Mar 22, 2023
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These side dishes for Easter will complete your holiday menu. Below, you’ll find something for everyone!
Below, you’ll find veggies, salads, dips, appetizers, and more to serve at brunch, lunch, or dinner. Bonus: most can be prepped ahead!
Side Dishes for Easter
Pair your favorite protein with one or more of these sides for Easter and your guests will be asking for the recipe. Plus, you’ll probably add some of these to your meal rotation!
Blueberry Spinach Salad
5 minutes is all it takes to make this light and refreshing side salad that pairs great with everything!
Antipasto Salad
All the ingredients you love from an antipasto board turned into an irresistible salad!
Shaved Brussels Sprouts Salad
Only 4 simple ingredients = all the flavor! Did I mention crispy bacon?
Mediterranean Cauliflower Rice
This recipe is a terrific low-carb side dish packed with Mediterranean flavors in every bite!
Mint Watermelon Salad
Take freshness to the next level with this watermelon salad. It’s quick, easy, and delicious!
Roasted Potatoes and Broccoli
Simple, delicious, and made in one sheet pan: a perfect side for Easter and any weeknight dinner!
Bruschetta Salad
Juicy tomatoes are meant to be the star of this epic salad that makes a perfect Easter side!
Oven-Roasted Carrots
Bake carrots in the oven and the mouth-watering caramelized flavor will make everyone rave about it!
Classic Deviled Eggs
Make these deviled eggs in bulk because they will disappear from the table very fast!
Loaded Deviled Eggs
Classic deviled eggs couldn’t get any better? Yes, they can! Add bacon and cheese, and enjoy!
Carrot Raisin Salad
This tangy-sweet salad is a people-pleaser recipe you’ll want to make for every family gathering!
Sweet Potato Salad
Surprise your guests with this lighter version of the classic sweet potato salad that’s just as delicious and much healthier.
Corn and Tomato Salad
With this recipe, give a break to the oven and the stovetop. Just assemble fresh ingredients in 5 minutes and serve!
Grilled Veggie Kabobs
If you were waiting to open the grilling season officially, these veggie kabobs are a terrific start!
Peas and Carrots with Potatoes
Simple veggies make a delicious and cozy side dish for Easter, and you don’t even have to turn on the oven!
Spicy Green Beans
Add a little spice to your Easter menu with this simple and yummy recipe that pairs great with any meal!
Easy Popovers
To make these light, fluffy, and melt-in-your-mouth popovers you only need a muffin pan. Amazing!
Baked Spinach Balls
These spinach balls are the real deal when you crave a healthy side that is also tasty and super cheesy!
Roasted Asparagus with Lemon
Want to make an impressive side for Easter with very little work? Asparagus roasted to perfection is the answer!
Spiralized Zucchini and Tomatoes
Simple can be epic like this easy recipe made with fresh ingredients in one skillet. Healthy and yummy!
Savory Butternut Squash
The oven turns butternut squash into a caramelized side that tastes like a million bucks!
Chopped Panzanella Salad
Fresh ingredients tossed with juicy-cooked chicken and homemade vinaigrette: as delicious as it sounds!
Creamy Polenta
Creamy polenta is a cozy, drool-worthy, and incredibly easy warm side to make for Easter or any holiday!
Healthy Zucchini Au Gratin
This recipe will make you forget about potatoes au gratin! A healthy, low-carb alternative that’s incredibly tasty.
Italian Baked Beans
Much better than the ones from the can, these Italian baked beans are an epic side everyone will love!
25 Easter Side Dishes
Ingredients
Carrot & Potato Ragout
- 1 lemon zested and juiced
- 1 teaspoon balsamic vinegar
- 1 teaspoon maple syrup
- 3 ½ tablespoons unsalted butter chilled
- 2 tablespoons olive oil
- 1 ½ pounds large carrots peeled and cut into 2-inch-long, ½ inch thick sticks
- 1 ½ teaspoon salt
- 12 ounces small fingerling potatoes halved lengthwise
- 1 cup chicken broth stock, or water
- 2 garlic cloves minced
- ¾ cup fresh peas blanched, or frozen peas
- 1 cup packed fresh baby spinach leaves
- 2 teaspoons chopped fresh tarragon*
Instructions
- In a small bowl, whisk the lemon zest, juice, vinegar, maple syrup, and water until combined.
- In a 5 to 6-quart Dutch oven, heat 1 tablespoon of butter and olive oil over low heat. Add the carrots and season with ¾ teaspoon salt. Cover and cook, stirring often, until the carrots are browned and tender, about 20 minutes.
- Transfer the carrots to a large plate.
- Heat an additional tablespoon of butter in the Dutch oven, arrange the potatoes, cut side down in a single layer, and season with ¾ teaspoon salt.
- Cover partially and cook, undisturbed, until the potatoes are golden brown, about 5 to 7 minutes. Add the chicken broth or water and bring to a boil before reducing the heat and simmering until the cooking liquid is reduced.
- Add the chopped garlic, carrots, green peas, spinach, and lemon juice mixture to the potatoes. Stir to combine and continue to cook until the spinach wilts.
- Remove from heat and stir in ½ tablespoons butter and fresh tarragon.
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