Best 4 Healthy Sauteed Spring Vegetables Recipes

Indulge in nature's bounty with our vibrant collection of healthy sautéed spring vegetable recipes. Discover a symphony of flavors and textures as we guide you through several delectable dishes that celebrate the freshness of the season. From the classic Sautéed Spring Vegetables with Garlic and Lemon, a timeless combination that showcases the natural sweetness of vegetables, to the more adventurous Sautéed Spring Vegetables with Ginger and Soy Sauce, a harmonious blend of Asian flavors that will tantalize your taste buds.

For those seeking a touch of spice, the Sautéed Spring Vegetables with Harissa and Feta is sure to satisfy, while the Sautéed Spring Vegetables with Goat Cheese and Honey offers a delightful balance of sweet and savory flavors. Each recipe provides a unique culinary experience, ensuring that every palate is catered to.

Whether you prefer the simplicity of Sautéed Asparagus with Parmesan or the hearty goodness of Sautéed Sugar Snap Peas with Bacon, our collection offers a diverse range of recipes that cater to different dietary preferences and culinary skills. Prepare to be captivated by the vibrant colors, enticing aromas, and delectable flavors of these sautéed spring vegetable dishes, all presented with step-by-step instructions and beautiful photography to guide you along the way. Embrace the season's bounty and elevate your meals with these healthy and flavorful sautéed spring vegetable recipes.

Let's cook with our recipes!

SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

2 medium yellow summer squash, sliced
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium zucchini, sliced
1 small red onion, cut into thin wedges
1 cup green pepper strips
1/2 cup sweet red pepper strips
MARINADE:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/2 teaspoon crushed red pepper flakes

Steps:

Place the vegetables in a large bowl. In a small bowl, whisk the marinade ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for up to 1 hour., In a large skillet, saute vegetable mixture in batches for 3-6 minutes or until crisp-tender.

Nutrition Facts : Calories 82 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
Remove from heat, add basil, and toss to combine.

SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

Provided by Moira Hodgson

Categories easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound asparagus
2 pounds fava beans
1 pound young zucchini
2 tablespoons extra-virgin olive oil
1 clove garlic, minced (green part removed)
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh tarragon, thyme leaves or parsley

Steps:

Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
Heat the oil in a large skillet and saute the zucchini until lightly browned. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini. Cook three to four minutes, or until tender. Season with salt, pepper and tarragon. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 21 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1078 milligrams, Sugar 26 grams

HEALTHY SAUTEED SPRING VEGETABLES

Healthy Sauteed Spring Vegetables image

Try these delicious sauteed vegetables as a healthy side dish at your next meal. They go wonderfully with many recipes, like Chicken with White Wine and Herb Sauce.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 bunch asparagus (about 12 ounces), trimmed and sliced on the bias into 1/2-inch pieces
8 baby artichokes, trimmed and slice lengthwise into 1/4-inch slices
4 ounces ramps, bulbs chopped into 1/4-inch pieces, leaves chopped into 1/2-inch pieces
Coarse salt and freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add asparagus and artichokes. Cook, stirring, until lightly browned, 2 to 3 minutes. Add ramps and cook, stirring, until leaves are wilted, about 2 minutes. Season with salt and pepper; serve immediately.

Tips:

Choose fresh, seasonal vegetables: This will ensure that your stir-fry is packed with flavor and nutrients.
Prep your vegetables ahead of time: This will make the cooking process go much faster.
Use a variety of vegetables: This will add color, flavor, and texture to your dish.
Don't overcrowd the pan: If you do, the vegetables will steam instead of sautéing.
Stir-fry over high heat: This will help to keep the vegetables crisp and prevent them from becoming mushy.
Season to taste: Add salt, pepper, and other seasonings to taste.
Serve immediately: Stir-fried vegetables are best served hot and fresh.

Conclusion:

Sautéed spring vegetables are a delicious, healthy, and easy-to-make side dish. By following the tips above, you can create a stir-fry that is packed with flavor and nutrients. Enjoy!