are perfectly complemented by the tangy honey vinaigrette, while the lemon adds a zesty brightness. It’s a light yet flavorful dish that pairs well with almost any meal, from grilled chicken to seafood or even a hearty vegetable dish. The simplicity and freshness of the ingredients make this salad a go-to option for any spring gathering or weeknight dinner.

Roasted Radishes with Thyme and Sea Salt

Roasted radishes with thyme and sea salt is an unexpected, but delightful side dish that turns the peppery flavor of radishes into a sweet, savory treat. Roasting radishes brings out their natural sweetness while softening their sharp bite. The addition of thyme and sea salt elevates the dish, making it a sophisticated and flavorful side for any spring meal. Whether paired with roasted meats or served alongside a light salad, this dish offers a unique and tasty way to enjoy radishes.

Ingredients:

• 1 lb radishes, halved
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and freshly cracked black pepper to taste
• 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the halved radishes with olive oil, fresh thyme, salt, and pepper in a large bowl.
3. Spread the radishes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the radishes are tender and golden.
5. Remove from the oven and sprinkle with sea salt before serving.

Roasted radishes with thyme and sea salt is a unique and delightful side dish that transforms the humble radish into a flavorful treat. The roasting process softens the radishes’ natural bite and enhances their sweetness, while the thyme adds an aromatic touch, and the sea salt brings out all the flavors. This dish is a perfect side for those looking to try something new, adding both color and taste to any spring meal. It pairs beautifully with everything from roasted chicken to grilled fish, and is a great way to experiment with seasonal vegetables.

Lemon Garlic Roasted New Potatoes

Lemon garlic roasted new potatoes are a zesty, savory side dish that perfectly balances fresh spring flavors. The creamy new potatoes are roasted to golden perfection, infused with the aromatic flavors of garlic and the brightness of lemon. A sprinkle of fresh herbs finishes the dish, making it a great accompaniment to grilled meats, seafood, or a light salad. This recipe is simple to make and can easily be doubled for a crowd, making it a versatile addition to any spring meal.

Ingredients:

• 1 lb new potatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme (or fresh thyme)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, lemon zest, lemon juice, thyme, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Lemon garlic roasted new potatoes are the perfect combination of bright, fresh flavors and comforting warmth. The lemon adds a citrusy zing that elevates the natural flavor of the potatoes, while garlic and thyme provide savory depth. This dish is easy to prepare and complements a variety of main dishes, from grilled steak to roasted chicken or fish. Whether for a casual weeknight dinner or a special spring gathering, this side dish is sure to impress.

Spring Vegetable Stir-Fry with Sesame and Ginger

A spring vegetable stir-fry with sesame and ginger is a vibrant and healthy side dish that combines the best of seasonal vegetables with a delicious Asian-inspired sauce. The stir-fry technique helps retain the crispness of vegetables like bell peppers, snap peas, and carrots, while the sesame and ginger sauce adds an aromatic depth of flavor. This dish is quick to prepare, making it an excellent option for busy weeknights or as a fresh side to a larger meal.

Ingredients:

• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the snap peas, bell pepper, carrot, and mushrooms. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
3. In a small bowl, mix together soy sauce, honey, and grated ginger.
4. Pour the sauce over the vegetables and stir to coat. Continue cooking for an additional 1-2 minutes, allowing the sauce to thicken slightly.
5. Sprinkle with sesame seeds, red pepper flakes (if using), and garnish with fresh cilantro.
6. Serve immediately.

This spring vegetable stir-fry with sesame and ginger is a flavorful and colorful side dish that makes the most of seasonal produce. The vegetables remain crisp and vibrant, while the sesame and ginger sauce adds a savory sweetness that ties everything together. It’s a quick, healthy option that pairs well with Asian-inspired main courses like teriyaki chicken or grilled fish, but can also be served as a stand-alone dish. With its bold flavors and simple ingredients, this stir-fry is a fantastic way to enjoy spring’s freshest vegetables.

Honey Roasted Baby Carrots with Thyme

Honey roasted baby carrots with thyme are a sweet and savory side dish that celebrates the natural sweetness of carrots, enhanced by a touch of honey and aromatic thyme. Roasting brings out the carrots’ inherent sweetness while giving them a slight caramelization. The honey adds a glossy finish, and the thyme brings a fragrant earthiness to the dish. This recipe is not only easy to make but also perfect for spring, when carrots are at their peak freshness.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the baby carrots with olive oil, honey, fresh thyme, salt, and pepper.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and golden.
5. Serve warm, garnished with extra thyme if desired.

Honey roasted baby carrots with thyme are a simple yet elegant side dish that enhances the natural sweetness of the carrots with a delicate balance of honey and thyme. The roasting process brings out the rich flavors of the vegetables while adding a beautiful caramelized finish. This dish is a perfect addition to any spring meal, from Easter dinners to casual weeknight meals, and pairs wonderfully with roasted meats, grilled fish, or a fresh salad. The touch of honey and thyme makes it feel both comforting and sophisticated, elevating this humble vegetable into something special.

Roasted Brussel Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a delightful combination of savory and tangy flavors, perfect for a spring side dish. The Brussels sprouts are roasted until golden and crispy on the edges, then drizzled with a rich balsamic glaze that adds a touch of sweetness and acidity. The result is a dish that’s both simple and sophisticated, pairing well with roasted meats, grilled vegetables, or a light salad. The balsamic glaze enhances the natural flavors of the Brussels sprouts, making them irresistible.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread them in a single layer on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until crispy and browned.
5. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes until thickened.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve immediately.

Roasted Brussels sprouts with balsamic glaze are a perfect balance of sweet, savory, and tangy flavors. The crispy edges of the Brussels sprouts provide a satisfying texture, while the balsamic glaze adds depth and complexity to the dish. It’s an easy yet impressive side dish that brings out the best in this often-overlooked vegetable. Whether served alongside a roast, grilled meats, or a vegetarian dish, this side will quickly become a favorite at your spring gatherings.

Grilled Zucchini and Squash with Feta and Mint

Grilled zucchini and squash with feta and mint is a refreshing and flavorful side dish that embodies the tastes of spring. The vegetables are lightly grilled, which enhances their natural sweetness and smokiness. The crumbled feta adds a creamy, salty contrast, and the fresh mint brings a cool, herbaceous note that ties everything together. This dish is perfect for a light lunch, as a side to grilled meats, or as part of a Mediterranean-inspired meal.

Ingredients:

• 2 zucchinis, sliced into rounds
• 2 yellow squashes, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced zucchini and squash with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes on each side, or until tender and slightly charred.
4. Arrange the grilled vegetables on a serving platter.
5. Sprinkle with crumbled feta cheese and chopped mint.
6. Drizzle with fresh lemon juice and serve.

Grilled zucchini and squash with feta and mint is a light, fresh side dish that’s perfect for spring. The smoky flavor of the grilled vegetables is complemented by the salty feta and the refreshing mint, while the lemon juice adds a burst of brightness. This dish is easy to prepare and adds a burst of color and flavor to any meal. Whether you’re grilling for a weekend barbecue or serving a light dinner, this side dish will bring a touch of Mediterranean flair to your table.

Spring Pea and Mint Pesto

Spring pea and mint pesto is a vibrant and fresh take on the classic basil pesto, incorporating sweet spring peas and aromatic mint. The creamy texture of the peas combined with the fresh mint creates a unique pesto that’s perfect as a side dish or spread. It’s easy to make, packed with flavor, and can be paired with pasta, grilled vegetables, or even spread on crusty bread. This pesto highlights the best flavors of spring and makes a refreshing accompaniment to many dishes.

Ingredients:

• 2 cups fresh peas, blanched
• 1/4 cup fresh mint leaves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the blanched peas, mint leaves, Parmesan cheese, pine nuts, and garlic.
2. Pulse until the mixture is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
4. Season with salt and pepper to taste.
5. Serve as a side or spread over grilled vegetables, pasta, or crusty bread.

Spring pea and mint pesto is a refreshing twist on the classic pesto, making it an ideal side dish for any spring meal. The sweetness of the peas and the bright, aromatic mint offer a delightful contrast to the richness of Parmesan and nuts. This pesto is not only flavorful but versatile—whether tossed with pasta, spread on grilled bread, or served alongside roasted vegetables, it brings a burst of fresh, springtime flavor to your plate. It’s a great way to make the most of seasonal peas and mint while creating a unique accompaniment to your meal.

Note: More recipes are coming soon!