Best 2 Spring Vegetable Bundles Recipes

Embark on a culinary journey of springtime flavors with our delightful Spring Vegetable Bundles, where vibrant vegetables take center stage. These colorful bundles showcase the freshest produce of the season, artfully wrapped in parchment paper and roasted to perfection. Indulge in a symphony of flavors with our three irresistibly delicious recipes:

1. **Spring Vegetable Bundle with Lemon-Herb Butter:** Savor the delicate flavors of asparagus, carrots, green beans, and sugar snap peas, enveloped in a luscious lemon-herb butter that elevates the natural sweetness of the vegetables.

2. **Spring Vegetable Bundle with Spicy Peanut Sauce:** Experience an explosion of taste with a bold and creamy peanut sauce, infused with a hint of spice and a touch of sweetness. Roasted red bell peppers, broccoli, snow peas, and baby corn unite to create a captivating medley of textures and flavors.

3. **Spring Vegetable Bundle with Feta and Mint:** Discover a refreshing combination of roasted zucchini, yellow squash, cherry tomatoes, and artichoke hearts, complemented by a tangy feta cheese and aromatic mint pesto. Each bite is a delightful dance of flavors that will leave you craving more.

These Spring Vegetable Bundles are not only a feast for the taste buds but also a visual delight. They are perfect for a healthy and vibrant meal, whether you're hosting a dinner party or enjoying a cozy weeknight dinner. So gather your loved ones around the table and savor the essence of spring with these irresistible vegetable bundles.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS BUNDLES

Asparagus Bundles image

Provided by Trisha Yearwood

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

SPRING VEGETABLE BUNDLES

Spring Vegetable Bundles image

Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.

Provided by Bobbie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 green onions (get as long as tops as possible)
1 lb thin asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
2 medium carrots, julienned
12 fresh thyme sprigs
1 1/3 cups white wine or 1 cup chicken broth
3 tablespoons butter (no substitutes)

Steps:

Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
*I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.

Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4

Tips:

Use a variety of spring vegetables for a colorful and flavorful dish. Some good options include asparagus, snap peas, carrots, and radishes.

Blanch the vegetables before wrapping them in the bundles. This will help them retain their color and crispness.

Use a sturdy green like kale or collard greens to wrap the bundles. This will help keep them together during cooking.

Tie the bundles securely with kitchen twine. This will help them stay intact during cooking.

Steam the bundles for 10-12 minutes, or until the vegetables are tender. You can also grill or roast the bundles if you prefer.

Serve the bundles with a dipping sauce of your choice. Some good options include a lemon-herb sauce, a tahini sauce, or a simple vinaigrette.

Conclusion:

Spring vegetable bundles are a delicious and healthy way to enjoy the fresh flavors of spring. They are easy to make and can be cooked in a variety of ways. Serve them as a side dish or main course, and enjoy the delicious flavors of spring!