25 Easy Easter Side Dishes Everyone Will Love

These Easter side dishes range from cheesy casseroles to fresh salads and veggie bakes that pair perfectly with ham, lamb, or roast chicken.

With the help of simple tools like a good measuring cup set and reliable mixing bowls, you can prep most of these dishes ahead so you’re not stuck in the kitchen during your celebration.

1. Creamy Herbed Scalloped Potatoes

Thinly sliced potatoes layered with cream, herbs, and cheese make a crowd-pleasing side that feels luxurious but is easy to assemble.

It’s perfect for feeding a group and looks beautiful baked golden in a big dish.

Ingredients

• 3 pounds russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 cups shredded Gruyère cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 tablespoons unsalted butter
• 9x13 baking dish

Directions

1. Grease a 9x13 baking dish with butter and preheat your oven to 375°F.
2. In a mixing bowl, whisk together heavy cream, garlic powder, thyme, salt, and pepper.
3. Layer half of the potatoes in the dish, pour over half the cream mixture, and sprinkle with half the shredded Gruyère.
4. Repeat with remaining potatoes, cream, and cheese, then cover with foil and bake for 40 minutes.
5. Remove foil and bake another 20–25 minutes until the top is bubbly and golden and the potatoes are tender.

2. Honey-Lemon Roasted Carrots with Fresh Dill

Bright, sweet carrots roasted with honey and lemon bring spring vibes to the table.

A sprinkle of dill on top makes this dish feel fancy while still being super simple to throw together.

Ingredients

• 2 pounds baby carrots
• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill
• Large sheet pan

Directions

1. Spread carrots on a sheet pan and preheat the oven to 400°F.
2. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
3. Drizzle the mixture over the carrots and toss to coat evenly, using a pair of tongs.
4. Roast for 20–25 minutes, stirring once, until the carrots are tender and caramelized on the edges.
5. Transfer to a serving dish and sprinkle with fresh dill just before serving.

3. Spring Pea and Mint Salad with Feta

This crisp, cool salad uses sweet peas, mint, and feta for a refreshing side that balances richer Easter side dishes.

It comes together quickly and looks gorgeous in a big bowl of green and white.

Ingredients

• 4 cups frozen peas, thawed
• 1 cup crumbled feta cheese
• ⅓ cup chopped fresh mint
• ¼ cup finely diced red onion
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• Large salad bowl

Directions

1. Add peas, feta, mint, and red onion to a large salad bowl.
2. In a small mixing bowl, whisk together olive oil, white wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently with a pair of salad servers.
4. Chill for at least 30 minutes so the flavors meld before serving.

4. Cheesy Baked Asparagus Gratin

Asparagus gets a cozy upgrade with a creamy, cheesy topping that bubbles and browns in the oven. It’s still full of fresh spring flavor, but picky eaters will love the cheese.

Ingredients

• 2 pounds fresh asparagus, trimmed
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• ½ cup shredded Gruyère
• ½ cup panko bread crumbs
• Olive oil spray
• Shallow gratin dish

Directions

1. Preheat oven to 400°F and lightly spray a gratin dish with olive oil.
2. Arrange asparagus spears in the dish in a single layer.
3. Pour heavy cream over the asparagus and sprinkle with Parmesan and Gruyère.
4. Top with panko and a quick spritz of olive oil spray.
5. Bake for 18–20 minutes until the asparagus is tender and the top is golden and bubbly.

5. Brown Butter Parmesan Baby Potatoes

Baby potatoes roasted in nutty brown butter and finished with Parmesan are a simple, irresistible side. They pair well with almost any main and are always a hit at holiday dinners.

Ingredients

• 2 pounds baby gold potatoes, halved
• 5 tablespoons unsalted butter
• ½ cup grated Parmesan
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• Half sheet pan

Directions

1. Preheat oven to 425°F and spread potatoes on a sheet pan.
2. Melt butter in a small saucepan over medium heat until it turns golden and smells nutty.
3. Pour brown butter over potatoes, add garlic powder, salt, and pepper, and toss to coat.
4. Roast for 25–30 minutes, stirring once, until the potatoes are crispy on the edges.
5. Toss with Parmesan and parsley just before serving.

6. Deviled Egg Potato Salad

This creamy potato salad has all the flavors of deviled eggs built right in, making it ideal for an Easter table. It works beautifully with ham and is even better made ahead.

Ingredients

• 3 pounds Yukon gold potatoes, diced
• 6 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• ¼ cup sweet pickle relish
• 1 teaspoon paprika
• Large mixing bowl

Directions

1. Boil potatoes in a large stockpot of salted water until tender, then drain and cool.
2. In a mixing bowl, stir together mayonnaise, Dijon, relish, paprika, salt, and pepper.
3. Add cooled potatoes and chopped eggs, then gently fold everything together with a silicone spatula.
4. Chill for at least 1 hour for the flavors to develop before serving.

7. Soft Garlic Butter Dinner Rolls

Warm, soft rolls brushed with garlic butter are a must-have on any spring spread. These use frozen dough to keep things easy, so you can focus on the rest of your side dishes.

Ingredients

• 18 frozen roll dough pieces
• 4 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 9x13 baking pan

Directions

1. Arrange frozen roll dough in a greased 9x13 pan, leaving space between each.
2. Cover with a clean towel and let rise according to package directions until puffy.
3. Mix melted butter, garlic powder, and parsley in a small prep bowl.
4. Brush rolls with half the garlic butter and bake according to package directions until golden.
5. Brush with remaining butter as soon as they come out of the oven and serve warm.

8. Lemon Herb Roasted Green Beans

Crisp-tender green beans tossed with lemon and herbs are a light, bright side that balances heavier mains. They roast quickly on one pan and look lovely sprinkled with zest.

Ingredients

• 2 pounds fresh green beans, trimmed
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Rimmed sheet pan

Directions

1. Preheat oven to 400°F and spread green beans on a rimmed sheet pan.
2. Drizzle with olive oil, lemon juice, oregano, basil, salt, and pepper, then toss to coat.
3. Roast for 15–18 minutes, stirring once halfway through.
4. Transfer to a serving platter and sprinkle with lemon zest just before serving.

9. Cheddar Broccoli Rice Bake

This cozy casserole combines broccoli, rice, and cheddar in one pan for an easy side dish. It’s comforting and cheesy, making it a great option for kids and adults alike.

Ingredients

• 3 cups cooked white rice
• 4 cups frozen broccoli florets, thawed
• 1 can cream of chicken soup
• 1 cup milk
• 2 cups shredded cheddar cheese
• 9x13 casserole dish

Directions

1. Preheat oven to 350°F and lightly grease a 9x13 dish.
2. In a large mixing bowl, whisk soup and milk until smooth.
3. Stir in rice, broccoli, and 1 ½ cups cheddar, then season with salt and pepper.
4. Spread mixture into the dish, top with remaining cheese, and bake for 25–30 minutes until hot and bubbly.

10. Spinach Strawberry Feta Salad with Poppy Seed Dressing

Fresh spinach, juicy strawberries, and tangy feta make a colorful spring salad that brightens any plate.

A sweet poppy seed dressing ties it all together and makes it feel special for the holiday.

Ingredients

• 6 cups baby spinach
• 2 cups sliced strawberries
• 1 cup crumbled feta
• 1 cup toasted pecans
• ½ cup poppy seed dressing
• Large salad bowl

Directions

1. Add spinach, strawberries, feta, and pecans to a large bowl.
2. Drizzle with poppy seed dressing just before serving.
3. Toss gently with salad tongs so everything is lightly coated.

11. Carrot and Pineapple Crunch Slaw

This bright slaw combines carrots, pineapple, and cabbage for a sweet-tangy side with great crunch. It’s light enough to balance richer side dishes and perfect alongside ham.

Ingredients

• 4 cups coleslaw mix
• 2 cups shredded carrots
• 1 cup drained crushed pineapple
• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Large mixing bowl

Directions

1. Combine coleslaw mix, carrots, and pineapple in a large bowl.
2. In a separate small bowl, whisk mayonnaise, vinegar, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss until everything is well coated.
4. Chill for at least 30 minutes before serving.

12. Maple Bacon Brussels Sprouts

Roasting Brussels sprouts with bacon and maple syrup turns them into a crispy, caramelized side everyone loves. Even skeptics may change their minds when they try this version.

Ingredients

• 2 pounds Brussels sprouts, halved
• 6 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• Rimmed sheet pan

Directions

1. Spread Brussels sprouts and bacon on a sheet pan and preheat oven to 400°F.
2. Drizzle with olive oil, season with salt and pepper, and toss to combine.
3. Roast for 20–25 minutes, stirring once, until sprouts are browned and bacon is crisp.
4. Drizzle with maple syrup, toss, and roast 5 minutes more before serving.

13. Cheesy Cauliflower Au Gratin

Creamy cheese sauce over roasted cauliflower makes a lighter twist on classic potato gratin. It’s rich and comforting but still adds another veggie to the side dish lineup.

Ingredients

• 2 heads cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• ½ cup breadcrumbs
• 3-quart casserole dish

Directions

1. Steam or microwave cauliflower florets until just tender, then drain well and place in a greased casserole dish.
2. Melt butter in a saucepan, whisk in flour, and cook 1 minute.
3. Gradually whisk in milk and cook until thick, then stir in cheese, salt, and pepper until smooth.
4. Pour cheese sauce over cauliflower, sprinkle with breadcrumbs, and bake at 375°F for 20–25 minutes until golden.

14. Lemon Parmesan Orzo with Peas

This simple orzo dish with peas, lemon, and Parmesan is light, creamy, and full of spring flavor.

It’s an easy alternative to heavier pasta sides and tastes great warm or at room temperature.

Ingredients

• 2 cups orzo pasta
• 1 ½ cups frozen peas
• ¾ cup grated Parmesan
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• Large saucepan

Directions

1. Cook orzo in a saucepan of salted boiling water according to package directions.
2. Add peas during the last 2 minutes of cooking, then drain.
3. Return orzo and peas to the pan, stir in olive oil, lemon juice, zest, Parmesan, salt, and pepper.
4. Toss well and serve warm or at room temperature.

15. Cornbread Muffins with Whipped Honey Butter

Mini cornbread muffins are easy to pass around and pair perfectly with ham or turkey. Whipped honey butter on the side makes them feel extra special for a holiday meal.

Ingredients

• 2 packages cornbread mix
• Milk, as package directs
• Eggs, as package directs
• ½ cup softened butter
• 3 tablespoons honey
• Mini muffin pan

Directions

1. Prepare cornbread batter according to package directions in a mixing bowl.
2. Fill greased mini muffin cups ⅔ full and bake according to package time, checking early.
3. In a small hand mixer bowl, beat butter and honey until light and fluffy.
4. Serve warm muffins with whipped honey butter on the side.

16. Creamy Baked Spinach Casserole

A rich spinach casserole with cream cheese and Parmesan adds a comforting, steakhouse-style side to your Easter table. It bakes up bubbly and golden in one dish.

Ingredients

• 3 (10-ounce) packages frozen chopped spinach, thawed and drained
• 8 ounces cream cheese, softened
• ½ cup sour cream
• ¾ cup grated Parmesan
• 1 teaspoon minced garlic
• 2-quart baking dish

Directions

1. Preheat oven to 350°F and grease a 2-quart dish.
2. In a mixing bowl, beat cream cheese, sour cream, Parmesan, garlic, salt, and pepper until smooth.
3. Fold in the drained spinach until evenly combined.
4. Spread into the dish and bake for 25–30 minutes until hot and lightly browned on top.

17. Roasted Rainbow Carrots with Pistachios

Rainbow carrots roasted until tender and topped with pistachios make a colorful side that feels special for spring. A touch of honey or maple adds just the right sweetness.

Ingredients

• 2 pounds rainbow carrots, trimmed
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• ½ cup chopped pistachios
• Sheet pan

Directions

1. Spread carrots on a sheet pan and preheat oven to 400°F.
2. Drizzle with olive oil and maple syrup, season with salt and pepper, and toss to coat.
3. Roast for 25–30 minutes until tender and caramelized, turning once.
4. Transfer to a platter and sprinkle with pistachios before serving.

18. Loaded Mashed Potato Casserole

This casserole takes creamy mashed potatoes and loads them with cheese, bacon, and green onions.

It’s cozy and satisfying, and you can assemble it ahead to simplify your Easter menu.

Ingredients

• 4 pounds russet potatoes, peeled and cubed
• 8 ounces cream cheese
• 1 cup sour cream
• 2 cups shredded cheddar
• 1 cup cooked bacon pieces
• ½ cup sliced green onions
• 9x13 casserole dish

Directions

1. Boil potatoes in a large stockpot of salted water until tender, then drain.
2. Mash with cream cheese, sour cream, salt, and pepper until smooth.
3. Spread into a greased 9x13 dish and top with cheddar and bacon.
4. Bake at 350°F for 20–25 minutes until hot and the cheese is melted, then sprinkle with green onions.

19. Sheet Pan Spring Vegetable Medley

A mix of seasonal vegetables roasted on one pan makes a colorful, low-effort side.

Change up the veggies based on what you find, and serve this alongside any of your Easter side dishes.

Ingredients

• 1 pound baby potatoes, halved
• 2 cups sliced carrots
• 1 bunch asparagus, cut into 2-inch pieces
• 1 red onion, sliced
• 4 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Large sheet pan

Directions

1. Preheat oven to 400°F and spread all vegetables on a sheet pan.
2. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, and toss to coat.
3. Roast for 25–30 minutes, stirring once or twice, until the vegetables are tender and slightly caramelized.

20. Greek Cucumber and Tomato Salad

This fresh salad with cucumbers, tomatoes, olives, and feta is a cool contrast to warm side dishes. It comes together in minutes and holds up well on a buffet.

Ingredients

• 2 English cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1 cup pitted Kalamata olives
• 1 cup diced feta cheese
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Large salad bowl

Directions

1. Combine cucumbers, tomatoes, olives, and feta in a salad bowl.
2. Whisk vinegar, olive oil, salt, and pepper in a small bowl.
3. Pour dressing over the salad and toss gently.

21. Garlic Parmesan Roasted Radishes

Roasting radishes mellows their flavor and turns them into a surprisingly delicious side dish. Garlic and Parmesan make them savory and perfect for springtime plates.

Ingredients

• 2 pounds radishes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• ⅓ cup grated Parmesan
• Sheet pan

Directions

1. Spread radishes on a sheet pan and preheat oven to 400°F.
2. Toss with olive oil, garlic powder, salt, and pepper.
3. Roast for 20–25 minutes until tender and lightly browned.
4. Sprinkle with Parmesan and roast 3–4 minutes more before serving.

22. Easter Veggie Platter with Herbed Ranch Dip

A cute veggie platter arranged in spring colors with a creamy dip is a fun way to add freshness to the table. You can shape the veggies into a bunny or egg for extra holiday flair.

Ingredients

• 2 cups baby carrots
• 2 cups sugar snap peas
• 2 cups grape tomatoes
• 2 cups mini bell pepper strips
• 1 packet ranch dressing mix
• 1 cup sour cream
• ½ cup plain Greek yogurt
• Large round platter

Directions

1. Stir ranch mix, sour cream, and Greek yogurt together in a small bowl and chill.
2. Arrange vegetables on a large round platter in a bunny or egg shape.
3. Place the ranch dip in a small bowl in the center or as the bunny “face.”

23. Cheddar Chive Drop Biscuits

Drop biscuits loaded with cheddar and chives are quick to mix and don’t require rolling or cutting. They’re fluffy inside with a slightly crisp top, perfect for soaking up gravy or sauces.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• ¼ cup chopped chives
• 1 cup buttermilk
• Baking sheet

Directions

1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Whisk flour, baking powder, and salt in a mixing bowl, then cut in cold butter with a pastry cutter or fork.
3. Stir in cheddar and chives, then add buttermilk and gently mix until just combined.
4. Drop spoonfuls of dough onto the baking sheet and bake for 12–15 minutes until golden.

24. Lemon Garlic Roasted Artichoke Hearts

Roasted artichoke hearts tossed in lemon and garlic are an elegant but easy side dish. They’re delicious with lamb or chicken and feel perfectly springy.

Ingredients

• 2 (14-ounce) jars artichoke hearts, drained
• 3 tablespoons olive oil
• 2 teaspoons minced garlic
• Zest and juice of 1 lemon
• ¼ cup shaved Parmesan
• Sheet pan

Directions

1. Preheat oven to 400°F and spread artichoke hearts on a sheet pan.
2. Whisk olive oil, garlic, lemon juice, salt, and pepper in a small bowl and drizzle over artichokes.
3. Roast for 20–25 minutes, tossing once, until edges are golden.
4. Transfer to a serving dish and top with lemon zest and shaved Parmesan.

25. Herbed Rice Pilaf with Toasted Almonds

This fluffy rice pilaf with herbs and almonds is a simple, versatile side that pairs with just about any Easter main. It adds texture and a subtle nutty flavor to your plate.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 3 tablespoons butter
• ½ cup toasted slivered almonds
• ¼ cup chopped fresh parsley
• Medium saucepan with lid

Directions

1. Melt butter in a saucepan over medium heat and add rice, stirring for 2–3 minutes to lightly toast.
2. Pour in chicken broth, add a pinch of salt, and bring to a boil.
3. Reduce heat, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
4. Fluff with a fork, then stir in almonds and parsley before serving.

FAQ

Can I make these side dishes ahead of time?

Yes, many of these side dishes can be made in advance to save time on the day of your gathering.

Casseroles, gratins, rice bakes, and mashed potatoes reheat very well if you keep them covered and warm in the oven.

Store them in sturdy baking dishes with lids and use a reliable food thermometer to make sure they’re hot enough before serving.

What are the best make-ahead options for a busy holiday morning?

If you know you’ll be juggling brunch, eggs, and baskets, focus on side dishes that can be assembled or fully cooked the day before.

Potato casseroles, scalloped potatoes, spinach bakes, and cornbread muffins all hold up well when refrigerated and reheated.

Keep everything wrapped in covered casserole pans and warm them on a large sheet pan so you can slide several dishes into the oven at once.

How can I keep the sides warm while I finish the main dish?

To keep your side dishes warm, use your oven’s lowest setting and cover dishes tightly so they don’t dry out.

Smaller sides like roasted vegetables can rest tented with foil while you slice ham or carve turkey.

A couple of insulated hot dish carriers and a plug-in buffet warming tray can help hold extra casseroles if your oven is full.

What are some lighter side dish options to balance a rich meal?

If your ham or lamb is on the heavier side, balance your side dishes with fresh salads and roasted veggies.

Think bright dishes like pea and mint salad, spinach strawberry salad, Greek cucumber salad, and simple roasted carrots or asparagus.

Use attractive white salad bowls and a set of salad tongs to make these lighter options just as eye-catching as the casseroles.

How do I adapt these recipes for a smaller gathering?

For a smaller group, you can simply cut your side dishes in half and bake them in smaller pans.

Reduce the cooking time slightly and keep an eye on casseroles and gratins so they don’t over-brown.

A versatile set of small baking dishes and quarter sheet pans is helpful for scaling these recipes down without sacrificing presentation.

What kitchen tools make prepping these sides easier?

To breeze through your side dishes, rely on a few hardworking tools.

A sharp chef’s knife, a sturdy cutting board, and a simple mandoline slicer make quick work of potatoes and veggies.

A couple of ceramic casserole dishes and reliable rimmed sheet pans will handle most bakes and roasts from this list.

Easter Side Dishes

With these easy Easter side dishes, you can mix comforting classics like scalloped potatoes and casseroles with lighter salads and roasted vegetables for a well-rounded menu.

Choose a few make-ahead options, some fresh dishes, and something cheesy so everyone finds a favorite.

Simple tools like a good 9x13 baking pan and a reliable hand mixer make it easy to pull everything together without stress.

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