19 Spring Vegetable Side Dishes

Enjoy the bounty of spring with these versatile vegetable sides.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated April 21, 2025
Devan Grimsrud
The best asparagus in a serving bowl.
Alison Bickel

I think it's safe to say that just about everyone looks forward to spring, especially the joy of longer days. My favorite part is definitely the food, and I always enjoy noting the changing of the season through what's available at my local farmers market.

Here are 19 fresh, vegetable-focused side dishes to make with the first blush of spring produce. These sides go as well with a plump roast chicken as they do with a rack of lamb, a veggie meatloaf, or pork chops hot off the grill.

  • Stovetop Honey-Glazed Carrots

    4-ingredient honey-glazed carrots in a skillet

    Simply Recipes / Alexandra Shytsman

    "What I love most about this recipe—apart from the extra-short ingredient list—is that it comes together quickly, entirely in one pan, and on the stovetop. With this clever technique, you don’t need to turn the oven on but still end up with candy-sweet carrots with caramelized edges that we all know and love." —Alexandra Shytsman, Recipe Developer

  • Grilled English Peas

    Grilled english peas on a plate, ready to eat.

    Simply Recipes / Elise Bauer

    "If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating." —Elise Bauer, Founder

  • Braised Leeks

    Braised leeks ready to serve and eat

    Simply Recipes / Elise Bauer

    "For this recipe, try to buy leeks with as long and as white a shank as possible." —Hank Shaw, Recipe Developer

  • Sautéed Baby Artichokes

    Sautéed Baby Artichokes

    Simply Recipes / Sally Vargas

    "Unlike larger artichokes, more parts of these small ones are edible. You don't have to scoop out the choke, you can eat it with the rest of the heart and tender leaves." —Elise Bauer, Founder

    Continue to 5 of 19 below

  • Sugar Snap Pea Salad

    Spring snap pea salad in large serving bowl.

    Simply Recipes / Jessica Gavin

    "This sugar snap pea salad is an explosion of colors, flavors, and textures: sweet and snappy sugar snap peas, cool and refreshing cucumbers, earthy red bell peppers, pungent red onions, and citrusy mandarin oranges." —Jessica Gavin, Recipe Developer

  • Fava Bean Fennel Salad with Parmesan

    A plate of fava and fennel salad

    Simply Recipes / Elise Bauer

    "Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean." —Elise Bauer, Founder

  • Bang Bang Broccoli

    plate of Bang Bang Broccoli smothered with Bang Bang sauce and garnished with fried onions and a small dish of sauce on the side

    Simply Recipes / Ali Redmond

    "For this recipe, you can use just broccoli florets, a mix of broccoli and cauliflower, or broccolini." —Devan Grimsrud, Recipe Developer

  • Quick and Easy Asparagus

    The best asparagus in a serving bowl.

    Simply Recipes / Alison Bickel

    "One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with some freshly grated Parmesan cheese, olive oil, and lemon zest." —Elise Bauer, Founder

    Continue to 9 of 19 below

  • Fennel Gratin

    Fennel Gratin in an Oval Shaped Cast Iron Skillet

    Simply Recipes / Elise Bauer

    "Made this last night - was so delish! Substituted a quarter cup of the Kraft Shake n Bake ranch breadcrumbs instead of adding thyme and the result was great!" —Louee, Simply Recipes Reader

  • Roasted Baby Carrots

    Roasted Baby Carrots

    Simply Recipes / Elise Bauer

    "By 'baby' carrots we're not referring to the small capsule-shaped carrots that are so popular to serve as a snack to kids (those are actually mature carrots cut to small shapes), but to carrots that are still young and not tough or woody." —Elise Bauer, Founder

  • Simple Peas and Onions

    A bowl of peas and onions, ready to serve and eat.

    Simply Recipes / Elise Bauer

    "If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas." —Elise Bauer, Founder

  • Radish Salad with Mint and Pistachios

    A bowl of radish salad on a blue background

    Simply Recipes / Elise Bauer

    "This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve." —Elise Bauer, Founder

    Continue to 13 of 19 below

  • Crispy Parmesan Broccoli

    crispy parmesan broccoli on a platter next to a table napkin and a drink in a glass

    Simply Recipes / Ciara Kehoe

    "I love the slightly nutty flavor of Parmesan or Pecorino Romano, but aged cheddar or Gruyère would work well, too." —Molly Adams, Recipe Developer

  • Leeks Vinaigrette

    A baking dish with leeks vinaigrette

    Simply Recipes / Elise Bauer

    "Choose leeks that are about an inch thick and have a long, white and pale green shaft." —Elise Bauer, Founder

  • Baked Stuffed Artichokes

    Baked Stuffed Artichokes

    Simply Recipes / Elise Bauer

    "The artichokes should feel heavy when you hold them. If they're light, that's a sign that they are a little dried out and probably tough." —Elise Bauer, Founder

  • Asparagus Pakoras With Lemony Yogurt Sauce

    Asparagus pakoras on a white platter.

    Simply Recipes / Ciara Kehoe

    "In case you are not a fan of deep frying, don’t fret. Pakoras are shallow fried in a small amount of oil and prepared like patties, with a crisp exterior and pillowy inside." —Shayma Saadat, Recipe Developer

    Continue to 17 of 19 below

  • Shaved Fennel Salad

    Fennel slaw

    Simply Recipes / Elise Bauer

    "Easy and delicious, I added some thinly sliced radishes as well. My go to salad recipe, thanks!" —Kate, a Simply Recipes Reader

  • Lentil Salad with Arugula and Feta

    Lentil Salad with Arugula and Feta

    Simply Recipes / Sally Vargas

    "When buying lentils for this recipe, smaller varieties, like French green lentils, are the best choice. They hold their shape without becoming mushy, look pretty, and have a slightly chewy texture." —Sally Vargas, Recipe Developer

  • Mustard Greens

    A bowl of mustard greens, ready to serve and eat.

    Simply Recipes / Elise Bauer

    "Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach but with more body. " —Elise Bauer, Founder

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