53 Easter Side Dishes for a Spring Celebration
Whether ham, lamb, or a bounty of spring vegetables is on the menu for your Easter dinner, you’ll need a supporting cast of characters to make it a meal—that’s where these Easter side dishes come in. These recipes will help you take advantage of the bountiful produce the season has to offer: bright peas, crunchy radishes, glossy heads of lettuce, and much, much more. You can take the laid-back approach and toss together a quick salad, or if you prefer a little warmth to your veggies, roast them with honey or braise them in butter. And let’s not forget about the casseroles: Bubbling potato gratin and classic macaroni and cheese are perennial crowdpleasers. Finally, Easter is the perfect time to take on a project, so yes, you should absolutely make homemade dinner rolls or biscuits—all the better for sandwiching leftovers.
Head this way for a roundup of all our favorite Easter recipes →
Photo by Travis Rainey, Styling by Joseph De Leo1/53Classic Deviled Eggs
Deviled eggs are among the best Easter side dishes since they pull double duty as an appetizer—this classic version will never disappoint.
- Photo by Joseph De Leo, Food Styling by Judy Haubert2/53
Cheesy Hash Brown Casserole
Did anyone ever say “no” to cheesy potatoes? If so, they weren’t presented with this version. It starts with frozen shredded potatoes, which means it couldn’t be easier to throw together.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne3/53
Roasted Asparagus With Garlic
This simple garlicky asparagus dish goes with practically anything on your Easter menu. Beware of cooking them off too early, though: they’re all too easy for eager fingers to grab one by one.
- Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich4/53
Green Bean Casserole With Crispy Fried Onions
Feed everyone’s nostalgia with a quintessential holiday side dish, green bean casserole. Complete with a creamy homemade mushroom sauce, tender green beans, and a crispy fried onion topping, this recipe proves some classics can’t be beat.
- Photo by Joseph De Leo, Food Styling by Judy Haubert5/53
Roasted Sweet Potatoes With Spiced Maple Glaze
The ideal roasted sweet potatoes are tender but not mushy, browned and caramelized but not charred, and just really, really tasty. This is how to get there.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka6/53
Roasted Brussels Sprouts With Pancetta and Garlic
We put brussels sprouts on heavy rotation from Thanksgiving through spring, and come Easter, no: We’re still not tired of them. Here, pancetta crisps alongside the sprouts as they roast for a boost of salty flavor.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne7/53
Roasted Carrots
When the first perfectly sweet carrots of spring start popping up, there’s nothing better to do than simply roast them, letting their pure flavor shine.
- Photo by Joseph De Leo, Food Styling by Judy Haubert8/53
Garlicky Green Beans
These simple green beans have a two-step cooking process. First, you blanch, then sauté. Blanching allows them to keep their bright green color while tenderizing and priming them to absorb the seasoned garlic oil.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich9/53
Two Potato Sauté
Use a melon baller to make little orbs of both regular and sweet potatoes for this vintage Gourmet recipe. A simple seasoning of butter, salt, pepper, and parsley is all they need to shine on the dinner table.
- Photo by Joseph De Leo, Food Styling by Judy Haubert10/53
Yellow Squash Casserole
Roasting the squash, onions, and peppers drives off their liquid, so you don’t end up with a watery casserole. Prep the vegetables up to three days ahead and serve them as a side dish on their own before combining the “leftovers” with cream and breadcrumbs for the holiday.
- Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich11/53
Parker House Rolls
The quintessential dinner rolls of every holiday meal, golden Parker House rolls are beloved for their pillowy-soft crumb. They’re also the roll of choice for leftover sandwiches.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich12/53
Green Beans in Pork Stock
These green beans from legendary chef and cookbook author Edna Lewis are a smoky, vegetal revelation. Did we mention they only require three ingredients?
- Photo by Isa Zapata, Food Styling by Yekaterina Boystova13/53
Greek-Style Lemon Potatoes With Garlic and Oregano (Patates Riganates)
You’ll add a splash of chicken stock to the roasting pan as these lemony, garlicky Greek-style potatoes cook to give them a savory boost.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne14/53
Roasted Carrots and Parsnips With Honey
This is a perfect side dish for Easter ham. The complementary roots are swathed in balsamic-laced honey butter after they emerge warm and caramelized from the oven.
- Photo by Chelsea Kyle, Food Styling by Simon Andrews15/53
Spring Greens and Leek Gratin
Deck your seasonal greens with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens.
- Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini16/53
Smashed Green Bean Salad With Crispy Shallots
Rather skip the ultra-rich casserole? This refreshing green bean recipe gives the veg a springtime spin with a tangy Thai-inspired citrus vinaigrette.
- Photo and Food Styling by Joseph De Leo17/53
Sourdough Biscuits
No buttermilk on hand? Achieve tangy biscuits with discarded sourdough starter, which also gives them a little lift. And if you want to keep them vegan, plant-based butter works nearly as well as the regular thing.
- Photo by Joseph De Leo, Food Styling by Erika Joyce18/53
Citrus-Oil-Marinated Spring Vegetables
Spoon this jumble of marinated asparagus, fava beans, green beans, and edamame over ricotta toast, or serve it as an accouterment for fish or chicken.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones19/53
Cacio e Pepe Pie
We love a pot of gooey, creamy mac and cheese, but if you’re looking for something a touch more elegant (that could double as a vegetarian Easter main), this sliceable pasta bake is the recipe for you. While best served warm, the leftovers are also delicious cold.
- Photo by Joseph De Leo, Food Styling by Judy Haubert20/53
Potatoes au Gratin
It’s not a holiday meal until a dish of bubbling sliced potatoes in cream hits the table. The flavor combo of nutmeg and Parmesan cheese turns this humble cast of ingredients into downright elegance.
- Photo by Joseph De Leo, Food Styling by Erika Joyce21/53
Persian Rice With Fava Beans and Dill (Baqala Polow)
Najmieh Batmanglij, a prolific author of Persian cookbooks, says this dish of rice and fresh fava beans flavored with rose water, cinnamon, and dill is a must for spring. We couldn’t agree more.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen22/53
Orange Sweet Rolls
Flavored with both orange zest and juice, these sunshiney yeast rolls will make a lovely addition to your Easter brunch spread.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell23/53
Creamy Potato and Leek Gratin
Add disks of braised leeks to your potato gratin for a springy twist. You can prepare this recipe days in advance; stash it in the refrigerator until an hour before mealtime.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell24/53
Braised Leeks, Peas, and Lettuce
Ever considered cooking your lettuce? A quick flash on the stove helps romaine leaves relax into saucy, velvety richness. Top the dish with chopped pistachios for a crunchy contrast.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne25/53
Our Favorite Mac and Cheese
You need a classic macaroni and cheese recipe for holidays, summer barbecues, and weeknight dinners. With silky cheese sauce and a crunchy breadcrumb topping, this one’s our absolute favorite.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone26/53
Our Favorite Mashed Potatoes
Mashed potatoes can be done in many different ways, but this garlicky, sour cream-enriched version pairs well with roasted lamb, glazed ham, grilled salmon, or any other main dish on your Easter menu.
- Photo by Joseph De Leo, Food Styling by Pearl Jones27/53
Young Carrots With Spring Onions, Sumac, and Anchovies
Peak-season carrots pop in a bright blend of lemony sumac, pungent anchovies, buttery croutons, and herby, fresh parsley and mint sauce.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell28/53
Cheesy Corn Spoon Bread
You don’t need fresh corn to make this spoonable Easter side dish, which combines finely-ground cornmeal, canned creamed corn, fontina, and tangy sour cream. Sitting at the intersection of skillet cornbread and corn casserole, it brings ample warmth to the table.
- Photo by Benito Martin and Jess Johnson29/53
Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
Creamy sheep’s milk feta is the star of the show in this salad, offering a creamy, tangy counterpoint to crisp iceberg lettuce.
- Photo by Joseph De Leo, Food Styling by Erika Joyce30/53
Crispy Salt and Pepper Potatoes
These crispy potato poppers are salty and crispy on the outside, but soft and luscious within. Serve them with ranch dip or garlicky aioli.
- Photo by Joseph De Leo, Food Styling by Lillian Chou31/53
Scandinavian Rye Muffins
Upgrade your Easter bread basket with these Scandinavian rye muffins lightly spiced with caraway, anise, and orange zest.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton32/53
Shaved Carrot Salad With Radishes, Herbs, and Pumpkin Seeds
Raw, thinly-shaved carrot ribbons are the bedrock of this simple salad, accented with mixed herbs and crispy, spice-toasted pumpkin seeds. It provides a fresh, crunchy counterpoint to rich mains.
- Sharon Radisch33/53
Spinach and Sorrel Spanakopita
Serve these herby phyllo triangles (stuffed with spinach, sorrel, and feta) as handheld appetizers or present them on the Easter dinner table alongside tzatziki.
- Photo by Joseph De Leo, Food Styling by Susan Kim34/53
Zucchini and White Bean Caesar
This spring salad has all the best parts of Caesar salad—creamy, briny dressing, crunchy croutons, and lots of Parmesan cheese—minus the lettuce.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton35/53
Fusilli in Creamy Vegan Asparagus Pesto
Move over, mayo-slicked pasta salad. Asparagus and basil pesto coats whole-wheat noodles in this easy, veggie-packed side dish.
- 36/53
Old-Fashioned Scalloped Potatoes
This scalloped potatoes recipe calls for cheddar cheese, but feel free to liven it up with any good melting cheese you have on hand—gruyère, pepper Jack, or fontina all work well.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi37/53
Buttermilk Biscuits With Honey Butter
These tender buttermilk biscuits are great all on their own, but a smear of sweet-salty honey butter takes them to the next level.
- Photo by Linda Xiao38/53
One-Pan Tartiflette With Bitter Lettuces and Pear Salad
Skip the multi-pot process traditionally used to prepare this Alpine casserole with cookbook author Melissa Clark’s genius one-pan move. Whoever’s washing the dishes will thank you.
- Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie39/53
Wedge Salad With Toasted Sesame-Seaweed Ranch
Give ranch dressing a makeover by stirring in crumbled seaweed snacks. Drizzle the dressing over iceberg wedges to make a refreshing side dish.
- Photo by Joseph De Leo, Food Styling by Stevie Stewart40/53
Easy Zucchini Bread
It’s always a good idea to have vegetables on the holiday table—especially if they’re disguised in loaf form. Serve this zucchini bread at Easter brunch or add it to a sideboard full of Easter cakes.
- Photo by Bobbi Lin41/53
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 dish you can bring along wherever your Easter celebration is taking place.
- Photo by Andrew Purcell, prop styling by Sarah Cave, and food styling by Carrie Purcell42/53
Green Salad With Radishes and Creamy Mustard Dressing
Dress your choice of lettuce (Little Gem, romaine, frisée, escarole—any leafy greens will do) in a creamy mixture of Dijon and egg yolks.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich43/53
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.
- Photo by Marina Delio44/53
Lemony Asparagus
You need only four ingredients and 5 minutes of prep time to make this easy side dish featuring spring’s most iconic vegetable.
- Photo by Chelsea Kyle, Food Styling by Joe Sevier and Anna Stockwell45/53
Fluffy Cathead Biscuits With Honey Butter
These biscuits (named for their outsized proportions) are great for Easter brunch, but they’re even better with leftover ham for a late-night snack.
- Photo by Jonny Valiant46/53
Artichokes Braised in Lemon and Olive Oil
Spring is peak artichoke season—this recipe will teach you how to break one down and braise the hearts for a bright, simple side.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova47/53
Dinner Rolls Six Ways
Add garlic and dill to the dough or top the unbaked dough balls with everything seasoning—there are endless ways to mix up these homemade dinner rolls. Take our six riffs as suggestions, or swap in any flavors you please.
- Photo by Ray Kachatorian48/53
Spicy Smoked Gouda Twice-Baked Potatoes
Savory smoked gouda and briny pickled jalapeños cut through the rich filling of these twice-baked potatoes, bringing a hint of spice.
- 49/53
Hot Cross Buns
No Easter menu would be complete without these quintessential buns. You can use any dried fruit in this versatile recipe: We like a mix of chopped dates, cranberries, apricots, and cherries, but you can also keep it conventional with raisins or currants.
- Photo by Chelsie Craig, Food Styling by Pearl Jones50/53
Sour Cream and Onion Potato Salad
Double down on the spuds by topping whole Yukon Gold potatoes with crushed sour-cream-and-onion potato chips. It’s the ultimate crunchy-meets-creamy mash-up.
- Photo by David Loftus51/53
Bubble and Squeak With Stilton
This endearingly-named British classic transforms leftover vegetables—in this case, potatoes, carrots, and brussels sprouts—into a stunning side for honey-glazed ham.
- By Chris Terry52/53
French Onion and Blue Cheese Tart
Pair sweet caramelized onions with crumbled blue cheese in a festive savory tart that commands attention on the dinner table. Blue cheese might be polarizing, but those who love it will really love this side dish.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks53/53
3-Ingredient Roasted Carrots With Pistachio Pesto
Easy Easter side dishes that require only three ingredients? Sounds like a dream. No need to buy a bunch of herbs that’ll wilt in your fridge: Blitz the leafy carrot tops with fresh basil and rich pistachios to make an emerald-hued pesto.
