These easter side dishes recipes are easy vegetables, potatoes, salads and bakes for a ham or lamb dinner, from maple dijon roasted carrots to hasselback potatoes. When the oven is full of ham, the slow cooker can carry a side too. Pick one in a minute from the table, then scroll to its recipe card.
Roast the vegetables at 425°F, do the potatoes and salads the day before, and keep one dish off the stove and out of the oven.
Quick answer
Want the best easter side dishes without a long list of work? Start with the maple dijon roasted carrots (1), the roasted asparagus (3) and the crispy smashed potatoes (26). Easy easter side dishes like these need only a sheet pan, 10 to 15 minutes of prep and a 425°F oven.
Pick the right easter side dish in one minute
| Preview | Idea | Best for | Hands-on time | Avoid if | Get it |
|---|---|---|---|---|---|
| 1. Maple Dijon Roasted Carrots | The first dish to lock in for a ham dinner | 15 min · oven 30 min | You want a cold make-ahead dish | Jump to recipe | |
| 2. Honey Glazed Carrots | A stovetop carrot dish when the oven is full | 10 min · stove 25 min | You want a roasted, browned edge | Jump to recipe | |
| 3. Roasted Asparagus with Lemon and Parmesan | A fast green dish for ham or salmon | 10 min · oven 12 min | Your guests dislike asparagus | Jump to recipe | |
| 4. Classic Scalloped Potatoes | A creamy potato bake for a big crowd | 25 min · oven 80 min | You need the oven free at 425°F | Jump to recipe | |
| 5. Cheesy Funeral Potatoes | A make-ahead potato casserole for 12 | 15 min · oven 50 min | You want a light side | Jump to recipe | |
| 6. Classic Deviled Eggs | A no-oven starter that disappears first | 25 min · stove 14 min | You need a dish for hot serving | Jump to recipe | |
| 7. Green Beans Almondine | A stovetop green dish for a full oven | 10 min · stove 15 min | You are allergic to nuts | Jump to recipe | |
| 8. Spring Pea Salad with Bacon | A cold dish that needs no oven at all | 15 min · chill 1 h | You dislike peas | Jump to recipe | |
| 9. Crockpot Scalloped Potatoes | A potato side that does not use your oven | 20 min · LOW 5-6 h | You want a browned, crisp top | Jump to recipe | |
| 10. Roasted Brussels Sprouts with Bacon and Maple | Guests who say they dislike sprouts | 15 min · oven 30 min | You cannot use pork | Jump to recipe | |
| 11. Hasselback Potatoes | A show-off potato that needs no sauce | 25 min · oven 60 min | You are short on prep time | Jump to recipe | |
| 12. Roasted Garlic Mashed Potatoes | A soft potato for gravy lovers | 20 min · oven 40 min + stove 20 min | You want a light dish | Jump to recipe | |
| 13. Brown Sugar Glazed Sweet Potatoes | A sweet side for ham, no marshmallows | 15 min · oven 45 min | You want a savory-only table | Jump to recipe | |
| 14. Lemon Herb Orzo Salad | A cold pasta salad you can make the night before | 15 min · stove 10 min | You want a hot side | Jump to recipe | |
| 15. Strawberry Spinach Salad | A fresh green salad for a spring buffet | 15 min · no cooking | Strawberries are out of season where you shop | Jump to recipe | |
| 16. Baked Macaroni and Cheese | The creamy dish kids come back to | 25 min · oven 25 min | You are short on cheese budget or time | Jump to recipe | |
| 17. Roasted Rainbow Carrots with Herbs | The prettiest roasted carrots for a platter | 15 min · oven 30 min | Rainbow carrots are hard to find | Jump to recipe | |
| 18. Parmesan Roasted Broccoli | A green side even picky eaters finish | 10 min · oven 20 min | You dislike broccoli | Jump to recipe | |
| 19. Creamed Spinach | A steakhouse-style green for ham or lamb | 10 min · stove 20 min | You want a light vegetable | Jump to recipe | |
| 20. Pineapple Casserole | A sweet and salty dish for a ham plate | 15 min · oven 30 min | Your table runs savory only | Jump to recipe | |
| 21. Rosemary Roasted Baby Potatoes | The easiest potatoes next to lamb or ham | 10 min · oven 35 min | You want a creamy potato dish | Jump to recipe | |
| 22. Carrot Souffle | A sweet, spoonable side for a holiday buffet | 20 min · oven 50 min | You dislike sweet vegetable dishes | Jump to recipe | |
| 23. Roasted Beet and Goat Cheese Salad | A colorful salad for guests who skip meat | 20 min · oven 60 min | Beet stains worry you | Jump to recipe | |
| 24. Soft Dinner Rolls | The bread basket that makes the meal | 30 min · rise 90 min · oven 20 min | You have no time for dough | Jump to recipe | |
| 25. Asparagus Gruyere Puff Pastry Tart | A fancy-looking dish with store-bought pastry | 15 min · oven 25 min | You want a gluten-free dish | Jump to recipe | |
| 26. Crispy Smashed Potatoes | Crisp potatoes that need no sauce | 15 min · stove 20 min + oven 30 min | You are short on oven space | Jump to recipe |
For a first try pick 1, 3 or 26. For a make-ahead spread pick 14, 5 and 23, and for a full oven pick 9.
1. Maple Dijon Roasted Carrots
These maple dijon carrots are the easiest of the roasted carrots on this page: whole carrots tossed in a sweet and tangy glaze and roasted hot until the edges brown. The glaze is only maple syrup, Dijon mustard and a little butter, so this roasted carrots recipe works as maple roasted carrots for a family table or a crowd.
The catch is the glaze going on too early. Brush most of it on in the last 10 minutes, or the sugar scorches before the carrots soften. Looking for a main to serve next to it? Try crockpot potatoes in the slow cooker.
8
servings15
minutes30
minutesCarrots roasted at 425°F, then glazed with maple syrup, Dijon and butter. A sweet and savory side that suits ham or lamb.
Ingredients
2 lb carrots, peeled and cut into sticks
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a large sheet pan with parchment.
- Peel the carrots and cut them into sticks about the thickness of a finger, so they cook at the same speed.
- Toss the carrots with the olive oil, salt, pepper and garlic powder until every piece is coated.
- Spread them in a single layer with space between pieces, because crowded carrots steam instead of browning.
- Roast for 15 minutes, until the edges start to color.
- Whisk the maple syrup, Dijon, melted butter and vinegar in a small bowl.
- Pull the pan out, drizzle on most of the glaze and toss the carrots with a spatula.
- Roast another 10 to 15 minutes, until a fork slides in and the glaze is sticky and dark at the edges.
- Move the carrots to a platter and spoon over any glaze left on the pan.
- Scatter the thyme, parsley and flaky salt on top and serve warm.
Notes
- Swap the maple for honey if that is what you have. You can cut the carrots a day ahead and keep them in a bag in the fridge. Leftovers keep 3 days covered and reheat in a 400°F oven for 8 minutes. Serve them next to ham, lamb or roast chicken.
2. Honey Glazed Carrots
Honey glazed carrots cook in a skillet, which frees the oven for the ham. Sliced rounds simmer in a little water and butter until the water boils off, then the honey coats them in a shiny glaze.
The catch is timing the honey. Add it once the water is gone, or it burns on a dry pan. For a family dinner, pair them with crockpot pork chops.
8
servings10
minutes25
minutesCarrot rounds simmered in butter and water, then coated in honey and finished with parsley. Soft, sweet and done in one skillet.
Ingredients
2 lb carrots, peeled and sliced into 1/4-inch rounds
3 tablespoons butter
1/2 cup water
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 pinch ground cinnamon
1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Peel the carrots and slice them into rounds of an even thickness.
- Melt the butter in a large wide skillet over medium heat.
- Add the carrots, water, salt and pepper and bring to a simmer.
- Cover and cook 8 minutes, stirring once, until the carrots are just tender.
- Take off the lid and cook until the water has boiled off and the pan looks almost dry.
- Turn the heat to low and stir in the honey, ginger and cinnamon.
- Use a silicone basting brush to paint any honey stuck to the side of the pan back over the carrots.
- Cook 3 to 4 minutes more, stirring, until the glaze coats the back of a spoon.
- Stir in the lemon juice and thyme and taste for salt.
- Spoon into a warm dish, add the parsley and flaky salt and serve.
Notes
- Use maple syrup instead of honey for a darker glaze. Slice the carrots a day ahead and keep them in the fridge. Cooked carrots keep 3 days covered. Rewarm them in a skillet with a splash of water so the glaze loosens.
3. Roasted Asparagus with Lemon and Parmesan
Roasted asparagus with lemon and Parmesan is the quick green on the table: one pan, five ingredients and 12 minutes at high heat. The lemon keeps it bright next to heavy dishes like potatoes and ham.
The catch is thickness. Pencil-thin spears overcook in minutes, while thick ones need a few more, so pick bunches of the same size. A casserole recipe for dinner goes well alongside it.
8
servings10
minutes12
minutesAsparagus roasted at 425°F with garlic, topped with lemon zest and shaved Parmesan. Bright, salty and ready in 12 minutes.
Ingredients
2 lb asparagus, woody ends snapped off
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, zested and then cut into wedges
1/2 cup shaved Parmesan
1/4 teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a large sheet pan with parchment sheets.
- Snap the woody ends off the asparagus by bending each spear until it breaks naturally.
- Lay the spears on the pan and drizzle with the olive oil.
- Add the garlic, salt, pepper and red pepper flakes and roll the spears so they are coated.
- Spread them in one layer without overlap.
- Roast 10 to 12 minutes, until the tips are crisp and the stalks bend slightly.
- Sprinkle the Parmesan over the hot spears and roast 1 more minute to soften it.
- Squeeze the lemon juice over the pan and scatter the zest.
- Transfer to a platter and finish with parsley and flaky salt.
- Serve warm, with lemon wedges on the side.
Notes
- Thicker spears need 14 to 15 minutes. Trim and wash the asparagus a day ahead and keep it wrapped in a damp towel. Add the lemon and cheese only at the end. Leftovers keep 2 days and are good cold in a salad.
4. Classic Scalloped Potatoes
Classic scalloped potatoes are thin potato slices baked in a garlic cream sauce until the top browns. They are the rich dish that holds the middle of an Easter plate next to ham.
The catch is slice thickness. Uneven slices cook unevenly and leave hard centers, so use a mandoline or a sharp knife. A cousin of this dish is the crockpot potatoes for a hands-off version.
10
servings25
minutes1
hour20
minutesThin potato slices baked under a garlic cream sauce and Gruyere until tender and golden. Rich, creamy and made for a crowd.
Ingredients
3 lb russet or Yukon Gold potatoes, peeled
2 tablespoons butter, plus more for the dish
2 garlic cloves, minced
2 tablespoons flour
2 cups heavy cream
1 cup whole milk
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups shredded Gruyere cheese
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh chives
Directions
- Heat the oven to 375°F and butter a 9×13-inch baking dish.
- Slice the potatoes 1/8 inch thick with a mandoline slicer, or a sharp knife, and keep the slices in cold water so they do not darken.
- Melt the butter in a saucepan over medium heat and cook the garlic 30 seconds.
- Whisk in the flour and cook 1 minute, then pour in the cream and milk slowly.
- Add the salt, pepper, nutmeg and thyme and simmer 3 minutes, until the sauce thickens slightly.
- Drain and pat the potatoes dry and layer a third in the dish.
- Pour over a third of the sauce and sprinkle with a third of the cheese, then repeat twice.
- Cover with foil and bake 45 minutes, until a knife slides through the center.
- Remove the foil and bake 25 to 30 minutes more, until the top is golden and bubbling.
- Let the dish rest 15 minutes so the sauce sets, then scatter the chives on top.
Notes
- Russets give a softer texture and Yukon Golds hold their shape. Assemble the dish a day ahead and keep it covered in the fridge, adding 10 minutes to the bake. Leftovers keep 3 days and reheat at 350°F. Do not freeze it, since the cream can split.
5. Cheesy Funeral Potatoes
Cheesy funeral potatoes are shredded hash browns baked in a sour cream and cheddar sauce under a buttery cornflake crust. They feed a crowd from one dish and need no peeling.
The catch is the topping. Add the crumbs only for the last 20 minutes, or they go soft. A similar crowd dish is the crockpot potatoes recipe for a busy Easter.
12
servings15
minutes50
minutesHash browns, cheddar, sour cream and cream of chicken soup baked until bubbling under a crisp cornflake topping.
Ingredients
30 oz frozen shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 can (10.5 oz) cream of chicken soup
2 cups sour cream
1/2 cup chopped yellow onion
1/4 cup butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups crushed cornflakes
2 tablespoons butter, melted, for the topping
1 tablespoon chopped fresh chives
Directions
- Heat the oven to 350°F and grease a 9×13-inch glass baking dish.
- Thaw the hash browns and squeeze out extra water with a clean towel.
- Stir the soup, sour cream, onion, 1/4 cup melted butter, salt, pepper and garlic powder in a large bowl.
- Fold in the hash browns and 1 1/2 cups of the cheddar until no dry streaks remain.
- Spread the mixture in the dish and smooth the top.
- Bake uncovered for 30 minutes.
- Mix the cornflakes with the 2 tablespoons butter and the remaining cheese.
- Scatter the topping over the potatoes and bake 20 minutes, until the crust is golden and the edges bubble.
- Rest 10 minutes before serving.
- Finish with chives.
Notes
- Build the casserole without the topping a day ahead, cover it and keep it in the fridge. Add 10 minutes to the bake if it goes in cold. Cover leftovers and keep them 3 days. Swap the soup for a homemade white sauce if you prefer.
6. Classic Deviled Eggs
Classic deviled eggs are the one dish on an Easter table that needs no oven. Yolk, mayonnaise, mustard and a splash of vinegar make a smooth filling you pipe back into the whites.
The catch is peeling. Eggs a week old peel cleaner than very fresh ones, and an ice bath keeps the yolks from turning gray. Serve them beside crockpot meatballs on a party table.
12
servings25
minutes14
minutesHard-boiled eggs filled with a creamy yolk mix of mayonnaise, mustard and vinegar, then dusted with paprika.
Ingredients
12 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon finely chopped chives
1 teaspoon pickle juice
1/2 teaspoon smoked paprika, for dusting
2 slices cooked bacon, crumbled, optional
Fresh dill sprigs, for garnish
Directions
- Put the eggs in a pot in one layer and cover with cold water by 1 inch.
- Bring to a rolling boil, cover, turn off the heat and let the eggs stand 12 minutes.
- Move the eggs to a bowl of ice water and cool them 10 minutes.
- Tap each egg on the counter, roll it and peel under a little running water.
- Cut the eggs in half lengthwise and pop the yolks into a bowl.
- Mash the yolks with a fork until fine, then stir in the mayonnaise, mustard, vinegar, salt, pepper, garlic powder and pickle juice.
- Taste and add a pinch more salt if it tastes flat.
- Spoon or pipe the filling into the whites.
- Arrange the eggs on a tiered serving tray and chill 30 minutes.
- Dust with paprika and top with chives, bacon and dill before serving.
Notes
- Boil the eggs up to 2 days ahead and keep them unpeeled. Fill them the morning of the party, since the whites dry out overnight. Keep the filling in a bag in the fridge and pipe at the last minute. Eat leftovers within 2 days.
7. Green Beans Almondine
Green beans almondine are crisp-tender beans tossed with browned butter, garlic and toasted almonds. They are a classic holiday green that cooks on the stove in under 15 minutes.
The catch is the almonds, which turn from toasted to burnt in under a minute, so watch the pan. Try it next to Mississippi pot roast for a heavier meal.
8
servings10
minutes15
minutesGreen beans blanched, then tossed with browned butter, garlic, lemon and toasted sliced almonds. Crisp, nutty and bright.
Ingredients
2 lb fresh green beans, trimmed
1 tablespoon kosher salt, for the water
1/2 cup sliced almonds
4 tablespoons butter
2 garlic cloves, minced
1 shallot, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
1 pinch red pepper flakes
Directions
- Bring a large pot of water to a boil and add the tablespoon of salt.
- Fill a big bowl with ice water and set it next to the stove.
- Toast the almonds in a dry skillet over medium heat for 3 minutes, shaking the pan, until golden, then tip them out.
- Drop the green beans into the boiling water and cook 3 to 4 minutes, until bright green and just tender.
- Lift the beans out with kitchen tongs and drop them into the ice bath for 2 minutes.
- Drain and pat the beans dry.
- Melt the butter in the skillet until it foams and turns light brown, about 3 minutes.
- Add the shallot and cook 2 minutes, then add the garlic for 30 seconds.
- Toss in the beans, salt, pepper and red pepper flakes and cook 3 minutes until hot.
- Stir in the lemon juice, zest, parsley and almonds and serve right away.
Notes
- Blanch and chill the beans a day ahead, then finish the dish in the skillet just before serving. Frozen beans work, but skip the blanching step and add 2 minutes to the skillet. Leftovers keep 2 days. Swap sliced almonds for pecans if you like.
8. Spring Pea Salad with Bacon
Spring pea salad with bacon is a cold, creamy salad of sweet peas, crisp bacon, cheddar and red onion. It is a cool contrast on a plate of hot potatoes and ham.
The catch is the dressing: add it at the last minute so the bacon stays crisp. Looking for cold dishes? Use the crockpot white chicken chili for a hot main beside it.
8
servings15
minutes10
minutesFrozen peas, bacon, cheddar and red onion in a tangy sour cream and mayonnaise dressing. Cold, creamy and quick.
Ingredients
1 lb frozen peas, thawed
6 slices bacon
1 cup shredded sharp cheddar
1/4 cup finely chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh chives
Directions
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain it on paper towels.
- Crumble the bacon once it cools.
- Thaw the peas in a colander under cool water and pat them dry.
- Whisk the mayonnaise, sour cream, vinegar, sugar, salt and pepper in a glass mixing bowl.
- Fold in the peas, cheddar and red onion until coated.
- Chill the salad for 1 hour so the flavors blend.
- Taste and add salt if it needs it.
- Stir in half the bacon, mint and chives just before serving.
- Spoon into a serving bowl and top with the rest of the bacon.
- Serve cold.
Notes
- Keep the bacon in a separate container until serving. Swap the cheddar for feta if you want a sharper edge. The salad keeps 2 days in the fridge without the bacon. Thawed peas release water, so drain them well.
9. Crockpot Scalloped Potatoes
Crockpot scalloped potatoes bake in the slow cooker, so the oven stays free for the ham and the other sides. Thin potatoes, cream sauce and cheese cook on LOW while you do something else.
The catch is the top, which stays soft in a slow cooker. Finish it under the broiler for 3 minutes if you want color. See more ideas in the crockpot potatoes recipes post.
10
servings20
minutes5
hoursSliced potatoes, garlic cream sauce and cheddar cooked on LOW in a slow cooker until tender. Creamy and hands-off.
Ingredients
3 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup chicken broth
2 tablespoons flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups shredded sharp cheddar
2 tablespoons butter, cut into small pieces
1 tablespoon chopped fresh chives
Directions
- Grease the insert of a 6-quart slow cooker with butter.
- Whisk the cream, broth, flour, garlic, salt, pepper and nutmeg in a bowl until smooth.
- Layer a third of the potatoes and half the onion in the insert.
- Pour over a third of the sauce and sprinkle with a third of the cheese.
- Repeat with a second layer, then finish with the last potatoes, sauce and cheese.
- Dot the top with the butter pieces.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the potatoes are tender when pierced.
- Do not lift the lid in the first 2 hours, since each peek adds about 15 minutes.
- Switch the cooker to warm and let it stand 15 minutes so the sauce thickens.
- Scatter the chives on top and serve from the cooker.
Notes
- Slice the potatoes the same thickness so they finish together. Keep them in cold water until layering to stop browning. Leftovers keep 3 days and reheat at 350°F. For a golden top, move the potatoes to an oven-safe dish and broil 3 minutes.
10. Roasted Brussels Sprouts with Bacon and Maple
Roasted Brussels sprouts with bacon and maple turn a bitter vegetable into a crisp, sweet and smoky side. Halved sprouts brown hard in a hot oven, and the bacon fat does the seasoning.
The catch is the cut side. Put it face down on the pan so it browns, and do not stir too often. Pair it with roast beef crock pot recipes for a different main.
8
servings15
minutes30
minutesHalved Brussels sprouts roasted at 425°F with bacon and finished with maple and balsamic. Crisp edges, sweet and smoky.
Ingredients
2 lb Brussels sprouts, trimmed and halved
6 slices thick-cut bacon, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, minced
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon smoked paprika
1/4 cup chopped pecans, toasted
1 tablespoon chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and set a half sheet pan inside to preheat.
- Trim the stem ends and cut each sprout in half, pulling off any loose leaves.
- Toss the sprouts with the olive oil, salt, pepper and paprika.
- Carefully tip them onto the hot pan, cut side down, and scatter the chopped bacon among them.
- Roast 15 minutes without stirring, until the cut sides are deep brown.
- Stir in the garlic and roast 10 minutes more, until the bacon is crisp.
- Whisk the maple syrup and balsamic together.
- Drizzle it over the pan and toss, then roast 3 to 4 minutes, until glossy.
- Transfer to a bowl and scatter the pecans, parsley and flaky salt.
- Serve hot.
Notes
- Skip the bacon and use 2 extra tablespoons olive oil for a vegetarian version. Trim and halve the sprouts a day ahead. Leftovers keep 3 days and crisp again in a 425°F oven for 8 minutes. Add the glaze last so it does not burn.
11. Hasselback Potatoes
Hasselback potatoes are whole potatoes sliced thin almost to the bottom, brushed with garlic butter and roasted until the slices fan open and crisp. They look like a restaurant dish and need only a knife and patience.
The catch is the cutting. Lay each potato between two wooden spoons so the knife stops before the base. For a different potato side, see crockpot potatoes.
8
servings25
minutes1
hourFan-cut potatoes roasted with garlic butter and rosemary until crisp at the edges and soft in the center.
Ingredients
8 medium Yukon Gold potatoes, scrubbed
6 tablespoons butter, melted
4 garlic cloves, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a baking sheet with parchment.
- Scrub the potatoes and pat them dry on a towel.
- Set a potato on a cutting board between two wooden spoons.
- Slice across the potato every 1/8 inch, stopping when the knife meets the spoons.
- Stir the melted butter, olive oil, garlic, rosemary, thyme, salt, pepper and paprika together.
- Place the potatoes on the pan and brush them with half the butter mixture, working it into the cuts.
- Roast 35 minutes, until the slices begin to fan out.
- Brush with the rest of the butter and roast 20 to 25 minutes, until the edges are crisp and a knife slides to the center.
- Sprinkle with the Parmesan and roast 3 minutes to melt it.
- Top with parsley and flaky salt and serve hot.
Notes
- Use small potatoes if you cannot find medium ones, and cut 5 minutes from the time. Cut and brush the potatoes a few hours ahead and keep them at room temperature. Leftovers keep 3 days and reheat at 400°F. Skip the Parmesan for a dairy-free version.
12. Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes get their sweet flavor from whole garlic heads baked until soft. Mash them into hot potatoes with butter and cream for a side that holds up next to ham or lamb.
The catch is overworking the potatoes, which makes them gummy. Mash by hand with a masher, not a blender. For a hands-off alternative, crockpot potatoes can hold warm for hours.
10
servings20
minutes50
minutesYukon Gold potatoes mashed with soft roasted garlic, butter and cream. Smooth, sweet and deeply savory.
Ingredients
3 lb Yukon Gold potatoes, peeled and cut into chunks
2 heads garlic
2 tablespoons olive oil
1 tablespoon kosher salt, for the water
6 tablespoons butter, softened
3/4 cup warm heavy cream
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 400°F and slice the top off each garlic head to expose the cloves.
- Drizzle the heads with olive oil, wrap them in foil and roast 40 minutes, until soft and golden.
- Meanwhile, put the potatoes in a large pot, cover with cold water and add the tablespoon of salt.
- Bring to a boil and simmer 15 to 20 minutes, until a knife slides through with no resistance.
- Squeeze the roasted garlic out of the skins into a small bowl and press it into a paste with a garlic press or fork.
- Drain the potatoes and let them steam dry in the pot for 2 minutes.
- Add the butter and garlic paste and mash by hand until nearly smooth.
- Pour in the warm cream a little at a time, then stir in the sour cream.
- Season with the salt, pepper and nutmeg and taste.
- Spoon into a warm bowl and finish with chives and flaky salt.
Notes
- Roast the garlic up to 3 days ahead and keep it in the fridge. Keep the cream warm so it does not cool the potatoes. Leftovers keep 3 days and loosen with a splash of milk when reheated. They also freeze for 2 months in a covered tub.
13. Brown Sugar Glazed Sweet Potatoes
Brown sugar glazed sweet potatoes are chunks of sweet potato roasted in a butter and brown sugar glaze until sticky and caramelized. They are the sweet spot between a vegetable and a dessert.
The catch is the glaze, which burns if it sits on a hot dry pan. Toss the chunks halfway through so it coats evenly. Another warm side is a casserole for dinner.
8
servings15
minutes45
minutesSweet potato chunks roasted at 400°F with a brown sugar, butter and cinnamon glaze until tender and caramelized.
Ingredients
3 lb sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/3 cup chopped pecans, toasted
1 tablespoon chopped fresh thyme
Directions
- Heat the oven to 400°F and grease a large baking sheet.
- Peel the sweet potatoes with an OXO swivel peeler and cut them into even 1-inch chunks.
- Toss the chunks with the olive oil, salt and pepper and spread them on the pan.
- Roast 20 minutes, until the edges just begin to soften.
- Whisk the melted butter, brown sugar, cinnamon, nutmeg, maple syrup and vanilla together.
- Pour the glaze over the potatoes and toss until coated.
- Roast another 15 minutes, stir, then roast 10 minutes more, until a knife slides in and the glaze is sticky.
- Let the pan sit for 5 minutes so the glaze sets.
- Move the potatoes to a dish with a spatula, scraping up the glaze.
- Top with the pecans and thyme and serve warm.
Notes
- Cut the chunks the same size so they finish together. Peel and cut the potatoes a day ahead and keep them in cold water in the fridge. Leftovers keep 4 days and reheat at 350°F. Skip the pecans for a nut-free dish.
14. Lemon Herb Orzo Salad
Lemon herb orzo salad is a cold pasta salad with lemon, feta, cucumber and fresh herbs. It is bright enough to cut through rich ham and holds for hours on a buffet.
The catch is dry orzo, which soaks up dressing as it sits. Keep a little extra dressing back and stir it in before serving. For another cold side idea, see crockpot pasta recipes for the main course.
10
servings15
minutes10
minutesOrzo tossed with lemon vinaigrette, feta, cucumber, tomatoes and herbs. Cool, tangy and made ahead.
Ingredients
1 1/2 cups dry orzo
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup diced cucumber
1 cup halved cherry tomatoes
3/4 cup crumbled feta
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Directions
- Boil a large pot of salted water and cook the orzo for 8 to 9 minutes, until tender with a little bite.
- Drain the orzo and rinse it under cool water until it stops steaming.
- Shake it dry in the colander and tip it into a large steel mixing bowl.
- Whisk the olive oil, lemon juice, zest, garlic, mustard, salt and pepper together in a jar.
- Pour two thirds of the dressing over the orzo and stir.
- Fold in the cucumber, tomatoes and feta.
- Add the parsley and dill and toss.
- Chill the salad for 30 minutes.
- Taste and add salt or lemon juice if it needs it.
- Stir in the rest of the dressing just before serving.
Notes
- Use gluten-free orzo if needed. Make the salad up to a day ahead and add the herbs the morning you serve. Leftovers keep 3 days. Swap feta for goat cheese if you prefer.
15. Strawberry Spinach Salad
Strawberry spinach salad is baby spinach with sliced strawberries, toasted pecans, red onion and a poppy seed dressing. It is the light, fruity salad that makes an Easter plate feel balanced.
The catch is wet leaves, which dilute the dressing, so dry the spinach well. Pair it with healthy crockpot recipes for a lighter dinner.
8
servings15
minutes5
minutesBaby spinach, strawberries, pecans and goat cheese in a sweet poppy seed vinaigrette. Fresh, crunchy and ready in minutes.
Ingredients
8 oz baby spinach
1 lb strawberries, hulled and sliced
1/2 cup pecans, toasted
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
1/3 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
- Toast the pecans in a dry skillet over medium heat for 3 minutes, shaking the pan, until fragrant, then let them cool.
- Rinse and dry the spinach in a salad spinner or with towels.
- Hull the strawberries and slice them with a vegetable chopper and mandoline or a paring knife.
- Whisk the olive oil, vinegar, honey, mustard, poppy seeds, salt and pepper in a jar.
- Shake the jar until the dressing is smooth and a bit creamy.
- Soak the sliced red onion in cold water for 5 minutes to soften its bite, then drain.
- Put the spinach in a large bowl and add the strawberries and onion.
- Pour over two thirds of the dressing and toss lightly.
- Taste and add more dressing if the leaves look dry.
- Top with the pecans and goat cheese and serve right away.
Notes
- Dress the salad only when guests sit down. The dressing keeps 5 days in a jar in the fridge. Use blueberries or mandarin oranges when strawberries are weak. Leftover undressed spinach keeps 2 days in a covered bowl.
16. Baked Macaroni and Cheese
Baked macaroni and cheese is a creamy cheddar sauce baked with elbows under a crisp breadcrumb top. It is the family favorite on an Easter table and feeds a crowd from one pot.
The catch is overcooking the pasta, which keeps cooking in the oven. Boil it 2 minutes short of the box time. See also crockpot pasta recipes for another pasta idea.
12
servings25
minutes45
minutesElbow macaroni in a cheddar and Gruyere sauce, baked under a crunchy buttered breadcrumb top until bubbling.
Ingredients
1 lb elbow macaroni
4 tablespoons butter
1/4 cup flour
3 cups whole milk, warmed
1 cup heavy cream
3 cups shredded sharp cheddar
1 cup shredded Gruyere
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup panko breadcrumbs
2 tablespoons butter, melted, for the topping
Directions
- Heat the oven to 350°F and butter a 9×13-inch baking dish.
- Boil the macaroni in salted water 2 minutes short of the package time, then drain.
- Melt the butter in the Dutch oven over medium heat.
- Whisk in the flour and cook 1 minute without browning.
- Pour in the warm milk and cream slowly, whisking, and simmer 5 minutes, until the sauce coats a spoon.
- Take the pot off the heat and stir in the salt, pepper, mustard and cayenne.
- Add the cheddar and Gruyere a handful at a time until smooth.
- Fold in the macaroni and pour everything into the dish.
- Mix the panko with the melted butter and scatter it on top.
- Bake 25 to 30 minutes, until golden and bubbling, and let it rest 10 minutes.
Notes
- Grate the cheese yourself, since bagged cheese can turn grainy. Assemble the dish a day ahead without the crumbs and add 10 minutes to the bake. Leftovers keep 4 days and reheat with a splash of milk. It freezes for up to 2 months.
17. Roasted Rainbow Carrots with Herbs
Roasted rainbow carrots with herbs are whole orange, yellow and purple carrots roasted until sweet and finished with fresh parsley, dill and lemon. They are among the best roasted carrots for a pretty platter.
The catch is size. Cut thick carrots in half lengthwise so they cook alongside thin ones, which keeps these easy roasted carrots even. Serve beside crockpot pork chops for an easy dinner.
8
servings15
minutes30
minutesRainbow carrots roasted at 425°F with olive oil and finished with fresh herbs and lemon. Easy roasted carrots that look special.
Ingredients
2 lb rainbow carrots, scrubbed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a baking sheet with an silicone baking mat.
- Scrub the carrots and trim the tops to 1 inch, leaving the skin on.
- Cut any carrot thicker than a thumb in half lengthwise.
- Toss the carrots with the olive oil, salt, pepper and cumin.
- Lay them in a single layer without touching.
- Roast 20 minutes, turning once, until the edges are browned.
- Drizzle on the honey and roast 5 to 8 minutes, until a knife slides in.
- Move to a platter and squeeze over the lemon juice.
- Scatter the zest, parsley, dill and chives.
- Finish with flaky salt and serve warm or at room temperature.
Notes
- Peel the carrots if the skin looks rough. Wash and trim them a day ahead. Leftovers keep 3 days and are good cold in a salad. Swap the honey for maple syrup for a vegan dish.
18. Parmesan Roasted Broccoli
Parmesan roasted broccoli gets crisp, nutty edges from a hot oven and a handful of cheese at the end. It is one of the easy easter side dishes that needs almost no prep.
The catch is wet florets, which steam instead of roast. Dry them well after washing. Pair it with crockpot chili for a weeknight dinner.
8
servings10
minutes20
minutesBroccoli florets roasted at 425°F with garlic and lemon, then topped with Parmesan. Crisp, savory and quick.
Ingredients
2 lb broccoli, cut into florets
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and put a baking sheet inside.
- Wash the broccoli and dry the florets thoroughly with a towel.
- Cut the florets into pieces of a similar size, about 2 inches.
- Spray or toss them with the olive oil using an olive oil sprayer for an even coat.
- Toss in the salt, pepper and red pepper flakes.
- Tip the florets onto the hot pan and spread in one layer.
- Roast 15 minutes, until the edges are charred.
- Add the garlic and half the Parmesan and roast 3 to 4 minutes more.
- Squeeze on the lemon juice and scatter the zest.
- Top with the remaining Parmesan and parsley and serve hot.
Notes
- Cut the broccoli a day ahead and keep it dry in the fridge. Use cauliflower for a similar dish. Leftovers keep 3 days and crisp again in a hot oven. Skip the cheese for a dairy-free side.
19. Creamed Spinach
Creamed spinach is wilted spinach in a garlic cream sauce with Parmesan. It is the rich green that goes with ham and lamb, and it cooks in one pan in 20 minutes.
The catch is water. Frozen spinach must be squeezed dry, or the sauce turns thin and grey. For another cream-based dish, see the beef stroganoff crockpot recipes.
8
servings10
minutes20
minutesSpinach cooked in a garlic cream and cream cheese sauce with Parmesan and nutmeg. Silky, rich and stovetop-fast.
Ingredients
2 packages (10 oz each) frozen chopped spinach, thawed
2 tablespoons butter
1 small shallot, finely chopped
3 garlic cloves, minced
1 tablespoon flour
1 cup heavy cream
4 oz cream cheese, cubed
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
Directions
- Squeeze the thawed spinach in a clean towel until no more water comes out.
- Melt the butter in a large skillet over medium heat.
- Cook the shallot for 3 minutes until soft, then add the garlic for 30 seconds.
- Stir in the flour and cook 1 minute.
- Pour in the cream slowly while whisking and simmer 3 minutes, until it coats a spoon.
- Add the cream cheese and stir with a silicone spatula until melted and smooth.
- Fold in the spinach and cook 5 minutes, until hot.
- Stir in the Parmesan, salt, pepper and nutmeg.
- Add the lemon juice and taste for salt.
- Serve warm from the skillet.
Notes
- Use fresh spinach if you prefer: wilt 1 1/2 lb in the skillet first and squeeze it dry. Make it a day ahead and rewarm on low with a splash of milk. Leftovers keep 3 days. Do not freeze, since the sauce can split.
20. Pineapple Casserole
Pineapple casserole is a Southern side of pineapple chunks, sharp cheddar and a buttery cracker topping. It sounds odd, but the sweet and salty mix is what makes it disappear at a ham dinner.
The catch is the juice. Reserve a little to thicken the sauce and drain the rest, or the casserole stays runny. Add crockpot meatballs for a party spread.
10
servings15
minutes30
minutesPineapple, cheddar and a butter cracker topping baked until bubbling. Sweet, salty and easy to carry to a party.
Ingredients
2 cans (20 oz each) pineapple chunks, drained, 1/4 cup juice reserved
3/4 cup sugar
6 tablespoons flour
2 cups shredded sharp cheddar
1/4 cup reserved pineapple juice
1 sleeve (about 35) buttery round crackers, crushed
1/2 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 tablespoon chopped fresh parsley
Directions
- Heat the oven to 350°F and butter a 2-quart baking dish.
- Drain the pineapple well and save 1/4 cup of the juice.
- Whisk the sugar and flour together in a large bowl.
- Stir in the reserved juice, vanilla and salt until smooth.
- Fold in the pineapple and the cheddar.
- Spread the mixture in the dish.
- Toss the crushed crackers with the melted butter until damp.
- Scatter the crumbs over the top.
- Bake 30 minutes, until the topping is golden and the edges bubble, and let it rest 10 minutes.
- Spoon into a ceramic serving dish and add parsley.
Notes
- Use crushed pineapple for a smoother dish. Assemble without the topping a day ahead and add the crumbs just before baking. Leftovers keep 3 days. Swap the crackers for panko if you cannot find them.
21. Rosemary Roasted Baby Potatoes
Rosemary roasted baby potatoes are halved baby potatoes tossed with olive oil, garlic and rosemary and roasted until crisp outside and soft inside. They ask almost nothing of you.
The catch is the pan. Use a wide sheet so the potatoes are not stacked. For another potato idea see crockpot potatoes when the oven is booked.
8
servings10
minutes35
minutesBaby potatoes roasted at 425°F with olive oil, garlic and fresh rosemary until crisp and golden.
Ingredients
2 lb baby potatoes, halved
1/4 cup olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and set a baking sheet with a wire rack ready.
- Scrub the potatoes and cut them in half, quartering any larger than an egg.
- Dry the potatoes thoroughly so they crisp.
- Toss them with the olive oil, salt, pepper, paprika and half the rosemary.
- Spread them cut side down in one layer.
- Roast 20 minutes without moving them.
- Flip the potatoes, add the garlic and thyme and roast 12 to 15 minutes more, until a fork slides in.
- Toss them with the butter and the rest of the rosemary.
- Move to a serving dish and add the parsley.
- Squeeze lemon over the top and finish with flaky salt.
Notes
- Boil the potatoes for 8 minutes before roasting for a fluffier center. Prep them in the morning and keep them in cold water, then dry well. Leftovers keep 3 days and crisp again at 425°F. Skip the butter for a dairy-free dish.
22. Carrot Souffle
Carrot souffle is cooked, mashed carrots blended with eggs, butter, sugar and a little flour and baked until puffed and set. It tastes like a cross between a vegetable and a custard.
The catch is the carrot water. Drain and dry them well or the souffle stays soft in the center. Put it beside Mississippi pot roast for a weekend dinner.
10
servings20
minutes55
minutesCooked carrots blended with eggs, butter, brown sugar and cinnamon and baked until puffed and set. Sweet and smooth.
Ingredients
2 lb carrots, peeled and sliced
4 large eggs
1/2 cup butter, melted
1/2 cup sugar
1/3 cup flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 cup milk
1 tablespoon powdered sugar, for dusting
Directions
- Heat the oven to 350°F and butter a 2-quart baking dish.
- Peel the carrots with a swivel vegetable peeler and slice them 1/2 inch thick.
- Boil the carrots in salted water 15 minutes, until very soft, then drain well.
- Let them steam dry in the pot for 3 minutes.
- Blend the carrots in a food processor until smooth.
- Add the eggs, butter, sugar, flour, baking powder, vanilla, cinnamon, nutmeg, salt and milk.
- Blend again until smooth with no lumps.
- Pour into the dish.
- Bake 45 to 50 minutes, until puffed and set in the center.
- Dust with the powdered sugar and serve hot.
Notes
- The souffle falls as it cools, which is normal. Make the batter a day ahead, cover it and bake it cold, adding 10 minutes. Leftovers keep 3 days and reheat at 350°F. Use sweet potatoes in place of some carrots if you like.
23. Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is sweet beets with creamy goat cheese, toasted walnuts and a lemon vinaigrette over arugula. It adds color to a beige plate and can be made ahead.
The catch is the roasting time, which depends on beet size. Roast them wrapped, then rub off the skins. Try it next to healthy crockpot recipes for a lighter menu.
8
servings20
minutes1
hourRoasted beets, goat cheese and walnuts over arugula with a lemon vinaigrette. Sweet, earthy and colorful.
Ingredients
2 lb medium beets, scrubbed
2 tablespoons olive oil, for roasting
5 oz arugula
4 oz goat cheese, crumbled
1/2 cup walnuts, toasted
1/4 cup olive oil, for the dressing
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh mint
Directions
- Heat the oven to 400°F and trim the beet tops, leaving a little stem.
- Rub the beets with the 2 tablespoons olive oil and wrap them in foil.
- Roast on a sheet lined with parchment paper for 50 to 60 minutes, until a knife slides in easily.
- Let the beets cool 15 minutes, then rub off the skins with a paper towel.
- Cut the beets into wedges.
- Whisk the olive oil, lemon juice, honey, mustard, salt and pepper in a jar.
- Toss the beets with half the dressing.
- Put the arugula on a platter and add the beets.
- Scatter the goat cheese, walnuts and mint.
- Drizzle on the rest of the dressing and serve.
Notes
- Roast the beets up to 3 days ahead and keep them in the fridge. Wear gloves to avoid stained hands. The dressed salad does not keep, but the parts do. Swap feta for goat cheese if you like.
24. Soft Dinner Rolls
Soft dinner rolls are milk and butter rolls that rise twice and bake pillowy and golden. A basket of warm rolls is the item people remember at an Easter dinner.
The catch is the yeast. Milk that is too hot kills it, so keep it warm to the touch, not hot. Serve with easy crockpot recipes for a complete dinner.
16
servings30
minutes20
minutesMilk, butter and yeast dough shaped into rolls, risen twice and baked until golden, then brushed with butter.
Ingredients
1 cup whole milk, warmed
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1 large egg
4 tablespoons butter, softened
3 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil, for the bowl
2 tablespoons butter, melted, for brushing
1 pinch flaky salt, to finish
1 teaspoon chopped fresh parsley, optional
Directions
- Stir the warm milk, yeast and sugar together and let it foam for 5 minutes.
- Add the egg, softened butter, flour and salt to a bowl and pour in the yeast mixture.
- Knead by hand for 8 minutes, until smooth and slightly tacky.
- Put the dough in an oiled bowl, cover and let it rise 1 hour, until doubled.
- Punch it down and divide it into 16 equal pieces.
- Roll each piece into a ball and set the rolls in a buttered 9×13-inch pan.
- Cover and let them rise 30 minutes, until puffy.
- Heat the oven to 375°F and bake 18 to 20 minutes, until golden.
- Cool the rolls on a cooling rack for 5 minutes.
- Brush with melted butter and flaky salt and serve warm.
Notes
- You can shape the rolls the night before and keep them covered in the fridge, then let them come to room temperature for 30 minutes before baking. Leftover rolls keep 2 days in a bag. They freeze for 2 months. Use bread flour for a chewier roll.
25. Asparagus Gruyere Puff Pastry Tart
Asparagus Gruyere puff pastry tart is a sheet of puff pastry topped with Gruyere, asparagus and a bit of egg wash. It looks like bakery work and takes 15 minutes to assemble.
The catch is a soggy middle, so dock the base and bake it first. Try it with crockpot soup recipes for a spring lunch.
8
servings15
minutes25
minutesPuff pastry topped with Gruyere, asparagus and thyme, baked until puffed and golden. A quick, elegant tart.
Ingredients
1 sheet frozen puff pastry, thawed
1 bunch (about 1 lb) thin asparagus, trimmed
1 1/2 cups shredded Gruyere cheese
1 egg, beaten with 1 tablespoon water
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon honey
1 pinch flaky salt, to finish
Directions
- Heat the oven to 400°F and line a baking sheet with parchment.
- Unfold the puff pastry onto the sheet and score a 1-inch border with a knife, without cutting through.
- Prick the center all over with a fork.
- Brush the whole sheet with a silicone pastry brush and the egg wash.
- Bake 12 minutes, until the pastry just puffs.
- Press the center down gently with a spoon and spread the mustard in it.
- Scatter the Gruyere on the pastry and lay the asparagus on top in one direction.
- Toss the asparagus with the olive oil, salt and pepper first.
- Bake another 12 to 14 minutes, until the cheese bubbles and the edges are deep gold.
- Drizzle with honey and finish with thyme, zest and flaky salt.
Notes
- Thaw the pastry in the fridge overnight so it stays cold and puffs well. Trim the asparagus a day ahead. Leftovers keep 2 days and crisp in a 375°F oven for 8 minutes. Swap the asparagus for thin green beans if needed.
26. Crispy Smashed Potatoes
Crispy smashed potatoes are baby potatoes boiled until tender, flattened with a glass and roasted until the edges crackle. They are crunchy outside and fluffy inside.
The catch is dryness. Steam the boiled potatoes dry for several minutes before smashing, or they will not crisp. Try them with rump roast crock pot recipes for a Sunday dinner.
8
servings15
minutes50
minutesBaby potatoes boiled, smashed and roasted with olive oil, garlic and rosemary until golden and crisp.
Ingredients
2 lb baby potatoes
1 tablespoon kosher salt, for the water
1/3 cup olive oil
4 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons butter, melted
1/4 cup grated Parmesan
2 tablespoons chopped fresh chives
1 pinch flaky salt, to finish
Directions
- Heat the oven to 450°F and oil a large baking sheet.
- Put the potatoes in a pot, cover with cold water and add the tablespoon of salt.
- Boil 15 to 20 minutes, until a knife slides in with no resistance.
- Drain and let the potatoes steam dry in the colander for 5 minutes.
- Place them on the pan with space between and press each flat with the bottom of a glass.
- Drizzle with the olive oil and sprinkle with the salt, pepper and paprika.
- Roast 20 minutes, until the bottoms are golden.
- Flip the potatoes with kitchen tongs, add the garlic and rosemary, and roast 10 minutes more.
- Brush with the melted butter and sprinkle the Parmesan.
- Roast 3 minutes to melt the cheese, then finish with chives and flaky salt.
Notes
- Boil the potatoes the day before and keep them in the fridge, then smash and roast. Use a wide pan so the potatoes do not touch. Leftovers keep 3 days and crisp again at 425°F. Skip the Parmesan for a dairy-free dish.
Oven plan: roasted carrots, potatoes and the rest at 425°F
Most of the vegetable dishes here roast at 425°F, so they can share the oven. The maple dijon roasted carrots (1), the asparagus (3), the Brussels sprouts (10), the rainbow carrots (17), the broccoli (18) and the baby potatoes (21) all fit on two racks at that temperature. Swap the pans halfway through so both racks brown.
- Cooler dishes (350 to 375°F): scalloped potatoes (4), funeral potatoes (5), mac and cheese (16), pineapple casserole (20), carrot souffle (22) and the rolls (24). Bake them first, then cover with foil to keep warm while the oven heats to 425°F.
- No oven needed: deviled eggs (6), green beans almondine (7), pea salad (8), orzo salad (14), spinach salad (15), creamed spinach (19), the honey glazed carrots (2) and the slow cooker potatoes (9).
- The day before: boil the eggs, roast the beets, assemble the casseroles without their toppings, cook the orzo and cut the potatoes into cold water. Make dressings and keep them in jars.
- The morning of: fill the deviled eggs, blanch the green beans, shape the rolls and prep the pans for roasting.
For 8 to 12 guests, plan on 6 to 8 side dishes, with about 1/2 cup of each per person. A good spread is two potato dishes, two vegetables, one salad and one bread or starter. Dishes marked 8 servings stretch to 12 if you add a second vegetable and a salad.
What are traditional easter side dishes?
Easter side dishes are the vegetables, potatoes, salads and breads served beside the main, usually ham or lamb. The traditional ones are glazed carrots, scalloped potatoes, deviled eggs, asparagus and rolls, and spring dishes lean on fresh herbs, peas and lemon. Most can be made ahead, which is why they suit a busy holiday.
They sit between two jobs: balance a rich main and fill a plate. Need a main that cooks while you work? See easy crockpot recipes.
How do you choose the best easter vegetable side dishes for adults and a ham dinner?
- Easter side dishes vegetables: pick one roasted vegetable (carrots, asparagus or broccoli), one cold dish (pea, orzo or spinach salad) and one green, so the plate has color and crunch.
- Which oven temperature: choose dishes that roast at the same heat, then add one stovetop and one cold dish, so you never wait on a single oven.
- How many dishes: 6 to 8 sides for 8 to 12 guests, with at least 3 that can be made the day before.
- What goes with ham or lamb: something sweet (glazed carrots), something creamy (potatoes) and something sharp (lemon asparagus or the beet salad).
How to Roast Maple Dijon Carrots and Other Easter Vegetable Side Dishes: the Base Method
Cut evenly and dry well
Cut the vegetables into pieces of the same size and pat them dry. Wet vegetables steam and stay pale. If the dish is for a large party, our crockpot meatballs make an easy main.
Hot oven, single layer
Spread the pieces in one layer with space between them on a pan that was preheated, and roast at 425°F. Stir once halfway. Crowding the pan is the most common reason vegetables turn out soft.
Glaze and herbs go on last
Sugar, honey, maple, cheese and lemon go on in the last 5 to 10 minutes, and fresh herbs go on after the pan comes out. This keeps the sweet glaze from burning and keeps the herbs green.
If it goes wrong
- Soggy vegetables: the pan was crowded or the pieces were wet. Spread them out and roast on a second pan, or turn the oven up to 450°F for the last 5 minutes.
- Burnt glaze: the sugar went on too early. Scrape off the dark bits and add a fresh spoonful of syrup at the end.
- Hard potatoes in the middle: the slices were too thick. Cover with foil and bake another 15 minutes, or microwave the dish for 3 minutes.
- Runny casserole: something was not drained. Bake 10 minutes more uncovered and let it rest before cutting.
- Dry rolls: they baked too long or the dough was too stiff. Brush with butter and cover with a towel for 10 minutes.
How to Store Easter Side Dishes and Plan Them Ahead
Cover cooked sides and keep them in the fridge for 3 days, with the salads and egg dishes eaten within 2 days. Reheat roasted vegetables and potatoes in a 400°F oven for 8 to 10 minutes instead of the microwave, so the edges crisp again. Casseroles keep well assembled and unbaked for a day, but add the crumb topping just before baking. For a dinner built around a pan, see high protein crockpot recipes.
Key takeaways
- Roast most vegetables at 425°F in a single layer so they brown.
- Glaze with maple, honey or Dijon only in the last 10 minutes.
- Choose 6 to 8 sides for 8 to 12 guests, and make 3 of them a day ahead.
- Keep one dish off the oven, such as deviled eggs or a cold salad.
- Put the slow cooker potatoes (9) to work when the ham holds the oven.
- Reheat roasted sides in a hot oven, not the microwave.
When the free version isn’t enough
A recipe gives you the temperature, but it cannot tell you your oven runs hot or the pan is too small. If dishes keep coming out uneven, an oven thermometer shows the real heat, and a second half sheet pan stops the crowding that makes vegetables soggy. Plan the pans first and the menu second.
Common questions
What are the best rated easter side dishes with lamb?
Roasted asparagus (3), rosemary roasted baby potatoes (21) and the beet and goat cheese salad (23) suit lamb best, because rosemary, lemon and goat cheese match its flavor.
How do you make maple dijon carrots?
Roast carrot sticks at 425°F for 15 minutes, brush on a glaze of maple syrup, Dijon mustard, butter and vinegar, then roast 10 to 15 minutes more. Add the glaze late so it does not burn.
What are the best ever easter side dishes recipes?
Maple dijon roasted carrots (1), scalloped potatoes (4) and crispy smashed potatoes (26) are the most reliable. They use common ingredients and need no special tools.
What are some good easter side dishes to go with ham?
Sweet and creamy dishes balance salty ham: honey glazed carrots (2), scalloped potatoes (4), brown sugar glazed sweet potatoes (13) and pineapple casserole (20).
What are the best cold easter side dishes?
Deviled eggs (6), spring pea salad (8), orzo salad (14), strawberry spinach salad (15) and the beet salad (23) all serve cold and can be made ahead. Fill the deviled eggs the morning you serve them.
What are healthy or vegan easter side dishes?
Roasted asparagus (3), broccoli (18) and rainbow carrots (17) are light, and become vegan if you skip the cheese and use maple instead of honey. Green beans (7) work with olive oil in place of butter.
How many side dishes do you need for Easter dinner?
Plan 6 to 8 side dishes for 8 to 12 guests, with about 1/2 cup of each per person. Include two potato dishes, two vegetables, one salad and one bread.
Can you make easter side dishes ahead or in a slow cooker?
Yes. Funeral potatoes (5), orzo salad (14) and the unbaked scalloped potatoes (4) hold a day, and the slow cooker potatoes (9) cook on LOW for 5 to 6 hours, freeing the oven for the ham.
