All The Veggies You Need To Cook This Spring

Always eat your veggies. And if you aren’t sure how to prepare them, what to cut and when to take out of the pan, let us help you. Check out these cool spring veggies and tips to make them taste amazing.

Artichokes

Best Way(s) To Cook: Boil

These pinecone look-a-likes are more than just a topping for pizza. With the right preparation, they can easily become a quick snack time friend. But first, you need to remove the sharp thorns, about the first two rows, and chop of the stem so you can see the purple heart. Then throw it in a pot of boiling water, seasoned with salt and lemon, for about 20 – 30 minutes. Drain it. Let it cool. And, put some more lemon juice all over it. Peel and eat.

Benefits:

• High in Vitamin C, Vitamin K
• High in Calcium, Iron, Potassium
  

Asparagus

Best Way(s) To Cook: Panroasted or sautee

Before cooking these you’re going to want to make sure you clean them well. Rinse thoroughly with water, simple. Then, grab a knife and cut off the ends. Not the pointed end, that’s where all of the beauty is, but the round ends. Those aren’t the best for eating. You may want to peel the ends just a bit if you’re weird about veggies skin. Heat a pan, add a little oil, salt and some lemon juice (if you’re feeling fancy).

Benefits:

• High in Iron, Zinc, Ribofalvin
• Few Calories
• Natural Antioxidants
• Help lower blood pressure

Beets

Best Way(s) To Cook: Oven roast

Beets may not be everyone’s favorite veggie, but if cooked correctly you’d like them a bit more. Roasting beets in the oven bring out their sweeter side. At 400 degrees, in the middle of the oven, wrapped in aluminum foil, beets become delicious. They do take a longer time to cook because they are root veggies, but the wait is surely worth it. 

Benefits: 

• High in Potassium
• Anti-inflammatory
• Beta cyanine (prevents cancer)

Broccoli and Cauliflower

Best Way(s) To Cook: Oven roast, Steamed, Panroast or Sautee, Raw

Both of these vegetables are incredibly versatile and super easy to cook. Either one can be paired with any herb or spice and made into the perfect side for any entree. Roasting broccoli florets in the oven may be the most popular way to prepare them. Simply cut, toss in olive oil, garlic salt, and pepper and leave in the oven until golden brown. 

For cauliflower, the process is nearly the same. These may hold up better in a pan more so than an oven. Heat up a small skillet with olive oil and add your chopped cauliflower. You’re going to need some salt of course and maybe, when they are all nice and brown, add a little parmesan cheese. You know, for pizzazz! 

Benefits:

• Anti-inflammatory
• Few calories
• Folate (helps form red blood cells)
• High in Calcium, Manganese, Vitamin C

Peas

Best Way(s) To Cook: Steamed, Panroast or Sautee

Benefits:

• High in fiber
• High in Vitamin C, Iron
• Helps to heart health
  

Radishes

Best Way(s) To Cook: Panroast or Sautee

It takes only fifteen minutes to pan roast these beautifully bright veggies. You’re going to want a large for these, medium-high is all the heat you’ll need. Use a bit of cooking spray and simply toss them around until browning and delicious. Do this for a while, will occasionally letting them rest on the heat. To check if they’re done, poke them with a fork. If they feel soft, they are just right. You may want a little bit of salt, but the radishes’ natural flavors can live on their own. 

Benefits:

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• High in Zinc, Potassium, Magnesium
• High in Vitamin E, A, C, B6
  

Spinach

Best Way(s) To Cook: Panroast or Sautee, Raw 

Let’s start with fresh spinach. Garb a garlic clove and olive oil too. Veggies go great with olive oil. Also lemon. Lemon is a great additive that brings out the best in any vegetable. After you’ve collected all of that you just need to cut your spinach and garlic, set some heat to a skillet and let the oil and lemon do their thing. Spinach cooks very quickly, so maybe add the garlic to the pan first. Just so all of those delicious flavors can come through. Let the spinach mix with the heat for about  2-3 minutes and then it’s done. After its a pretty dark green, add a splash of lemon! Simple.

Benefits:

• High in Iron and Calcium
• High in Vitamin B6 and B9
• Helps the digestive system

Sweet Potatoes

Best Way(s) To Cook: Oven roast

Sweet potatoes are a beast of a vegetable. They are super rough on the edges and too tough for even the sharpest of knives. So what are you gonna do? Just wrap them up in some aluminum foil with some salt, put them in the oven at about 375 degrees and done. Or if you really want to tackle them, make sweet potato fries. They are soooo good. Cut the potatoes into halves, halves again, and then into little sticks (not too thick or they won’t be crispy). Then olive oil, salt, pepper and bake in the oven at 425. When done let cool and grab a cup full of ketchup!

Benefits:

• Supports the immune system
• High in Vitamin A, Manganese, Vitamin B6
• Supports brain function

Zucchini

Best Way(s) To Cook: Panroast or sautee

Alright, this veggie is super easy. It won’t even take you 10 minutes to cook this cute green vegetable. Just cut off both ends, cut in half and cut little circles out of each. Set your pan to medium heat, add olive oil (of course), and then let ‘yum’ happen. Afterward, splash with a little salt and pepper and maybe parmesan, if you’re up to it. 

Benefits: 

• High in Vitamin C, Magnesium, Potassium
• Full of antioxidants and dietary fibers
• Helps to reduce blood sugar levels

All of these veggies are super easy to cook, super healthy, and super inexpensive to buy. Whether you are looking for a side dish or a vegetable entree, these are sure to satisfy. We hope your spring is full of awesome veggie treats.

We want to hear from you. Comment and let us know if you tried any other springtime veggies!