This simple and fresh side dish will have everyone eating their veggies. Every cook needs a good collection of back pocket recipes in their repertoire—versatile go-to dishes they can whip up with minimal effort and depend on for big flavor. This simple sauté checks all those boxes, transforming a colorful mix of fresh spring vegetables like carrots, snow peas, radishes, and sweet peas into a fresh, herb-filled side dish in just about 10 minutes. Quick enough for any weeknight, this dish makes a pretty addition to any Easter table.  A spring vegetable sauté is a vibrant, quick-cooking side dish that highlights the first tender produce of the season, such as asparagus, sugar snap peas, and radishes. The key to a great sauté is cooking the vegetables just until they are tender-crisp, retaining their bright green color and fresh snap.

Servings: 4

INGREDIENTS

3 Tbsp. unsalted butter, divided
1 lb. medium-sized rainbow carrots, peeled, halved lengthwise, and cut on a bias into 2-in. pieces (2 1/2 cups)
8 oz. multicolored radishes, trimmed and halved (if small) or quartered (if large) (1 1/2 cups)
2 tsp. granulated sugar
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 cup fresh snow peas, trimmed and cut in half diagonally (about 4 oz.)
1 cup frozen sweet peas
2 tsp. fresh lemon juice (from 1 lemon)
2 Tbsp. finely chopped fresh chives, plus more for garnish

STEPS

1) Melt 2 tablespoons of the butter in a large skillet over medium-high until foamy. Add carrots, radishes, sugar, salt, and pepper; stir to combine. Cover and cook, stirring occasionally, until carrots are tender-crisp, about 8 minutes.

2) Uncover, and add snow peas. Cook over medium-high, stirring often, 1 minute. Add sweet peas and remaining 1 tablespoon butter; cook, stirring often, just until peas are warmed through and butter is melted, about 1 minute. Remove from heat, and stir in lemon juice and chives. Garnish with additional chives before serving.