Vegetables such as artichokes, asparagus, broccoli, mushrooms, and carrots are all in season during the springtime. Check out the simple recipes below that bring out these veggies’ full potential in your springtime dishes.
1. Asparagus Salad with Balsamic Glaze
Recipe / Image Credit: The Endless Meal
Ingredients:
- 1 lb asparagus, cut into 2-inch pieces
- 5 ounces salad greens
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons goat cheese
- 1/4 cup olive oil
- 2 tablespoons balsamic glaze, balsamic reduction
- 1 teaspoon dijon mustard
- 1 clove garlic, finely minced
- 1 pinch sea salt
- 1 tablespoon water
Instructions:
1. Bring 2 inches of water to boil in a medium-sized pot over high heat. Add the asparagus and set a timer for 2 minutes. Drain the water, then rinse the asparagus under cold running water. Drain again then cover the asparagus in cold water. Add a few handfuls of ice cubes to the pot and set it aside.
2. While the water is heating, make the dressing. Add the oil, balsamic glaze, dijonmustard, garlic, and salt to a bowl and whisk to combine. Add the water and whisk once more.
3. Place the salad greens, cherry tomatoes, walnuts, and goat cheese into a salad bowl.
4. Drain the water from the asparagus then use a paper towel to pat them dry. Put the asparagus into the salad bowl, pour the dressing over the top, and toss to mix everything.
2. Roasted Broccoli Steaks with Butter Toasted Pine Nuts
Recipe / Image Credit: The Endless Meal
Ingredients:
- 2 medium heads of broccoli
- 1 tablespoon olive oil
- A generous pinch of sea salt
- 1 teaspoon butter
- 3 tablespoons pine nuts
- 1/4 cup freshly grated parmesan cheese
- A pinch or two of chili flakes
Ingredients:
- 2 cans artichoke hearts
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon olive oil
- 5 sprigs fresh thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions:
1. Drain and rinse the artchoke hearts from the cans. Use a clean hand towel to dry them off gently.
2. Cut the artichoke hearts in half. Pat the insides dry with the hand towel.
3. Place cut artichoke hearts in a mixing bowl. Add the parmesan cheese, fresh thyme, garlic powder, salt, and pepper.
4. Gently toss the artichoke hearts with your hands.
5. Arrange the artichoke hearts in a single layer in your air fryer tray or basket. Do not overlap–you can cook in batches if needed.
6. Air fry at 325 degrees for 13-15 minutes. The artichoke hearts will be done when edges are deep golden brown and crispy.
4. Roasted Portobello Caps
Recipe / Image Credit: Eating Well
Ingredients:
- 4 large portobello mushrooms, stems removed
- 1/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 1/4 cup plain dry breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon extra-virgin olive oil
Instructions:
1. Preheat the oven to 450 degrees. Coat a rimmed baking sheet or roasting pan with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
3. Meanwhile, combine breadcrumbs, parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
5. Honey Glazed Carrots
Recipe / Image Credit: Delish
Ingredients:
- 1/4 cup butter
- 2 tablespoons honey
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- 15 carrots (2 lbs.), peeled and halved lengthwise
- Fresh thyme, for garnish (optional)
Instructions:
1. Preheat the oven to 400 degrees. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper.
2. Place carrots on a large baking sheet. Pour over glaze and toss until coated.
3. Roast until caramelized and glazed, 35 to 40 minutes.
4. Garnish with thyme, if desired, before serving.