The Best Spring Vegetable Recipes Featuring Carrots, Peas, Asparagus, and More

Peas and Leeks Flatbread

Both peas and leeks shine late winter into early spring. Mother nature is already nudging us towards showcasing this dynamic duo in one dish, and we made that dream a reality with this spring vegetable recipe. Peas make an appearance alongside frizzled leeks and garlic in the topping for this flatbread recipe, then pop up again in the herbaceous fresh pea vinaigrette that garnishes the ricotta-topped pie.

Spinach and Bacon Hash With Tomatillo Sauce

Classic diner hash tends to err on the beige and greasy side, but not this fresh and springy recipe. Don’t worry, the all-star players—potatoes, bacon, onion, peppers, and garlic—are still invited to the party. From there, wilt in seasonal fresh spinach and top things off with a zippy zucchini-spiked tomatillo sauce. One BHG home cook says this spring vegetable recipe delivers “very fresh taste in a light yet satisfying dish! We served it with an over-medium egg on top. This recipe is a keeper!”

Orzo Salad with Roasted Carrots and Almonds

This spring vegetable recipe is about to change the way you think about “pasta salad.” With protein-rich shredded leftover or rotisserie chicken, hearty roasted carrots and almonds, and a pile of tangy feta, this is one salad that eats like a meal. 

Test Kitchen Tip: Although orzo looks a lot like supersized grains of rice, it’s actually a small cut of pasta that works well here, in soups, stews, skillet dinners, casseroles, and beyond.

Asparagus Ribbon Salad

We call for not one but three seasonal produce picks—peas, asparagus, and arugula—in this statement-making salad. For easy forkability alongside the smaller and more tender arugula and peas (as well as for instant eye appeal) use a vegetable peeler to shave thin ribbons out of half of the asparagus. The other portion of the asparagus, as well as some of the peas, get pulverized into an asparagus-pea pesto that you’ll want to use as a toast spread, noodle coating…and the dressing for this ultra-green salad.

Pea and Artichoke Toasts

Tired of plain ol’ hummus on toast? Try this dressed-up-for-spring variation. It starts with seasoned and mashed cannellini beans, then smashed peas (dressed in the world’s easiest marinade) perk things up. To finish things off, layer on artichoke hearts, a slice of ham or prosciutto, and carrot ribbons. A drizzle of the marinade from the jarred artichokes can act as a makeshift dressing to pull everything together.

Test Kitchen Tip: This recipe calls for soaking frozen peas in boiling water for 1 minute. In spring, start with fresh peas and skip the boiling water step and dump them directly into the food processor to pureé.

Strawberry Salad with Feta, Arugula, and Pickled Red Onions

Declaring something a “strawberry salad” might make you think this is all about the fruit. But this colorful, energizing dish is about that sweet-tart fruit and so much more! A bed of seasonal arugula adds a peppery kick, early-season herbs like mint and parsley lend loads of flavor, and pickled onions accent all of the above with their delightful briny qualities. All in all, one BHG fan says this is an “excellent salad! I also added grilled chicken for a complete meal. Will make this again!”

Almond-Carrot Cake Smoothies

Sweet carrot recipes usually end at cake. (Which we’ll certainly never turn down!) But think outside the slice and try featuring the versatile spring vegetable in a drink that’s inspired by the same flavors. Oats, OJ, cinnamon, cream cheese, and almond butter infuse each ounce with cake-like flavors, while a half banana and ½ cup carrots per serving make this vegetable smoothie totally appropriate to enjoy for breakfast, if you ask us…

Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette

As winter shifts into spring, we always root for root veggie-based dishes. This spring vegetable recipe is one of our favorites since the well-balanced dish works well for a meal prep lunch. (Simply pack the sunflower seed turmeric vinaigrette on the side to toss with the other fixings just before you dive in.) Or add grilled salmon, steak, or tofu on top, and all of a sudden, this leafy green, radish, and beet recipe becomes a satisfying and healthy dinner. 

Salmon and Cabbage Noodle Bowls

We’re spilling all the secrets so you can recreate a restaurant-quality noodle bowl in your own kitchen. Soba noodles and miso-marinated salmon become instantly even more appealing when you pair them with crisp Napa cabbage, snow pea pods, and sliced radishes; all of which just so happen to spring to life in spring. The carrot-ginger dressing not only sneaks in another spring vegetable, but also stacks on even more flavor by way of ginger, miso, soy, rice vinegar, and sesame oil.

Spring Carrot Tart

When carrots are in season, their natural earthy and sweet qualities really come out. So when you want to give carrots much more glory they usually get on the crudité tray, put them to great use atop this simple yet stunning tart. Besides the tart crust itself, a layer of creamy mascarpone, fresh thyme, and a drizzle of honey is all you need to complement the star ingredient. 

Test Kitchen Tip: Try this for a side dish for lunch, brunch, or dinner, or to make it a main, top each slice with a poached or fried egg.

Asparagus, Chicken, and Green Pea Salad with Mint

This main dish practically screams “spring!” And since the ingredient list and prep time (a mere 20 minutes) are so short, you’ll have plenty of time to enjoy the gorgeous weather. It’s as easy as one, two, three: Blanch sliced asparagus, toss with shredded rotisserie chicken, mint, goat cheese, and peas, then drizzle with dressing. Since this is fantastic warm, chilled or room temp, we recommend taking this salad for a potluck or tote it along for a workday lunch.

Spring Lamb and Fava Bean Soup

Who says soup’s just for winter? A bounty of spring produce—morels, fava beans, carrots, leeks, and peas—make this slow cooker soup a unique way to show off the season’s best.

Test Kitchen Tip: Choose lamb or beef; either works well to pump up the protein and add a savory, rich element to the spring vegetable recipe.

Wheat Berry, Sugar Snap Pea, Radish, and Goat Cheese Salad

The only element of this vegetarian meal idea that requires cooking? The nutty, earthy wheat berries. From there, we ask for just 5 more ingredients—including seasonal radishes and sugar snap peas—and less than 20 minutes to finish things off with goat cheese and the shake-and-serve dressing.

Related: Your Complete Guide to Cooking Grains, No Matter the Technique

Zucchini-Spinach Topper

When we’re on the cusp of spring and summer, fresh zucchini can become so prolific it’s a challenge to keep up with what the garden and market has to offer. (No wonder “National Sneak Some Zucchini onto Your Neighbor's Porch Day” is an actual observance!) Rather than passing it off raw, treat yourself (and your neighbors, if you like) to this fresh and easy condiment. The garlicky, buttery blend puts 2 pounds of zucchini and 2 cups of spinach to work. Try it on top of toast, toss it with pasta, or use it to crown chicken or fish.