Whether it’s a holiday meal or a regular weeknight dinner, there’s always a place at the table for delicious veggie sides. In-season spring produce is the perfect source of inspiration for your menu. Try one of these seasonally inspired sides at your next festive meal.
Lemon Asparagus
Makes 6 servings
Prep: 6 min Cook: 2 min
Ingredients
1 bunch thin asparagus (450 g)
2 Tbsp extra virgin olive oil
1 tsp lemon zest
Salt and pepper, to taste*
2 Tbsp freshly grated Parmesan cheese (optional)
Preparation
Fill a medium saucepan halfway with water. Over high heat, bring to a boil.
Wash the asparagus. Trim off the tough bottoms, and discard. Slice the spears diagonally into 1- to 2-inch pieces.
Put the asparagus in the boiling water. Lower the heat to a simmer. Boil for 2 minutes, then drain in a colander.
In a bowl, toss asparagus with olive oil, lemon zest and cheese (if included). Add salt and pepper to taste. Serve warm.
Nutrition Information
Serving size: Around 1/3 cup
Per serving:
Calories: 62; Total fat: 5 g; Saturated fat: 1 g; Sodium: 30 mg; Cholesterol: 1 mg; Total carbs: 3 g; Fibre: 2 g; Sugars: 1 g; Protein: 2 g; Potassium: 156 mg
Garlicky Roasted Radishes
Makes 6 servings
Prep: 5 min Cook: 12 min
Ingredients
450 g radishes, trimmed and halved
1 Tbsp extra virgin olive oil
1 garlic clove, minced
2 Tbsp minced parsley
Salt and pepper, to taste*
Preparation
Preheat oven to 450°F.
Toss radish halves with olive oil. Arrange face-down on a baking sheet. Place baking sheet in oven and roast radishes for about 10-12 minutes.
Take baking sheet out of oven. Sprinkle with garlic and parsley, and salt and pepper to taste.
Nutrition Information
Serving size: Around 1/3 cup
Per serving:
Calories: 33; Total fat: 2 g; Saturated fat: 0 g; Sodium: 30 mg; Cholesterol: 0 mg; Total carbs: 3 g; Fibre: 1 g; Sugars: 1 g; Protein: 1 g; Potassium: 185 mg
Buttered Snap Peas With Mint
Makes 6 servings
Prep: 5 min Cook: 12 min
Ingredients
¼ cup water
1 Tbsp butter or nondairy butter
450 g trimmed snap pea pods
1/3 cup fresh mint leaves, chopped
Salt and pepper, to taste*
Preparation
In a medium skillet, bring ¼ cup water and butter to a boil over a high flame.
Add snap pea pods and cover. Cook for about 2 minutes; peas should be bright green.
Remove lid; reduce heat to medium. Toss pea pods and cook until water has evaporated, about 2-4 minutes.
Remove from heat. Toss with mint leaves. Season with salt and pepper, to taste.
Nutrition Information
Serving size: Around 1/3 cup
Per serving:
Calories: 52; Total fat: 2 g; Saturated fat: 1 g; Sodium: 19 mg; Cholesterol: 5 mg; Total carbs: 6 g; Fibre: 3 g; Sugars: 3 g; Protein: 2.4 g; Potassium: 187 mg
*Remember that salt adds sodium. If you need to watch sodium intake, be mindful about how much salt you are adding. Pepper adds no sodium and can be used generously!