9 Easy Sides to Try this Easter
Easter is a time to spend with family and those you love. We have pulled together some of our favorite sides to complement any main dish without a heavy lift. Enjoy our Garlic Parmesan Asparagus or Lemon-Dill Green Beans to work vegetables into your celebration in the most delicious ways. Or choose one of our beautiful salads or roasted vegetable dishes to round out your menu.
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Garlic-Parmesan Asparagus
In this garlic-Parmesan-crusted asparagus recipe, we combine Parmesan cheese, whole-wheat panko breadcrumbs and walnuts for a crispy topping that's baked over asparagus. Roasting the asparagus spears in a hot oven keeps them tender-crisp in this quick side dish! Source: EatingWell.com, January 2020
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Balsamic Roasted Carrots
Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties. Source: EatingWell.com, May 2019
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Little Gem Wedge Salad with Blue Cheese & Herb Dressing
Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from pointreyescheese.com or substitute another raw-milk blue cheese. Source: EatingWell Magazine, March/April 2017
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Roasted Garlic Mashed Purple Potatoes
Roasting garlic and thyme in olive oil infuses them with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer. Source: EatingWell Magazine, November/December 2011
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Lemon-Dill Green Beans
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper. Source: EatingWell Magazine, November/December 2010
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Artichokes with Lemon & Dill
These simply prepared artichokes can be served at room temperature or chilled. Serve as a first course or as a side dish with grilled chicken or fish. Source: EatingWell Magazine, March/April 2017
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Wilted Spinach with Garlic
To make this easy wilted spinach recipe, simply give spinach a quick toss in hot, garlicky oil for the perfect quick and easy side dish for salmon, chicken or just about any main course. This versatile dish is ready in just 10 minutes so it's a cinch for weeknight dinners.
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Roasted Pears with Brie & Pistachios
Roasted pears with Brie and pistachios is delicious as a first course or a side with roast pork or lamb. Leave the stems on for the prettiest presentation. Source: EatingWell Magazine, November/December 2011
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"Use a Spoon" Chopped Salad
When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp. Source: EatingWell Magazine, November/December 2011