Easter is a beautiful holiday to share with your family and friends. There are so many fun traditions, especially for the children. However, large family gatherings like Easter can be overwhelming when getting the meals together. Make your life easier by creating easy sides to accompany your lunch and ensure your time is spent with your family and not in the kitchen.
One Pan Roasted Spring Vegetables
If you’re looking for a side dish that has it all, look no further. The one-pan-roasted vegetable side dish is the perfect company for Easter main courses. The best part of this side dish? You can customize it in any way you like. If there are vegetables in the recipe you don’t care for, omit them or swap them out for another vegetable.
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and sliced into 1-inch pieces
- ½ lb. medium asparagus ends trimmed and halved
- 5-6 radishes (½ lb.), ends trimmed and halved
- 2 large parsnips, peeled and sliced into 1-inch pieces
- 2 tablespoons fresh garlic, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Preheat the oven to 400F.
- Add potatoes, carrots, asparagus, radishes, parsnips, and garlic in a large mixing bowl. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a sizeable half-sheet baking pan.
- Bake for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
- Transfer to a serving platter and enjoy.
Time is of the essence on Easter Sunday, which is precisely why this air-fried asparagus is essential to Easter lunch.
- ½ lb. asparagus, trimmed and halved lengthwise (approximately 12 pieces)
- 2 cloves garlic, pressed or minced
- ½ teaspoon olive oil
- ½ teaspoon Italian seasoning
- Pinch of salt
- Combine all ingredients in a large bowl and toss to combine and coat the asparagus evenly. Transfer to the air-fryer basket.
- Turn the air fryer to 350 F and cook for 6 minutes until the asparagus is cooked thoroughly.
A beautiful chopped salad is always a crowd-pleaser. The variety of vegetables will add color to your lunch spread, and it’s the perfect side dish to make ahead. Prep all the vegetables the night before and toss everything together when you’re ready to serve!
- 3 cups mixed greens
- 15 oz. can chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 2 Persian cucumbers, halved and sliced
- ½ cup red onion, diced
- ½ cup kalamata olives pitted
- ⅓ cup feta cheese, crumbled
For the Dressing:
- 3 tablespoons olive oil
- Juice from ½ lemon
- ¼ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- Bring a medium pot of salted water to a boil and add asparagus. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Combine mixed greens, asparagus, chickpeas, tomatoes, cucumbers, red onion, cucumber, olives, and feta cheese in a large bowl.
- In a small bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.
Smashed potatoes are another side that you can start the night before. Boil the baby potatoes the night before and store them in the fridge until you can smash them and prep them for the oven!
- 20 baby potatoes (about 2 pounds)
- 1 teaspoon Loretta salt (for boiling)
- 1 tablespoon olive oil
- 2 teaspoons Loretta salt (or to taste)
- 1 teaspoon Loretta black pepper (or to taste)
- 1 teaspoon garlic powder
- Preheat the oven to 400F.
- Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.
- Drain thoroughly and place the hot potatoes evenly on a large baking sheet. Gently flatten the potatoes into approximately ½-inch thick discs with a masher or fork.
- Brush or spray oil on each smashed potato and season with salt, pepper, and garlic powder.
- Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy.
- Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).
A delicious side of bread is an absolute must during family meals, especially for Easter. Moist, fluffy, and easy to make, this side dish is sure to satisfy everyone in the family. Don’t feel like baking from scratch? Try Loretta Muffin Mix and save time and effort!
- ¾ cup cornmeal (or polenta)
- 1 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¾ cup cooked corn kernels, fresh, canned, or thawed from frozen (optional)
- ½ cup butter, melted and cooled
- 2 eggs
- 2 tablespoons honey
- Preheat the oven to 350 F.
- Grease a 12-tin muffin pan with non-stick cooking spray or line it with paper cupcake liners.
- Combine cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl and stir to combine. Set aside.
- In another mixing bowl, combine milk, corn (if using), butter, eggs, and honey and whisk together until mixed well.
- Pour wet ingredients into dry ingredients and use a spatula to mix until just combined.
- Use a medium cookie scoop to scoop the batter into the prepared muffin pan, filling up each compartment ¾ full.
- Bake for 20 minutes until golden brown on the edges.
- Let cool for 5-10 minutes and serve warm with butter or honey drizzled on top.