Spring brings a burst of fresh flavors to our tables. When the farmers’ markets fill with tender greens and vibrant vegetables, it’s time to refresh our side dish game.
These twenty spring sides celebrate the season’s bounty with minimal fuss and maximum flavor, perfect for pairing with your favorite main courses or enjoying on their own.
1. Lemon-Kissed Asparagus
Nothing screams “spring has sprung” like asparagus spears standing tall at the market! Roasted until just tender with crispy tips, then showered with lemon zest and a sprinkle of flaky sea salt.
The bright citrus cuts through the earthy flavor, creating a side dish that practically sings on your plate. Even vegetable skeptics find themselves reaching for seconds when this appears at dinner.
2. Minty Pea Puree
Forget mushy cafeteria peas! This vibrant green puree transforms the humble pea into something downright luxurious. Fresh mint leaves add unexpected brightness while a touch of butter creates silky richness without heaviness.
Simply blanch fresh peas (frozen work too), blend with mint, butter, and a splash of broth until smooth as velvet. The color alone – a green so vivid it practically glows – makes this dish Instagram-worthy.
3. Rainbow Carrot Ribbon Salad
Holy cow, have you seen those multi-colored carrots taking over produce sections? Purple, yellow, white, and classic orange – shaved into paper-thin ribbons using nothing fancier than your vegetable peeler! Tossed with a honey-cider vinaigrette that perfectly balances sweet and tangy notes.
The secret weapon? Toasted cumin seeds that pop between your teeth, adding unexpected warmth and complexity. Makes a stunning side that takes literally five minutes to throw together but looks like you spent hours.
4. Crispy Smashed New Potatoes
Baby potatoes experiencing an identity crisis – are they roasted? Are they mashed? They’re gloriously both! Boil tiny new potatoes until tender, give them a gentle smash, then roast until their edges turn golden-brown and shatteringly crisp.
The contrast between the crunchy exterior and fluffy interior creates textural magic. Drizzle with herb-infused oil (rosemary and thyme are knockout choices) right before serving.
5. Shaved Fennel & Radish Slaw
Crunch factor: 10/10! This isn’t your soggy mayo-drenched coleslaw. Paper-thin slices of anise-scented fennel mingle with peppery radishes in a light lemon vinaigrette that lets their flavors shine.
The secret? Soak your sliced radishes in ice water for 15 minutes before drying and tossing – it curbs their bite while keeping them snappy. Add a handful of fresh dill fronds for grassy notes that scream springtime.
6. Snap Pea & Ricotta Crostini
Technically a side, secretly an addiction! Crisp sugar snap peas – those plump, juicy pods that literally snap between your teeth – get quickly blanched then chopped into bite-sized pieces.
Spread thick slices of toasted baguette with lemony whipped ricotta (seriously, get the good stuff here), then pile high with those jewel-green peas. Finish with torn mint leaves, lemon zest, and a drizzle of your best olive oil.
7. Strawberry-Arugula Salad
Sweet meets peppery in this springtime romance! Ruby-red strawberries (the smaller the sweeter) tossed with peppery arugula creates a color contrast that’s almost too pretty to eat. Almost.
Candied pistachios add crunch and unexpected complexity – worth the extra five minutes to make, I promise. The dressing? Just balsamic vinegar reduced until syrupy, whisked with olive oil and a pinch of black pepper.
8. Fava Bean & Pecorino Salad
Worth every second of podding and peeling! Young fava beans – those bright green gems hidden inside fuzzy pods – taste like spring incarnate. Yes, they require double-shelling (first from the pod, then from their waxy skins), but the buttery, nutty flavor justifies the effort.
Toss warm peeled favas with shards of aged pecorino cheese, torn mint, and good olive oil. The warm beans slightly melt the cheese edges, creating a magical texture contrast.
9. Rhubarb Chutney
Ruby stalks of spring rhubarb – tart enough to make your face pucker – transform into something magical when simmered with brown sugar, ginger, and cider vinegar. The resulting chutney balances sweet, sour, and spicy notes in perfect harmony.
Forget relegating rhubarb to just desserts! This vibrant condiment pairs brilliantly with roasted pork, grilled chicken, or spread on a cheese board alongside aged cheddar or creamy goat cheese.
10. Herb-Stuffed Tomatoes
Cherry tomatoes playing dress-up! These bite-sized beauties get hollowed out and stuffed with a mixture of fresh herbs, breadcrumbs, and just enough parmesan to hold things together.
Roasted until they’re on the verge of bursting – that sweet spot where they maintain their shape but release their juices. The contrast between the warm, jammy tomato and the herby, crunchy filling creates flavor fireworks in your mouth.
11. Artichoke Heart Fritters
Crispy outside, creamy inside – these golden fritters will vanish faster than you can say “seconds please.” Chopped artichoke hearts (frozen work perfectly) mixed with lemon zest, parmesan, and just enough batter to bind them together.
Shallow-fried until golden and served with lemon-garlic aioli for dipping. The delicate artichoke flavor shines through without being overwhelmed by heavy batter.
12. Watercress & Cucumber Soup
Springtime in a bowl! This vibrant green soup served chilled is the antidote to heavy winter meals. Peppery watercress blended with cucumber, yogurt, and a hint of green apple creates a silky-smooth texture with bright, clean flavors.
Garnish with a swirl of cream, microgreens, and edible flowers for Instagram-worthy presentation. The color alone – a green so vivid it practically glows – makes this soup a showstopper on any table.
13. Grilled Baby Bok Choy
Smoke + char + tender greens = flavor magic! Baby bok choy halved lengthwise, brushed with sesame oil, and thrown on a screaming-hot grill for just 2 minutes per side. The leaves crisp and char while the stems remain juicy and crunchy.
Finish with a drizzle of soy-ginger sauce and a sprinkle of toasted sesame seeds. The contrast between bitter charred edges and sweet, tender centers creates an addictive complexity.
14. Minted New Potato Salad
Forget mayo-drenched spuds! This lightened-up version celebrates tiny new potatoes in all their waxy, creamy glory. Tossed warm with white wine vinaigrette, the potatoes drink up flavor like tiny sponges.
Fresh mint leaves add unexpected brightness while thin-sliced spring onions provide gentle bite. The warm potatoes slightly wilt the herbs, releasing their essential oils and fragrance throughout the dish.
15. Shaved Brussels Sprout Slaw
Raw Brussels sprouts?! Trust me on this one! Shaved paper-thin, these miniature cabbages transform from the stinky villains of childhood nightmares into a crunchy, nutty delight. Tossed with toasted hazelnuts, dried cranberries, and sharp pecorino cheese in a maple-mustard vinaigrette.
The sweet-tart-savory combination hits all the right notes on your palate. Holds up beautifully for hours without wilting, making it perfect for potlucks or meal prep.
16. Honey-Roasted Carrots With Thyme
Sweet as candy but actually vegetables! Whole young carrots with tops trimmed (leave an inch of green for prettiness) roasted until caramelized and tender. The natural sugars concentrate and intensify, creating vegetable magic.
Halfway through roasting, brush with a mixture of honey, butter, and fresh thyme leaves. The honey forms a glaze that turns gloriously sticky-sweet in the oven’s heat. Arrange on a platter from longest to shortest for dramatic presentation.
17. Spring Pea & Prosciutto Pasta
Heaven in a bowl! Al dente orecchiette pasta – those little ear-shaped cups perfect for catching sauce – tossed with fresh peas, torn prosciutto, and a light sauce of cream, lemon, and Parmesan.
The peas pop between your teeth, releasing their sweet flavor that perfectly balances the salty prosciutto. Mint leaves added at the last minute brighten everything with their aromatic oils.
18. Blistered Shishito Peppers
Playing pepper roulette! These finger-long Japanese peppers are mild and sweet – except for the occasional hot one that surprises your taste buds. Cooked in a screaming-hot cast iron skillet until blistered and charred in spots.
Finished with nothing more than flaky sea salt and a squeeze of fresh lemon juice. Their wrinkled, charred exteriors hide juicy, tender flesh inside that bursts when bitten.
19. Lemony Roasted Broccoli
Forget soggy steamed broccoli! High-heat roasting transforms these everyday florets into crispy-edged, caramelized nuggets of vegetable candy. The secret? Spread them in a single layer and don’t overcrowd the pan – they need space to roast, not steam.
Toss hot-from-the-oven broccoli with lemon zest, red pepper flakes, and grated Parmesan cheese. The heat slightly melts the cheese while the lemon brightens everything up.
20. Radish Butter Tartines
Simple yet sophisticated! Paper-thin slices of peppery spring radishes arranged like roof tiles atop thick-cut bread spread with salted cultured butter. The butter tames the radishes’ bite while enhancing their crisp texture.
Finish with flaky sea salt and snipped chives for a pop of color. The contrast between crunchy radish, creamy butter, and chewy bread creates a perfect bite that’s greater than the sum of its humble parts.