15 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 Salt & Vinegar Roasted Radishes 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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Salt-&-Vinegar Roasted Radishes
Colorful roasted radishes make a unique and healthy vegetable side recipe. If your radishes come without greens, use 5 cups baby kale in Step 3 instead. Halve or quarter large radishes before roasting so they'll cook as fast as small radishes. Source: EatingWell Magazine, March/April 2017
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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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Shaved Brussels Sprouts Salad with Lemon-Chile Vinaigrette & Toasted Hazelnuts
Using the slicing blade of a food processor on Brussels sprouts creates a big, fluffy pile of crunchy sprout ribbons quickly. In this easy salad recipe, the shaved Brussels sprouts are dressed with a lemony vinaigrette spiked with crushed red pepper and sweetened with a bit of honey. Source: EatingWell Magazine, September 2019
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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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Radish, Herb & Feta Salad with Lemon Vinaigrette
Sorrel, a perennial herb common in French cooking, adds bright, lemony flavor to this healthy spring salad recipe. The red-veined variety is particularly pretty but if you can't find it, try using baby arugula, pea shoots or mixed greens. 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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Roasted Vegetable Antipasto
A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer. Source: EatingWell Magazine, November/December 2012
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Asparagus with Easy Hollandaise Sauce
This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans. Source: EatingWell Magazine, March/April 2015
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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
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Arugula & Feta Salad with Strawberry Vinaigrette
This fresh arugula and feta salad recipe is dressed with a tangy strawberry vinaigrette made from a base of fresh pureed strawberries. If you can't find the sweetest strawberries, don't worry--strawberries with a little more pucker are wonderfully suited to salads, salad dressings and vinaigrette recipes, as we use them here. Source: EatingWell Magazine, May/June 2013
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