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Olive Oil Braised Spring Vegetables

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Experience the vibrant flavors of spring with Olive Oil Braised Spring Vegetables. This easy-to-make dish features tender asparagus, sweet carrots, and fresh peas, all luxuriously bathed in rich extra virgin olive oil and brightened with zesty lemon. Perfect as a stunning side for family dinners or festive gatherings, this colorful medley will impress your guests and elevate any meal.

Ingredients

Scale
  • 1 lb fresh asparagus, trimmed
  • 1 cup young carrots, sliced
  • 1 cup fresh or frozen peas
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the vegetables by washing them thoroughly. Trim the ends of the asparagus and slice the carrots into thin rounds.
  2. In a large skillet over medium heat, heat the olive oil until shimmering. Add minced garlic, thyme, and basil; sauté until fragrant (about 1 minute).
  3. Add asparagus and carrots to the skillet; cook for 4-5 minutes until slightly softened.
  4. Fold in peas along with salt and pepper; cook for another 3-4 minutes until all vegetables are tender yet vibrant.
  5. Remove from heat and sprinkle lemon zest over the top before serving warm.

Nutrition

Keywords: Feel free to swap in your favorite vegetables like bell peppers or zucchini. For a protein boost, consider adding cooked quinoa or chickpeas. Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://timeforkitchen.com/delightful-olive-oil-braised-spring-vegetables-recipe/