Sweet baby carrots, tender young greens—our favorite veggies are at their best this time of year. Many of them taste great with little adornment at all, or just a touch of fire and herb. Put them together and you’ve got a perfect early spring meal, full of the promise of what’s to come.

Baby Carrots With Fresh Mint are served cold, with a spark of flavor.

Pasta With Roasted Asparagus brings out the veggies' woodsy aroma.

Spring Leek Frittata is perfect for a seasonal brunch.