Best 5 Spring Vegetables With Warm Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

As the days get longer and the weather warms, it's time to celebrate the arrival of spring with a delightful dish featuring fresh, vibrant spring vegetables. From tender asparagus and sweet peas to crisp radishes and tangy arugula, spring vegetables offer a symphony of flavors and colors that are perfect for a refreshing and healthy meal. Paired with a warm vinaigrette dressing, these vegetables come alive, creating a symphony of flavors that will tantalize your taste buds and leave you feeling energized and refreshed.

Here are our top 5 tried and tested recipes!

WARM SPRING VEGETABLES



Warm spring vegetables image

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Provided by James Martin

Categories     Side dish

Time 23m

Number Of Ingredients 7

2 large courgettes , sliced into ribbons with a vegetable peeler
juice 1 lemon
200g asparagus spears , washed and trimmed
100g frozen peas
100g frozen broad beans
1 tbsp extra virgin olive oil
small pack parsley , roughly chopped

Steps:

  • Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
  • Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE



Steamed Spring Vegetables in Warm Leek Vinaigrette image

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield Six servings

Number Of Ingredients 13

1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
6 leeks, white and light green parts only, washed well
3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice
18 small red potatoes (about 1 inch in diameter)
4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices
1 bunch thin asparagus, ends snapped off
2 cups fresh morels, cleaned
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 scallion, trimmed and chopped
2 tablespoons chopped fresh mint

Steps:

  • Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
  • Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
  • Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 2 grams, Carbohydrate 106 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1812 milligrams, Sugar 14 grams

VINAIGRETTE VEGETABLES



Vinaigrette Vegetables image

-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 cups fresh broccoli florets
1 medium zucchini, cut into 1/4-inch slices
1/3 cup julienned sweet yellow or red pepper
3 tablespoons olive oil
4 to 5 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme

Steps:

  • Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SAUTEED SPRING VEGETABLES



Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

  • Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
  • Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
  • Remove from heat, add basil, and toss to combine.

ROASTED SPRING VEGETABLES



Roasted Spring Vegetables image

Provided by Bon Appétit Test Kitchen

Categories     Side     Easter     Passover     Vegetarian     Quick & Easy     Low Cal     Mother's Day     Asparagus     Carrot     Radish     Spring     Healthy     Low Cholesterol     Vegan     Sugar Snap Pea     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Steps:

  • Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Tips:

  • Use fresh, seasonal vegetables: Spring is the perfect time to find a variety of fresh vegetables, such as asparagus, broccoli, carrots, and radishes.
  • Choose vegetables that are brightly colored: Brightly colored vegetables are often more nutritious and flavorful.
  • Don't overcook the vegetables: Overcooked vegetables will lose their nutrients and flavor.
  • Use a light vinaigrette: A light vinaigrette will help to enhance the flavor of the vegetables without overpowering them.
  • Serve the vegetables warm or at room temperature: Warm or room temperature vegetables are more flavorful than cold vegetables.

Conclusion:

Spring vegetables are a delicious and healthy way to enjoy the season. With a little planning and effort, you can create a variety of dishes that are sure to please everyone at your table. So next time you're looking for a light and refreshing meal, give one of these spring vegetable recipes a try. You won't be disappointed!

Related Topics