Spring seems to be a favorite season for many because it signals renewal and regeneration. The leaves start appearing again on trees, the grass becomes a beautiful bright green and shoots of bright yellows, purples and pinks dot the landscape as buds turn into flowers. This is also the season when spring vegetables start appearing in stores and at farmers’ markets. Lots of colorful and healthy veggies are packed with nutrients to revitalize your body during this change in season.
Here are a few vegetables that you should be eating right now that will enhance your health while also giving your taste buds something delicious to savor.
BROCCOLI
With its famous stalk topped with a cluster of small greenery that resembles a tree, this veggie is packed full of antioxidants and fiber as well as anti-inflammatory compounds. It’s also rich in vitamins A and C. If that’s not enough to make you consume it, then try these recipes: Steamed Broccoli in an Instant Pot from Recipes From A Pantry, or if you don’t have an Instant Pot, try this method: How To Steam Broccoli Perfectly Every Time by Simply Recipes. Here’s a Super Green Detoxifying Broccoli Soup by Abras Kitchen that you’ll want to experience.
CARROTS
You know it’s springtime when you see an abundance of fresh carrots at your local farmer’s market or grocer. Fresh is best, not only for their amazing health benefits but because they taste superior. Carrots are full of beta-carotene. Did you know that one large carrot contains 240% of your daily vitamin A needs? They also contain lutein which is good for your vision and lycopene which is heart-healthy.
Carrots are an easy veggie to eat as they are very tasty eaten raw. Keep a baggie of freshly peeled carrot sticks in your fridge to munch on throughout the day. Carrots work equally well in sweet and savory dishes. Here are a few to try: Perfectly Roasted Carrots made 3 different ways by Cookie And Kate. Don’t miss this delicious and easy Carrot Soup by Well Plated. Be sure and try these healthy Gluten Free Vegan Carrot Cake Muffins by Yummy Mummy Kitchen.
ASPARAGUS
A great source of fiber, as well as vitamins A, B and C, are asparagus spears. They are also high in vitamin K. Asparagus is available in the spring in its traditional bright green color hue, but white and purple varieties are also available.
A very versatile veggie, asparagus can be enjoyed roasted, steamed, baked or even shaved. It works well in many dishes. Give these a try: Garlic Parmesan Roasted Asparagus by Belle Of The Kitchen, Pesto Asparagus Noodles by Pinch Of Yum and this tasty Asparagus And Goat Cheese Frittata by Tastes Lovely.
RADISHES
Radishes, a cruciferous vegetable, are known for their spicy flavor. They are high in Vitamin C and other nutrients, including potassium, folate, and B vitamins.
Radishes can be eaten raw and are a delicious snack to munch on. They work well in salads, adding a delicious crunch and color. Here are some other ways to enjoy radishes: try this easy Cabbage Radish Apple Cole Slaw by Blackberry Babe. How about trying them roasted? Check out this Roasted Radish And Feta Salad by Simply Recipes. You will also want to try them on pizza: Grilled Pear Radish and Prosciutto Flatbread Pizza by This Season’s Table.
Spring is the perfect time to refresh your diet with these healthy in-season veggies. Try something new this season with these vegetables and recipes and explore another level of taste and deliciousness.
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
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