Easter Vegetable Side Dish Ideas For 2023
These Delicious Sides Are Almost as Good as the Easter Ham Easter from www.pinterest.comIntroduction Easter is a time of celebration and feasting. As you plan your Easter dinner, it’s important to include vegetables that will complement your main dish. Whether you’re hosting a large gathering or having an intimate dinner with family, these Easter vegetable side dish ideas will add color and flavor to your table. Roasted Carrots with Honey and Thyme Sweet and savory, these roasted carrots are the perfect side dish for Easter. Preheat your oven to 400°F. Peel and trim 2 pounds of carrots and toss them with 2 tablespoons of olive oil, 2 tablespoons of honey, and 1 tablespoon of fresh thyme leaves. Season with salt and pepper. Roast for 20-25 minutes until tender and caramelized. Green Bean Casserole with Mushrooms This classic dish gets an Easter upgrade with the addition of fresh green beans and sautéed mushrooms. Preheat your oven to 375°F. Blanch 1 pound of trimmed green beans in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking. In a large skillet, sauté 1 pound of sliced mushrooms with 2 cloves of minced garlic and 1 tablespoon of olive oil until tender. Combine the green beans and mushrooms in a casserole dish. In a small bowl, whisk together 1 can of cream of mushroom soup, 1/2 cup of milk, and 1/2 cup of French fried onions. Pour over the green bean mixture and bake for 25-30 minutes until bubbly. Asparagus with Lemon and Parmesan Bright and fresh, this asparagus side dish is a crowd-pleaser. Preheat your oven to 425°F. Trim 1 pound of asparagus and toss with 1 tablespoon of olive oil, the zest of 1 lemon, and 1/4 cup of grated Parmesan cheese. Season with salt and pepper. Roast for 10-15 minutes until tender and lightly browned. Glazed Carrots with Ginger These tender carrots are glazed with a sweet and spicy ginger sauce. Peel and trim 2 pounds of carrots and cut into bite-sized pieces. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of grated fresh ginger and 2 cloves of minced garlic and cook for 1 minute. Add the carrots and 1/4 cup of brown sugar. Stir to combine and cook for 10-15 minutes until the carrots are tender and glazed. Scalloped Potatoes Creamy and cheesy, these scalloped potatoes are a classic Easter side dish. Preheat your oven to 375°F. Peel and thinly slice 2 pounds of potatoes. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 1 cup of milk and 1 cup of chicken broth. Cook until thickened, stirring constantly. Stir in 1 cup of shredded cheddar cheese, 1/4 cup of chopped fresh parsley, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Layer the potatoes and sauce in a casserole dish. Bake for 40-45 minutes until the potatoes are tender and the top is golden brown. Roasted Brussels Sprouts with Bacon These crispy roasted Brussels sprouts are elevated with the addition of smoky bacon. Preheat your oven to 400°F. Trim and halve 1 pound of Brussels sprouts. Toss with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and crispy. In a large skillet, cook 4 slices of chopped bacon until crispy. Transfer to a paper towel-lined plate. Add the roasted Brussels sprouts to the skillet and toss with the bacon. Grilled Asparagus with Balsamic Glaze Grilling brings out the natural sweetness of asparagus, which pairs perfectly with tangy balsamic glaze. Preheat your grill to medium-high heat. Trim 1 pound of asparagus and toss with 1 tablespoon of olive oil. Season with salt and pepper. Grill for 2-3 minutes per side until lightly charred and tender. Drizzle with balsamic glaze before serving. Honey Roasted Carrots and Parsnips This sweet and savory roasted vegetable medley is a perfect addition to your Easter table. Preheat your oven to 400°F. Peel and trim 1 pound of carrots and 1 pound of parsnips. Toss with 2 tablespoons of olive oil, 2 tablespoons of honey, and 1 tablespoon of chopped fresh rosemary. Season with salt and pepper. Roast for 25-30 minutes until tender and caramelized. Garlic and Herb Roasted Potatoes These crispy roasted potatoes are packed with flavor from garlic and fresh herbs. Preheat your oven to 400°F. Scrub and quarter 2 pounds of potatoes. Toss with 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh rosemary. Season with salt and pepper. Roast for 30-35 minutes until crispy and golden. Conclusion These Easter vegetable side dish ideas are sure to impress your guests and add a burst of color and flavor to your table. From roasted carrots with honey and thyme to garlic and herb roasted potatoes, there’s a dish to suit every taste. Happy Easter! ...