3-Ingredient Veggie Sides That Are Perfect for Your Spring Table
With the arrival of spring comes plenty of reasons to cook a delicious meal. The weather is warmer, the days are longer, and spring veggies like peas and carrots are in season. There’s plenty of cooking on the horizon, but not every dish needs to be complex in order to be delicious. Take advantage of what’s in season and whip up big batches of flavorful, festive sides that are super easy to make.
While chicken broth may evoke images of wintery soups and stews, it’s truly a staple ingredient all year long. Since Swanson® Chicken Broth is made with real chicken meat and bones that are slow-simmered for 12 hours, and then uniquely clarified, the result is a flavorful base for countless dishes, including spring-forward sides.
These 3-ingredient vegetable side dishes are perfect for your spring table. Seasonal favorites like green peas, carrots, and new potatoes are bolstered by rich chicken broth and a special ingredient like pesto or brown butter to result in something truly fast, fancy, and worthy of whatever you’re celebrating this time of year.
3 (3-Ingredient) Fast & Fancy Vegetable Side Dishes
- The formula: Each side dish involves 1 (32-ounce) carton of Swanson® Chicken Broth (4 cups), a seasonal spring vegetable, and an additional flavorful ingredient to tie everything together.
- The yield: Each veggie side dish serves 6 to 8 people.
- Pantry staples: Kosher salt and freshly ground black pepper are considered staple pantry items, so they are not included in the ingredient count.
1. Brothy Pesto Peas
Bring 1 (32-ounce) carton Swanson® Chicken Broth (4 cups) to a rapid simmer in a large skillet over medium-high heat and continue to cook until reduced by about half, 3 to 5 minutes. Reduce heat to medium, add 2 pounds fresh or frozen shelled peas (about 6 cups), and simmer, stirring occasionally, until peas are bright green and tender, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons basil pesto. Taste and season with kosher salt and freshly ground black pepper as needed.
2. Broth and Brown Butter–Glazed Carrots
Peel and trim 2 pounds carrots and slice diagonally into 1/4-inch-thick discs. Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Swirl the pan occasionally, until the butter has a nutty aroma and is toasty-brown, about 3 minutes. Add the carrots and sauté to coat in the brown butter, about 1 minute. Pour in 1 (32-ounce) carton Swanson® Chicken Broth (4 cups). Increase heat to bring the mixture to a rapid simmer and cook, stirring occasionally, until the carrots are tender, about 5 minutes. Transfer the carrots to a serving bowl with a slotted spoon, bring the remaining liquid to a boil and boil until it reduces to a glaze, 8 to 10 minutes. Taste and season with kosher salt and freshly ground black pepper as needed. Pour the glaze over the carrots and garnish with chopped fresh parsley, if desired.
3. Broth-Braised Creamy New Potatoes
Place 3 pounds baby red or yellow potatoes in a large Dutch oven or pot and pour in 1 (32-ounce) carton Swanson® Chicken Broth (4 cup). Bring the mixture to a boil then reduce the heat to maintain a rapid simmer and cook, stirring occasionally, until the potatoes are tender and the broth is almost, but not completely, evaporated, about 30 minutes. Remove from heat and transfer potatoes to a serving bowl with a slotted spoon. Crumble 1 (4-ounce) log goat cheese into the remaining broth and whisk to melt into a smooth and creamy sauce. Taste and season with kosher salt and freshly ground black pepper as needed. Pour the sauce over the potatoes and garnish with chopped fresh parsley, if desired.