Feb 1, 2025 · This Spring Vegetable Medley is the ultimate way to embrace the fresh, vibrant flavors of the season. Whether sautéed or roasted, this dish is light, delicious, and incredibly versatile—perfect for pairing with almost any meal.

Apr 22, 2015 · Finely chop rind and mix 3tbsp with the honey, vinegar, oil and parsley. Season well. Drizzle over warm veg, tossing to coat. Transfer to a warm serving dish, cover with foil until ready to...

Serve warm, great with lamb or fish and just as tasty the next day cold for lunch. Warm Spring Vegetable Medley is a real celebration of spring. Feel free to substitute whatever seasonal vegetables you have to hand.

Mar 17, 2022 · Oven Roasted Spring Vegetables is a great spring side dish that will go well with any meal! The combination of Yukon gold potatoes, red onion, asparagus, and carrots make for the perfect springtime vegetable medley.

Aug 20, 2004 · Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

This vibrant vegetable dish celebrates the fresh flavors of spring with a medley of seasonal vegetables, lightly sautéed to retain their crunch and color. Perfect as a side dish or a light main course! Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

May 12, 2022 · This wonderful crisp, buttery, and healthy Seared Spring Vegetable Medley came out of desperation. Of course, you don’t have to wait for your refrigerator to go out before trying this recipe. It’s perfect to pair with grilled proteins.

Mar 30, 2017 · This Spring Vegetable Medley with White beans is a light, bright, satisfying dish to enjoy as we transition into spring. Full of colorful vegetable & herbs.

Reduce heat to low, and cook 6 minutes, or just until vegetables are tender. If using frozen, shelled edamame, precook 1 1/4 cups according to package directions. One ounce of dried …

Dec 17, 2016 · Wash and trim beans, leave whole. In saucepan, bring water to a boil; add sweetener, salt, dill seeds and beans. Bring back to a boil and cook 5 minutes; add carrots, bring to a boil and cook 15 minutes or until vegetables are tender, but crisp. Drain and divide into 4 equal portions. Serves 4.