These quick Easter side dishes bring vibrant color and fresh flavor to your holiday table. From roasted vegetables to lightly seasoned potatoes, these sides are simple, nutritious, and perfect for pairing with your main Easter meal.
Ingredients
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 2 cups diced potatoes
- 1 zucchini, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp breadcrumbs (optional)
Steps
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss all vegetables with olive oil, salt, pepper, rosemary, and thyme.
- Spread vegetables evenly on the sheet pan.
- Roast for 25-30 minutes, stirring halfway through, until tender and slightly browned.
- Optional: sprinkle breadcrumbs on top for added texture before serving.
Tips
- Cut vegetables into similar sizes for even cooking.
- Use seasonal vegetables to keep the dish fresh and colorful.
- Make ahead and reheat in the oven for a warm side during the meal.
These quick Easter side dishes are easy, flavorful, and colorful, making them a perfect addition to your festive spread.