Round Out Your Easter Menu with These Delicious Side Dish Recipes
Whether you're hosting Easter brunch or dinner, this holiday meal is always a special time to celebrate with your close family. Many Easter dinners feature a spiral glazed ham or tender rack of lamb as their main course, but when it comes to side dishes, you can make creative meals with inspired ingredients. Because Easter falls in late March or early April, it offers the perfect opportunity to showcase seasonal vegetables such as asparagus, peas (snap, sugar, or shoots are all welcome), and rhubarb. And while carrots can easily be found and cooked with year-round, we received a special request from the Easter bunny for lots and lots of side dishes featuring the orange root vegetable this year.
A recipe that is delicious for Easter is our Asparagus-and-Potato Gratin, pictured here. It's hearty and flavorful with an extra-decadent bechamel sauce made with both goat cheese and Pecorino-Romano. Sliced prosciutto makes it even more indulgent—it's a holiday, after all! Looking for something a little less decadent that still takes advantage of spring produce? Prepare this simple, stunning Pea and Asparagus Salad. It's nutritious, flavorful, and exactly what we want to eat on Easter. Another winner is our Asparagus with Almonds, Goat Cheese, and Basil, a crowd-friendly side that features a rich and sharp dressing made from a cooked egg yolk, lemon, grainy mustard, sugar, and olive oil.
We even have a recipe for the special guest on Easter; our basic but beautiful presentation of Steamed Carrots with Lemon and Sea Salt is sure to make the Easter bunny happy. Ahead, we're sharing even more easy, fresh, and all-around delicious Easter side dish recipes.
Asparagus with Almonds, Goat Cheese, and Basil
Sorghum Salad with Carrots and Dandelion Greens
So much more than an ordinary salad, this hearty side dish for Easter includes a bright assortment of crisp, colorful vegetables including sweet roasted carrots and earthy dandelion greens, plus nutty sorghum. They're all layered over a shmear of Greek yogurt mixed with sumac and garlic.
Creamy Stone-Ground Grits
Stir-Fried Carrots with Coconut
If you have any carrots left after the Easter bunny has stopped by, turn them into this spicy side. Urad dal, an Indian black lentil, is stir-fried with mustard seeds and dried hot red chiles, plus sliced carrots. Garnish with coconut, because what would the holiday be without it?
Pea and Asparagus Salad
Stacked Bibb Lettuces with Lemon Cream
Test Kitchen's Favorite Buttermilk Biscuits
Sweet Peas with Shallots and Gem Lettuce
Steamed Carrots with Lemon and Sea Salt
Asparagus with Mustardy Vinaigrette
When asparagus is in season (like right now!), you don't need to do much for it to wow. Here, asparagus is blanched briefly, then served with a zesty vinaigrette on the side made with champagne vinegar, Dijon mustard, whole-grain mustard, and olive oil.
Carrot Slaw with Caraway and Raisins
A little bunny told us that this is his favorite salad. And we know why—spiralized carrots are tossed with caraway seeds, dried currants, fresh parsley leaves, and a sharp Dijon dressing. It's a little spicy, a little savory, and all-around delectable.
Crispy Grain Salad with Peas and Mint
Skillet Macaroni and Cheese
Rice Salad with Asparagus and Peas
This hearty and healthy salad has fresh seasonal vegetables, creamy Arborio rice, sliced radicchio, and fresh basil. It needs to rest for about an hour before serving, so plan ahead!
Creamed Spinach Gratin
Always a classic, this indulgent spinach casserole is topped with a combination of panko breadcrumbs and grated Gruyère cheese for a crunchy and golden brown crust.
Tender Carrots and Turnips with Mint Dressing
Baby spring vegetables are paired with a zippy dressing made from rice vinegar and apricot marmalade. It brings a subtly sweet flavor to contrast with the sweet, earthy root vegetables.
Sautéed Snow Peas and Pea Shoots
Let seasonal greens work their magic in this snappy side. A hint of acidity comes from the juice of half of a lemon, but aside from that, the flavor is all thanks to the fresh vegetables.
Holiday side dishes don't always need to be fussy. For Easter, make this easy side—just boil sweet potatoes and cauliflower, then mash them with whole milk, butter, and ground nutmeg.
Roasted Broccoli with Lemon and Almonds
Roasted Carrots and Parsnips with Minty Yogurt Sauce
Instant Pot Mashed Potatoes
Save space on your stovetop by making these rich, delicious, and absolutely essential mashed potatoes (what's a holiday dinner without them?). Heating the milk and butter in a separate saucepan, then slowly stirring the mixture into the mashed spuds in the Instant Pot is the key to a smooth, creamy mash.
Julienned-Carrot and Kale Salad
Make this nourishing, breezy salad of julienned vegetables for an Easter side dish. And the vinaigrette couldn't be easier to make—all you need is lemon juice, honey, Dijon mustard, and olive oil.