Because we know you can鈥檛 wait to fire up the grill聽this spring (neither can we), we鈥檝e compiled a bright new way聽to grill your seasonal produce. No one knows the tool better than Matt Pittman, which is why we grilled him on his go-to method of grilling vegetables. The former contestant on TLC鈥檚 BBQ Pittmaster and ambassador for Traeger Grills聽shared that the secret involves a pan you likely already have in your聽kitchen.

The Dallas-based pittmaster eats two grilled vegetable as sides most days of the week, with his favorites being Brussels sprouts and broccoli. He says the key is cooking the veg in a cast iron skillet and putting the pan on the grill directly. While the skillet is heating up,聽cut the veggies into bite-sized pieces (split the Brussels sprouts or chop the broccoli into small, one-inch trees). Chop a couple of slices of bacon, add them to the pan, and let the fat render. Add the veggies with a little red onion and olive oil, and let that cook for 15 minutes. From there, serve it with a steak, grilled chicken, or your protein of choice.

Even though there are a lot of green spring vegetables, the charred deliciousness doesn鈥檛 stop with the cruciferous family. If you鈥檙e looking for even more flavor (and color), these additional recipes, starring beets, fennel, cauliflower, carrots, asparagus, and radishes, will inspire your聽side dishes all season long:

For more mouthwatering spring vegetable recipes, follow us on Pinterest.

(Photo via TheCrimsonMonkey / Getty Images)聽