Herby Sugar Glazed Spring Vegetable Jardiniere Recipe

I absolutely love this recipe because it turns simple, fresh veggies into a vibrant, flavor-packed side dish that’s perfect for any occasion. The combination of herbs, lemon zest, and that delightful buttery glaze makes my taste buds do a happy dance every time!

I adore using fresh, seasonal ingredients in my cooking, and this Sugar Glazed Spring Vegetable Jardiniere showcases their vibrant flavors. With baby carrots, radishes, sugar snap peas, and green beans, I think it’s an ultra-nutritious feast.

Tossed in olive oil and butter, with fresh parsley, chives, dill, and a hint of lemon zest, it’s the perfect springtime side dish.

Ingredients

Carrots for Babies: These carrots are rich in beta-carotene, which is necessary for healthy vision.

They also have a slightly sweet flavor.

Radishes have a crunchy texture and a peppery flavor.

And they are rich in vitamin C.

Crisp, sweet, and a very good source of fiber and vitamin K, the sugar snap pea is an excellent part of a healthy diet.

String Beans: Low in calories, high in vitamin A and folate.

Parsley, fresh: Flavor bright and herbal, effects immune health: boost from vitamins A, C, and K.

Chives are fresh and mild flavored; they have a taste reminiscent of onions but are much lighter.

They do a great job of bringing a hint of onion-y goodness to all sorts of dishes without being overwhelming.

They also bring a ton of nutrients to the table.

They are rich in antioxidants, are good for your gut, and may have a beneficial effect on your heart, as well as a few other health perks.

Tangy brightness comes from the zest of lemons, which is full of antioxidants.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 bunch baby carrots, peeled and trimmed
• 1 bunch radishes, trimmed and halved
• 200g sugar snap peas, trimmed
• 200g green beans, trimmed
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh dill
• Zest of 1 lemon

Instructions

1. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.

2. Combine the baby carrots with the ingredients in the skillet, and sauté for about 5 minutes until they start to soften.

3. Put the sugar snap peas, radishes, and green beans in the skillet, and stir them to coat with the oil and butter.

4. Add sugar, kosher salt, and freshly ground black pepper to the vegetables.

5. Cook for an additional 8–10 minutes, stirring now and then, or until the vegetables are done—the texture should be tender yet crisp, as the Chinese say.

6. Take the skillet off the heat, and blend in the chopped parsley, chives, and dill. Blend them well into the dish; they should be evenly distributed throughout.

7. Put the lemon zest in the skillet and give it a final stir to mix and combine all the flavors.

8. Move the vegetables that have been glazed into a dish for serving.

9. If necessary, adjust seasoning to taste. Add more salt or pepper as preferred.

10. The Herby Sugar Glazed Spring Vegetable Jardiniere should be served warm as a side dish.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Vegetable peeler
7. Grater (for lemon zest)
8. Serving dish

FAQ

• Q: Can I use other vegetables for this recipe?Sure! You can definitely swap out or add other vegetables that are in season, like asparagus, baby turnips, or small zucchini, to your jardiniere.
• Q: Is it possible to make this dish vegan?Sure! All you need to do is change the butter for either an extra tablespoon of olive oil or a vegan butter substitute.
• Q: Can I prepare the vegetables in advance?You can wash and trim the vegetables a day before and keep them in the refrigerator, ready for you to cook.
• Q: How do I adjust the sweetness level?A: If you want a dish that isn’t as sweet, cut the sugar to 1/2 teaspoon, or leave it out if you wish.
• Q: Can I use dried herbs instead of fresh ones?Yes, but cut back to about 1 teaspoon each of dried parsley, chives, and dill, as dried herbs are more concentrated.
• Q: What can I serve with this dish?A: Grilled chicken, fish, or tofu make excellent partners for the jardiniere. My sister and I also like to serve it over quinoa or rice, turning a side dish into a centerpiece meal.

Substitutions and Variations

1 tablespoon of coconut oil in place of unsalted butter
1 bunch parsnips, peeled and trimmed instead of baby carrots
1 bunch small turnips, trimmed and quartered, instead of radishes
Instead of using sugar snap peas, utilize 200 grams of snow peas.
200g of asparagus spears, trimmed, substituted for green beans

Pro Tips

1. To enhance the herb flavors, add the fresh parsley, chives, and dill right before taking the skillet off the heat. This helps preserve their fresh aroma and vibrant color.

2. If available, use a high-quality extra virgin olive oil for a richer flavor profile. Its fruity notes will complement the sweetness of the sugar-glazed vegetables.

3. Blanch the green beans and sugar snap peas in boiling water for 1-2 minutes before adding them to the skillet. This will help maintain their bright green color and crisp texture.

4. Consider adding a splash of lemon juice along with the zest for added brightness and to balance the sweetness of the glaze.

5. For a more complex flavor, try adding a pinch of red pepper flakes or a squeeze of honey at the end for a hint of heat or additional sweetness respectively.