Crowd-Pleasing Easter Sides

Easter is right around the corner, and if you’re scrambling to put the final touches on your holiday menu, we have just the post for you. Check out some of our crowd-pleasing side dishes below. They’re simple to make, and guaranteed to satisfy your guests.

Lemon Dill Green Beans

Makes Four Servings; Ready in 30 minutes


    • 4 teaspoons chopped fresh dill
    • 1 pound green beans, trimmed
    • 1 tablespoon minced shallot
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon whole-grain mustard
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Salt & Vinegar Roasted Radishes

Makes Five Servings; Ready in 35 minutes


    • 1 pound small radishes with greens attached (about 2 bunches)
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon malt vinegar
    • ¼ teaspoon sea salt


  1. Preheat oven to 375°F.
  2. Cut greens off radishes and trim the stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large rimmed baking sheet. Roast, stirring once, for 20 minutes.
  3. Toss the greens with the remaining 1 tablespoon oil. After 20 minutes, add the greens to the pan and continue roasting until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.

Roasted Spring Vegetables

Makes Six Servings; Ready in 60 minutes


  • 12 medium Brussels sprouts
  • 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided 
  • 1 large fennel bulb, halved, cored and cut into ¼-inch wedges
  • 12 very small, thin carrots (8 ounces)
  • 1 large beet, preferably golden, sliced into ¼-inch rounds
  • 1 teaspoon kosher salt, divided
  • 1 large clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon capers, chopped
  • 1 anchovy fillet, minced (optional)


  1. Position racks in upper and lower thirds of oven; preheat to 425°F.
  2. Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl.
  3. Spread Brussels sprouts in a single layer on half of a large baking sheet.
  4. Toss fennel in the bowl with another 1 teaspoon oil; spread on the other half of the pan.
  5. Toss carrots in the bowl with another 1 teaspoon oil and spread on half of a second baking sheet.
  6. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan.
  7. Sprinkle the vegetables with ½ teaspoon salt.
  8. Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.
  9. Meanwhile, mash garlic and the remaining ½ teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add lemon juice, capers and anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.
  • Easy cleanup tip: Line your baking sheet with a layer of foil before roasting your vegetables.

Asparagus with Balsamic Tomatoes 

Makes Four Servings; Ready in 20 minutes


  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • 1/2 teaspoon black pepper


  1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add tomatoes and garlic; cook 5 minutes.
  4. Stir in vinegar; cook 3 minutes.
  5. Stir in salt.
  6. Arrange asparagus on a platter; top with tomato mixture.
  7. Sprinkle with cheese and pepper.

Pea & Carrot Salad with Miso Ginger Dressing

Makes Four Servings; Ready in 30


  • 5 ounces trimmed fresh sugar snap peas
  • 1 cup thinly sliced radishes
  • 2 cups peeled, shaved rainbow carrots
  • 1/4 teaspoon kosher salt
  • 1 cup chopped orange carrots
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon plain 2% reduced-fat Greek yogurt
  • 1/2 chopped shallot
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 1/2 teaspoons white miso
  • 2 tablespoons toasted walnuts


  1. Cook 5 oz. trimmed fresh sugar snap peas in a medium saucepan of boiling water, stirring often, until bright green, about 1 minute.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain.
  4. Place 1 cup thinly sliced radishes and 2 cups peeled, shaved rainbow carrots in a medium bowl. Sprinkle with 1/4 tsp. kosher salt; let stand while you make the dressing.
    To make the dressing: Combine 1 cup chopped orange carrots; 3 Tbsp. water; 2 Tbsp. rice wine vinegar; 2 Tbsp. vegetable oil; 1 Tbsp. plain 2% reduced-fat Greek yogurt; 1/2 chopped shallot; 1 1/2 tsp. chopped fresh ginger; and 1 1/2 tsp. white miso in a small food processor or blender. Process until smooth.

    In a serving bowl, drizzle peas and carrot mixture with dressing; sprinkle with 2 Tbsp. toasted walnuts. Enjoy.

    Have a happy, healthy Easter!