Best 3 Spring Vegetables With Warm Vinaigrette Recipes

In the vibrant tapestry of spring flavors, a symphony of fresh vegetables takes center stage, inviting you to indulge in a culinary masterpiece. From the tender crispness of asparagus to the sweet earthiness of carrots, the peppery bite of radishes to the delicate crunch of sugar snap peas, this medley of springtime bounty is a celebration of nature's awakening. Bathed in a warm vinaigrette, a harmonious blend of tangy vinegar, rich olive oil, and a hint of Dijon mustard, these vegetables are elevated to a realm of culinary delight. As the flavors meld together, a symphony of textures and tastes unfolds, captivating the palate with every bite. With an array of recipes to choose from, ranging from a classic vinaigrette to a more adventurous honey-balsamic dressing, this dish offers a versatile culinary canvas, inviting you to explore the boundless possibilities of spring's bounty.

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

WARM SPRING VEGETABLES

Warm spring vegetables image

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Provided by James Martin

Categories Side dish

Time 23m

Number Of Ingredients 7

Ingredients

2 large courgettes , sliced into ribbons with a vegetable peeler
juice 1 lemon
200g asparagus spears , washed and trimmed
100g frozen peas
100g frozen broad beans
1 tbsp extra virgin olive oil
small pack parsley , roughly chopped

Steps:

Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE

Steamed Spring Vegetables in Warm Leek Vinaigrette image

Provided by Molly O'Neill

Categories side dish

Time 2h

Yield Six servings

Number Of Ingredients 13

Ingredients

1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
6 leeks, white and light green parts only, washed well
3 artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice
18 small red potatoes (about 1 inch in diameter)
4 large carrots, peeled and cut on an extreme diagonal into i-inch-thick slices
1 bunch thin asparagus, ends snapped off
2 cups fresh morels, cleaned
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 scallion, trimmed and chopped
2 tablespoons chopped fresh mint

Steps:

Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 2 grams, Carbohydrate 106 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1812 milligrams, Sugar 14 grams

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.

Tips:

Choose the freshest vegetables possible. This will ensure that they are packed with flavor and nutrients.
Wash the vegetables thoroughly before cooking. This will remove any dirt or debris.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcook the vegetables. They should be tender-crisp, not mushy.
Make the vinaigrette ahead of time. This will allow the flavors to meld.
Serve the vegetables warm or at room temperature. They can also be chilled and served cold.

Conclusion:

Spring vegetables are a delicious and healthy way to celebrate the season. With their vibrant colors and fresh flavors, they are a perfect addition to any meal. This recipe for Spring Vegetables with Warm Vinaigrette is a great way to enjoy these seasonal vegetables. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing dish, give this recipe a try. You won't be disappointed!