Spring is my absolute favorite time to be in the kitchen, and Easter Sunday is the crown jewel of it all. While the lamb or the roast tends to steal the first glance, I have always believed the side dishes are where the real magic happens. Vegetables are royalty in my kitchen, and I prepare them often — with intention, with love, and with absolutely no apology for the butter and cream involved.
Asparagus with Parmesan Cream
Asparagus is the vegetable I look forward to most all year, and I make it as often as I possibly can the moment it appears in season. Here, tender roasted spears rest on a parmesan cream sauce so rich and flavorful it is almost unfair. It is elegant, indulgent, and absolutely the kind of side dish that has guests asking for the recipe before dinner is even over. To learn more: Asparagus with Parmesan Cream
Mint Peas
Peas are something I have a deep, personal affection for — I have been known to make a small bowl just for myself at lunch and eat every last one. Mint and lemon zest bring a beautiful brightness that makes the natural sweetness of the peas truly sing. This has quietly become one of our most beloved Easter traditions, and it is the perfect companion to holiday lamb. To learn more: Mint Peas
Roasted Garlic Mashed Potatoes
These are unapologetically indulgent, and I would not have them any other way. Sweet roasted garlic, cream, butter, and silky French Brie come together in a mash I have tested and refined until every spoonful is luxuriously smooth and deeply flavorful. Potatoes do not play second fiddle in my kitchen — especially not on Easter Sunday. To learn more: Roasted Garlic Mashed Potatoes
Leek and Potato Gratin
There is something wonderfully comforting about a gratin bubbling away in the oven while the rest of the meal comes together. Sweet spring leeks melt into tender, creamy layers of potato beneath a perfectly golden, crispy top. It complements any Easter main course beautifully and never, ever fails to disappear from the table. To learn more: Leek and Potato Gratin
Cold Pea Salad
I love recipes that prove delicious food does not need to be complicated, and this cold pea salad is exactly that. Sweet peas, the gentle sharpness of red onion, good olive oil, and a squeeze of fresh lemon — bright, simple, and always a hit. Best of all, it can be made ahead, which is a gift to yourself on a busy Easter morning.. To learn more: Cold Pea Salad
Parmesan Roasted Asparagus
Roasting is my all-time favorite way to prepare vegetables; the oven does the heavy lifting, and the results are always extraordinary. The caramelized asparagus paired with the nutty, salty depth of shaved Parmesan is simply addictive. It is a foolproof, fuss-free celebration of everything spring produce has to offer. To learn more: Parmesan Roasted Asparagus
Milk Cooked Peas
Simmering peas gently in milk and half-and-half creates the most tender, delicate bite, it is the kind of technique that surprises people and then completely wins them over. Finished with lemon zest, fresh parsley, and tarragon, this dish is a quiet harmony of herbaceous spring flavors. It pairs beautifully with poultry and is unlike anything else on the Easter table. To learn more: Milk Cooked Peas
Carrot Salad
This Carrot Salad is the kind of recipe that earns its place on the Easter table without any fuss — simple, delicious, and easy enough that you will actually want to make it. I love a salad that delivers real flavor without demanding your whole afternoon, and this one does exactly that. It is the bright, fresh note every spring spread needs. To learn more: Carrot Salad
Rainbow Carrots and Broccolini
Broccolini Carrots is one of those effortless vegetable dishes that somehow manages to feel both casual and a little bit special all at once. I love that it works beautifully at room temperature, which means you can pull it together ahead of time and focus on everything else happening in the kitchen. Simple, vibrant, and genuinely delicious. This one is a keeper. To learn more: Rainbow Carrots and Broccolini
Roasted Rosemary Potatoes
These Roasted Rosemary Potatoes are everything I want from a potato side dish — crispy on the outside, tender and soft within, and perfumed with just the right amount of rosemary in every bite. The combination of potatoes and rosemary is one of those timeless pairings that never needs an explanation, only a good hot oven and a little patience. Simple, unfussy, and completely irresistible alongside anything you set on the Easter table. To learn more: Roasted Rosemary Potatoes
