These spring vegetable recipes are ready in 20 minutes or less! They include easy dinners and vibrant sides 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 sugar snap peas. Spring can sometimes get a slow start in April, but with the arrival of these spring vegetables, I’m calling it official: peak spring is here.
For the next few weeks, I’ll be cooking spring vegetable recipes nonstop. Some of my favorites, like this asparagus risotto and meaty steamed artichokes, are best reserved for relaxed weekend cooking, but there are plenty of others that are entirely weeknight-possible.
Below, you’ll find the quick and easy spring vegetable recipes I make over and over on busy weeknights. Ranging from vibrant sides to bright, fresh dinners, they’re all ready in 20 minutes or less. Yes, you can have your asparagus, radishes, peas, and herbs…and eat them too!
Strawberry Spinach Salad
I make this spinach salad on repeat as a dinner side dish and healthy lunch in spring. Filled with juicy strawberries, crunchy pecans, tangy feta, and a bright poppy seed dressing, it’s part savory, part sweet, and totally delicious.
Lemon Orzo
You need this one-pot, 20-minute dinner in your spring rotation! The recipe calls for peas, but I like to jazz it up with other spring vegetables too. Sautéed asparagus and fresh spinach are both great here. I also often add chickpeas for protein.
Roasted Asparagus
Ready in 15 minutes, this roasted asparagus is my go-to spring side dish. Seasoned simply with lemon juice, salt, and pepper, it pairs well with practically any main!
Easy Veggie Stir Fry
Show off your spring snap peas and scallions in this quick and easy weeknight stir fry! A 5-minute homemade stir fry sauce fills it with sweet, savory, and tangy flavor.
Chickpea Salad
If you’re looking for healthy lunch ideas starring spring vegetables, look no further than this packable chickpea salad. A trio of spring herbs—dill, parsley, and mint—makes it incredibly flavorful and fresh.
Cold Cucumber Soup
Save gazpacho for summer—this cooling 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, nourishing, and so refreshing. Blend up a batch in just 10 minutes!
Sesame Soba Noodles
Crisp radishes, sugar snap peas, and mint add spring flair to this quick sesame noodle bowl. Don’t worry if you don’t have these exact veggies on hand. This recipe is flexible! Swap in asparagus, broccolini, bok choy, or even spinach.
Caesar Wrap
Everything you love about a Caesar salad, all wrapped up in a tortilla! Use my creamy cashew vegan Caesar dressing to make this recipe vegan, or stick with this 5-minute, stir-together classic Caesar dressing.
Sautéed Baby Bok Choy
I can never resist scooping up baby bok choy and other Asian greens 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 infuse them with bold umami flavor.
Tagliatelle with Asparagus and Peas
Shhh—this elegant spring pasta is totally dairy-free! A lemony cashew cream sauce coats the chewy noodles, crisp asparagus, and peas.
Mango Salad
Ok, mango is a fruit, not a veggie, but it’s at its sweetest and juiciest in spring. I love it with the fresh herbs, crisp peppers, and bright lime dressing in this refreshing side salad.
Grilled Asparagus
If I’m grilling veggie burgers in spring, you better bet that I’ll be cooking a pile of asparagus alongside them. It comes out perfectly crisp-tender, vibrant green, and infused with delicious smoky flavor every time.
A Classic Omelette
My favorite omelette filling screams spring! I love a combination of sautéed asparagus, pea shoots, avocado, and feta. It’s perfect for a spring brunch, but it could totally pass as dinner too.
Quick Pickled Radishes
If you’re like me, you might accidentally buy a few too many radishes at the farmers market this season (they’re too darn pretty to resist!). Don’t let them go to waste—instead, make these sweet and tangy radish pickles to pile on sandwiches, add to salads, top onto tacos, and more.
Peanut Noodles
Delicate ribbons of carrot and cucumber add crunch to this gooey peanut noodle bowl. Tip: Don’t skip the herbs on top. They make this recipe so refreshing for spring!
