Easter Side Dish Recipes

A roast ham or leg of lamb may take the spotlight at the Easter table—but everyone knows that it's the side dishes that always steal the show. Not sure what sort of Easter side dish recipes to try this year? After the long winter, this is the perfect time to embrace fresh springtime ingredients like crunchy radishes, sweet carrots, tender leeks, tangy asparagus, and creamy new potatoes. Shred petite Brussels sprouts into a crunchy springtime slaw, bake horseradish and potatoes into a decadent gratin, or braise baby artichokes in a simple lemon sauce. Craving something a little heartier? Wholesome whole grains like farro and barley add great texture and nutty flavor to salads and sides. Don't forget: spring colors don't just have to be in the kids' Easter baskets—they can be on your table, too! Pink grapefruit, blushing beets, and sunshiney citrus recipes are all as beautiful as they are delicious.

Garlic Roasted Potatoes

By tossing these roasted red potatoes with minced garlic and fresh parsley, we seriously upped the ante. After just 15 minutes of chopping and prep work, you’ll toss a rimmed baking sheet—loaded with quartered spuds and their seasonings—in the oven for just under an hour. The result? Bites of perfectly baked, steaming potatoes with an impossibly crispy exterior. Serve the vegetable side alongside grilled steaks, backyard burgers or a roast. And forget French fries. This homemade side satisfies the craving, but we have a hunch your kids might beg to dip theirs in ketchup, and so be it.

Charred Brussels Sprouts Salad

This warm Brussels sprouts salad makes a hearty, healthy side dish. The tiny cabbages have certainly staged a comeback, but pickier eaters aren’t likely to dive into roasted Brussels sprouts on their own. To combat that problem, we tried roasting the vegetables with under a hot broiler alongside thinly sliced radishes and tart apple slices. After less than 10 minutes in the oven, you’ll squeeze some lemon juice over the dish and sprinkle a bit of shaved Parmesan over the whole thing. The result is a savory and sweet, bitter and tart warm “salad” everyone at the table will love.