13 Fresh and Delicious Spring Vegetable Recipes to Welcome the Season

Spring brings fresh vegetables and bright flavors. This post shares 13 simple recipes to enjoy the season. Each dish uses seasonal ingredients like asparagus, peas, and carrots.

Readers get clear instructions and tasty ideas. These recipes suit home cooks who want quick meals or fun dishes.

The steps stay easy, and the ingredients remain affordable. Celebrate spring with meals that taste good and feel light. Start cooking now and enjoy the season’s best offerings.

1. Asparagus and Lemon Risotto

About: This creamy risotto highlights tender asparagus and zesty lemon. Fresh spring asparagus pairs with Arborio rice for a smooth texture. Lemon adds a bright kick. It’s a comforting dish that cooks in one pot. Perfect for a cozy dinner, this recipe balances richness and freshness. Enjoy it warm with a sprinkle of Parmesan.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 bunch asparagus (trimmed, cut into 2-inch pieces)
• 1 small onion (chopped)
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• ½ cup Parmesan cheese (grated)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add chopped onion and cook until soft (about 5 minutes).
3. Stir in Arborio rice and cook for 2 minutes.
4. Pour in 1 cup of vegetable broth and stir until absorbed.
5. Add remaining broth 1 cup at a time, stirring often, until rice softens (about 20 minutes).
6. Stir in asparagus pieces and cook for 5 minutes.
7. Mix in lemon zest, lemon juice, and Parmesan cheese.
8. Season with salt and pepper.
9. Serve warm in bowls.

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2. Spring Pea and Mint Soup

About: This vibrant soup blends sweet peas with cool mint. It’s light, quick, and full of spring flavor. Frozen peas work well, keeping prep simple. A creamy base adds comfort without heaviness. Serve it hot or chilled for a refreshing starter. This dish brings green goodness to any table.

Ingredients:

• 2 cups frozen peas
• 1 small onion (chopped)
• 2 cups vegetable broth
• 1 tablespoon olive oil
• ¼ cup fresh mint leaves
• ½ cup heavy cream
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and cook until soft (about 5 minutes).
3. Pour in vegetable broth and bring to a boil.
4. Add frozen peas and cook for 5 minutes.
5. Stir in fresh mint leaves.
6. Blend soup with a blender until smooth.
7. Mix in heavy cream.
8. Season with salt and pepper.
9. Serve hot or chilled in bowls.

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3. Carrot and Ginger Stir-Fry

About: This quick stir-fry combines sweet carrots with spicy ginger. Crunchy vegetables soak up a simple sauce. It’s a colorful side or light main dish. Fresh spring carrots shine in this fast recipe. Cook it in 15 minutes for a healthy bite. Enjoy the sweet and zingy flavors together.

Ingredients:

• 4 medium carrots (sliced thin)
• 1 tablespoon ginger (grated)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1 bell pepper (sliced)
• Salt (to taste)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add sliced carrots and cook for 5 minutes.
3. Stir in bell pepper and cook for 3 minutes.
4. Mix grated ginger, soy sauce, and honey in a small bowl.
5. Pour sauce into skillet and stir well.
6. Cook for 2 minutes until vegetables soften.
7. Season with salt.
8. Serve hot on plates.

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4. Radish and Cucumber Salad

About: This crisp salad mixes peppery radishes with cool cucumbers. A light dressing ties it together. It’s a fast, no-cook option for spring. Fresh dill adds a fun twist. Serve it cold as a side or snack. This dish keeps things simple and refreshing.

Ingredients:

• 1 bunch radishes (sliced thin)
• 1 cucumber (sliced thin)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill (chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Combine sliced radishes and cucumber in a large bowl.
2. Mix olive oil and lemon juice in a small bowl.
3. Pour dressing over vegetables.
4. Add chopped dill and toss well.
5. Season with salt and pepper.
6. Serve cold in bowls.

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5. Spinach and Strawberry Salad

About: This sweet and savory salad pairs spinach with juicy strawberries. A tangy dressing lifts the flavors. It’s a quick, no-cook dish for sunny days. Fresh spinach brings nutrients, while strawberries add fun. Toss it together in minutes for a light meal or side.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries (sliced)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ¼ cup almonds (chopped)
• Salt (to taste)

Instructions:

1. Place spinach and sliced strawberries in a large bowl.
2. Mix olive oil, balsamic vinegar, and honey in a small bowl.
3. Pour dressing over spinach and strawberries.
4. Add chopped almonds and toss well.
5. Season with salt.
6. Serve fresh on plates.

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6. Zucchini and Tomato Bake

About: This warm bake layers zucchini with ripe tomatoes. Cheese melts on top for a cozy finish. It’s an easy oven dish that celebrates spring produce. Fresh herbs add a pop of flavor. Serve it as a side or light main. This recipe fills the kitchen with good smells.

Ingredients:

• 2 medium zucchinis (sliced)
• 2 tomatoes (sliced)
• 1 cup mozzarella cheese (shredded)
• 2 tablespoons olive oil
• 1 tablespoon fresh basil (chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Preheat oven to 375°F.
2. Grease a baking dish with 1 tablespoon olive oil.
3. Layer zucchini slices and tomato slices in the dish.
4. Drizzle remaining olive oil over vegetables.
5. Sprinkle mozzarella cheese on top.
6. Add chopped basil, salt, and pepper.
7. Bake for 25 minutes until cheese melts.
8. Serve warm from the dish.

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7. Green Bean and Almond Sauté

About: This speedy sauté mixes crisp green beans with crunchy almonds. A hint of garlic boosts the taste. It’s a simple side that cooks in minutes. Fresh green beans bring spring to the plate. Enjoy it hot with any meal. This dish keeps flavors bold and textures fun.

Ingredients:

• 1 pound green beans (trimmed)
• ¼ cup almonds (sliced)
• 2 tablespoons olive oil
• 1 garlic clove (minced)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add green beans and cook for 5 minutes.
3. Stir in minced garlic and cook for 1 minute.
4. Add sliced almonds and cook for 2 minutes.
5. Season with salt and pepper.
6. Serve hot on plates.

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8. Spring Vegetable Frittata

About: This fluffy frittata packs in spring veggies like peas and spinach. Eggs hold everything together for a hearty bite. It’s great for breakfast or lunch. A sprinkle of cheese adds extra yum. Cook it in one skillet for easy cleanup. This dish feels fresh and filling.

Ingredients:

• 6 eggs
• ½ cup frozen peas
• 1 cup fresh spinach
• ½ cup cheddar cheese (shredded)
• 2 tablespoons olive oil
• 1 small onion (chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Preheat oven to 400°F.
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add chopped onion and cook for 5 minutes.
4. Stir in peas and spinach and cook for 2 minutes.
5. Beat eggs in a bowl and pour into skillet.
6. Sprinkle cheddar cheese on top.
7. Cook on stove for 3 minutes until edges set.
8. Bake in oven for 10 minutes until firm.
9. Season with salt and pepper.
10. Slice and serve warm.

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9. Artichoke and Lemon Pasta

About: This zesty pasta features tender artichokes and bright lemon. It’s a quick dish that feels fancy. Spring artichokes pair with simple spaghetti. A light sauce keeps it fresh. Cook it fast for a weeknight win. This recipe brings sunny flavors to your table.

Ingredients:

• 8 ounces spaghetti
• 1 can artichoke hearts (drained, chopped)
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• ½ cup Parmesan cheese (grated)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Cook spaghetti in boiling salted water until done (about 10 minutes).
2. Drain spaghetti and set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add chopped artichokes and cook for 3 minutes.
5. Stir in lemon zest and lemon juice.
6. Add cooked spaghetti and toss well.
7. Sprinkle Parmesan cheese on top.
8. Season with salt and pepper.
9. Serve hot on plates.

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10. Roasted Spring Carrots with Honey

About: These roasted carrots turn sweet with a honey glaze. Spring carrots cook until tender and golden. It’s an easy side that kids love too. A touch of thyme adds earthy flavor. Pop them in the oven and relax. This dish makes any meal feel special.

Ingredients:

• 1 pound small carrots (whole or halved)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme (chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Preheat oven to 400°F.
2. Place carrots on a baking sheet.
3. Drizzle olive oil and honey over carrots.
4. Sprinkle thyme, salt, and pepper on top.
5. Toss carrots to coat evenly.
6. Roast for 25 minutes until soft.
7. Serve warm on plates.

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11. Pea and Ricotta Toast

About: This easy toast tops bread with creamy ricotta and sweet peas. It’s a fast snack or light meal. Fresh peas bring spring crunch. Lemon zest adds a fun lift. Make it in minutes for a tasty bite. This recipe keeps things simple and delicious.

Ingredients:

• 4 slices bread (toasted)
• ½ cup ricotta cheese
• ½ cup frozen peas (thawed)
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Spread ricotta cheese on toasted bread slices.
2. Mix thawed peas with olive oil in a small bowl.
3. Spoon peas over ricotta.
4. Sprinkle lemon zest on top.
5. Season with salt and pepper.
6. Serve fresh on plates.

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12. Broccoli and Cheddar Soup

About: This creamy soup blends fresh broccoli with sharp cheddar. It’s warm, cozy, and full of flavor. Spring broccoli keeps it green and wholesome. A quick blend makes it smooth. Serve it with bread for a hearty lunch. This dish satisfies on cool days.

Ingredients:

• 2 cups broccoli (chopped)
• 1 small onion (chopped)
• 2 cups vegetable broth
• 1 cup cheddar cheese (shredded)
• ½ cup heavy cream
• 2 tablespoons olive oil
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and cook for 5 minutes.
3. Stir in broccoli and vegetable broth.
4. Bring to a boil and cook for 10 minutes.
5. Blend soup until smooth with a blender.
6. Stir in heavy cream and cheddar cheese.
7. Season with salt and pepper.
8. Serve hot in bowls.

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13. Spring Greens and Goat Cheese Tart

About: This flaky tart layers greens with tangy goat cheese. Puff pastry makes it easy and crisp. Spring greens like arugula add bite. It’s a fun dish for brunch or dinner. Bake it golden and enjoy the flavors. This recipe impresses without much work.

Ingredients:

• 1 sheet puff pastry (thawed)
• 2 cups mixed spring greens (arugula, spinach)
• ½ cup goat cheese (crumbled)
• 2 tablespoons olive oil
• 1 egg (beaten)
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Preheat oven to 400°F.
2. Roll puff pastry onto a baking sheet.
3. Brush pastry with beaten egg.
4. Spread greens over pastry, leaving a 1-inch border.
5. Drizzle olive oil over greens.
6. Sprinkle goat cheese on top.
7. Season with salt and pepper.
8. Bake for 20 minutes until golden.
9. Slice and serve warm.