15 Easter side dish recipes that will have your guests gushing over how good you cook! Can I be honest with you for a second? I think the side dishes are secretly the best part of any Easter meal. Sure, the ham or the lamb gets all the attention, but it is the sides that really make the meal complete. A perfectly roasted vegetable, a creamy potato dish, a fresh spring salad — these are the things that tie everything together and make your Easter table truly special.
I have rounded up 15 of my absolute favorite easter side dish recipes that cover every flavor and style you could want. From light and fresh to rich and comforting, there is something here for every taste and every table. The best part? Most of these can be prepped ahead so you are not scrambling in the kitchen on Easter morning. Let us get cooking!
Easter Side Dish Recipes
Table of Contents
1. Honey Roasted Rainbow Carrots with Thyme
These carrots are probably my most-requested Easter side dish. The honey glaze caramelizes beautifully in the oven, and using rainbow carrots makes the dish look so stunning on the table.
What You Need:
- 2 lbs rainbow carrots, peeled and halved lengthwise
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 4 sprigs fresh thyme
- Salt and pepper to taste
- Flaky sea salt for finishing
How to Make It:
Toss carrots with honey, olive oil, melted butter, salt, and pepper on a large baking sheet. Arrange in a single layer and tuck thyme sprigs between them. Roast at 400 degrees for 25-30 minutes, turning once, until tender and caramelized at the edges. Finish with flaky sea salt. The natural sweetness of the carrots combined with the honey is just magical.
2. Roasted Asparagus with Lemon and Parmesan
Asparagus is the quintessential spring vegetable and this simple preparation lets it really shine. It takes about 15 minutes total and the lemon and Parmesan make it taste like something from a restaurant.
What You Need:
- 2 bunches asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/3 cup shaved Parmesan
- Salt and pepper to taste
How to Make It:
Toss asparagus with olive oil, garlic, salt, and pepper on a baking sheet. Roast at 425 degrees for 10-12 minutes until tender-crisp and slightly charred at the tips. Immediately squeeze lemon juice over the top, scatter with lemon zest and shaved Parmesan. Serve right away while it is hot and the Parmesan is getting melty.
3. Simple Spring Salad with Lemon Vinaigrette
Every Easter table needs something fresh and green, and this salad is just the thing. It is light, bright, and the homemade lemon vinaigrette is so much better than anything from a bottle.
What You Need:
- 8 cups mixed spring greens
- 1 cup strawberries, sliced
- 1/2 cup candied pecans
- 1/3 cup crumbled goat cheese
- 1/4 cup dried cranberries
- Vinaigrette: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper
How to Make It:
Whisk together all vinaigrette ingredients until emulsified. Arrange greens on a large platter or in a big bowl. Top with strawberries, pecans, goat cheese, and cranberries. Drizzle with vinaigrette just before serving and toss gently. Make the dressing ahead and keep the toppings prepped separately, then assemble at the last minute for the freshest salad.
4. Creamy Scalloped Potatoes with Gruyere
Rich, creamy, cheesy, and absolutely irresistible — these scalloped potatoes are the ultimate comfort food side dish. They pair beautifully with ham and lamb alike.
What You Need:
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyere cheese
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves
- Salt, pepper, and nutmeg to taste
How to Make It:
Butter a 9×13 baking dish. Layer potato slices overlapping slightly, seasoning each layer with salt, pepper, garlic, and thyme, and sprinkling with Gruyere. Repeat layers until all potatoes are used. Heat cream and milk until warm (not boiling), season with nutmeg, and pour over the potatoes. Top with remaining cheese. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and bake another 20 minutes until golden and bubbly. Let rest 10 minutes before serving.
5. Buttered Peas with Fresh Mint
Sometimes the simplest side dishes are the most perfect. These peas take about 5 minutes and the fresh mint makes them taste like springtime in a bowl.
What You Need:
- 1 lb frozen sweet peas (or 2 lbs fresh, shelled)
- 3 tablespoons butter
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
How to Make It:
Cook peas in boiling salted water for 2-3 minutes until bright green and just tender. Drain well. Toss immediately with butter, mint, lemon zest, salt, and pepper. The butter melts into this beautiful glossy coating and the mint makes everything taste so fresh. Serve right away.
6. Garlic Mashed Potatoes
Creamy, buttery, garlicky mashed potatoes are a non-negotiable at our Easter table. This version is the one my family requests every single holiday without fail.
What You Need:
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, peeled
- 1/2 cup butter
- 3/4 cup warm heavy cream
- Salt and white pepper to taste
- Fresh chives for garnish
How to Make It:
Boil potatoes and garlic cloves in salted water until fork-tender, about 18-20 minutes. Drain well and return to the pot. Add butter and mash until melted and incorporated. Gradually add warm cream while mashing until you reach your desired consistency. Season with salt and white pepper. Transfer to a serving bowl and top with a pat of butter and chopped chives. For make-ahead, keep warm in a slow cooker on low with an extra splash of cream.
7. Roasted Brussels Sprouts with Balsamic Glaze
I know Brussels sprouts are divisive, but this recipe has converted even the biggest sprout skeptics in my family. The balsamic glaze adds a sweet tanginess that is absolutely addictive.
What You Need:
- 2 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic glaze
- 1/3 cup dried cranberries
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
How to Make It:
Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread cut-side down on a baking sheet. Roast at 425 degrees for 25-30 minutes until deeply caramelized and crispy at the edges. Drizzle with balsamic glaze and toss with cranberries and pine nuts. The key is not overcrowding the pan — those crispy edges are everything.
8. Green Bean Almondine
This classic French side dish is elegant, simple, and absolutely perfect alongside a beautiful roast. The toasted almonds and browned butter make ordinary green beans taste extraordinary.
What You Need:
- 1.5 lbs fresh green beans, trimmed
- 3 tablespoons butter
- 1/3 cup sliced almonds
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
How to Make It:
Blanch green beans in boiling salted water for 3-4 minutes until bright green and tender-crisp. Ice bath immediately. In a large skillet, melt butter over medium heat and cook until it starts to brown and smell nutty, about 3 minutes. Add almonds and garlic, cook 1-2 minutes until almonds are golden. Add the green beans and toss to coat. Squeeze lemon juice over everything and season with salt and pepper. Serve immediately.
9. Sweet Potato Casserole with Pecan Topping
This is one of those sides that could honestly double as dessert. The sweet potatoes are creamy and lightly spiced, and the pecan topping adds the most amazing crunch.
What You Need:
- 3 lbs sweet potatoes, peeled and cubed
- 1/2 cup butter, melted
- 1/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter (melted)
How to Make It:
Boil sweet potatoes until tender, about 15 minutes. Drain and mash with butter, brown sugar, eggs, vanilla, cinnamon, and nutmeg until smooth. Transfer to a greased 9×13 baking dish. Mix topping ingredients and scatter over the sweet potatoes. Bake at 350 degrees for 30 minutes until the topping is golden and crunchy. This can be assembled the day before and baked the day of.
10. Homemade Dinner Rolls
There is nothing on earth like a warm homemade roll fresh from the oven. These are soft, pillowy, buttery, and they make the whole house smell incredible. Your guests will lose their minds.
What You Need:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1/3 cup butter, melted (plus more for brushing)
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
How to Make It:
Combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy. Add melted butter and egg, whisk to combine. Mix in flour and salt until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour until doubled. Punch down, divide into 18 equal pieces, and roll into balls. Place in a greased 9×13 pan. Cover and let rise 30 minutes. Bake at 375 degrees for 18-22 minutes until golden. Brush with melted butter immediately out of the oven.
11. Creamed Corn with Fresh Herbs
Creamed corn is pure comfort and this from-scratch version is worlds better than anything from a can. The fresh herbs give it a brightness that makes it feel special enough for Easter.
What You Need:
- 6 ears fresh corn, kernels cut off (or 4 cups frozen corn)
- 2 tablespoons butter
- 1 cup heavy cream
- 2 oz cream cheese
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- Salt, pepper, and pinch of sugar
How to Make It:
Melt butter in a large skillet over medium heat. Add corn kernels and cook 3-4 minutes. Add cream and cream cheese, stirring until the cream cheese melts and the mixture thickens, about 5 minutes. Season with salt, pepper, and a pinch of sugar. Stir in fresh herbs just before serving. This reheats beautifully so it is a great make-ahead option.
12. Orzo Pasta Salad with Spring Vegetables
This pasta salad is light, colorful, and packed with fresh spring flavors. It works as both a side dish and a standalone lunch, and it gets even better as it sits, making it a perfect make-ahead option.
What You Need:
- 1 lb orzo pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Dressing: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 clove garlic (minced), 1 teaspoon dried oregano, salt and pepper
How to Make It:
Whisk dressing ingredients together. Toss cooled orzo with all the vegetables, olives, feta, and herbs. Pour dressing over and toss to combine. Refrigerate at least 1 hour before serving. Taste and adjust seasoning before serving as pasta absorbs dressing. This is even better the next day.
13. Roasted Root Vegetables with Rosemary
A beautiful tray of roasted root vegetables is hearty, colorful, and so satisfying. The rosemary gives everything this wonderful earthy, aromatic flavor that is just perfect for a spring holiday meal.
What You Need:
- 2 large carrots, cut into chunks
- 2 parsnips, cut into chunks
- 1 large sweet potato, cubed
- 2 beets, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 sprigs fresh rosemary
- 4 cloves garlic, whole
- Salt, pepper, and balsamic vinegar for finishing
How to Make It:
Toss all vegetables with olive oil, salt, and pepper on a large sheet pan. Tuck rosemary sprigs and garlic cloves throughout. Roast at 400 degrees for 40-45 minutes, stirring once at the halfway point, until everything is tender and caramelized. Drizzle with a little balsamic vinegar before serving. The key is cutting everything to a similar size so it cooks evenly.
14. Strawberry Spinach Salad with Poppy Seed Dressing
This salad is basically the taste of spring in a bowl. The sweet strawberries, crunchy pecans, and tangy poppy seed dressing are a combination that just works perfectly for Easter.
What You Need:
- 8 cups baby spinach
- 2 cups fresh strawberries, sliced
- 1/2 cup candied pecans
- 1/4 cup crumbled blue cheese or feta
- 1/4 red onion, thinly sliced
- Dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon poppy seeds, 1/2 teaspoon Dijon mustard, salt and pepper
How to Make It:
Whisk all dressing ingredients together until well combined. Arrange spinach on a large platter. Top with strawberries, pecans, cheese, and red onion. Drizzle with poppy seed dressing just before serving. This salad is all about freshness so do not dress it until the last possible minute.
15. Corn Bread Muffins with Honey Butter
Golden, slightly sweet cornbread muffins with a smear of homemade honey butter are the perfect bread option for Easter dinner. They are warm, comforting, and everyone loves them.
What You Need:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 eggs
- Honey butter: 1/2 cup softened butter, 2 tablespoons honey, pinch of salt
How to Make It:
Mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, melted butter, and eggs. Combine wet and dry ingredients until just mixed — do not overmix. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 15-18 minutes until golden and a toothpick comes out clean. For honey butter, whip softened butter with honey and salt until fluffy. Serve muffins warm with honey butter on the side.
You can shop Easter kitchen essentials on Amazon to find all the baking dishes, sheet pans, and tools you need!
Tips for Planning Your Easter Side Dishes
Pick a Mix of Styles — Aim for 3-4 sides that balance each other. Include something green, something starchy, something light, and something rich. This variety keeps the plate interesting and ensures there is something for everyone.
Think About Oven Space — If your main dish takes up the oven for a while, plan sides that can be made on the stovetop, served cold, or popped in after the main comes out. The mashed potatoes, peas, green beans, and salads are all great no-oven options.
Make-Ahead is Essential — The scalloped potatoes, sweet potato casserole, rolls (shaped and ready to bake), pasta salad, and creamed corn can all be prepped the day before. That leaves you with just a few last-minute items on Easter day.
For more family celebration ideas, check out our Carolina Beach Vacation post!
FAQ About Easter Side Dish Recipes
Q: How many side dishes should I serve for Easter dinner?
A: I usually plan 3-4 side dishes plus bread and a salad. For a larger gathering, 5-6 sides gives everyone plenty of options. The key is not overwhelming yourself — pick a couple that can be prepped ahead and one or two quick day-of dishes.
Q: What sides go best with ham?
A: Scalloped potatoes, roasted asparagus, green bean almondine, and buttered peas are all classic ham pairings. The slight sweetness of the ham pairs beautifully with anything tangy or herb-forward.
Q: What sides go best with lamb?
A: Roasted root vegetables, garlic mashed potatoes, asparagus, and a fresh spring salad are all gorgeous with lamb. Mint-flavored sides like the buttered peas are a classic pairing too.
Q: How do I keep sides warm while waiting for the main dish?
A: A low oven (200 degrees) keeps most dishes warm. Mashed potatoes and creamed corn do great in a slow cooker on warm. Covering dishes with foil prevents drying out. Cold sides like salads and pasta salad can sit at room temperature for up to 2 hours.
Q: Can I scale these recipes up for a larger crowd?
A: Absolutely! Most of these recipes double easily. For the scalloped potatoes and casseroles, you may need a second baking dish rather than one overfilled pan. For salads, just increase everything proportionally.
PIN This Post!
If you love these easter side dish recipes, please pin this post for later! Save it to your “Easter Recipes” or “Holiday Side Dishes” board so you have it ready when planning time comes. Your future self will thank you!
You Might Also Love These Posts
Looking for more recipe and celebration inspiration? Check out these related posts on Frosted Events:
Happy Easter cooking, friends! I truly believe that the sides are what make an Easter meal go from good to absolutely incredible. Whether you make three of these or all fifteen, your table is going to be beautiful and delicious. Let me know which sides are making it onto your Easter menu this year — I would love to hear from you!
