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Fresh Spring Vegetable Medley with Lemon Butter Sauce

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A quick and easy side dish featuring a medley of fresh spring vegetables lightly steamed and sautéed in a bright, buttery lemon sauce. Perfect for spring and summer meals, this recipe balances fresh, earthy flavors with a touch of indulgence.

Ingredients

Scale
  • 1 cup snap peas, trimmed
  • 1 cup baby carrots, peeled and halved lengthwise
  • 1 cup asparagus tips, woody ends removed
  • 1 cup new potatoes, halved or quartered depending on size
  • 3 tablespoons unsalted butter, softened
  • 1 large lemon, zested and juiced
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)
  • 1 tablespoon olive oil (optional)
  • Red pepper flakes (optional)

Instructions

  1. Rinse all vegetables thoroughly. Trim snap peas, peel and halve baby carrots, snap off asparagus tips, and halve or quarter new potatoes so they cook evenly.
  2. Place new potatoes in a steamer basket over boiling water. Cover and steam until just tender, about 8-10 minutes. Remove potatoes and set aside.
  3. Add snap peas, baby carrots, and asparagus tips to the steamer basket. Steam until bright in color and tender-crisp, about 4-5 minutes.
  4. In a small bowl, combine softened butter with minced garlic, lemon zest, and lemon juice. Stir well to blend. Add salt and pepper to taste.
  5. Heat a large skillet over medium heat. Add the lemon butter sauce and let it melt and bubble gently.
  6. Toss in the steamed vegetables and potatoes. Stir to coat evenly with the sauce, cooking for 3-5 minutes until everything is warm and glossy.
  7. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Sprinkle freshly chopped parsley on top for color and freshness.
  8. Transfer to a serving dish and serve immediately while warm.

Notes

Do not overcook the vegetables to maintain their crunch and vibrant color. Use softened butter for a smooth lemon butter sauce. You can steam vegetables directly in a covered skillet with a little water if no steamer basket is available. For dairy-free, substitute butter with vegan butter or olive oil. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or butter.

Nutrition

Keywords: spring vegetables, lemon butter sauce, side dish, quick recipe, healthy vegetables, steamed vegetables, easy vegetable medley

Find it online: https://tempotaste.com/fresh-spring-vegetable-medley-with-lemon-butter-sauce-easy-recipe-for-perfect-side-dish/