Taking advantage of seasonal produce offerings is the first step in creating healthy side dishes with maximum flavor. Kick Spring veggies up a notch with these easy additions to create irresistible dishes for your Easter or Passover table and beyond.
Roasted Carrots - Spice it up! Before roasting toss 1 lb peeled carrots with 1 TBSP olive oil, 1 tsp Za'atar seasoning and salt and pepper to taste. Note za'atar seasoning usually contains salt. So taste before adding any additional. Cook until tender. Toss with 1 TBSP honey and roast an additional 2 minutes. Serve topped with toasted chopped pistachios.
Green Beans - Add some 'Zest'! Gremolata is a tasty garnish for Spring veggies as well as meats, fish and poultry. In a small bowl, combine the zest of 1 lemon, finely chopped; 1/4 cup of fresh parsley, chopped; and 3 cloves garlic, finely chopped. Cook green beans as desired and serve topped with gremolata.
Asparagus - Give it some crunch. Roast asparagus and mushrooms. Meanwhile, heat 1 TBSP olive oil over medium heat. Stir in 1/2 cup panko bread crumbs and 1 clove chopped garlic. Cook 2-3 minutes until lightly browned, stirring constantly. Stir in 2 TBSP chopped parsley. Combine roasted asparagus and mushrooms. Sprinkle bread crumb mixture over top and serve.
Peas - Enhancing the beauty and flavor of spring peas is easy-peas'y with leeks, proscuitto and fresh basil. Cook a few slices of proscuitto in a saute pan over medium-high heat until crisp. Remove from pan, crumble and set aside. Add a thinly sliced, washed leek, white and pale green parts only to the pan and saute over medium until tender and translucent. Toss peas with proscuitto, leeks and a couple tablespoons of fresh chopped basil.
Beets - Add some heat. Horseradish sauce is the perfect compliment to sweet and tender early Spring beets. Simply combine 1/2 cup sour cream with 1 TBSP fresh chopped dill and 3 TBSP horseradish. Serve passed with roasted beets.