Say hello to your new favorite celebration of the season: the Easy Spring Blend Vegetables Recipe! It’s a gorgeous medley of crisp asparagus, tender carrots, snap peas, and more, all lightly sautéed with garlic and finished with a lively splash of lemon. Every bite captures the vibrant flavors and beautiful colors that only spring veggies can bring. Whether you’re looking to brighten your dinner plate or wow your brunch guests, this veggie-packed dish is the perfect answer.

Easy Spring Blend Vegetables Recipe - Recipe Image

Ingredients You’ll Need

A handful of fresh, familiar ingredients are all it takes to set the stage for this delicious Easy Spring Blend Vegetables Recipe. Each one brings something unique—sweetness, crunch, color, or zing—coming together to make each forkful pop with flavor and freshness.

Olive oil (1 tablespoon): Adds a delicate richness and helps those veggies caramelize just right.
Unsalted butter (1 tablespoon): Rounds out the flavor with a velvety finish and helps carry the aromatics.
Asparagus (1 cup, cut into 1-inch pieces): Brings a tender snap and grassy flavor that just shouts “spring!”
Sugar snap peas (1 cup, trimmed): Crisp, sweet, and perfectly juicy, they create lovely pops of texture.
Carrots (1 cup, thinly sliced or julienned): Their natural sweetness is the perfect contrast, and they add fantastic color.
Zucchini (1/2 cup, sliced into half-moons): Mild and buttery, zucchini soaks up the lemon and herbs beautifully.
Yellow squash (1/2 cup, sliced): Closely matches the zucchini in texture, but its sunny hue makes the bowl even more inviting.
Garlic (2 cloves, minced): Builds depth and brings out each vegetable’s best flavors.
Salt and black pepper (to taste): The essential finishing touch—always taste as you go!
Fresh lemon juice (1 tablespoon): Gives a bright, refreshing lift that ties everything together.
Lemon zest (1 teaspoon): Adds a subtle floral fragrance for extra wow-factor.
Chopped fresh parsley or chives (2 tablespoons, optional): Sprinkled on top, these bring a burst of color and a gentle herbal note.

How to Make Easy Spring Blend Vegetables Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil and butter together in a large skillet over medium heat. Let the butter melt and foam slightly—this will release its rich aroma and set the stage for all the flavors that follow in your Easy Spring Blend Vegetables Recipe.

Step 2: Soften the Carrots

Toss in the sliced carrots first. Since they’re a bit firmer than the other vegetables, they’ll need a quick head start. Stir and sauté for 2 to 3 minutes until they just begin to soften but remain brightly colored and crisp.

Step 3: Add Remaining Veggies

Now it’s time for asparagus, sugar snap peas, zucchini, and yellow squash. Scatter them evenly across the pan and toss frequently, letting them sauté for 5 to 6 minutes. You’ll see the green veggies turn vibrant and the squash reach perfect tenderness—everything should be just-crisp, never mushy!

Step 4: Stir in Garlic

With just about a minute left, stir in your minced garlic. This is when your kitchen really starts to smell amazing! Sauté for that final minute, allowing the garlic to bloom without burning, so it gently infuses the spring blend.

Step 5: Season and Finish

Pull your skillet off the heat and immediately add a big squeeze of fresh lemon juice plus that zesty grated lemon peel. This is what gives the Easy Spring Blend Vegetables Recipe its unforgettable fresh flavor. Toss gently, season with salt and pepper to taste, and if you’d like, sprinkle with chopped fresh herbs.

How to Serve Easy Spring Blend Vegetables Recipe

Garnishes

A flourish of fresh chopped parsley or chives is classic—bright, green, and instantly appealing for the eyes. For a special touch, try a dusting of grated Parmesan cheese or a pinch of red pepper flakes for a little heat. If you want an extra pop, add a few ribbons of lemon zest just before serving.

Side Dishes

This Easy Spring Blend Vegetables Recipe happily shares the plate with just about anything. It’s heavenly next to grilled chicken, baked fish, or a perfectly cooked steak. For vegetarian nights, pair it with creamy risotto, herbed quinoa, or roasted potatoes for a colorful, nourishing meal.

Creative Ways to Present

Why not spoon these lovely vegetables onto crostini for a springy appetizer, or pile them atop a grain bowl? They look beautiful over creamy polenta or tucked into warm pita bread. If you’re brunching, try them alongside poached eggs or atop avocado toast for a pop of color and crunch!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container as soon as they cool to room temperature. Stored properly in the fridge, your Easy Spring Blend Vegetables Recipe will stay fresh and flavorful for up to 3 days. The colors hold up beautifully, and the vegetables still taste bright and lively.

Freezing

While nothing beats the fresh-made version, you can freeze these veggies if needed. Arrange them in a single layer on a tray to avoid clumping, freeze until solid, then transfer to a freezer-safe bag. Keep in mind, the texture may soften a bit upon thawing, but the taste remains delightful.

Reheating

To reheat, simply toss the veggies back into a skillet over medium-low heat, stirring frequently until warm. You can also microwave them in short bursts, but the stovetop method helps them regain a bit more of that lovely sautéed texture without drying out.

FAQs

Can I change up the vegetables in the Easy Spring Blend Vegetables Recipe?

Absolutely! This recipe is perfect for customizing based on whatever fresh, seasonal veggies you have available. Try green beans, bell peppers, or baby broccoli. As long as you adjust the cooking times for heartier vegetables, you’ll be set.

Is this dish vegan-friendly?

With one simple tweak—swap in a vegan butter or just use extra olive oil—the Easy Spring Blend Vegetables Recipe is totally plant-based while staying just as flavorful and rich.

How do I keep the vegetables from getting soggy?

The secret is sautéing over medium heat and watching your cook time closely. Stop once the vegetables are tender-crisp and vibrant; they’ll finish cooking with residual heat even after you turn off the burner.

Can I double this recipe for a crowd?

Yes! Just use a larger skillet or sauté in batches so the vegetables have space to cook evenly. Crowding the pan too much can lead to steaming, and you’ll want every piece golden and crisp.

What’s the best way to zest a lemon for this recipe?

A microplane grater is your best friend for zesting—just run it lightly over the lemon skin, being careful only to remove the yellow outer layer, avoiding the bitter white pith underneath.

Final Thoughts

I can’t wait for you to welcome spring to your table with this Easy Spring Blend Vegetables Recipe. It’s quick, colorful, and bursting with the freshest flavors of the season—just the kind of dish you’ll turn to again and again. Give it a try and taste just how wonderful simple, seasonal cooking can be!

Easy Spring Blend Vegetables Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy a burst of spring flavors with this easy and vibrant blend of sautéed vegetables. This recipe combines tender-crisp asparagus, sugar snap peas, carrots, zucchini, and yellow squash, all tossed in a zesty lemon dressing. Perfect as a healthy side dish or light main course.

Ingredients

Scale

Vegetables:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup asparagus (cut into 1-inch pieces)
1 cup sugar snap peas (trimmed)
1 cup carrots (thinly sliced or julienned)
1/2 cup zucchini (sliced into half-moons)
1/2 cup yellow squash (sliced)
2 cloves garlic (minced)
Salt and black pepper to taste

Additional:

1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley or chives (optional)

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Instructions

Heat Skillet: Heat olive oil and butter in a large skillet over medium heat.
Sauté Vegetables: Add carrots and cook for 2–3 minutes. Add asparagus, snap peas, zucchini, and yellow squash. Sauté for 5–6 minutes until tender-crisp. Add garlic in the last minute.
Season: Season with salt and pepper. Remove from heat and drizzle with lemon juice and zest.
Serve: Toss gently, sprinkle with herbs if desired, and serve warm.