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As the weather warms and we start to move beyond root vegetables, we’re especially excited to cook our favorite spring side dishes. One lap around the farmers market is enough to inspire spring vegetable recipes that make the most of thick stalks of asparagus, perky pink radishes, purple-streaked spring onions, tender sweet peas, thin-skinned new potatoes, and more.
Whether you’re planning an Easter brunch, a Passover seder, or just another weeknight dinner, nothing makes roast chicken—or any main—shine quite like a bright, colorful side. Think crunchy vegetable salads with salty cheese, green sauce–coated rice, and even vegan deviled “eggs.” With recipes like these in the mix, consider your spring side dish needs officially sorted.
