Whether you’re planning a full Easter dinner or just in charge of bringing a dish to share, no holiday spread is complete without a stellar lineup of sides. From buttery rolls<\/a> to vibrant spring salads, these Easter side dishes<\/strong> are the unsung heroes of the meal\u2014bringing balance, color, and a whole lot of flavor to your table.<\/p>\n In this guide, we\u2019ve rounded up 50 of our favorite Easter sides from the Food52 archives<\/a>, including classics like scalloped potatoes and roasted carrots, plus fresh takes like herby grain salads and tender roasted radishes. You’ll also find vegetarian brunch ideas<\/a>, make-ahead favorites, and even a few Easter dinner ideas<\/a>, or explore our full spring recipe collection<\/a> for even more seasonal inspiration.<\/p>\n When isn\u2019t it a good time to serve macaroni and cheese<\/a>? Put this side dish near the kids\u2019 table and you\u2019ll be considered hostess of the year by the little ones.<\/p>\n This hearty, colorful side dish rings in at under $10, which is a huge plus if you\u2019re trying to host Easter dinner on a budget<\/a>.<\/p>\n These scalloped potatoes are creamy, cheesy, and crispy, all in one convenient skillet. Recipe developer Josh Cohen prefers using Yukon Golds for their creamy texture and sturdiness, which hold up well under the weight of a luxurious cream sauce.<\/p>\n What\u2019s better than minty, garlicky peas in springtime? Minty, garlicky peas…on toasted rustic bread, sliced into perfect triangles.<\/p>\n Set the bar high for your Easter meal<\/a> with these perfectly golden brown, super-buttery rolls.<\/p>\n If baking rolls from scratch feels a little too daunting, try popovers. They\u2019re deceptively simple, and this recipe has extra spring flair thanks to chives and Parmesan.<\/p>\n I want this baked feta on my table for any and all occasions. It\u2019s sweet and salty, warm and comforting, and my favorite way to kick off any meal.<\/p>\n The Easter table wouldn\u2019t be complete without deviled eggs. Not only can these be made ahead, they\u2019re arguably better that way. I like to prep the filling the night before and store it in a zip-top bag. When I\u2019m ready to serve, I just snip the tip of the bag\u2019s edge to turn it into a piping bag to quickly fill the eggs!<\/p>\n If you\u2019re an Easter traditionalist, your table\u2019s not complete without hot cross buns. These start with a brioche base and end with a honey glaze.<\/p>\n Another traditional dish from Eastern European Easter tables, especially in Greece and Italy. It\u2019s 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.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Half chickpea, half pea, 100 percent delicious. Serve with radishes, baby carrots, and endive, and this springy dip is sure to whet your family\u2019s appetite.<\/p>\n 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\u2019t get soggy.<\/p>\n 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.<\/p>\n Sweet potatoes can feel more apt for fall dinners, but what makes them decidedly right for Easter is the inclusion of coconut oil, which the spuds are tossed with and then roasted. Build even more flavor with a combination of chili, cumin, cinnamon, and shredded coconut.<\/p>\n Raise your hand if this sounds familiar: You\u2019re nearly ready to head out the door and you just remembered that you promised to bring dinner rolls. Been there, done that. Thankfully, this blink-and-you\u2019ll-miss-it recipe comes together in just half an hour. No one will even be upset if you\u2019re a few minutes late if you come bearing fresh out of the oven rolls.<\/p>\n This simple Brussels sprouts salad provides the perfect acidic contrast to the richer dishes on your Easter table.<\/p>\n One of my favorite salads from ABC Kitchen in NYC by way of Serious Eats<\/em>, it\u2019s a master class in balance: sweet roasted carrots, cool avocado, toasty sesame seeds, and a citrus dressing to tie it all together.<\/p>\n 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.<\/p>\n 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\u2019t blame you.<\/p>\n 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.<\/p>\n If you’re looking for something a little less fussy or different from dinner rolls, make cornbread! The rich, moist batter comes together with just six ingredients, and bakes in 25 minutes.<\/p>\n When in doubt, keep it simple with this romaine salad that\u2019s dressed in a punchy vinaigrette bolstered by lots of garlic and anchovy (the picky eaters at the table don\u2019t need<\/em> to know what\u2019s in it.)<\/p>\n Take scallions from decorative garnish to the main attraction with Southern cooking powerhouse Edna Lewis\u2019 genius technique for saut\u00e9ing them in butter, then steaming until tender and sweet.<\/p>\n You don\u2019t have to take it from me, but 300 glowing reviews kind of speak for themselves\u2014this asparagus rocks<\/em>. Perfectly balanced with fatty pancetta, zippy orange zest, and crunchy pine nuts, yes, they are totally addictive.<\/p>\n While this recipe was originally written for frozen peas, it\u2019s the perfect vehicle for fresh spring peas. Check your local farmers market if you can\u2019t find any at the grocery store.<\/p>\n If it’s chilly on Easter Sunday, add this recipe to the menu. As one reviewer says of this Yotam Ottolenghi dish, \u201cThey feel like a wonderful warm hug during the cold winter months.\u201d Enough said.<\/p>\n Blanching Brussels sprouts before roasting ensures they can get crispy and crunchy, yet totally cooked through.<\/p>\n Carrots get roasted simply and quickly on high heat, then their frilly tops (totally edible, if you didn\u2019t already get the memo!) are blended into a fresh, verdant pesto. The whole dish is crowned with a ball of creamy burrata cheese.<\/p>\n Popovers are the perfect side dish for an Easter brunch<\/a>. They\u2019re more brunch-y than dinner rolls and ideal for piling on scrambled eggs and hash browns, or smearing with strawberry-rhubarb jam.<\/p>\n <\/p>\n <\/a>\n<\/div>\n<\/p><\/div>\n<\/p><\/div>\n Shoutout to Eric Kim for adapting this recipe from a passage in James Beard\u2019s 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.<\/p>\n 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.<\/p>\n This creamed spinach doesn\u2019t 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, \u201cIt was so good it made me want to sit up and beg like a dog.\u201d<\/p>\n 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.<\/p>\n Here\u2019s 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.<\/p>\n As author Jody Williams (of famed NYC restaurant Buvette) writes, \u201cThe almonds enhance the beets\u2019 earthiness, and the bracing, creamy horseradish dressing offers not just richness but also a bit of a bite.\u201d All I know is that this is the kind of dish that feels restaurant-quality with only home-cook effort required.<\/p>\n Samin Nosrat\u2019s take on tahdig is your introduction to crispy-edged, golden rice. If you\u2019re feeling confident, flip it in front of your family at the table for maximum effect.<\/p>\n 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\u2019ll see.<\/p>\n Creamy white beans, crunchy cucumbers, and floral sumac make for a fresh salad that won\u2019t distract from the main event, but rather complement it.<\/p>\n Though known for her sweets, Joy the Baker\u2019s easy savory recipe yields chickpeas so flavorful, tender, and complex, no one will suspect the beans came from a can.<\/p>\n Add this herby grain salad to your spread for a bright contrast to richer dishes like braised meats and creamy pastas.<\/p>\n This veggie-forward take on French cassoulet makes for a hearty side or doubles as a main for any vegetarians at your Easter table.<\/p>\n No matter how Brussels sprouts are prepared\u2014shredded for a salad, shredded and sauteed, or halved and roasted\u2014they will always, always be better with bacon. Food Editor Emma Laperruque made a few flavorful additions (looking at you maple syrup, cider vinegar, and red pepper flakes) to create possibly the best ever Brussels sprouts recipe. Not that we\u2019re biased.<\/p>\n Reviewer caninechef writes, \u201cI found this recipe about a month ago and have eaten more radishes since then than in the previous 5 years.\u201d Need I say more?<\/p>\n Barbara Kafka\u2019s 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\u2014a risk I\u2019m typically willing to take.<\/p>\n Is it really Easter brunch if you aren\u2019t serving carrots? They\u2019re mixed in a combination of honey, vinegar, cumin, cayenne pepper, and smoked paprika and then roasted until tender and browned. Dorie Greenspan serves them over a bed of Greek yogurt, so obviously I will do the same.<\/p>\n Here\u2019s my platonic ideal for potatoes: creamy centers, and bristled, crunchy edges. But it\u2019s actually the tangy sour cream and dill sauce that takes these taters from good to great.<\/p>\n This orzo salad is packed with salty feta, briny olives, and grassy dill, and tastes particularly good when paired with lamb.<\/p>\n If you want mashed potatoes on your Easter table, look no further than Diane Morgan\u2019s simple yet effective recipe. Her technique yields the creamiest, smoothest potatoes possible.<\/p>\n Every holiday dinner spread\u2014from Easter to Mother\u2019s Day<\/a> to Thanksgiving<\/a>\u2014is practically begging for green bean casserole. It\u2019s a classic side dish for a reason and this minimalist recipe is so easy to make.<\/p>\n 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.<\/p>\n 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.<\/p>\n Here\u2019s a pasta recipe \u201cbathed in cream\u201d that\u2019s also done in one pot (yes!) and chock-full of spring herbs, peas, and Parmesan (yes please<\/em>!), but let\u2019s be real\u2014you were sold at \u201cbathed in cream,\u201d right?<\/p>\n1. Martha Stewart’s Macaroni & Cheese<\/a>
\n<\/h3>\n2. Blistered Green Beans & Sweet Potatoes With Tahini<\/a>
\n<\/h3>\n3. Scalloped Potatoes in Cast Iron<\/a>
\n<\/h3>\n4. Minty Pea Pur\u00e9e on Toast<\/a>
\n<\/h3>\n5. Fluffy, Buttery Dinner Rolls<\/a>
\n<\/h3>\n6. Black Pepper Popovers With Chives & Parmesan<\/a>
\n<\/h3>\n7. Roasted Feta With Thyme Honey<\/a>
\n<\/h3>\n8. Virginia Willis’ Deviled Eggs<\/a>
\n<\/h3>\n9. Honey-Glazed Brioche Hot Cross Buns<\/a>
\n<\/h3>\n10. Easter Bread<\/a>
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11. Sweet Pea Hummus<\/a>
\n<\/h3>\n12. Shaved Asparagus Salad With Feta & Peas<\/a>
\n<\/h3>\n13. Radish, Snap Pea & Burrata Salad<\/a>
\n<\/h3>\n14. Sweet Potatoes Roasted in Coconut Oil<\/a>
\n<\/h3>\n15. No-Yeast, No-Rise, Fastest-Ever Dinner Rolls<\/a>
\n<\/h3>\n16. Shaved Brussels Sprout Salad With Red Onion, Lemon & Pecorino<\/a>
\n<\/h3>\n17. Carrot Avocado Salad<\/a>
\n<\/h3>\n18. Northern Spy’s Kale Salad<\/a>
\n<\/h3>\n19. Citrus Salad With Goat Cheese-Stuffed Dates<\/a>
\n<\/h3>\n20. Fergus Henderson’s Red Salad<\/a>
\n<\/h3>\n21. Cast-Iron Skillet Cornbread<\/a>
\n<\/h3>\n22. Romaine & Avocado Salad With Anchovy Garlic Vinaigrette<\/a>
\n<\/h3>\n23. Skillet Scallions From Edna Lewis<\/a>
\n<\/h3>\n24. Absurdly Addictive Asparagus<\/a>
\n<\/h3>\n25. Lemon-Mint Peas With Burrata & Breadcrumbs<\/a>
\n<\/h3>\n26. Miso Butter Onions<\/a>
\n<\/h3>\n27. “Pot-Stuck” Brussels Sprouts<\/a>
\n<\/h3>\n28. Roasted Carrots With Carrot Top Pesto & Burrata<\/a>
\n<\/h3>\n29. Popovers<\/a>
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30. Paper-Thin Asparagus With Butter & Soy Sauce<\/a>
\n<\/h3>\n31. Roasted Spring Root Vegetables With Horseradish-Thyme Butter<\/a>
\n<\/h3>\n32. Laurie Colwin’s Creamed Spinach<\/a>
\n<\/h3>\n33. Michel Richard’s Glazed & Glistening Haricots Verts<\/a>
\n<\/h3>\n34. Braised Leeks<\/a>
\n<\/h3>\n35. Beets With Almonds & Horseradish Cr\u00e8me Fra\u00eeche<\/a>
\n<\/h3>\n36. Persian-ish Rice From Samin Nosrat<\/a>
\n<\/h3>\n37. Maria Speck’s Shortcut Polenta<\/a>
\n<\/h3>\n38. White Bean With Cucumber & Sumac Salad<\/a>
\n<\/h3>\n39. Olive Oil\u2013Braised Chickpeas From Joy the Baker<\/a>
\n<\/h3>\n40. Freekeh Salad With Fennel & Mint<\/a>
\n<\/h3>\n41. Spring Vegetarian Cassoulet<\/a>
\n<\/h3>\n42. Brussels Sprouts With Bacon<\/a>
\n<\/h3>\n43. Radish Couscous<\/a>
\n<\/h3>\n44. Barbara Kafka\u2019s Creamy Lemon Pasta<\/a>
\n<\/h3>\n45. Sweet & Smoky Roasted Carrots<\/a>
\n<\/h3>\n46. Crisp-Smashed Yellow Potatoes With Sour Cream & Vinegar Dill Sauce<\/a>
\n<\/h3>\n47. Lemon-Dill Orzo Pasta Salad With Cucumbers, Olives & Feta<\/a>
\n<\/h3>\n48. Diane Morgan’s Classic Mashed Potatoes<\/a>
\n<\/h3>\n49. Stovetop Green Bean ‘Casserole’<\/a>
\n<\/h3>\n50. Salt & Vinegar Mashed Potatoes<\/a>
\n<\/h3>\n51. Pantry Pasta With Anchovies, Olives & Capers<\/a>
\n<\/h3>\n52. Pasta With Spring Vegetables, Bathed in Cream<\/a>
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