These spring vegetable recipes are ready in 20 minutes or less! They include simple dinners and vibrant side dishes starring asparagus, radishes, peas and more.
Last weekend, I came home from the farmers market with tender asparagus, bright pink radishes, lush greens, and sweet, juicy peas. Sometimes spring can get off to a slow start in April, but with the arrival of these spring vegetables, I’m calling it official: the peak of spring is here.
For the next few weeks, I will be cooking spring vegetable recipes non-stop. Some of my favorites, like this Steamed Asparagus and Artichoke Risotto with Beef, are best reserved for relaxed weekend cooking, but there are plenty of others that are completely doable during the week.
Below you’ll find the quick and easy spring vegetable recipes that I make again and again during busy weeknights. From vibrant sides to bright, fresh dinners, they’re all ready in 20 minutes or less. Yes, you can have asparagus, radishes, peas and herbs… and eat them too!
Strawberry and Spinach Salad
I make this spinach salad over and over again as a side dish for dinner and as a healthy spring lunch. Filled with juicy strawberries, crunchy walnuts, tangy feta cheese, and a bright poppy seed dressing, it’s part savory, part sweet, and totally delicious.
lemon orzo
You need this 20-minute one-pot dinner in your spring rotation! The recipe calls for peas, but I also like to complement it with other spring vegetables. Sauteed asparagus and fresh spinach are excellent here. I also usually add chickpeas for protein.
Roasted Asparagus
Ready in 15 minutes, these roasted asparagus are my go-to spring side dish. Seasoned simply with lemon juice, salt and pepper, it pairs well with virtually any main dish!
Easy Vegetable Stir Fry
Show off your spring peas and chives in this quick and easy weeknight stir-fry! A 5-minute homemade stir-fry sauce fills you with sweet, salty, and spicy flavor.
Chickpea Salad
If you’re looking for healthy lunch ideas featuring spring vegetables, look no further than this packable chickpea salad. A trio of spring herbs (dill, parsley and mint) make it incredibly tasty and fresh.
Cold Cucumber Soup
Save the gazpacho for summer: This refreshing cucumber soup is the cold soup to make this spring. A creamy blend of Greek yogurt, cucumbers, herbs, olive oil, and lemon, it’s bright, nutritious, and so refreshing. Mix up a batch in just 10 minutes!
Sesame soba noodles
Crispy radishes, sugar snap peas, and mint add a touch of spring to this quick bowl of sesame noodles. Don’t worry if you don’t have exactly these vegetables on hand. This recipe is flexible! Swap for asparagus, broccolini, bok choy, or even spinach.
Caesar Wrap
Everything you love about a Caesar salad, all wrapped in a tortilla! Use my Creamy Vegan Cashew Caesar Dressing to make this recipe vegan, or stick with this classic Caesar dressing that comes together in 5 minutes.
Stir-fried Bok Choy
I can never resist buying baby bok choy and other Asian vegetables when I see them at the farmers market in spring. This simple side dish is my favorite way to cook them. Mirin, rice vinegar, sesame oil, and tamari give them a bold umami flavor.
Tagliatelle with asparagus and peas
Shhh, this elegant spring spread is dairy-free! A cashew-lemon cream sauce coats chewy noodles, crispy asparagus, and peas.
Mango Salad
Ok, mango is a fruit, not a vegetable, but it is sweeter and juicier in spring. I love it with fresh herbs, crisp peppers, and bright lime dressing in this refreshing salad.
Grilled Asparagus
If I’m grilling veggie burgers in the spring, I might as well cook a bunch of asparagus alongside them. It comes out perfectly crisp, tender, vibrant green and infused with delicious smoky flavor throughout.
A classic omelet
My favorite tortilla filling screams spring! I love a combination of sautéed asparagus, pea shoots, avocado and feta cheese. It’s perfect for a spring brunch, but could also pass as dinner.
Quick Pickled Radishes
If you’re like me, you might accidentally buy too many radishes at the farmers market this season (they’re too pretty to resist!). Don’t let them go to waste; Instead, make these sweet and spicy radish pickles to pile on sandwiches, add to salads, top tacos, and more.
Peanut noodles
Delicate ribbons of carrot and cucumber add crunch to this gooey peanut noodle bowl. Advice: Don’t skip the herbs on top. They make this recipe so refreshing for spring!
