Main dishes tend to steal the show when it comes to the Easter table—be it the classic honey-glazed ham or an impressive leg of lamb. But with this spring’s festivities affected by the pandemic for the second year in a row, some traditions may have shifted. Regardless of what your Easter (or Passover) looks like, or how many you’re feeding, this year, the holiday provides an opportunity to appreciate spring’s bounty. And really, I’ll take any excuse to celebrate and cook for those I love.
Consider this a master list of both traditional and nontraditional side dishes for Easter, some old standbys and others that are sure to become instant classics. There’s something on here for the whole family, from your vegan sister to gluten-free aunt to picky cousins. Here are over 40 recipes that put side dishes in the limelight, so you’re guaranteed to have your best Easter spread yet.
What’s better than minty, garlicky peas in springtime? Minty, garlicky peas...on toasted rustic bread, sliced into perfect triangles.
Set the bar high for your Easter meal with these perfectly golden brown, super-buttery rolls.
If baking rolls from scratch feels a little too daunting, try popovers. They’re deceptively simple, and this recipe has extra spring flair thanks to chives and Parmesan.
I want this baked feta on my table for any and all occasions. It’s sweet and salty, warm and comforting, and my favorite way to kick off any meal.
The Easter table wouldn’t be complete without deviled eggs. Not only can these be made ahead, they’re arguably better that way. I like to prep the filling the night before and store it in a zip-top bag. When I’m ready to serve, I just snip the tip of the bag’s edge to turn it into a piping bag to quickly fill the eggs!
If you’re an Easter traditionalist, your table’s not complete without hot cross buns. These start with a brioche base and end with a honey glaze.
Another traditional dish from Eastern European Easter tables, especially in Greece and Italy. It’s a sweet yeasted dough, similar to challah, brioche, or Japanese shokupan, but with colorful dyed eggs braided right in! It also doubles as an impressive centerpiece on your Easter table.
Half chickpea, half pea, 100 percent delicious. Serve with radishes, baby carrots, and endive, and this springy dip is sure to whet your family’s appetite.
Shaving asparagus into ribbons transforms them into crunchy vessels for salad dressing and fun mix-ins like briny feta, fresh mint, and peas. Make this salad right before serving to ensure it doesn’t get soggy.
Another simple salad that tastes like so much more than the sum of its parts. Sweet snap peas, peppery radishes, and creamy burrata come together in perfect harmony with a little squeeze of lemon and drizzle of olive oil.
This simple brussels sprouts salad provides the perfect acidic contrast to the richer dishes on your Easter table.
One of my favorite salads from ABC Kitchen in NYC by way of Serious Eats, it’s a master class in balance: sweet roasted carrots, cool avocado, toasty sesame seeds, and a citrus dressing to tie it all together.
A classic kale salad that is endlessly adaptable to seasonal produce, tastes better when made ahead of time, and is beloved by all? This one ticks all the boxes.
Bring some color (other than green) to your table with this citrus salad. It shows off the best end-of-season citrus and, thanks to the additions of goat cheese and balsamic vinegar, is savory enough to sit on your dinner table, though if you want it for dessert I wouldn’t blame you.
If you typically add pickled cabbage or a similar vinegar-based salad to your Easter table, try this colorful recipe from British culinary pioneer Fergus Henderson.
When in doubt, keep it simple with this romaine salad that’s dressed in a punchy vinaigrette bolstered by lots of garlic and anchovy (the picky eaters at the table don’t need to know what’s in it.)
Take scallions from decorative garnish to the main attraction with Southern cooking powerhouse Edna Lewis’ genius technique for sautéing them in butter, then steaming until tender and sweet.
You don’t have to take it from me, but 300 glowing reviews kind of speak for themselves—this asparagus rocks. Perfectly balanced with fatty pancetta, zippy orange zest, and crunchy pine nuts, yes, they are totally addictive.
While this recipe was originally written for frozen peas, it’s the perfect vehicle for fresh spring peas. Check your local farmers market if you can’t find any at the grocery store.
If it's chilly on Easter Sunday, add this recipe to the menu. As one reviewer says of this Yotam Ottolenghi dish, “They feel like a wonderful warm hug during the cold winter months.” Enough said.
Blanching Brussels sprouts before roasting ensures they can get crispy and crunchy, yet totally cooked through.
Carrots get roasted simply and quickly on high heat, then their frilly tops (totally edible, if you didn’t already get the memo!) are blended into a fresh, verdant pesto. The whole dish is crowned with a ball of creamy burrata cheese.
Shoutout to Eric Kim for adapting this recipe from a passage in James Beard’s memoir. This dish is simple and satisfying, and endlessly adaptable for whichever green spring veggies you can find, from asparagus to snap peas, haricots verts, or fava beans.
A simple butter sauce with horseradish, sherry vinegar, and thyme transforms this dish from run-of-the-mill roasted veggies to a zippy side welcome on any dinner table.
This creamed spinach doesn’t actually contain any cream, but rather evaporated milk (though regular milk or cream can work in a pinch), and according to author Laurie Colwin, the first time she tasted this recipe, “It was so good it made me want to sit up and beg like a dog.”
Once you master this genius technique for green beans, you can adapt it to any flavor combinations you like. I love adding herbs like tarragon or sage, and topping with toasted nuts like slivered almonds or chopped hazelnuts.
Here’s a perfect recipe if you find plump, in-season leeks at the farmers market. Braise them until tender and sweet, and these alliums may become the unexpected star of your Easter table.
As author Jody Williams (of famed NYC restaurant Buvette) writes, “The almonds enhance the beets’ earthiness, and the bracing, creamy horseradish dressing offers not just richness but also a bit of a bite.” All I know is that this is the kind of dish that feels restaurant-quality with only home-cook effort required.
Hearty Grains & Legumes
Samin Nosrat’s take on tahdig is your introduction to crispy-edged, golden rice. If you’re feeling confident, flip it in front of your family at the table for maximum effect.
Creamy polenta is one of my favorite accompaniments for rich meats and bright spring veggies, and this genius technique makes perfect polenta not only achievable, but easy. You’ll see.
Creamy white beans, crunchy cucumbers, and floral sumac make for a fresh salad that won’t distract from the main event, but rather complement it.
Though known for her sweets, Joy the Baker’s easy savory recipe yields chickpeas so flavorful, tender, and complex, no one will suspect the beans came from a can.
Add this herby grain salad to your spread for a bright contrast to richer dishes like braised meats and creamy pastas.
This veggie-forward take on French cassoulet makes for a hearty side or doubles as a main for any vegetarians at your Easter table.
Reviewer caninechef writes, “I found this recipe about a month ago and have eaten more radishes since then than in the previous 5 years.” Need I say more?
Pasta & Potatoes, Please!
Barbara Kafka’s perfect pasta lives in permanent rotation at my dinner table. The only risk with adding this to your menu is it may steal the show from the mains—a risk I’m typically willing to take.
Here’s my platonic ideal for potatoes: creamy centers, and bristled, crunchy edges. But it’s actually the tangy sour cream and dill sauce that takes these taters from good to great.
This orzo salad is packed with salty feta, briny olives, and grassy dill, and tastes particularly good when paired with lamb.
If you want mashed potatoes on your Easter table, look no further than Diane Morgan’s simple yet effective recipe. Her technique yields the creamiest, smoothest potatoes possible.
Looking for a creative spin on the old holiday table standby? This recipe brings together the best of mashed potatoes and potato chips, more specifically the puckering-yet-addictive salt and vinegar ones.
If you want to throw together another dish for your Easter table without having to add an extra trip to the grocery store, pull this pantry pasta out of your back pocket.
Here’s a pasta recipe “bathed in cream” that’s also done in one pot (yes!) and chock-full of spring herbs, peas, and Parmesan (yes please!), but let’s be real—you were sold at “bathed in cream,” right?