65 Spring Vegetable Recipes That Will Brighten Up Your Plate

Somewhat like a springy coq au vin, carrots, peas, and baby potatoes come together in this light, fresh chicken dish. For this recipe, you want to select bone-in, skin-on chicken thighs that will sear to a crispy golden brown. Shower each plate with herbs for the freshest springtime flavor.

This lime-green asparagus soup looks especially brilliant with a swirl of cream. You can choose chicken broth or vegetable, depending on the flavor profile you’re going for. Garlic, shallots, and a touch of white wine vinegar add complexity to each spoonful.

Inspired by pasta primavera, this vegetable-forward dish gets an extra bit of protein from the salmon. The recipe makes the most of seasonal produce like asparagus and peas to create a market-fresh main brightened with lemon zest and dill. Creamy Boursin cheese melds the vibrant flavors together.

Mascarpone cheese makes this frittata featuring leeks and asparagus extra fluffy, light, and creamy. We recommend arranging the asparagus spears on top, where they will remain slightly crunchy after cooking. Sprinkle with dill, chives, or whatever fresh herbs you have in your spring garden.

This one-skillet, 45-minute recipe is both easy and light on cleanup. You’ll spend that time appreciating the savory smells of carrots, leeks, mushrooms, and asparagus. This dish can be served over hot egg noodles to make a complete meal.

Elegant curls of asparagus are garnished with lemon zest and torn mint for a remarkably pretty and fresh spring appetizer. This recipe requires almost no cooking aside from toasting the baguette. You can create fancy-looking asparagus ribbons by using a Y peeler.

Sometimes a warm roasted salad is just what you need on a cool spring day. This recipe combines spicy arugula and roasted broccoli for a double dose of cruciferous vegetables. White beans and shaved Parmesan will add heartiness to your plate, making this a nice lunchtime meal once you add a roll or bread.

Pull out the wok for this one to sear the flavor into every bite. If you don’t own a wok, a large cast-iron skillet will make do. We use carrots and bok choy in this recipe, but other spring vegetables like broccoli or snow peas would be delicious too.

This slaw makes a colorful side for a spring meal. Instead of a dollop of mayonnaise, the recipe calls for a tangy rice vinegar-based dressing that also incorporates the flavors of sugar, mustard seeds, and salt.

Cayenne pepper and seedless grapes are the secret ingredients in this recipe featuring roasted cauliflower, onions, and carrots. The grapes caramelize in the oven and add a subtle sweetness to the sauce, which is made from the juices and browned bits on the sheet pan.

A veritable explosion of springtime color and flavor, this recipe takes fresh spring produce like peas and ramps and puts them on center stage with the help of mushrooms and gnocchi.

Take all of your favorite fresh spring produce and use it as vehicles for a cheesy artichoke dip with the help of this party-ready recipe.

Buried underneath the puff pastry, you’ll find a goldmine of leeks, carrots, peas, and chicken baked in a creamy sauce. Layer the puff pastry on top of the pot pie for a more elegant look. The squares are simple to create with kitchen shears or a paring knife.

Welcome at either brunch or lunch, this recipe combines the grassy flavor of asparagus with the saltiness of soft-boiled eggs and prosciutto. The dish is dressed with a maple-Dijon vinaigrette and sprinkled with sea salt, making it suitable as either a side or a salad topping.

Asparagus, sugar snap peas, and English peas make this orzo salad bright and fresh. The veggies are parboiled until bright green and tender-crisp. This salad can be served chilled or at room temperature.

Ditch the green bean casserole and try this sugar snap pea dish instead. The peas are lightly cooked and dressed for ultimate freshness. You’ll love the zesty sauce made from butter, almonds, Creole seasoning, and orange juice that’s poured over the peas.

This dish comes together in just 35 minutes. Use yellow bell peppers with snow peas for more dramatic color. The tangy sauce is a delight on salmon, but feel free to try it on chicken and shrimp as well.

This dish is for quiche lovers who don’t have extra time to put together a pie crust. Get medium-sized asparagus, not too thin or thick, so it will cook until perfectly tender. You can prepare it up to two days in advance if you’ve got a busy week ahead.

Up the flavor ante with this gorgeous recipe for sumac-spiced carrots adorned with a light-as-air feta mousse and a dash of crisp panko.

This one-dish wonder packs in protein, whole grains, and fresh spring vegetables for a delicious weeknight meal. Quickly browned in a skillet on the stove top, the chops are then transferred to a baking dish with farro, spring onions, and asparagus. Make certain to buy semi-pearled farro, which bakes fast without soaking.

Your spring carrot harvest is beautifully showcased in this carrot soup recipe, which is vibrantly orange and has a savory swirl of pea pesto.

This springy pasta salad features fresh broccoli and diced red onions. Halved grapes and a creamy dressing provide the tangy sweetness that ties it all together. To keep it extra crunchy, stir in pecans and bacon just before serving.

Baby red potatoes and sugar snaps accompany honey-mustard salmon in this easy sheet-pan supper. Give the potatoes a head start to make certain they cook to fork tenderness. Drizzle the veggies with our honey-mustard vinaigrette to heighten the flavor.

Ham casserole gets an unexpectedly healthy twist from loads of spring vegetables. Egg noodles, chopped ham, carrots, broccoli, and asparagus bake in a mixture of cream of mushroom soup and oniony cream cheese, topped with bubbly cheese and crispy croutons. This dish can be made two at a time in 8×8 casseroles.

Break out your juicy red radishes to add some color to your plate. In combination with zippy citrus and creamy avocado, they make a perfect springtime salad.

Nab some of the first cucumbers of the season when they arrive in May and whip up this Cucumber-Chickpea Salad using fresh herbs and tangy onion.

We gave gnocchi a fresh springtime riff, with sweet peas, parsley, and lemon. Although the package directions call for boiling, sautéeing gnocchi in a pan with a little butter results in golden brown nuggets with rich, toasty flavor. After browning the gnocchi, this dish takes about five minutes to come together.

This recipe captures all the flavors of the season with thinly shaved asparagus, sugar snaps, radishes, and fresh mint leaves over spring greens. We used a simple dressing of lemon and olive oil, allowing the flavors of the vegetables and the tender spring greens to come through. This salad is definitely worth a trip to the farmer’s market.

Transform risotto into a main-dish meal with the addition of chicken and vegetables. Asparagus and zucchini lend spring-green color and light the flavor, while the creamy rice and cheese make this dish filling and satisfying. We recommend preparing risotto in a Dutch oven for slowly blending the ingredients together.

This pasta on a bed of ricotta is the very definition of spring. The pasta and vegetables are tossed in lemon juice and olive oil, then topped with more cheese and fresh mint. Pea tendrils, the tender tips of pea vines that taste just like the vegetable, make a charming garnish for this light pasta dish.

The addition of fresh sugar snap peas, dill, shallots, and lemon juice add bursts of flavor and texture to this bright-and-bracing shrimp pasta salad.

This recipe uses the French technique of wrapping fish and veggies in parchment paper to steam in the oven. You can also use flounder, sole, striped bass, or salmon in place of the red snapper. The fish steams with gold potatoes, asparagus, and peppers in the parcel, which is opened at the table to release a dramatic cloud of aromatic steam.

You’ll love this fresh take on potato salad, which replaces the usual mayonnaise dressing with a lively lemon-dill vinaigrette. New potatoes soak in the dressing along with slender green beans (haricots verts), radishes, and chives. If you can’t find haricots verts, try substituting sugar snap peas or snow peas.

This twist on the traditional finger sandwich gets a refreshing crunch from toasted bread and a spicy kick from hot sauce. Asparagus spears make the appetizer an elegant choice for any springtime event. Assemble just before serving to keep the toasts nice and crisp.

A shaved salad of fennel, radishes, and carrots brightens up a meal of simply seasoned pork tenderloin. You’ll want to slide a bit of the salad dressed with lemony honey-mustard vinaigrette onto every forkful with the pork. Prepare the salad while the pork bakes and then rests, a process that only takes 20 minutes.

This Spring Salad with Berries and Bacon is equally savory and sweet. And unlike most salads, the recipe features strawberries on every level—we even blend it into the dressing. Crunchy bacon pairs beautifully with the sweet strawberry vinaigrette and thinly sliced shallot.

In this recipe, a grill sweetens radishes and fennel bulbs, infusing them with chargrilled flavor. Use larger radishes so they don’t fall through the grate. Serve the veggies alongside grilled baguette slices smeared with goat cheese and dill.

This sandwich recipe features salmon slow-cooked in an aromatic blend of lemongrass, fennel, scallions, and dry white wine. We serve the fish on everything bagels along with a cream cheese mixture flavored with chives, radishes, and lemon. Top with your favorite spring vegetables, such as arugula and red onions.

In this slow-cooker recipe, the chicken cooks directly on top of halved baby carrots that soak up all that rich flavor. Peas and tarragon are stirred in during the last 15 minutes to preserve their freshness. Serve this dish with egg noodles, rice, or mashed potatoes.

In our Slow-Cooker Green Minestrone Soup, all the green garden goodness that spring has to offer finds its way into one warming bowl. We’re talking celery, leeks, green onions, spinach, and peas. Canned cannellini beans add heartiness to this vegetarian recipe. Give each bowl a swirl of olive oil and serve with a hunk of crusty bread.

We’ve added white wine, English peas, flat-leaf parsley, lemon juice, and lemon zest to the usual carrots, onion, and celery to make this comforting soup extra fresh. The slow cooker does most of the work of braising the meat and vegetables. Throw in the rice-shaped orzo pasta in the last 20 minutes.

You’ve never had radishes like this before. Sautéing radishes in a skillet allows them to soften and absorb all the flavor of crisp chicken thighs. This recipe is easy enough for a weeknight dinner and pretty enough for an Easter table.

Spring beets add gorgeous color to a salad, especially if you find a selection of golden and deep red varieties. Here the beets are served on a bed of arugula along with shaved fennel and apples. Parsley, mint, and a light honey-lemon vinaigrette enhance the flavor-packed dish.

In another cooked radish dish, the root vegetables caramelize in bacon drippings, brown sugar, and seasoning. Stir the hot radish mixture into the spicy greens you harvested from the bulbs. The greens will wilt slightly to create an incredibly tasty warm salad.

The creaminess of this dip will brighten any table. Our recipe blends the assertive flavors of cucumber and red onion (an excellent spring vegetable) with tangy sour cream, mayo, and ranch dressing mix. It makes a dip that is delicious on crackers or pita chips.

A bed of peppery arugula can hold its own under thick-cut bacon, blue cheese, and toasted pecans. The homemade sherry vinaigrette incorporates shallots for even more flavor. With the addition of grilled chicken or fish, this can become a main-dish meal.

Halloumi is a firm, briny cheese that softens ever-so-slightly while on the grill. We’ve paired that with grilled endive—the heat mellows the flavor and adds lovely grill marks to its sturdy leaves. Toss that with sweet strawberries and spicy onions and arugula, and you have a salad bursting with flavor.

In this breakfast bake, eggs rest on a bed of sautéed spinach and leeks swirled with heavy cream. The dish is easy to assemble: make eight depressions in the greens and crack an egg in each one. After the dish bakes until the yolks have just set, sop up all the saucy goodness with toasted English muffins.

For an easy, party-friendly finger food, blend marinated artichoke hearts, fresh spinach, and cheeses and bake in refrigerated crescent roll dough. Each bite is like your favorite artichoke dip, but already served on bread. Brush each crescent with egg so that the rolls turn an appetizing golden brown.

Baby artichokes require less prep than their larger counterparts, making them perfect for eating fresh from the grill. We blanch them for about five minutes to make certain the chokes turn out tender. You’ll love them dipped in the garlicky aïoli.

The asparagus-spinach filling in this chicken dish looks impressive when sliced into roulades. You’ll pound boneless chicken breasts to 1/8 inch before rolling the mixture inside and baking. Plate the chicken with roasted baby potatoes for a hearty springtime meal.

Who else loves the dynamic duo of shrimp and peas? They work beautifully together in a variety of preparations, none more so than in this creamy penne dish.

This Mediterranean-inspired dish is best served over pearl couscous so all the pan sauce can be soaked up. Artichokes and red onions simmer in a lemony broth for about 20 minutes until they reach full flavor. A relish of chopped olives and fresh herbs elevates the zesty flavor.

Take your all-season beans and give them a fresh-and-vibrant upgrade with the addition of green beans in this craveable pasta salad recipe.

A peck of popping green peas would make a lively addition to dinner tonight, don’t you think? When combined with hearty skillet-toasted gnocchi, they’re an ideal spring meal.

You can also break out the skillet for this side dish, which is always a crowd pleaser. It’s packed with nutrients, too, making it an ideal spring side.

Don’t just steam your broccoli and serve it. Instead, get a little creative and take those bunches up a notch by incorporating them into a bright green, pesto-seasoned pasta.

It’s just not springtime without plenty of carrot dishes, which is why we have yet another. This one gets a deliciously sweet honey glaze to go with it, making it perfect for a dinner party.

Lemon, tomatoes, field peas, and fresh herbs pack punches of flavor in this enjoy-anytime pasta salad recipe.

Don’t skimp on the spring vegetables when making this excellent savory frittata. Asparagus and mushrooms are a winning combination.

If there’s a bunch of kale in your refrigerator that you’re not sure what to do with, whip up a pasta bake. It’s a great way to add some additional nutrients in a family-friendly dish.

Yet another shrimp-and-peas combo, this farfalle-based pasta dish is as crowd pleasing to serve as it is easy to make in the kitchen. Music to our tastebuds.

Take your springtime onion haul and make a craveable pasta dish the whole family will love. When it comes to flavor profiles, French onion is one you’ll have requests for again and again.

While you can grow them at anytime, onions are an excellent springtime vegetable. If you have a patch of them growing this season, use them to make this easy side dish. It has fans across the South.

Rainbow carrots get their due in this recipe, which bakes a whole, deliciously lemony roast chicken that’s fit for a crowd and could even be a great Easter meal,