15 Easter Sides to Complete Your Holiday Menu

Looking for Easter sides that make your holiday meal feel extra special? This collection brings together 15 easy recipes all in one place.

I remember the first time I hosted Easter dinner by myself and how overwhelmed I felt trying to pick the right side dishes. I had cookbooks spread out everywhere and wished all the recipes I needed were in one place.

That’s why I enjoy sharing recipe collections like this, because having every recipe in one place makes planning so much easier.

This post is part of my Easter Recipes collection. You can find all my Holiday & Seasonal Recipes here, or head to the Kid-Friendly Recipes resource hub for everything in one place.

Use the table of contents to find what you need quickly.

• Easter Sides Made With Root Vegetables
• Fresh Green Vegetable Sides
• Easter Salads To Round Out Your Meal

Easter Sides Made With Root Vegetables

Easter sides made with root vegetables bring hearty comfort and bright spring flavor to the table. These simple recipes turn carrots, potatoes, and other earthy favorites into colorful dishes that feel right at home on any Easter menu. They’re easy to prepare and add a warm, rustic touch to your holiday spread.

Creamy Scalloped Potatoes

These creamy au gratin potatoes bake up irresistibly tender and cheesy, making them a rich, comforting side that feels perfect for any Easter celebration.

Ingredients

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all‑purpose flour
• ½ teaspoon salt
• 2 cups milk
• 1½ cups shredded Cheddar cheese
• Salt and pepper, to taste

Instructions  

Layer half the potatoes in a buttered 2‑quart casserole and season, add the onion slices, then top with the remaining potatoes and season again; make a cheese sauce by whisking butter, flour, and salt together, slowly adding the milk until thickened, then stirring in the cheese until melted, and pour it over the potatoes before covering and baking at 400°F until tender and bubbly.

Roasted Baby Potatoes With Herbs

Garlic‑roasted baby potatoes bring crispy edges, tender centers, and plenty of herby flavor to the table, making them an easy crowd‑pleaser for any spring feast.

Ingredients

• 1 lb baby potatoes
• 2 tablespoons extra‑virgin olive oil
• 3 sprigs fresh thyme, leaves only
• 2 sprigs fresh rosemary, leaves only
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped parsley, optional

Instructions  

Toss the baby potatoes with olive oil, herbs, garlic powder, onion powder, salt, and pepper on a foil‑lined sheet pan, then roast at 450°F until the centers are tender and the skins turn crisp, finishing with a sprinkle of fresh parsley before serving.

Greek Style Lemon Roasted Potatoes

A bright mix of lemon, garlic, and herbs brings classic Mediterranean flavor to every bite of these roasted potatoes.

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• ¼ cup olive oil
• 2 tsp salt
• 1 tsp freshly ground pepper
• Juice and zest of 1 lemon
• 1 Tbsp dried oregano
• 1 Tbsp garlic powder
• Chopped parsley (for garnish)

Instructions  

Spread the quartered potatoes in a greased 11×13‑inch dish. Add the remaining ingredients (everything except the parsley) and toss to coat the potatoes. Roast for 45 minutes at 400°F, turning twice, until the outsides are crisp and the centers are fork‑tender. Season to taste if you wish, and garnish with chopped parsley before serving.

Potato Wedges

Golden wedges with crispy edges and a sprinkle of fresh herbs bring rustic charm and irresistible comfort to the table—perfect for casual spring gatherings or laid‑back Easter feasts.

Ingredients

• 4 gold potatoes, rinsed and dried
• 2 Tbsp. of fresh rosemary, minced
• 1/2 cup Parmesan cheese, grated
• 1 1/2 Tbsp. olive oil
• 1  to 2 Tbsp. butter, melted
• 1/2 tsp. garlic powder
• salt and pepper to taste
• Kosher salt

Instructions  

Cut the potatoes into wedges. Combine the remaining ingredients in a large bowl. Add the potato wedges, and stir to coat. Place on a foil-lined pan, then roast at 400°F for 45 minutes, turning halfway for even browning. Garnish with sprigs of fresh rosemary and add kosher salt if you wish.

Creamy Mashed Potatoes

A bowl of creamy mashed potatoes is the kind of cozy, crowd‑pleasing Easter side dish everyone loves.

Ingredients

• 2 pounds russet potatoes or Yukon Gold
• 1/2 cup unsalted butter 1 stick
• 1/2 cup heavy cream or milk
• 2 cloves of garlic, optional, for flavor
• Salt and pepper to taste

Instructions  

Simmer the potatoes (and garlic, if using) in salted water until tender, then drain and let the steam escape before mashing them smooth; mix in the butter until melted, stir in the cream or milk to reach your desired creaminess, and finish with salt and pepper to taste.

Learn more about the different kinds of potatoes.

Honey Glazed Carrots

Honey‑glazed carrots roast up beautifully tender and caramelized, and make an effortlessly elegant side dish for any Easter spread.

Ingredients

• 8 medium carrots, peeled
• 3 tablespoons olive oil
• 3 garlic cloves (minced)
• ¼ cup honey
• salt and ground black pepper to taste
• parsley, for garnish (optional)

Toss the carrots with honey, garlic, and oil, then spread them on a sheet pan and roast at 425°F until tender and caramelized, giving them a quick toss halfway through; finish with a sprinkle of fresh herbs before serving.

Tip: Line the pan with foil for quick cleanup.

Sweet Potato Casserole

A warm blend of mashed sweet potatoes, topped with a maple-walnut crunch, makes this casserole a cozy, crowd‑pleasing addition to any Easter spread.

Ingredients

• 4 lbs sweet potatoes, peeled and cut into chunks
• 4 cloves garlic, minced
• Fine sea salt and black pepper
• 1 cup milk
• 2 tablespoons butter
• 2 teaspoons smoked paprika

Maple Rosemary Walnut Topping

• 1 heaping cup chopped raw walnuts
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• ¼ teaspoon salt

Instructions  

Boil the sweet potatoes with garlic and salt until tender, then pan‑dry briefly and mash. Warm the milk, butter, smoked paprika, and salt together, and fold into the potatoes. Stir together the walnut topping, spread the mashed potatoes into a greased 9×13‑inch dish, sprinkle with the walnut mixture, and bake at 350°F until the topping is toasted and the casserole is warmed through.

We love side dishes. Take a look at our collection of side dish recipes.

Fresh Green Vegetable Sides

Green vegetable sides bring fresh color and bright flavor to your Easter table. These Easter sides highlight crisp, vibrant produce that feels perfect for spring. Each recipe is simple to make and adds a fresh, eye-catching touch to your holiday meal.

Lemon Tahini Asparagus

A bright lemon‑tahini drizzle makes this tender asparagus feel fresh, simple, and effortlessly elegant for any spring table.

Ingredients

• Asparagus spears trimmed.
• 3 tablespoons lemon tahini dressing
• 1 tablespoon of sesame seeds
• Salt and pepper
• Sliced Lemons for garnish (optional)

Instructions  

Steam or boil the asparagus until crisp‑tender, then pour the warm lemon tahini dressing over the asparagus, sprinkle with sesame seeds, and serve immediately with lemons if using.

To make the dressing: Blend ¼ cup tahini with the zest and juice of 1 medium lemon, 1 clove garlic, minced, 2 tablespoons warm water, 2 tablespoons olive oil, and 1 teaspoon sea salt.

Prosciutto‑Wrapped Asparagus

Prosciutto‑wrapped asparagus spears are salty, crisp, and elegant, making them a simple yet impressive side for any spring celebration.

Ingredients

• 12 fresh asparagus stalks trimmed.
• 1 tablespoon olive oil
• 6 very thin slices of prosciutto, cut in half
• Black pepper, to taste

Instructions  

Toss the asparagus with olive oil on a foil‑lined sheet pan, wrap each stalk with a half‑slice of prosciutto, season with black pepper, and broil for a few minutes per side until the asparagus is tender and the prosciutto turns crisp at the edges.

Sautéed Green Beans

A bright mix of buttery green beans, toasted almonds, and fresh lemon makes this side dish feel crisp, vibrant, and perfect for spring gatherings.

Ingredients

• ¼ cup water
• 1 lb fresh green beans, trimmed
• Salt, to taste
• ¼–½ cup toasted sliced almonds
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• Cracked black pepper, to taste
• 1–2 tablespoons fresh lemon juice
• Zest of 1 lemon

Instructions  

Simmer the green beans in salted water for 3 minutes, then drain and sauté in olive oil and butter for 12 minutes more. Add the garlic, salt, and pepper, and sauté for another 30 seconds. Drizzle with lemon juice, then sprinkle with the zest, toasted almonds, and a final dash of salt and pepper.

Sautéed Peas

A simple mix of peas, shallots, and fresh herbs turns into a bright, buttery side that makes a welcome side for any meal.

Ingredients

• 4 cups frozen green peas
• 4 large shallots, peeled, halved, and sliced
• 1 clove garlic, finely minced
• 1 tablespoon butter
• 1 teaspoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions  

Sauté the shallots in butter and olive oil until soft and lightly browned. Stir in the garlic for a minute, then add the frozen peas with salt and pepper and cook just until heated through. Garnish with parsley and serve right away.

Easter Salads To Round Out Your Meal

Easter salads are a fresh way to round out your meal and add bright color to the table. These Easter sides bring crisp greens, juicy produce, and light spring flavors that beautifully balance richer dishes. Each recipe is simple to make and adds a refreshing touch to your holiday spread.

Goat Cheese And Asparagus Salad

A fresh mix of crisp asparagus, creamy goat cheese, and a bright maple‑Dijon vinaigrette brings Mediterranean flair to this spring salad.

Ingredients

• 1 lb asparagus, trimmed and cut into 2‑inch pieces
• 2 cups mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup goat cheese, crumbled
• ¼ cup walnuts
• ½ tsp kosher salt
• ¼ tsp ground pepper

Vinaigrette

• 3 Tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup

Instructions  

Blanch the asparagus until bright and tender‑crisp, then cool in ice water and pat dry. Whisk together the olive oil, Dijon, and maple syrup to make the vinaigrette. Combine the asparagus, greens, tomatoes, and red onion in a large bowl, drizzle with the vinaigrette, and season with salt and pepper. Serve topped with goat cheese and walnuts, adding extra pepper or herbs if you like.

Waldorf Salad

A crisp mix of apples, grapes, celery, and toasted walnuts coated in a creamy dressing gives this Waldorf salad its classic balance of sweet crunch and fresh, bright flavor.

Ingredients

• 6 Tbsp mayonnaise (or plain yogurt)
• 1 Tbsp lemon juice
• ½ tsp kosher salt
• Pinch of black pepper
• 2 sweet apples, chopped
• 1 cup red grapes, halved (or ¼ cup raisins)
• 1 cup thinly sliced celery
• 1 cup chopped toasted walnuts
• Lettuce, for serving

Instructions  

Whisk together the mayonnaise, lemon juice, salt, and pepper in a medium bowl. Stir in the apples, grapes, celery, and walnuts until everything is evenly coated. Spoon the salad over fresh lettuce leaves and serve right away.

Caesar Salad

A creamy Caesar dressing without raw eggs means you get all the bold, garlicky flavor you love without any food‑safety worries.

Ingredients

• 3 bunches romaine hearts, chopped
• 6 Tbsp Parmesan cheese, grated (half for dressing, half for serving)
• Croutons (homemade or store‑bought)

Dressing

• 1 small garlic clove
• ½ tsp coarse kosher salt
• 4 anchovies, chopped
• ½ cup extra‑virgin olive oil
• ½ cup freshly grated Pecorino Romano
• ¼ cup fresh lemon juice
• 1 Tbsp Dijon mustard
• ½ tsp cracked black pepper

Instructions  

Mash the garlic and salt into a smooth paste with the side of a knife, then add it to a blender or food processor with the anchovies, olive oil, cheese, lemon juice, Dijon, and pepper. Blend until smooth and pale yellow.

Grill or toast bread brushed with garlic oil to make croutons, or use your favorite store‑bought version. Toss the romaine and croutons with some of the dressing, transfer to a serving bowl, drizzle with extra dressing if you like, and sprinkle with the remaining Parmesan.

Tomato Avocado Salad

A bright mix of cucumbers, tomatoes, avocado, and fresh herbs tossed in a zesty lime dressing makes this salad feel crisp, refreshing, and perfect for spring.

Ingredients

• ½ small red onion, thinly sliced
• 1 large English cucumber, quartered lengthwise and sliced
• 1 pint cherry tomatoes, halved
• 2 medium avocados, diced
• ¼ cup chopped fresh cilantro (or dill)

Dressing

• 3 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 2 tsp honey
• 2 cloves garlic, minced
• ½ tsp kosher salt
• ½ tsp black pepper

Instructions  

Soak the sliced red onion in cold water. Whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Combine the cucumbers, tomatoes, avocado, cilantro, and drained onion in a large bowl, then pour the dressing over top and toss gently to coat. Serve right away or refrigerate for up to four hours, stirring gently before serving.

Easter sides bring fresh flavor and color to your holiday table. We hope that our collection of recipes has provided some fresh inspiration for this year. Why not choose a few new recipes to try this Easter? Don’t forget to save a pin so you can come back anytime.