45 Festive Easter Side Dishes to Make This Year

The sides are the best part of any celebratory meal, so we’ve rounded up all our Easter Sunday favorites: scalloped potatoes, roasted carrots, spring peas and more.

March 21, 2022

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Fill Your Table

When you’re planning a special meal it can be easy to focus all your attention on fancy appetizers, a showstopping main or even the perfect dessert. But we all know that the sides make the meal, Easter dinner included. Colorful spring veggies, creamy potatoes and fresh, herbaceous pastas — there are so many seasonal favorites that deserve a spot on your table. So, don’t make the sides an afterthought; round out your spread with these essential recipes, starting with these perked-up peas. Giada uses savory prosciutto and fresh green parsley to give them plenty of flavor.

Get the Recipe: Peas and Prosciutto

Carrots with Pesto and Ricotta

Dress up your carrots with drizzles of delicious pesto and ricotta. Subtly sweet, wonderfully savory, and oh-so-flavorful!

Get the Recipe: Carrots with Pesto and Ricotta

Scalloped Potatoes with Ham

It’s impossible not to love these oh-so-rich-and-creamy potatoes. They’re a must-have at any holiday table — especially this simple version that’s studded with salty pieces of baked ham.

Get the Recipe: Scalloped Potatoes with Ham

Buttered Brussels Sprouts and Radishes

Blanching veggies helps them keep their bright, vibrant color — the secret to this eye-catching side dish.

Get the Recipe: Buttered Brussels Sprouts and Radishes

Steamed Asparagus

Olive oil, salt, pepper and lemon are all of the ingredients you need to make easy-to-steam asparagus.

Get the Recipe: Steamed Asparagus

Braised Baby Artichokes

Top braised baby artichokes with Parmigiano-Reggiano shavings for nutty flavor and an elegant presentation.

Get the Recipe: Braised Baby Artichokes

Whipped Parsnips

Sour cream and butter turn parsnips and potatoes into a creamy side dish.

Get the Recipe: Whipped Parsnips

Baked Mac and Cheese

In classic Southern style, this is a baked mac and cheese set in a light egg custard and flavored with sharp yellow Cheddar. Creamy and moist, it bridges the gap between those who like their mac and cheese sliceable and those who prefer to spoon it, oozing, from the pot.

Get the Recipe: Baked Mac and Cheese

Cumin-Roasted Carrots with Greek Yogurt

Toss your carrots in a blend of seasonings before baking to give it a nice roasted flavor. Serve with a dollop of yogurt for a tasty (and elegant) presentation.

Get the Recipe: Cumin-Roasted Carrots with Greek Yogurt

Lemon-Basil Orzotto

This tiny pasta boasts big, bold flavor thanks to vibrant lemon and fragrant basil.

Get the Recipe: Lemon-Basil Orzotto

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry-Shallot Vinaigrette

Creamy Gorgonzola and crunchy pecans come together in this spinach-packed salad.

Get the Recipe: Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette

Potato Gratin with Spring Onions

Chopped spring onions are used to give this gooey potato gratin an appetizing crunch.

Get the Recipe: Potato Gratin with Spring Onions

Ambrosia Salad

Serve up a tropical meld of textures and flavors with Alton's ambrosia; whip it up ahead of time so it can chill.

Get the Recipe: Ambrosia

Creamy Spring Peas

Sweet peas and smoky pancetta are a classic combination; Food Network Magazine finishes this version with a lemony cream sauce.

Get the Recipe: Creamy Spring Peas With Pancetta

Garlic Whole Roasted Cauliflower

Add some drama to your Easter spread by adding a whole head of cauliflower to the menu. To infuse your cauliflower with garlicky flavor, combine thyme sprigs, sliced garlic, olive oil, salt and a few grinds of pepper in a small saucepan. Once cooked, brush the mixture across your cauliflower and sprinkle with chopped parsley.

Get the Recipe: Garlic Whole Roasted Cauliflower

4-Cheese Scalloped Potatoes

To make this decadent side dish, layer thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. Top with Parmesan cheese and bake until bubbly.

Get the Recipe: Four-Cheese Scalloped Potatoes

Risotto with Yogurt and Peas

Parmesan cheese and nonfat Greek yogurt are stirred into risotto to make this dish extra creamy.

Get the Recipe: Risotto With Yogurt and Peas

Scalloped Potatoes with Tomatoes and Bell Peppers

Add a little extra color and flavor to scalloped potatoes with this recipe.

Get the Recipe: Scalloped Potatoes With Tomatoes and Bell Peppers

Simple Scalloped Potatoes

This basic version of scalloped potatoes has a chicken broth-milk sauce and a Gruyere topping. Use a mandoline for quick, even potato slices.

Get the Recipe: Simple Scalloped Potatoes

Marmalade-Glazed Carrots

This sweet side dish is cooked in a buttery orange juice-marmalade glaze and topped with candied pecans. For a showstopping presentation, look for multicolored carrots at your farmers market or natural foods store.

Get the Recipe: Marmalade-Glazed Carrots With Candied Pecans

Asparagus-Fennel Salad

Looking for the perfect side to pair with your rack of lamb or Easter ham? This salad has everything you need: asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios.

Get the Recipe: Asparagus-Fennel Salad

Lemon and Pea Alfredo

This creamy, satisfying pasta feels light, thanks to a sprinkling of good-for-you peas and bright, citrusy lemon.

Get the Recipe: Lemon and Pea Alfredo

Easiest Muffins

With just four ingredients, Trisha bakes up delicious and fluffy muffins.

Get the Recipe: Easiest Muffins

Macaroni and Cheese

Leave room for this decadent, Venetian-inspired macaroni and cheese. Diced ham and chopped parsley imbue the dish with fresh, springtime flavors.

Get the Recipe: Macaroni and Cheese

Pan-Roasted Endive

Thirty minutes is all you'll need to make this pan-roasted endive. When cooking, be sure to turn each endive head every ten minutes or so for an even, golden-brown finish.

Get the Recipe: Pan-Roasted Endive

Roasted Rainbow Carrots

Multi-colored carrots are so tasty that they only need olive oil, salt and chives to become a simple side dish.

Get the Recipe: Roasted Rainbow Carrots

Bacon-Watercress Salad

Watercress gives this salad fresh flavor and crunch. Toss with blue cheese, dried dates and toasted hazelnuts.

Get the Recipe: Bacon-Watercress Salad

Garlic Potato Gratin

In addition to garlic, this highly aromatic gratin gets its flavor from a variety of herbs: thyme, parsley and chives.

Get the Recipe: Garlic Potato Gratin

Mushroom, Barley and Roasted Asparagus Salad

Pile fragrant seasoned barley and button mushrooms on top of roasted asparagus for a guilt-free holiday indulgence.

Get the Recipe: Mushroom Barley and Roasted Asparagus Salad

Honey-Glazed Carrots

Quick as a rabbit, these honey-glazed baby carrots are ready to serve in just 15 minutes — the perfect side dish for your springtime feast.

Get the Recipe: Honey Glazed Carrots

Strawberry Salad

Trisha's spring salad is a stunning addition to your Easter spread. Aside from seasonal fresh strawberries, she adds in crush ramen noodles, almond and sunflower seeds for a surprising salty crunch.

Get the Recipe: Strawberry Salad

Extra-Creamy Scalloped Potatoes

Serve this classic potato dish for brunch or dinner.

Get the Recipe: Extra-Creamy Scalloped Potatoes

Peas and Pancetta

What could possibly make shelled fresh peas more delicious? Diced pancetta.

Get the Recipe: Peas and Pancetta

Olive Oil Mashed Potatoes and Kale

This tricolored side dish is packed with buttery red potatoes, crispy shallots, garlic and chopped kale to give your Easter feast a healthy-meets-savory addition.

Get the Recipe: Olive Oil Mashed Potatoes and Kale

Spinach-Pita Salad

Complete any menu with this simple side salad.

Get the Recipe: Spinach-Pita Salad

Sage Potatoes au Gratin

This indulgent potato dish calls for a double dose of heavy cream. Sunny recommends adding a pinch of cayenne pepper for a flavor-enhancing kick.

Get the Recipe: Sage Potatoes Au Gratin

Roasted Asparagus

No Easter menu would be complete without the all-star spring vegetable: asparagus. Roast it with oil, salt and pepper to bring out its natural flavors.

Get the Recipe: Roasted Asparagus

Moroccan Carrots

Katie tosses her crunchy carrots in a handmade lemon and cinnamon vinaigrette to infuse them with some unexpected and exotic flare.

Get the Recipe: Moroccan Carrots

Creamed Vidalia Onions

Play up the natural sweetness of Vidalia onions in this baked variation of classic creamed onions. Flavor the cream sauce with white wine and nutmeg, then top with crisp panko breadcrumbs.

Get the Recipe: Creamed Vidalia Onions

Asparagus with Bacon Sabayon

Make an eggy sabayon to spoon over steamed asparagus. Top with chives and bacon for an elegant presentation.

Get the Recipe: Asparagus With Bacon Sabayon

Vegetable Rice Tabbouleh

Pomegranate seeds, parsley and mint give this rice dish an array of fresh flavors and textures.

Get the Recipe: Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds

Shoestring Carrot Fries

Sunny sprays her carrot fries with cider vinegar and garnishes them with salt, mint and orange zest for some sweet-meets-salty tang.

Get the Recipe: Shoestring Carrot Fries

Broccolini with Hard-Boiled Egg

This longer, thinner version of broccoli goes great with a simple mustard vinaigrette and chopped hard-boiled egg.

Get the Recipe: Broccolini With Hard-Boiled Egg

Baby Lima Beans

"My mom made asparagus casserole as a green side for Easter, but I prefer lima beans. They've become the Brooks family tradition," says Trisha.

Get the Recipe: Baby Lima Beans

Asparagus with Tangy, Smoky Dressing

Eggs and asparagus are a classic French combination. Top steamed asparagus with chopped boiled eggs, then dress it with Melissa's mustard vinaigrette.

Get the Recipe: Asparagus with Tangy-Smoky Dressing

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