17 Delicious Recipes to Make With Spring Vegetables

Remember when you made those New Year’s resolutions to eat more veggies? Yeah, same.
Those days ended with me proceeding to eat all the carbs that exist in this world and wiping out my entire stash of Costco-sized bags of spicy tortilla chips (located on my top you-won’t-want-to-make-the-effort-to-reach-them shelf). That’s what winter does: makes us want to crawl into hibernation mode and eat all the comfort food around. It happens. It’s fine. Don’t sweat it.

But now as it does start to warm up, it’s important to think about all the veggies that are growing in abundance around us and arriving this season (Met Gala red carpet style). Eating seasonally (and locally) also might mean higher amounts of certain nutrients, since they can decrease over time while the food sits around or travels long distances, as Summer Yule, MS, RDN, told Healthline. Spinach, artichokes, asparagus, peas, potatoes, radishes, and so much more are going to be on trend in the veggie world this spring, and we should no doubt make use of their freshness and flavor. To add some color—aka vitamins—to your breakfasts, lunches, and dinners, I’ve rounded up 17 deliciously gorgeous spring vegetable-forward recipes (I’m not kidding—these are some real stunners) to welcome the season!

Here’s what’s in season in the spring:

  • Artichokes
  • Asparagus
  • Beets
  • Bok Choy
  • Carrots
  • Fava Beans
  • Garlic
  • Greens (like arugula and lettuces!)
  • Herbs
  • Leeks
  • Morel Mushrooms
  • Onions
  • Peas
  • Potatoes
  • Radishes
  • Ramps
  • Rhubarb
  • Scallions

Source: Pinch of Yum

Source: Fox and Briar

Source: Drizzle & Dip

Source: Downshiftology

Source: My Food Story

Source: Our Salty Kitchen

Source: Half Baked Harvest

Source: Snixy Kitchen

Source: Show Me The Yummy

Source: Salt + Lavender

Source: Downshiftology

Source: Half Baked Harvest

Source: Love & Lemons

Source: Basil + Bubbly

Source: Recipe Runner

Source: Chungah Rhee | Damn Delicious

Source: Cotter Crunch