21 Garden-Fresh Spring Vegetable Recipes You Need to Try

Spring is here, and it's time to refresh your meals with new ideas. You're looking for fresh ideas to spice up your spring meals, and you've come to the right place. You'll find vibrant dishes like spring vegetable stir fry and roasted asparagus that will make your taste buds happy.

These recipes highlight the season's best produce, and that's just the beginning. They are easy to make and fun to eat, and you can even get your kids to help you in the kitchen. By trying these recipes, you'll discover a whole new world of delicious spring flavors that will make your meals exciting again.

1. Spring Vegetable Stir Fry Recipes

Quick and easy spring vegetable stir fry packed with flavor and nutrients.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the broccoli, bell peppers, and carrots to the skillet.
4. Cook for 5 minutes, stirring frequently, until the vegetables are tender.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Serve the stir fry hot over rice or noodles.

2. Roasted Asparagus Delights

Roasted asparagus is a delicious and healthy side dish.

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Arrange asparagus in a single layer on the prepared baking sheet.
4. Drizzle olive oil over the asparagus and sprinkle with salt and pepper.
5. Roast in the preheated oven for 12-15 minutes or until tender.
6. Remove from oven and sprinkle with Parmesan cheese.
7. Serve hot and enjoy.

3. Garden Fresh Salad Ideas

Fresh spring vegetables shine in this vibrant garden salad.

Ingredients

• Mixed greens
• Cherry tomatoes
• Cucumber
• Carrots
• Radishes
• Crumbly feta cheese
• Balsamic vinaigrette

Instructions

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, carrots, and radishes.
2. Top the salad with crumbly feta cheese.
3. Drizzle balsamic vinaigrette over the salad.
4. Toss gently to combine.
5. Serve immediately and enjoy.

4. Grilled Vegetable Skewers

Grilled Vegetable Skewers are a colorful and healthy summer dish.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1 cup onions
• 1 cup zucchini
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the cherry tomatoes, mushrooms, bell peppers, onions, and zucchini onto skewers.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 10-12 minutes, turning occasionally.
5. Serve hot and enjoy.

5. Carrot And Ginger Soup

Creamy carrot and ginger soup made with roasted carrots and fresh ginger.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, peeled and grated
• 4 cups carrots, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the chopped carrots with 1 tablespoon of butter and season with salt and pepper.
3. Roast the carrots in the oven for 25-30 minutes, or until tender.
4. In a large pot, melt the remaining 1 tablespoon of butter over medium heat.
5. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes.
7. Add the roasted carrots, chicken broth, and heavy cream to the pot.
8. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
9. Purée the soup using an immersion blender or a regular blender.
10. Season the soup with salt and pepper to taste, and serve hot.

6. Beet And Goat Cheese Salad

Fresh beets paired with creamy goat cheese make a delicious salad.

Ingredients

• 4 large beets
• 1/2 cup goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Let the beets cool, then peel and slice them into wedges.
4. In a large bowl, combine the mixed greens, sliced beets, and crumbled goat cheese.
5. In a small bowl, whisk together the olive oil and balsamic vinegar.
6. Drizzle the dressing over the salad and sprinkle with chopped walnuts.
7. Season with salt and pepper to taste, then serve immediately.

7. Radish And Avocado Salsa

Fresh and spicy radish and avocado salsa made with crunchy radish and creamy avocado.

Ingredients

• 1 large ripe avocado
• 1 large radish
• 1/2 red onion
• 1 jalapeño pepper
• 1/2 lime
• 2 cloves of garlic
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Peel and dice the avocado and set aside.
2. Peel and dice the radish and red onion, then chop the jalapeño pepper.
3. In a blender or food processor, combine radish, red onion, and jalapeño pepper, and blend until coarsely chopped.
4. Add the diced avocado, garlic, salt, and pepper to the blender, and blend until combined.
5. Squeeze the lime juice over the mixture and stir well.
6. Taste and adjust the seasoning as needed.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Garnish with cilantro and serve with tortilla chips or use as a topping for tacos or grilled meats.

8. Spring Pea And Mint Risotto

Creamy spring pea and mint risotto perfect for warm weather.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 cups fresh spring peas
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the onion until translucent.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes until the rice is coated in oil and slightly toasted.
4. Add the white wine and cook until the liquid is fully absorbed.
5. Add 1/2 cup of vegetable broth to the rice and stir until absorbed, repeat this process until all the broth is used.
6. During the last 5 minutes of cooking, stir in the fresh spring peas and mint leaves.
7. Remove the skillet from the heat and stir in the Parmesan cheese, season with salt and pepper to taste.
8. Serve the risotto immediately, garnished with additional mint leaves if desired.

9. Zucchini Noodle Recipes

Light and rejuvenating zucchini noodle dish perfect for spring.

Ingredients

• 2 medium zucchinis
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodle-like strands and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the cherry tomatoes and cook for 2-3 minutes until they start to release their juices.
5. Add the zucchini noodles to the skillet and cook for 2-3 minutes until they start to soften.
6. Season with salt and pepper to taste, then top with Parmesan cheese.
7. Serve immediately and enjoy!

10. Lemon Garlic Green Beans

Lemon garlic green beans are a flavorful and easy side dish.

Ingredients

• 1 pound fresh green beans
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a pot of salted water to a boil and blanch the green beans for 4-5 minutes.
2. In a skillet, heat the olive oil over medium heat and sauté the garlic for 1 minute.
3. Add the green beans to the skillet and toss with garlic and oil.
4. Squeeze lemon juice over the green beans and season with salt and pepper.
5. Transfer the green beans to a serving dish and sprinkle with Parmesan cheese.
6. Serve hot and enjoy.

11. Spinach And Feta Stuffed Portobellos

Savory spinach and feta fill meaty portobello mushrooms.

Ingredients

• 4 portobello mushrooms
• 1/2 cup spinach
• 1/2 cup feta cheese
• 1 clove garlic
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove stems.
3. Sauté garlic and spinach until wilted.
4. Mix spinach mixture with feta cheese.
5. Stuff each mushroom cap with the spinach mixture.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until mushrooms are tender.

12. Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl is a healthy and flavorful dish loaded with nutrients.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: avocado, feta cheese, and fresh herbs for topping

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
4. While the quinoa cooks, toss the sweet potato, carrot, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.
5. Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned.
6. Stir in the minced garlic into the roasted vegetables and cook for an additional 1-2 minutes.
7. To assemble the bowls, divide the cooked quinoa among four bowls and top with the roasted vegetables.
8. Add any desired toppings such as avocado, feta cheese, and fresh herbs.

13. Butternut Squash And Sage Pasta

Butternut squash and sage pasta is a delicious fall-inspired dish.

Ingredients

• 8 oz pasta
• 1 large butternut squash
• 2 tbsp olive oil
• 4 sage leaves
• 1 onion
• 3 cloves garlic
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash, then toss with olive oil, salt, and pepper on a baking sheet.
3. Roast the squash in the oven for 30 minutes, or until tender.
4. Cook the pasta according to package instructions until al dente.
5. In a large skillet, sauté the chopped onion and minced garlic until softened.
6. Add the roasted squash, chopped sage leaves, and cooked pasta to the skillet, tossing to combine.
7. Season with salt and pepper to taste, then top with grated parmesan cheese.
8. Serve hot and enjoy.

14. Kale And Strawberry Salad

Fresh kale and sweet strawberries combine in a healthy and revitalizing salad.

Ingredients

• 2 cups kale, chopped
• 1 pint strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, massage the chopped kale with your hands for about 2-3 minutes to tenderize it.
2. In a small bowl, whisk together olive oil and balsamic vinegar.
3. Add the sliced strawberries, crumbled feta cheese, and chopped pecans to the bowl with the kale.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

15. Cucumber And Dill Sauce

A revitalizing sauce made with cucumbers and dill.

Ingredients

• 1 large cucumber
• 1/4 cup Greek yogurt
• 1/4 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Peel and grate the cucumber, then squeeze out excess water.
2. In a bowl, combine the grated cucumber, yogurt, sour cream, chopped dill, lemon juice, and garlic powder.
3. Season the mixture with salt and pepper to taste.
4. Mix well to combine all the ingredients.
5. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
6. Serve the cucumber and dill sauce chilled, garnished with additional dill if desired.

16. Asparagus And Prosciutto Pizza

Asparagus and prosciutto pizza combines fresh asparagus with crispy prosciutto on a cheesy base.

Ingredients

• 1 pound pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 6 slices of prosciutto
• 1 pound fresh asparagus
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of 1/4 inch.
3. Spread the tomato sauce over the dough, leaving a 1/2 inch border.
4. Top the sauce with mozzarella cheese.
5. Bake the pizza for 12-15 minutes, or until the crust is golden brown.
6. While the pizza is baking, cook the prosciutto in a pan until crispy.
7. Toss the asparagus with olive oil, salt, and pepper.
8. Remove the pizza from the oven and top with asparagus and prosciutto.
9. Return the pizza to the oven for an additional 2-3 minutes, or until the asparagus is tender.
10. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

17. Spring Onion And Mushroom Tart

A savory tart filled with caramelized spring onions and sautéed mushrooms.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup ice-cold water
• 1 large spring onion, thinly sliced
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the pastry dough by combining flour, butter, and ice-cold water in a bowl.
3. Roll out the dough and place it in a tart pan with a removable bottom.
4. In a large skillet, caramelize the spring onions over medium heat for 20-25 minutes.
5. Add the sliced mushrooms and cook until they release their liquid and start to brown.
6. Add the minced garlic and cook for 1 minute.
7. In a separate bowl, whisk together the heavy cream and grated cheddar cheese.
8. Spread the caramelized onion and mushroom mixture over the pastry dough.
9. Pour the cream and cheese mixture over the filling.
10. Bake the tart for 35-40 minutes, or until the crust is golden brown and the filling is set.

18. Green Garlic And Lemon Spaghetti

Delicate green garlic and lemon spaghetti, a simple yet flavorful spring dish.

Ingredients

• 12 oz spaghetti
• 3 cloves green garlic, thinly sliced
• 2 lemons, zested and juiced
• 1/4 cup olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the sliced green garlic until softened.
3. Add the lemon zest and juice to the skillet and stir to combine.
4. When the spaghetti is al dente, reserve 1 cup of pasta water and then drain the spaghetti.
5. Add the cooked spaghetti to the skillet with the green garlic and lemon mixture, tossing to combine.
6. Season with salt and pepper to taste, and add some reserved pasta water if the mixture seems too dry.
7. Serve the spaghetti hot, topped with grated Parmesan cheese and chopped fresh parsley.

19. Rhubarb And Strawberry Crisp

Sweet and tangy rhubarb pairs perfectly with strawberries in this delicious crisp.

Ingredients

• 2 cups rhubarb, cut into 1-inch pieces
• 2 cups strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine rhubarb and strawberries, and toss with granulated sugar and flour.
3. Transfer the mixture to a 9x9-inch baking dish.
4. In another bowl, mix together rolled oats, brown sugar, pecans, cinnamon, nutmeg, and salt.
5. Add melted butter to the oat mixture and stir until crumbly.
6. Spread the oat mixture evenly over the fruit filling.
7. Bake for 40-45 minutes or until the topping is golden brown and the fruit is tender.
8. Serve warm, topped with vanilla ice cream or whipped cream if desired.

20. Cauliflower And Cheese Fritters

Crispy cauliflower and cheese fritters make a delicious side dish.

Ingredients

• 1 head of cauliflower
• 1 cup of grated cheese
• 1/2 cup of all-purpose flour
• 1/2 cup of panko breadcrumbs
• 1 egg
• 1/4 cup of milk
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Break the cauliflower into florets and pulse in a food processor until it resembles rice.
2. In a large bowl, combine the cauliflower, cheese, flour, and panko breadcrumbs.
3. In a separate bowl, whisk together the egg and milk.
4. Add the egg mixture to the cauliflower mixture and stir until everything is well combined.
5. Season with salt and pepper to taste.
6. Using your hands, shape the mixture into small patties.
7. Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
8. Fry the fritters until they are golden brown and crispy, about 3-4 minutes per side.
9. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve the fritters hot and enjoy.

21. Herb And Vegetable Frittata

A delicious and easy-to-make breakfast dish filled with herbs and vegetables.

Ingredients

• 6 eggs
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced bell peppers, zucchini, and tomatoes, and cook until the vegetables are tender.
4. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
5. Add the chopped parsley and basil to the eggs and stir to combine.
6. Pour the egg mixture over the cooked vegetables in the skillet.
7. Sprinkle the shredded cheddar cheese over the top of the egg mixture.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is melted and golden brown.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Slice the frittata into wedges and serve hot.

Conclusion

You'll love these spring vegetable recipes! Try the carrot and ginger soup, it's a game-changer. For example, serving it at a dinner party will impress your guests with its vibrant flavor and nutrients. It's a perfect way to welcome spring with a delicious and healthy twist, making it a great addition to your seasonal menu.