Easy Spring Blend Vegetables Recipe
Bright, colorful, and absolutely bursting with the freshest flavors, Easy Spring Blend Vegetables is my all-time favorite way to celebrate the season. This cheerful medley of carrots, sugar snap peas, tender asparagus, and zucchini gets a wonderful boost from lemon and garlic—and let’s not forget that twirl of olive oil and butter to bring it all together. Whether you’re cooking a quick family meal or looking for a show-stopping side dish for your next dinner, Easy Spring Blend Vegetables delivers unbeatable taste with minimal effort. Let’s dive into the freshest spring has to offer!
Ingredients You’ll Need
Fresh, vibrant, and totally fuss-free, these ingredients are picked for their ability to shine on their own and blend deliciously together. Each element plays a special role, from adding sweetness or crunch to providing that signature spring green flair.
- Baby carrots: Halved if thick, these bring a sweet crunch and vibrant orange color—don’t skip them for classic spring appeal.
- Sugar snap peas: Trimmed and ready, they deliver a satisfying snap and mild, garden-fresh flavor.
- Asparagus: Cut into 2-inch pieces, asparagus adds unbeatable earthiness and a gorgeous green hue.
- Zucchini: Sliced for tenderness, zucchini ties the blend together with its mild flavor and lovely color contrast.
- Olive oil: Just a splash infuses these veggies with rich flavor and helps everything sauté beautifully.
- Butter: Adds creamy, golden depth and that little touch of indulgence.
- Lemon zest: Brightens everything up with a fresh citrus burst—it’s a springtime must!
- Lemon juice: Adds a fresh, tangy finish that enhances all the veggies’ natural notes.
- Garlic clove (minced): Just one clove transforms the aroma and taste, making the dish irresistible.
- Salt and pepper: Simple, but essential to awaken all those fantastic flavors.
- Fresh parsley or dill (for garnish): A final flourish brings color and a pop of herbal freshness, truly celebrating spring.
How to Make Easy Spring Blend Vegetables
Step 1: Blanch the Crunchy Veggies
Grab your largest pot and generously salt the water—think of it as giving your veggies a mini spa treatment! Once it’s boiling, add those beautiful baby carrots and cook for just 2 minutes. This quick dip softens their crunch without making them mushy, setting the stage for everything else to come.
Step 2: Add the Greens
Now, add asparagus, sugar snap peas, and zucchini right into the pot with the carrots. Keep your timer handy—after 2 to 3 minutes, the veggies should be bright, tender, and still gloriously crisp. No one wants limp spring vegetables, so don’t overcook!
Step 3: Shock and Awe (The Ice Bath)
As soon as the veggies are just-tender, drain them and give them a plunge into ice water. This quick chill does two things: it instantly stops the cooking and it locks in all that vibrant color. After a minute, drain them again and set aside—you’ll notice the colors practically glow!
Step 4: Sauté with Aromatics
Grab your biggest skillet, set it over medium heat, and swirl in the olive oil with the butter. Once they shimmer together, toss in the minced garlic. Sauté for about 30 seconds until it smells delightfully fragrant—don’t walk away, as garlic can turn on you in an instant!
Step 5: Bring It Together
Add the blanched vegetables to your garlicky skillet and toss everything gently to coat. Sauté for 3 to 4 minutes more until everything is heated through and just starting to take on a little golden edge. Right at the end, sprinkle in lemon zest, a splash of lemon juice, and season with salt and pepper. Give everything a toss to coat evenly—your kitchen will smell downright heavenly!
How to Serve Easy Spring Blend Vegetables
Garnishes
Finish your Easy Spring Blend Vegetables with a generous shower of fresh parsley or delicate sprigs of dill. These herbs amplify the garden-fresh notes and create a welcome pop of color on your platter. A sprinkle of flaky sea salt can be a fancy touch as well!
Side Dishes
This versatile dish pairs beautifully with just about everything—think roasted chicken, pan-seared fish, or even over a bed of fluffy grains. Easy Spring Blend Vegetables are wonderful alongside simple proteins or folded into your favorite grain bowls for a fresh, wholesome meal.
Creative Ways to Present
Try layering the Easy Spring Blend Vegetables over creamy polenta or wild rice for a heartier presentation. For a dinner party, arrange the vegetables family-style on a colorful platter, stacking with intention so that all the gorgeous colors are on full display. A drizzle of herby yogurt sauce or a sprinkle of toasted almonds can elevate things even further!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Easy Spring Blend Vegetables in an airtight container and keep them in the fridge. They’ll retain their flavor and crispness for about 3 days—just avoid adding herbs until you’re ready to serve, to preserve that bright green freshness.
Freezing
While fresh is always best with spring vegetables, you can freeze any leftover (unsauced) veggies for up to a month. Allow them to cool completely, spread on a baking sheet to flash-freeze if desired, and then transfer to a freezer bag. Keep in mind that the texture may be softer after thawing, but they’ll still be delicious tossed into soups or stir-fries.
Reheating
To reheat, simply warm the Easy Spring Blend Vegetables gently in a skillet over medium heat with a drop of olive oil. Stir occasionally just until heated through—this preserves their texture and keeps them from getting soggy. Microwaving works in a pinch, but a skillet delivers the best results.
FAQs
Can I use other vegetables in this Easy Spring Blend Vegetables recipe?
Absolutely! Feel free to swap or add in green beans, yellow squash, baby corn, or whatever looks freshest at your market. The idea is to embrace the best of spring produce, so let your creativity (and fridge contents) guide you.
Can I make this recipe vegan?
Yes—simply replace the butter with extra olive oil (or a plant-based butter). All the fresh flavors will shine through, and the dish remains just as vibrant and satisfying.
Is it possible to double this for a crowd?
Definitely! Simply scale up the ingredient quantities and use a larger pot and skillet if you have one. Blanch the veggies in batches if needed so everything cooks evenly and stays crisp.
Can I prepare Easy Spring Blend Vegetables in advance?
You sure can! Blanch and chill the vegetables earlier in the day, then quickly sauté them right before serving. This trick makes dinner party prep a breeze while making sure the veggies are still fresh and bright.
What’s the best way to add protein to Easy Spring Blend Vegetables?
For extra heartiness, top the finished dish with grilled chicken, tofu, or flaked fish. You can also toss the veggies with canned beans or serve alongside a fried egg for a simple brunch.
Final Thoughts
There’s something just so joyful about cooking with spring produce, and these Easy Spring Blend Vegetables are proof that simple doesn’t mean boring. Give them a try and bring a splash of fresh color and unbeatable flavor to your table—you might just find yourself making this vibrant dish on repeat!
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Easy Spring Blend Vegetables Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a burst of spring flavors with this easy sautéed vegetable medley. Tender-crisp baby carrots, sugar snap peas, asparagus, and zucchini are brightened with a zesty lemon garlic sauce, making this side dish a perfect accompaniment to any meal.
Ingredients
Baby Carrots:
1 cup, halved if thick
Sugar Snap Peas:
1 cup, trimmed
Asparagus:
1 cup, cut into 2-inch pieces
Zucchini:
1 cup, sliced
Olive Oil:
1 tablespoon
Butter:
1 tablespoon
Lemon Zest:
1 teaspoon
Lemon Juice:
1 tablespoon
Garlic Clove:
1, minced
Salt and Pepper:
To taste
Fresh Parsley or Dill:
For garnish
Instructions
- Blanch Vegetables: Bring a large pot of salted water to a boil. Add carrots and cook for 2 minutes. Add asparagus, sugar snap peas, and zucchini; cook for 2–3 minutes. Drain and shock in ice water. Drain again.
- Sauté Vegetables: In a skillet over medium heat, melt butter with olive oil. Sauté garlic for 30 seconds. Add blanched vegetables; sauté for 3–4 minutes. Stir in lemon zest, lemon juice, salt, and pepper.
- Finish and Serve: Toss to coat evenly. Garnish with herbs and serve warm.
Notes
- This recipe is highly versatile—use any combination of seasonal vegetables like green beans, yellow squash, or baby corn.
- To save time, use a frozen spring blend mix and skip the blanching step.
- Great as a side dish for chicken, fish, or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
