40 Fast Spring Vegetable Recipes—the Perfect Seasonal Sides
Updated: Jan. 05, 2022Spring is in the air, which means fresh vegetables are popping up everywhere. Whip up your favorite sides in 35 minutes (or less!) with these quick recipes for carrots, mushrooms, asparagus and more.
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Asparagus-Spinach Pasta Salad
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut
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Spinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
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Sauteed Tarragon Radishes
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
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Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
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Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
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Herby Pea Salad
We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
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Spring Pea & Radish Salad
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
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Citrus Rainbow Carrots
I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
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Lemon Couscous with Broccoli
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
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Simple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
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Chinese Spinach-Almond Salad
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. Mary Ann Kieffer - Lawrence, Kansas
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Roasted Green Beans with Lemon & Walnuts
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
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Kale & Bacon Salad with Honey-Horseradish Vinaigrette
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma
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Radish Asparagus Salad
Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario
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Air-Fried Radishes
Radishes aren't just for salads anymore. These fried radishes make a colorful side for any meal. Plus, they're quick to make in your air fryer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Bacon and Broccoli Salad
You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee
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Marmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
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Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
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Parmesan Creamed Spinach
This rich and creamy spinach dish takes minutes to make. If I'm expecting guests, I'll double or triple the recipe. —Leann Ross, San Tan Valley, Arizona
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Shaved Fennel Salad
This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
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Crunchy Broccoli Salad
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa
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Lemon Mushroom Orzo
Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota
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Spring Greek Pasta Salad
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
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Ravishing Radish Salad
Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa
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Fruit & Spinach Salad
The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina
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Spinach-Parm Casserole
For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
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Radish, Carrot & Cilantro Salad
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
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Asparagus Spinach Salad with Chicken
We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, Texas
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Creamy Broccoli with Cashews
The sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It's great with a variety of entrees. —Karen Ann Bland, Gove City, Kansas
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Sauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
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Mashed Cauliflower with Parmesan
I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
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Kale Salad
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington
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Pea Pod Carrot Medley
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
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Lemon Pepper Roasted Broccoli
Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
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Brandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
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Grilled Cabbage
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
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Lemon-Roasted Asparagus
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
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Dill & Chive Peas
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Originally Published: April 08, 2019
