Vibrant Spring Vegetable Medley
A colorful medley of fresh spring vegetables with bright lemon and herbs, ready in 20 minutes. This American-inspired vegetarian recipe, ready in about 20 minutes, pairs asparagus, sugar snap peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz asparagus
- 4 oz sugar snap peas
- 2 medium carrots
- 1/2 cup red onion
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp fresh dill
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Trim asparagus ends and cut into 1-inch pieces. Slice carrots into thin matchsticks and remove strings from sugar snap peas.
- Step 2: Heat olive oil in a large skillet over medium heat. Add red onion and cook 3 minutes until translucent.
- Step 3: Add asparagus, sugar snap peas, and carrots to the skillet. Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Step 4: Stir in minced garlic and cook 30 seconds until fragrant. Add lemon juice, salt, and pepper, then toss to coat.
- Step 5: Remove from heat, sprinkle with fresh dill, and serve immediately while vegetables are still bright and crisp.
