Veggie sides for spring dinners

Veggie sidedishes

Whether it’s a holiday meal or a regular weeknight dinner, there’s always a place at the table for delicious veggie sides. In-season spring produce is the perfect source of inspiration for your menu. Try one of these seasonally inspired sides at your next festive meal.

Veggie sidedishes
Lemon asparagus
Prep Time 6 minutes
Cook Time 2 minutes
Servings 6 servings
Serving Size 1/3 cup

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Ingredients

Preparation

  1. Fill a medium saucepan halfway with water. Over high heat, bring to a boil.
  2. Wash the asparagus. Trim off the tough bottoms, and discard. Slice the spears at a diagonal into 1- to 2-inch pieces.
  3. Put the asparagus in the boiling water. Lower the heat to a simmer. Boil for 2 minutes, then drain in a colander.
  4. In a bowl, toss asparagus with olive oil, lemon zest and cheese (if including). Add salt and pepper to taste. Serve warm.

Nutrition

(per serving)
  • 62 Calories
  • 5 g Total Fat
  • 1 g Saturated Fat
  • 30 mg Sodium
  • 1 mg Cholesterol
  • 3 g Total Carbs
  • 2 g Fiber
  • 1 g Sugars
  • 2 g Protein
  • 156 mg Potassium
Veggie sidedishes
Garlicky Roasted Radishes
Prep Time 5 minutes
Cook Time 12 minutes
Servings 6 servings
Serving Size 1/3 cup

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Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. Toss radish halves with olive oil. Arrange face-down on a baking sheet. Place baking sheet in oven and roast radishes for about 10-12 minutes.
  3. Take baking sheet out of oven. Sprinkle with garlic and parsley, and salt and pepper to taste.

Nutrition

(per serving)
  • 33 Calories
  • 2 g Total Fat
  • 0 g Saturated Fat
  • 30 mg Sodium
  • 0 mg Cholesterol
  • 3 g Total Carbs
  • 1 g Fiber
  • 1 g Sugars
  • 1 g Protein
  • 185 mg Potassium
Veggie sidedishes
Buttered Snap Peas With Mint
Prep Time 5 minutes
Cook Time 12 minutes
Servings 6 servings
Serving Size 1/3 cup

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Ingredients

Preparation

  1. In a medium skillet, bring ¼ cup water and butter to a boil over a high flame.
  2. Add snap pea pods and cover. Cook for about 2 minutes; peas should be bright green.
  3. Remove lid; reduce heat to medium. Toss pea pods and cook until water has evaporated, about 2-4 minutes.
  4. Remove from heat. Toss with mint leaves. Season with salt and pepper, to taste.

Nutrition

(per serving)
  • 52 Calories
  • 2 g Total Fat
  • 1 g Saturated Fat
  • 19 mg Sodium
  • 5 mg Cholesterol
  • 6 g Total Carbs
  • 3 g Fiber
  • 3 g Sugars
  • 2.4 g Protein
  • 187 mg Potassium

*Remember that salt adds sodium. If you need to watch sodium intake, be mindful about how much salt you are adding. Pepper adds no sodium and can be used generously!

In this article:
Spring

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