19 Easter Side Dishes (Fresh, Festive & Family-Friendly)

ByFoodarshia

Let’s be real for a second. The Easter ham (or lamb, if you’re fancy) gets all the credit on the invitation, but we all know the truth. The side dishes do the heavy lifting. You can have the most perfectly glazed ham in the universe, but if you serve it alongside dry rolls and mushy vegetables, the meal flops. I have hosted more family holidays than I care to admit, and I learned the hard way that people come for the protein, but they stay for the potatoes.

Choosing the right menu feels like a high-stakes puzzle sometimes. You need flavors that scream “Spring has sprung,” but you also need comfort food that satisfies your uncle who refuses to eat anything green. It’s a delicate balance. I curated this list of 19 Easter Side Dishes to save you the headache of scrolling through Pinterest for three hours straight. We’re talking fresh ingredients, vibrant colors, and enough cheesy goodness to keep the peace. Let’s get your menu sorted so you can actually enjoy the holiday.

The Potato Hall of Fame

You cannot host a holiday meal without potatoes. I’m pretty sure it’s illegal in at least twelve states. Potatoes ground the meal and provide that starch we all crave. Here are the absolute best ways to serve them.

1. Cheesy Scalloped Potatoes (Au Gratin)

If you want to win Easter, you make scalloped potatoes. This dish screams luxury. You layer thin slices of potatoes with a rich, garlic-infused cream sauce and mountains of cheese. I usually go for a sharp cheddar and maybe some Gruyère if my wallet permits it.

Why It Works

The starch from the potatoes thickens the cream sauce naturally as it bakes, creating a silky texture that you just can’t replicate with a roux. It pairs perfectly with the saltiness of ham.

Ingredients

  • 3 lbs Yukon Gold Potatoes (peeled and sliced 1/8 inch thick)
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh Thyme leaves
  • 2 cups Sharp Cheddar Cheese (shredded)
  • 1/2 cup Gruyère Cheese (shredded)
  • Salt and Black Pepper

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
  2. Simmer cream, milk, garlic, thyme, salt, and pepper in a saucepan for 5 minutes.
  3. Layer half the potatoes in the dish.
  4. Pour half the cream mixture over the potatoes and sprinkle with half the cheese.
  5. Repeat with the remaining potatoes, cream, and cheese.
  6. Bake covered with foil for 30 minutes, then uncover and bake for another 25–30 minutes until golden and bubbly.

Pro Tip

Slice your potatoes evenly. If you have a mandoline, use it (carefully, please). Uniform slices ensure everything cooks at the same rate.

2. Creamy Garlic Mashed Potatoes

Sometimes, you just need the classic. But don’t you dare serve bland mash. We want these potatoes to taste like clouds made of butter and garlic. Roasted garlic changes the game entirely, adding a sweet, savory depth that raw garlic just can’t achieve.1

Ingredients

  • 4 lbs Yukon Gold Potatoes (peeled and quartered)
  • 1 head Garlic (roasted)
  • 1/2 cup Unsalted Butter
  • 1 cup Heavy Cream (warmed)
  • 1/2 cup Sour Cream
  • Chives for garnish

Instructions

  1. Roast the head of garlic (cut the top off, drizzle with oil, wrap in foil, bake at 400°F for 40 mins).
  2. Boil potatoes in salted water until fork-tender.
  3. Drain well and return to the hot pot to dry out excess moisture.
  4. Squeeze the roasted garlic cloves out of their skins into the pot.
  5. Mash or rice the potatoes and garlic together.
  6. Fold in the butter, warm cream, and sour cream until smooth.
  7. Season heavily with salt and pepper.

My Take

Do you know the secret to the fluffiest potatoes? Use a ricer. Hand mashers leave lumps, and electric mixers turn potatoes into glue. A ricer gives you that restaurant-quality texture every single time.

3. Roasted Lemon & Herb Fingerling Potatoes

Let’s lighten things up a bit. If you want something crispy rather than creamy, roasted fingerlings are the answer. These little guys look beautiful on a platter because of their oblong shape, and the lemon cuts through the richness of the main course.

Ingredients

  • 2 lbs Fingerling Potatoes (halved lengthwise)
  • 3 tbsp Olive Oil
  • 1 tbsp Fresh Rosemary (chopped)
  • 1 Lemon (zested and juiced)
  • Sea Salt and Cracked Pepper

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with olive oil, rosemary, lemon zest, salt, and pepper on a baking sheet.
  3. Arrange them cut-side down. This is crucial for crispiness.
  4. Roast for 20–25 minutes until tender and browned.
  5. Drizzle with fresh lemon juice right before serving.

4. Dutchess Potatoes

Do you want to feel fancy? Try Dutchess potatoes. They are essentially mashed potatoes that you pipe into little swirls and bake until crispy on the edges. They look incredibly elegant, like something you’d get at a French wedding.

Ingredients

  • 2 lbs Russet Potatoes (peeled and boiled)
  • 3 Egg Yolks
  • 4 tbsp Butter
  • 1/4 tsp Nutmeg
  • Salt and Pepper

Instructions

  1. Mash the boiled potatoes until completely smooth (no lumps allowed!).
  2. Mix in the butter, egg yolks, nutmeg, and seasonings. The yolks add richness and structure.
  3. Transfer the mixture to a piping bag with a large star tip.
  4. Pipe rosettes onto a parchment-lined baking sheet.
  5. Brush gently with a little melted butter.
  6. Bake at 400°F (200°C) for 20 minutes until the ridges are golden brown.

The “Easter Bunny Approved” Carrots

Carrots are the unofficial vegetable of Easter.2 It makes sense; the Easter Bunny needs his snacks too. But boiled carrots are sad. We are roasting and glazing our way to victory here.

5. Honey Garlic Roasted Carrots

This recipe converts carrot haters into believers. The sugar in the honey caramelizes in the oven, creating a sticky, sweet glaze that clings to the veggie.

Ingredients

  • 2 lbs Whole Carrots (peeled, tops trimmed but left on)
  • 1/4 cup Honey
  • 3 cloves Garlic (minced)
  • 2 tbsp Butter (melted)
  • 1 tbsp Fresh Parsley

Instructions

  1. Whisk honey, garlic, and melted butter in a small bowl.
  2. Toss the carrots in the sauce directly on the baking sheet.
  3. Roast at 400°F (200°C) for 25–30 minutes, turning halfway through.
  4. Garnish with fresh parsley.

Flavor Profile

Sweet, savory, and slightly earthy. Leaving the carrots whole makes for a stunning rustic presentation.

6. Maple Glazed Rainbow Carrots

If you want your table to look like a magazine cover, buy rainbow carrots. The purple, yellow, and orange hues look stunning piled high on a white platter. Maple adds a warm depth that surprisingly works well in spring.

Ingredients

  • 2 lbs Rainbow Carrots (peeled)
  • 1/3 cup Pure Maple Syrup
  • 2 tbsp Olive Oil
  • 1/4 cup Pecans (toasted and chopped)
  • Pinch of Cinnamon

Instructions

  1. Toss carrots with olive oil, maple syrup, and cinnamon.
  2. Roast at 400°F for 20–25 minutes.
  3. Sprinkle with toasted pecans before serving for that necessary crunch.

Green Machines: Fresh Spring Veggies

We need something green to break up the sea of beige and orange. Spring produce is fantastic, so let’s utilize what is in season right now.

7. Asparagus with Hollandaise Sauce

Asparagus hits its peak right around Easter. I steam or blanch them until they turn bright neon green, then drown them in liquid gold (Hollandaise).

Ingredients

  • 1 bunch Asparagus (woody ends trimmed)
  • 3 Egg Yolks
  • 1 tbsp Lemon Juice
  • 1/2 cup Unsalted Butter (melted and hot)
  • Dash of Cayenne Pepper

Instructions

  1. Blanch asparagus in boiling salted water for 3–4 minutes, then shock in ice water.3
  2. Blend egg yolks and lemon juice in a blender for 10 seconds.
  3. Pour the hot butter into the blender in a slow, steady stream while the motor is running. The sauce will thicken instantly.
  4. Drizzle over warm asparagus and dust with cayenne.

FYI

This blender method is foolproof. You get a perfect emulsion without whisking your arm off over a double boiler.

8. Sautéed Peas with Pancetta and Mint

Forget the bag of frozen peas you microwave for dinner on Tuesdays. This dish elevates the humble pea to superstar status. Mint and peas are best friends—the mint adds a freshness that wakes up the whole palate.

Ingredients

  • 4 cups Fresh or Frozen Peas
  • 4 oz Pancetta or Bacon (diced)
  • 1 Shallot (minced)
  • 2 tbsp Fresh Mint (chopped)

Instructions

  1. Crisp the pancetta in a large skillet over medium heat.
  2. Add the shallot and cook for 2 minutes in the rendered fat.
  3. Toss in the peas and sauté for 3–5 minutes until tender.
  4. Stir in fresh mint right before serving.

9. Roasted Brussels Sprouts with Balsamic

I know Brussels sprouts have a bad reputation, but that’s because people boil them to death. We roast them until they are dark and crispy. The acid from the balsamic cuts the bitterness of the sprout.

Ingredients

  • 1.5 lbs Brussels Sprouts (halved)
  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic Glaze
  • 1/4 cup Dried Cranberries

Instructions

  1. Toss sprouts with olive oil, salt, and pepper.
  2. Place them cut-side down on a baking sheet.
  3. Roast at 400°F for 20–25 minutes until charred.
  4. Drizzle with balsamic glaze and toss with cranberries.

10. Garlic Butter Green Beans

Simple is often better. This dish takes about 10 minutes from start to finish, which is a lifesaver when your oven is occupied by a giant ham.

Ingredients

  • 1 lb Fresh Green Beans (trimmed)
  • 3 tbsp Butter
  • 3 cloves Garlic (sliced thin)
  • 1/4 cup Slivered Almonds (toasted)

Instructions

  1. Boil green beans for 4 minutes, then drain.
  2. Melt butter in a skillet and sauté the garlic slices for 1 minute.
  3. Toss the beans in the garlic butter until hot.
  4. Top with almonds.

Salads That Actually Get Eaten

Salad is usually the lonely dish at the holiday table, sadly wilting away. But these salads bring bold flavors and textures that compete with the main course.

11. Strawberry Spinach Salad with Poppy Seed Dressing

This is Spring in a bowl. The strawberries add a juicy sweetness that plays against the sharp cheese. It’s light enough that you don’t feel guilty going back for seconds of mac and cheese 🙂

Ingredients

  • 5 oz Baby Spinach
  • 1 cup Strawberries (sliced)
  • 1/4 cup Red Onion (thinly sliced)
  • 1/2 cup Feta or Goat Cheese
  • 1/2 cup Candied Pecans
  • Poppy Seed Dressing (store-bought or homemade)

Instructions

  1. Combine all salad ingredients in a large bowl.
  2. Drizzle with dressing just before serving to keep the spinach crisp.

12. Creamy Cucumber and Dill Salad

If you are serving a heavy, salty ham, you need something refreshing to cleanse the palate. This salad is crisp, cool, and creamy. It’s a nostalgic dish that reminds me of my grandmother’s kitchen.

Ingredients

  • 2 English Cucumbers (thinly sliced)
  • 1/2 Red Onion (sliced)
  • 1/2 cup Sour Cream
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Dill (chopped)

Instructions

  1. Salt the cucumbers and let them sit in a colander for 20 minutes to drain excess water. Pat dry.
  2. Whisk sour cream, lemon juice, dill, and a pinch of sugar.
  3. Toss cucumbers and onions with the dressing.
  4. Chill for 30 minutes before serving.

13. Deviled Egg Potato Salad

Why choose between deviled eggs and potato salad? Let’s smash them together. It tastes exactly like a giant bowl of deviled eggs with the substance of a potato salad.

Ingredients

  • 3 lbs Potatoes (cubed and boiled)
  • 6 Hard-Boiled Eggs (chopped)
  • 1 cup Mayonnaise
  • 2 tbsp Yellow Mustard
  • 1 tsp Paprika
  • 2 stalks Celery (diced)

Instructions

  1. Mash the cooked egg yolks with mayonnaise, mustard, and spices to make a smooth paste.
  2. Fold the paste into the cooked potatoes, chopped egg whites, and celery.
  3. Chill thoroughly.

The Carb Corner: Breads & Pastries

You need a vessel to soak up that ham glaze and gravy. Bread is non-negotiable.

14. Homemade Parker House Rolls

These rolls are legendary. They are buttery, soft, and pull apart in the most satisfying way. The secret is the fold: you flatten the dough, butter it, and fold it in half before baking.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 packet Instant Yeast
  • 1 cup Warm Milk
  • 1/3 cup Butter (softened) + more for brushing
  • 1/4 cup Sugar
  • 1 Egg

Instructions

  1. Knead all ingredients together to form a soft dough. Let rise for 1 hour.
  2. Roll dough to 1/2 inch thick and cut into circles.
  3. Brush each circle with butter and fold in half.
  4. Let rise again for 30 minutes.
  5. Bake at 375°F for 15–18 minutes. Brush with more butter immediately.

15. Hot Cross Buns

You cannot have a list of Easter sides without mentioning Hot Cross Buns. These sweet, spiced rolls studded with currants are traditional for a reason.

Ingredients

  • 3.5 cups Flour
  • 1 packet Yeast
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Currants or Raisins
  • Icing (Powdered sugar + milk) for the cross

Instructions

  1. Mix dough ingredients with spices and fruit. Let rise until doubled.
  2. Shape into 12 buns and place in a baking pan. Rise again.
  3. Make a paste of flour and water and pipe crosses on top before baking (or use icing after).
  4. Bake at 375°F for 20 minutes.

16. Savory Cheddar Jalapeño Cornbread

If you want to spice things up, make cornbread. But not just any cornbread—load it with sharp cheddar cheese and diced jalapeños. I bake mine in a cast-iron skillet to get that incredible crispy crust.

Ingredients

  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 tbsp Baking Powder
  • 1 cup Cheddar Cheese
  • 2 Jalapeños (diced)
  • 1 cup Buttermilk
  • 1/3 cup Oil or Melted Butter

Instructions

  1. Whisk dry ingredients, cheese, and peppers.
  2. Stir in buttermilk and oil just until combined. Do not overmix.
  3. Pour into a hot, greased skillet.
  4. Bake at 400°F for 20–25 minutes.

The Comfort Classics

These are the dishes that make you close your eyes and sigh. They bring that “Grandma made this” vibe that every holiday meal needs.

17. Southern Baked Macaroni and Cheese

We are not talking about the blue box. Easter demands a casserole-style mac and cheese with a custard base (eggs and milk), which gives it a rich, dense texture.

Ingredients

  • 1 lb Elbow Macaroni (cooked)
  • 4 cups Sharp Cheddar Cheese (grated)
  • 2 cups Milk
  • 2 Eggs (beaten)
  • 1/2 cup Butter (melted)

Instructions

  1. Toss hot macaroni with butter.
  2. Whisk eggs and milk together.
  3. Layer macaroni and cheese in a baking dish.
  4. Pour the egg mixture over the whole thing.
  5. Bake at 350°F for 35–45 minutes until set and browned.

Pro Tip

Grate your own cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting properly.4 IMO, the arm workout is worth it.

18. Cheesy Broccoli Rice Casserole

This dish feels retro, but it persists because it is delicious. It’s a sneaky way to get kids to eat a green vegetable by hiding it inside carbohydrates and cheese.

Ingredients

  • 2 cups Cooked Rice
  • 1 lb Frozen Broccoli (thawed and drained)
  • 1 can Cream of Mushroom Soup
  • 1 jar Cheez Whiz or 2 cups Shredded Cheddar
  • 1/2 cup Onion (chopped)

Instructions

  1. Sauté onion in a little butter.
  2. Mix all ingredients in a large bowl.
  3. Transfer to a casserole dish.
  4. Bake at 350°F for 30 minutes.

19. Southern Pineapple Casserole

Okay, stay with me here. Pineapple? Cheddar cheese? Crackers? It sounds like a prank. But this sweet-and-salty side dish pairs perfectly with salty ham.

Ingredients

  • 2 cans Pineapple Chunks (drained)
  • 1 cup Sharp Cheddar
  • 1/2 cup Sugar
  • 3 tbsp Flour
  • 1 sleeve Ritz Crackers (crushed) + Butter

Instructions

  1. Mix sugar and flour. Toss with pineapple and cheese.
  2. Pour into a baking dish.
  3. Top with buttery cracker crumbs.
  4. Bake at 350°F for 30 minutes.

Conclusion

There you have it—19 ways to ensure your side dishes don’t play second fiddle to the ham this year. Whether you go for the sophisticated Asparagus with Hollandaise or dive headfirst into the comfort of Cheesy Scalloped Potatoes, the goal is to create a meal that brings people together.

Easter lunch is one of those rare times where we slow down, sit around a table, and actually talk to each other. The food is just the vehicle for those memories (and maybe a nap afterwards). So grab your apron, preheat that oven, and get cooking. Happy Easter! :/

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