25+ Healthy Easter Gluten-Free Side Dishes Recipes to Try This Year

Easter is a time for gathering with loved ones, enjoying festive meals, and celebrating the season.

However, for those who follow a gluten-free lifestyle, finding the perfect side dishes to complement the main course can be a bit challenging.

Whether you’re hosting a family gathering or attending a holiday feast, having a collection of delicious and gluten-free side dishes is essential for ensuring everyone can enjoy the meal.

In this article, we’ve gathered over 25 mouthwatering gluten-free side dish recipes that will not only satisfy dietary restrictions but also add vibrant color, flavor, and variety to your Easter dinner table.

From fresh and light salads to creamy and comforting dishes, these sides are sure to please everyone—whether gluten-free or not.

So, let’s dive into these flavorful and festive recipes that will make your Easter meal unforgettable!

25+ Healthy Easter Gluten-Free Side Dishes Recipes to Try This Year

With these 25+ Easter gluten-free side dish recipes, you have a diverse collection of dishes that are both satisfying and safe for those avoiding gluten.

Whether you prefer a fresh vegetable salad, a creamy casserole, or roasted root vegetables, these recipes offer a range of flavors and textures to suit any Easter spread.

By choosing gluten-free sides, you can enjoy a hassle-free, inclusive celebration with all your loved ones.

So, start planning your Easter meal with these gluten-free side dishes that are sure to become favorites year after year!

Gluten-Free Roasted Asparagus with Lemon and Garlic

This simple and vibrant gluten-free side dish elevates asparagus with the fresh flavors of lemon and garlic. Roasted to perfection, the asparagus retains its crispness and rich green color while being infused with aromatic garlic and a zesty lemon finish. It’s an easy-to-make dish that complements any Easter meal, from ham to lamb.

• Ingredients:
  • 1 lb fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional, for non-dairy-free diets)
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Place the trimmed asparagus on a baking sheet in a single layer.
  3. Drizzle olive oil over the asparagus and toss to coat evenly.
  4. Sprinkle with minced garlic, lemon zest, and season with salt and pepper.
  5. Roast in the oven for 15-20 minutes, or until tender and slightly crispy on the edges.
  6. Once done, remove from the oven and drizzle with fresh lemon juice.
  7. Optionally, sprinkle grated Parmesan cheese over the top for added flavor.
  8. Serve immediately and enjoy!

This gluten-free roasted asparagus is a crowd-pleaser with its bright, fresh flavors and effortless preparation. The combination of garlic and lemon enhances the natural taste of the asparagus without overpowering it. Perfect for Easter gatherings, this side dish offers a light and refreshing contrast to heavier main courses, providing a healthy, gluten-free option that anyone can enjoy.

Creamy Gluten-Free Scalloped Potatoes

Creamy, cheesy, and perfectly baked, these gluten-free scalloped potatoes are a rich and comforting side dish ideal for your Easter feast. The potatoes are sliced thin and layered with a velvety gluten-free cream sauce, infused with garlic and herbs. Baked until golden and bubbly, this dish is sure to satisfy and impress your guests.

• Ingredients:
  • 2 lbs russet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup milk (or dairy-free milk for a non-dairy option)
  • 2 tablespoons gluten-free all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese (or dairy-free cheese for non-dairy diets)
  • 1 tablespoon butter (or non-dairy butter)
  • Fresh parsley for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a saucepan, melt butter over medium heat and add garlic. Sauté for 1-2 minutes until fragrant.
  3. Stir in the gluten-free flour and cook for an additional 1-2 minutes to form a roux.
  4. Gradually whisk in the milk and cream, ensuring the sauce thickens. Add thyme, salt, and pepper, and bring to a simmer.
  5. Once thickened, remove from heat and stir in 1 cup of shredded cheese until melted and smooth.
  6. Arrange the sliced potatoes in the prepared baking dish, layering them evenly.
  7. Pour the creamy sauce over the potatoes and sprinkle with the remaining 1/2 cup of cheese.
  8. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
  9. Garnish with fresh parsley and serve.

These creamy scalloped potatoes are a decadent gluten-free side dish that pairs beautifully with any Easter entrée. The rich, cheesy sauce envelops each potato slice, creating a comforting, melt-in-your-mouth experience. This dish is not only indulgent but also incredibly satisfying, making it the perfect side to round out a festive meal.

Gluten-Free Spring Pea Salad with Feta and Mint

This fresh and colorful spring pea salad is a gluten-free side dish that celebrates the flavors of the season. With sweet peas, tangy feta cheese, and fragrant mint, it’s a light, refreshing option that’s perfect for Easter. The honey-lemon dressing ties all the elements together, making it an ideal accompaniment to more hearty main courses.

• Ingredients:
  • 4 cups fresh or frozen peas (thawed)
  • 1/2 cup crumbled feta cheese (or dairy-free feta)
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
• Instructions:
  1. If using fresh peas, blanch them in boiling water for 2-3 minutes until tender. Drain and cool under cold water. If using frozen peas, simply thaw them.
  2. In a large bowl, combine the peas, feta cheese, chopped mint, and red onion.
  3. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper until smooth.
  4. Pour the dressing over the pea mixture and toss to combine.
  5. Chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve cold and enjoy!

This gluten-free spring pea salad is a bright and healthy addition to your Easter menu. The combination of peas, feta, and mint creates a deliciously balanced dish that’s both savory and refreshing. The honey-lemon dressing adds a hint of sweetness and tang, making it an ideal contrast to richer main dishes. Light, flavorful, and nutritious, this salad is a perfect choice for those looking for a gluten-free side that feels like spring on a plate.

Gluten-Free Roasted Carrots with Honey and Thyme

These roasted carrots are a simple yet elegant gluten-free side dish, perfect for Easter. Roasted to perfection with a touch of honey and fresh thyme, the natural sweetness of the carrots is enhanced while maintaining their delicate flavor. This dish offers a slightly caramelized texture that pairs beautifully with a variety of main courses.

• Ingredients:
  • 1 1/2 lbs carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the peeled and cut carrots on the baking sheet.
  3. Drizzle olive oil and honey over the carrots, and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
  4. Roast in the oven for 25-30 minutes, or until the carrots are tender and lightly browned, stirring halfway through.
  5. Remove from the oven and serve immediately.

These roasted carrots with honey and thyme are a sweet and savory gluten-free side dish that will add a touch of elegance to your Easter table. The combination of honey and thyme brings out the carrots’ natural sweetness and adds an aromatic touch. With minimal ingredients and simple preparation, this dish is both flavorful and easy to make, making it a perfect addition to any holiday spread.

Gluten-Free Cauliflower Rice Pilaf with Almonds and Cranberries

Cauliflower rice pilaf is a light and healthy gluten-free alternative to traditional rice pilaf. The cauliflower is sautéed until tender and fluffy, then mixed with crunchy almonds and tart dried cranberries for a delightful balance of textures and flavors. This vibrant, low-carb side dish is ideal for Easter, offering a nutritious yet satisfying accompaniment to your meal.

• Ingredients:
  • 1 medium head of cauliflower, grated or processed into rice-sized pieces
  • 2 tablespoons olive oil
  • 1/2 cup slivered almonds
  • 1/4 cup dried cranberries, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large skillet, heat olive oil over medium heat. Add the slivered almonds and toast for 2-3 minutes until golden brown. Remove from the skillet and set aside.
  2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
  3. Add the cauliflower rice to the skillet and season with cumin, salt, and pepper. Stir to combine and cook for 5-7 minutes, until the cauliflower is tender and lightly browned.
  4. Stir in the toasted almonds and chopped cranberries, and cook for an additional 2-3 minutes to warm everything through.
  5. Garnish with fresh parsley and serve immediately.

This cauliflower rice pilaf with almonds and cranberries is a perfect gluten-free side dish that provides both flavor and nutrition. The cauliflower acts as a wonderful base, soaking up the savory notes from the onions and garlic while the almonds and cranberries add crunch and sweetness. It’s a light yet satisfying dish that complements heavier main courses and brings a refreshing balance to any Easter meal.

Gluten-Free Roasted Brussel Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a beloved side dish, and when paired with a rich balsamic glaze, they become a perfect gluten-free option for your Easter feast. The sprouts are roasted until crispy and golden, and the sweet-tart balsamic glaze enhances their natural bitterness. This simple yet flavorful dish will be a hit at any holiday table.

• Ingredients:
  • 1 1/2 lbs Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard (optional)
• Instructions:
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on the prepared baking sheet.
  3. Roast the Brussels sprouts for 25-30 minutes, flipping them halfway through, until they are crispy and browned on the edges.
  4. While the sprouts are roasting, prepare the balsamic glaze by simmering the balsamic vinegar, honey, and Dijon mustard (if using) in a small saucepan over medium heat. Let it cook for about 5 minutes until it thickens slightly.
  5. Drizzle the balsamic glaze over the roasted Brussels sprouts just before serving.

These roasted Brussels sprouts with balsamic glaze are a deliciously simple gluten-free side dish that combines crispy texture with rich, tangy sweetness. The balsamic glaze adds a sophisticated finish to the earthy flavor of the sprouts, making it a perfect side for your Easter dinner. This dish offers a wonderful balance of flavors and is sure to be a favorite among guests, even those who may not usually enjoy Brussels sprouts.

Gluten-Free Garlic Parmesan Roasted Potatoes

These garlic Parmesan roasted potatoes are a flavorful and crispy gluten-free side dish that pairs beautifully with any Easter entrée. The potatoes are coated in a garlic-infused olive oil and sprinkled with freshly grated Parmesan cheese, creating a golden, crispy exterior and a soft, fluffy interior. This simple yet irresistible dish is sure to be a crowd favorite.

• Ingredients:
  • 1 1/2 lbs baby potatoes, halved or quartered
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary (or fresh)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
• Instructions:
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the halved or quartered potatoes in a large mixing bowl. Drizzle with olive oil, then add the minced garlic, rosemary, salt, and pepper. Toss to coat evenly.
  3. Spread the potatoes in a single layer on the baking sheet.
  4. Roast for 30-35 minutes, flipping the potatoes halfway through, until they are golden and crispy on the edges.
  5. Once roasted, remove from the oven and sprinkle with grated Parmesan cheese while the potatoes are still hot.
  6. Garnish with fresh parsley and serve.

These garlic Parmesan roasted potatoes are a perfect gluten-free side dish for any Easter gathering. The crispy edges and soft insides are complemented by the rich, savory flavors of garlic and Parmesan. This easy-to-make side dish is ideal for both large family dinners or more intimate meals and adds a comforting touch to your festive spread.

Gluten-Free Spinach and Artichoke Casserole

This creamy and flavorful spinach and artichoke casserole is a gluten-free side dish that’s indulgent yet light. The spinach and artichoke hearts are combined with a rich cream sauce, then baked to perfection with a crispy golden top. This comforting dish is great for Easter, offering a savory, creamy option that complements everything from lamb to roasted chicken.

• Ingredients:
  • 1 lb fresh spinach, wilted and chopped (or 2 cups frozen spinach, thawed and drained)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup sour cream (or dairy-free sour cream)
  • 1/2 cup mayonnaise (or dairy-free mayo)
  • 1 cup shredded mozzarella cheese (or dairy-free cheese)
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • 1/4 cup gluten-free breadcrumbs (for topping)
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a large mixing bowl, combine the spinach, chopped artichoke hearts, sour cream, mayonnaise, mozzarella, Parmesan, garlic, nutmeg, salt, and pepper. Mix until well combined.
  3. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
  4. Sprinkle the gluten-free breadcrumbs evenly over the top of the casserole.
  5. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
  6. Remove from the oven and let cool for a few minutes before serving.

This gluten-free spinach and artichoke casserole is a creamy, savory side dish that will be a hit at your Easter table. The combination of spinach, artichokes, and melted cheeses creates a comforting, indulgent flavor that pairs well with roasted meats and other classic Easter dishes. The crispy breadcrumb topping adds a satisfying crunch, making this casserole a memorable addition to any holiday feast.

Gluten-Free Sweet Potato Casserole with Pecan Topping

A classic side dish for any Easter celebration, this sweet potato casserole with a crunchy pecan topping is a gluten-free version of the beloved holiday favorite. The creamy sweet potatoes are topped with a buttery, cinnamon-spiced pecan streusel that adds sweetness and texture. This dish is sure to be a crowd-pleaser with its warm flavors and comforting texture.

• Ingredients:
  • 4 medium sweet potatoes, peeled and cubed
  • 1/4 cup unsalted butter, melted (or dairy-free butter)
  • 1/2 cup brown sugar (or coconut sugar for a refined sugar-free option)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped pecans
  • 1/2 cup gluten-free oats
  • 2 tablespoons gluten-free flour (or almond flour)
  • 2 tablespoons maple syrup
  • Pinch of salt
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Boil the cubed sweet potatoes in a large pot of water for 12-15 minutes, or until tender. Drain and mash with a potato masher or fork until smooth.
  3. Stir in the melted butter, brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix well.
  4. Spread the mashed sweet potatoes into the prepared baking dish.
  5. In a separate bowl, mix together the chopped pecans, oats, gluten-free flour, maple syrup, and melted butter to form a crumbly topping.
  6. Sprinkle the pecan mixture evenly over the sweet potatoes.
  7. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
  8. Serve warm and enjoy.

This gluten-free sweet potato casserole with a pecan topping is a warm, comforting dish that is perfect for Easter. The creamy sweet potatoes combined with the crunchy, cinnamon-spiced pecan streusel make for a satisfying and festive side dish. The balance of sweet and savory flavors creates a delicious contrast to your main courses, making it an ideal addition to your holiday menu.

Gluten-Free Lemon Herb Asparagus

This gluten-free lemon herb asparagus is a vibrant and fresh side dish that adds a burst of color and flavor to your Easter table. The asparagus is lightly sautéed with olive oil and garlic, then finished with a bright squeeze of lemon juice and a sprinkle of fresh herbs. It’s a quick, healthy, and delicious accompaniment to any main course.

• Ingredients:
  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 teaspoon fresh thyme or rosemary, chopped
  • Salt and pepper to taste
• Instructions:
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the asparagus and sauté for 5-7 minutes until it begins to soften and turn bright green.
  3. Add the garlic and cook for another 1-2 minutes until fragrant.
  4. Remove from heat and squeeze fresh lemon juice over the asparagus. Add lemon zest, chopped thyme, salt, and pepper. Toss to combine.
  5. Serve immediately, garnished with additional fresh herbs if desired.

This lemon herb asparagus is a light and refreshing gluten-free side dish that is perfect for Easter. The citrusy lemon and fragrant herbs elevate the natural flavors of the asparagus, making it an ideal pairing with roasted meats or fish. It’s an easy-to-make dish that brings both brightness and elegance to your holiday meal.

Gluten-Free Broccoli and Cheddar Bake

This creamy gluten-free broccoli and cheddar bake is a comforting side dish with a rich, cheesy sauce that will satisfy all the cheese lovers at your Easter gathering. The broccoli is blanched to preserve its color and texture, then combined with a creamy sauce and topped with melted cheddar cheese. It’s a perfect balance of creamy, cheesy goodness with a healthy vegetable base.

• Ingredients:
  • 4 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/2 cup gluten-free flour
  • 1 1/2 cups milk (or dairy-free milk)
  • 1 1/2 cups shredded cheddar cheese (or dairy-free cheese)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup gluten-free breadcrumbs (optional, for topping)
• Instructions:
  1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
  3. In a medium saucepan, heat the olive oil over medium heat. Add the gluten-free flour and whisk for 1-2 minutes to create a roux.
  4. Slowly add the milk, whisking constantly, and cook for 4-5 minutes until the sauce thickens.
  5. Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to cook until the cheese has melted into a creamy sauce.
  6. Add the blanched broccoli to the sauce, stirring gently to coat.
  7. Transfer the mixture to the prepared baking dish and top with breadcrumbs (if using).
  8. Bake for 20-25 minutes, or until the top is golden and bubbly.
  9. Serve warm.

This broccoli and cheddar bake is a rich and creamy gluten-free side dish that adds a comforting touch to your Easter meal. The cheesy sauce complements the broccoli perfectly, and the optional breadcrumb topping gives it a nice crunchy finish. It’s a crowd-pleasing dish that will delight both kids and adults alike, making it a fantastic addition to your holiday spread.

Gluten-Free Roasted Beet Salad with Feta and Walnuts

This gluten-free roasted beet salad is a vibrant, nutrient-packed side dish that offers a beautiful pop of color and earthy flavor. Roasted beets are paired with creamy feta cheese, crunchy walnuts, and fresh greens, all tossed together with a tangy balsamic vinaigrette. This dish is perfect for Easter, offering both lightness and richness in every bite.

• Ingredients:
  • 4 medium beets, peeled and cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups mixed greens (arugula, spinach, or baby kale)
  • 1/2 cup crumbled feta cheese (or dairy-free feta)
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the beet wedges with olive oil, salt, and pepper, and spread them in a single layer on the baking sheet.
  3. Roast the beets for 30-35 minutes, or until tender, flipping them halfway through.
  4. While the beets roast, prepare the salad by placing the mixed greens in a large bowl. Add the crumbled feta cheese and toasted walnuts.
  5. In a small bowl, whisk together the balsamic vinegar and honey to create the dressing.
  6. Once the beets are roasted and slightly cooled, add them to the salad and toss gently to combine.
  7. Drizzle the dressing over the salad and serve.

This roasted beet salad with feta and walnuts is a refreshing, gluten-free side dish that brings color, flavor, and texture to your Easter meal. The sweetness of the roasted beets is perfectly balanced by the tangy balsamic dressing, creamy feta, and crunchy walnuts. It’s a healthy and sophisticated dish that will complement any main course and add a touch of elegance to your holiday feast.

Gluten-Free Garlic Mashed Cauliflower

This creamy garlic mashed cauliflower is a delicious low-carb alternative to traditional mashed potatoes, perfect for those following a gluten-free or low-carb diet. The cauliflower is boiled until tender, then mashed with garlic, butter, and cream for a smooth, flavorful side dish. It’s rich, comforting, and makes for a great accompaniment to any Easter meal.

• Ingredients:
  • 1 large head of cauliflower, chopped into florets
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • 2 tablespoons fresh chives, chopped (optional)
  • 1/4 teaspoon garlic powder (optional)
• Instructions:
  1. Bring a large pot of water to a boil and add the cauliflower florets. Cook for 10-12 minutes, or until the cauliflower is very tender.
  2. Drain the cauliflower and return it to the pot. Let it sit for a minute to allow excess moisture to evaporate.
  3. In a small skillet, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
  4. Add the garlic butter and cream (or coconut milk) to the cauliflower and mash it with a potato masher or use an immersion blender for a smoother texture.
  5. Season with salt, pepper, and garlic powder to taste. Stir in fresh chives if desired.
  6. Serve warm as a side dish.

This gluten-free garlic mashed cauliflower is a fantastic choice for anyone looking for a healthier, yet still indulgent, side dish for Easter. The creamy texture and robust garlic flavor make it a perfect pairing with roasted meats or fish. It’s an easy, crowd-pleasing option that’s sure to be enjoyed by all your guests.

Gluten-Free Roasted Carrots with Honey and Thyme

These roasted carrots with honey and thyme are a simple yet flavorful side dish that adds a touch of sweetness and aromatic herbs to your Easter feast. The carrots are roasted to perfection with a drizzle of honey and fresh thyme, resulting in a caramelized, tender side dish that pairs wonderfully with any main course.

• Ingredients:
  • 1 lb baby carrots, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the carrots with olive oil, honey, thyme, salt, and pepper until evenly coated.
  3. Spread the carrots out in a single layer on the baking sheet.
  4. Roast for 20-25 minutes, or until the carrots are tender and caramelized, stirring once halfway through.
  5. Serve warm, garnished with additional fresh thyme if desired.

These roasted carrots with honey and thyme are a beautiful and flavorful gluten-free side dish that adds sweetness and depth to your Easter dinner. The honey caramelizes as the carrots roast, giving them a rich, golden color and tender texture. It’s a simple dish that’s both elegant and easy to make, making it the perfect addition to your holiday table.

Gluten-Free Creamed Spinach

This creamy gluten-free spinach dish is a comforting and rich side that’s perfect for Easter. The spinach is cooked down in a creamy sauce made with heavy cream, butter, and gluten-free flour, creating a smooth and velvety texture. This dish pairs beautifully with lamb, turkey, or ham, adding a burst of color and flavor to your plate.

• Ingredients:
  • 1 lb fresh spinach, washed and stems removed
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup gluten-free flour (such as rice flour or cornstarch)
  • 1 cup heavy cream (or dairy-free alternative)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg (optional)
• Instructions:
  1. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
  2. Add the gluten-free flour to the pan and whisk for 1-2 minutes to create a roux.
  3. Gradually pour in the heavy cream while whisking constantly to avoid lumps. Continue to cook for 3-4 minutes, until the sauce thickens.
  4. Stir in the Parmesan cheese, salt, pepper, and nutmeg, then add the fresh spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts and the sauce is creamy.
  5. Serve warm, garnished with additional Parmesan if desired.

This gluten-free creamed spinach is a rich, velvety side dish that brings a comforting and flavorful touch to your Easter table. The creamy texture, combined with the sharpness of Parmesan and the subtle hint of nutmeg, creates a dish that complements the flavors of roasted meats beautifully. It’s a classic favorite that is both indulgent and gluten-free, perfect for any holiday spread.

Note: More recipes are coming soon!