Lemon and Herb Scented Spring Vegetables

Spring vegetables are known for their vibrant colors and fresh flavors, making them a perfect addition to any meal.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Lemon and Herb Scented Spring Vegetables

Cooking Method: Sautéing, Steaming Cuisine: International Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Spring

Ingredients

Servings

• 200 gram Baby carrots
• 200 gram Asparagus spears
• 200 gram Sugar snap peas
• 300 gram Baby potatoes
• 2 teaspoon Fresh lemon juice
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Fresh parsley
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Wash and trim the vegetables.
2. Steam the baby carrots, asparagus spears, and sugar snap peas until tender.
3. In a separate pot, boil the baby potatoes until cooked through.
4. In a large bowl, combine the steamed vegetables and boiled potatoes.
5. In a small bowl, whisk together the fresh lemon juice, fresh thyme leaves, fresh parsley, olive oil, salt, and black pepper.
6. Pour the dressing over the vegetables and toss to coat evenly.
7. Let the vegetables rest for 5 minutes to absorb the flavors.
8. Serve as a side dish with your main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 5g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.