Description
A light, refreshing, and vibrant side dish made with fresh spring vegetables, lemon zest, and olive oil. It’s a perfect balance of sweet veggies and citrusy lemon, bringing the flavors of spring to your plate.
Ingredients
- 1 cup baby carrots, peeled
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup snap peas, ends trimmed
1 tablespoon olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Prepare the vegetables: peel the carrots, trim the asparagus, and remove the ends of the snap peas. Cut the asparagus into 2-inch pieces.
- Heat a large skillet over medium heat and add the olive oil.
- Once the oil is hot, add the carrots to the skillet and cook for 2-3 minutes until they start to soften.
- Add the asparagus and snap peas to the skillet and cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.
- Sprinkle the vegetables with salt and pepper to taste, then add the lemon zest and lemon juice, stirring to combine.
- Cook for an additional 1-2 minutes, allowing the flavors to meld.
- Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired.
Notes
- For a creamy, salty twist, add a sprinkle of Parmesan cheese.
- Toss in fresh thyme or rosemary for an herbal flavor.
- Swap in different vegetables like green beans, zucchini, or peas to suit your preferences.
- For a richer taste, drizzle with melted butter instead of olive oil.
- For a spicy kick, sprinkle red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
