Recipe Roundup

67 Easter Side Dishes for Your Springtime Celebration

After the egg hunt, the feast is on. Fill up on our best Easter side dishes, including holiday classics and our favorite recipes for spring vegetables.
67 Easter Side Dishes for Your Springtime Celebration
Photo by Joseph De Leo, Food Styling by Pearl Jones

Whether you're making a ham, lamb, or a vegetarian entrée (for a brunch, lunch, or dinnertime feast) you're going to need Easter side dishes. What's essential on the holiday table varies by family and geography, of course, but we're guessing you'll find side dish recipes you love below. Some of these classic Easter sides feature the first spring produce, including slender asparagus, sweet peas, green garlic, peppery radishes, and young carrots. Add in a delicious pillow of carbs or two with potatoes au gratin, a basket of fluffy yeast rolls, or maybe freshly baked biscuits. Scroll on for 67 side dish ideas for your Easter menu.

  • Image may contain Plant Food Vegetable Produce and Pea
    Hirsheimer & Hamilton
    1/67

    Pea, Asparagus, and Fava Bean Salad

    Choosing Easter side dishes is an opportunity to celebrate spring produce—and this dish really brings the stars together. Asparagus, bacon, and peas were meant for each other. If you can't find fresh fava beans yet, you can also use frozen ones.

    Get This Recipe
  • Photo by Bobbi Lin
    2/67

    Duchess Baked Potatoes

    The fanciest mashed potato move: these make-ahead beauties, which have the texture of a twice-baked potato and look great in a casserole that you can bring along wherever your Easter celebration is taking place.

    Get This Recipe
  • Andrew Purcell, food styling by Carrie Purcell, prop styling by Sarah Cave
    3/67

    Roasted Carrots and Parsnips with Citrus Butter

    This is a perfect side dish for Easter ham. The citrus butter is spooned over the warm roasted vegetables after they come out of the oven so that the flavors of orange zest and juice stay fresh and vibrant.

    Get This Recipe
  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    4/67

    Green Beans in Pork Stock

    Don't rush the cooking time and the goodness of these green beans from the legendary Edna Lewis will be a revelation: smoky, luxuriant, and vegetal.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    5/67

    Deviled Eggs Any Way You Want Them

    Deviled eggs are one of the best Easter side dishes since they pull double duty as an appetizer. This method will guide you toward making the classic with whatever creamy, spicy, and bright ingredients you have on hand.

    View Story
  • Photo by Laura Murray
    6/67

    Pea and Prosciutto Salad

    Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/67

    Parsnip Confit with Pickled Currants

    It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    8/67

    Sugar Snap Pea Salad

    When peas are really sweet, skip the cooking and slice them thin instead.

    Get This Recipe
  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    9/67

    Young Carrots With Spring Onions, Sumac, and Anchovies

    You can get big, woody carrots all year round. But the skinny new spring carrots deserve a place on the Easter table. Here, they get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

    Get This Recipe
  • Hirschmeier and Hamilton
    16/67

    Shaved Asparagus with Parmesan Vinaigrette

    Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. It's a delicious side dish that's perfect for a spring meal.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    17/67

    Shingled Sweet Potatoes With Harissa

    Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

    Get This Recipe
  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    18/67

    Citrus-Oil-Marinated Spring Vegetables

    Do all the prep in advance, then sit back and enjoy these spring flavors when Easter comes. These marinated vegetables are great spooned over a pile of whipped ricotta, served over polenta or alongside a cheese plate. Don't toss the oil that's leftover—it's great in a salad dressing or drizzled over fish.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    19/67

    Creamy Potato and Leek Gratin

    Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    20/67

    French's Green Bean Casserole

    Going old-school for your spring holiday meal? Then you might want to make the quintessential version of green bean casserole with mushroom sauce and tender green beans, topped with store-bought crispy fried onions.

    Get This Recipe
  • Photo by Marina Delio
    21/67

    Lemony Asparagus

    Busy fussing with fresh yeast rolls and glazing the ham? No worries—this simple side dish comes together in just about 5 minutes.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Simon Andrews
    22/67

    Spring Greens and Leek Gratin

    Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens you like.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    23/67

    Orange Sweet Rolls

    These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

    Get This Recipe
  • 24/67

    Old-Fashioned Scalloped Potatoes

    Your Easter menu is not complete without a great scalloped potatoes recipe. This classic version is straight from the pages of Gourmet.

    Get This Recipe
  • Photo by Kenji Toma
    25/67

    Roasted Radishes with Brown Butter, Lemon, and Radish Tops

    If you've never roasted radishes before, let this Easter recipe inspire you. Brief high-heat roasting mellows the peppery flavor of the radishes, which are great served alongside a roasted pork loin or leg of lamb.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    26/67

    Ice Water Salad

    Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    27/67

    Cheesy Corn Spoon Bread

    You don't need fresh corn to make this creamy, cozy side. It's made with fine-grind cornmeal, canned creamed corn, Fontina, and tangy sour cream.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell
    28/67

    Braised Leeks, Peas, and Lettuce

    When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to sweet peas, which pop between your teeth. Serve this spooned over slices of quiche for an Easter brunch or alongside your favorite spring roast for dinner.

    Get This Recipe
  • Romulo Yanes
    29/67

    Roasted Spring Vegetables

    This low-effort side dish still looks stunning on a platter. Two key tips for success: Cut your vegetables into similar-size pieces, and don't overcrowd the roasting pan.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    30/67

    Creamy Potato Salad with Lemon and Fresh Herbs

    Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

    Get This Recipe
  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    34/67

    Shaved Fennel Salad

    This salad brings a little crunch to an otherwise-rich Easter meal.

    Get This Recipe
  • Photo by Jonny Valiant
    35/67

    Artichokes Braised in Lemon and Olive Oil

    Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    36/67

    Torta Pasqualina

    This classic Italian Easter pie could absolutely be your main dish—but it can also share the spotlight with roast pork or another main.

    Get This Recipe
  • Randy Harris
    37/67

    Spring Vegetable Sauté

    This take on a Roman vignole showcases the best and brightest of the season's bounty.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    38/67

    Spring Risotto

    For some families, risotto is an essential Easter dinner side dish. This one leans into spring with fresh basil, English peas, sugar snap peas, fiddlehead ferns, and asparagus, too.

    Get This Recipe
  • Jonathon Kambouris
    39/67

    Parker House Rolls

    Dusted with flaky sea salt, these buttery Parker House rolls are folded, making them perfect pockets for slices of ham or lamb.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    46/67

    Dinner Rolls Six Ways

    One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

    Get This Recipe
  • Photo by Ray Kachatorian
    47/67

    Spicy Smoked Gouda Twice-Baked Potatoes

    These twice-baked potatoes go a bit beyond the classic, thanks to savory smoked Gouda and spicy pickled jalapeños.

    Get This Recipe
  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    48/67

    Scandinavian Rye Muffins

    Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are a great addition to your Easter bread basket.

    Get This Recipe
  • 52/67

    Hot Cross Buns

    Vary the dried fruit in this recipe (a mix of chopped dates, cranberries, apricots, and cherries is particularly good) or streamline your Easter buns, using just one or two of your favorites.

    Get This Recipe
  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    53/67

    Sour Cream and Onion Potato Salad

    Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    54/67

    Cacio e Pepe Pie

    Everyone loves a pasta dish that you can slice.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott
    67/67

    Buttery Pull-Apart Dinner Rolls

    Do Easter breads count as Easter side dishes? We'd say yes—and more importantly, we'd say that the bread basket is one of the most important areas of your Easter table. If you make just one type of rolls this year, choose these. They're remarkably soft and fluffy, and flavored with garlic–brown butter.

    Get This Recipe