Veggie sides for spring dinners

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.

Lemon Asparagus

Makes 6 servings

Prep: 6 min Cook: 2 min

Ingredients

• 1 bunch thin asparagus (1 lb)
• 2 Tbsp extra virgin olive oil
• 1 tsp lemon zest
• Salt and pepper, to taste*
• 2 Tbsp freshly grated Parmesan cheese (optional)

Preparation

Fill a medium saucepan halfway with water. Over high heat, bring to a boil.

Wash the asparagus. Trim off the tough bottoms, and discard. Slice the spears at a diagonal into 1- to 2-inch pieces.

Put the asparagus in the boiling water. Lower the heat to a simmer. Boil for 2 minutes, then drain in a colander.

In a bowl, toss asparagus with olive oil, lemon zest and cheese (if including). Add salt and pepper to taste. Serve warm.

Nutrition Information

Serving size: Around 1/3 cup

Per serving:

Calories: 62; Total fat: 5 g; Saturated fat: 1 g; Sodium: 30 mg; Cholesterol: 1 mg; Total carbs: 3 g; Fiber: 2 g; Sugars: 1 g; Protein: 2 g; Potassium: 156 mg

Garlicky Roasted Radishes

Makes 6 servings

Prep: 5 min Cook: 12 min

Ingredients

• 1 lb radishes, trimmed and halved
• 1 Tbsp extra virgin olive oil
• 1 garlic clove, minced
• 2 Tbsp minced parsley
• Salt and pepper, to taste*

Preparation

Preheat oven to 450°F.

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.

Take baking sheet out of oven. Sprinkle with garlic and parsley, and salt and pepper to taste.

Nutrition Information

Serving size: Around 1/3 cup

Per serving:

Calories: 33; Total fat: 2 g; Saturated fat: 0 g; Sodium: 30 mg; Cholesterol: 0 mg; Total carbs: 3 g; Fiber: 1 g; Sugars: 1 g; Protein: 1 g; Potassium: 185 mg

Buttered Snap Peas With Mint

Makes 6 servings

Prep: 5 min | Cook: 12 min

Ingredients

• ¼ cup water
• 1 Tbsp butter or nondairy butter
• 1 lb trimmed snap pea pods
• 1/3 cup fresh mint leaves, chopped
• Salt and pepper, to taste*

Preparation

In a medium skillet, bring ¼ cup water and butter to a boil over a high flame.

Add snap pea pods and cover. Cook for about 2 minutes; peas should be bright green.

Remove lid; reduce heat to medium. Toss pea pods and cook until water has evaporated, about 2-4 minutes.

Remove from heat. Toss with mint leaves. Season with salt and pepper, to taste.

Nutrition Information

Serving size: Around 1/3 cup

Per serving:

Calories: 52; Total fat: 2 g; Saturated fat: 1 g; Sodium: 19 mg; Cholesterol: 5 mg; Total carbs: 6 g; Fiber: 3 g; Sugars: 3 g; Protein: 2.4 g; Potassium: 187 mg

*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!