Scalloped potatoes come to mind when we consider the traditional Easter meal. It goes well with hearty main courses like steak and also pairs well with spring veggies.
These buttery carrots are beautiful and go with most Easter dinners. We add dried parsley, basil, marjoram, oregano, rosemary, and thyme to soft, oven-roasted carrots for a herbal flavor.
These mashed potatoes are a classic Easter side! Adding shredded Gruyere cheese provides nutty, creamy, earthy flavor. If you can't find it, try Swiss, Emmental, Comte, or Fontina.
Though a spring staple, peas aren't always ready for Easter dinner. This recipe utilizes frozen peas, but you can use fresh ones if you can find them.
This creamy, vegetable-rich risotto pairs well with ham or roast lamb and asparagus, another spring vegetable. If you skip the prosciutto and use veggie stock instead of chicken stock, it can be a vegetarian main dish.
Our favorite Easter side dish is potato mash, but we adore using cauliflower. Though lower in carbs than white potatoes, cauliflower tastes just as good.
Usually served at Thanksgiving, stuffing and dressing make great Easter sides. This dish uses handmade cornbread like Grandma's.
Delicious roasted sweet onions are much better when stuffed with goat and blue cheese. You may make the onions in the slow cooker a day ahead and reheat them in the oven before Easter supper.