50+ Savor the Flavor Easter Low Carb Side Dish Recipes for Every Taste

Easter is a time to gather with family, enjoy delicious food, and celebrate the season with festive meals.

However, for those following a low-carb or keto diet, finding the right side dishes can sometimes be a challenge.

But fear not! We’ve curated a collection of over 50 mouthwatering, low-carb side dish recipes that will elevate your Easter feast while keeping things light and healthy.

From savory roasted vegetables and creamy mashed cauliflower to zesty salads and cheesy casseroles, these recipes offer something for everyone.

Whether you’re hosting a traditional Easter dinner or just looking to add a few lighter options to your meal, these low-carb sides are guaranteed to satisfy both your taste buds and your nutritional goals.

50+ Savor the Flavor Easter Low Carb Side Dish Recipes for Every Taste

With these 50+ Easter low-carb side dish recipes, you can enjoy a holiday meal that is as nutritious as it is delicious.

These dishes provide the perfect balance of flavor, texture, and freshness, making them an excellent choice for anyone looking to enjoy a lighter, healthier Easter celebration without sacrificing taste.

From vibrant vegetable medleys to cheesy bakes and savory casseroles, there’s no shortage of creative ways to enhance your Easter spread while staying true to your low-carb lifestyle.

So, whether you’re serving up a classic meal or trying something new, these low-carb sides will make your Easter feast both memorable and guilt-free.

Roasted Garlic Parmesan Cauliflower

This Roasted Garlic Parmesan Cauliflower is a low-carb, flavorful side dish that will impress your guests at Easter. The cauliflower florets are roasted to perfection with aromatic garlic, fresh herbs, and a generous sprinkle of Parmesan cheese, creating a deliciously crispy and savory dish. Perfect for anyone following a keto or low-carb diet, it offers a healthy and satisfying alternative to traditional carb-heavy sides.

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp dried thyme (or fresh)
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, thyme, oregano, salt, and pepper until well coated.
3. Arrange the cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and crispy at the edges.
4. Remove the cauliflower from the oven and immediately sprinkle with grated Parmesan cheese.
5. For extra flavor, garnish with fresh parsley before serving.

This Roasted Garlic Parmesan Cauliflower makes a fantastic low-carb side dish for Easter. It’s quick to prepare, full of rich, savory flavors, and packed with nutrients. The crispy texture of roasted cauliflower combined with the tangy Parmesan and garlic offers a satisfying alternative to mashed potatoes or other starchy sides. Your guests will love this flavorful, guilt-free treat, making it a perfect addition to your Easter spread.

Creamy Avocado Spinach Salad

The Creamy Avocado Spinach Salad is a fresh and indulgent low-carb side dish for Easter. Packed with nutrient-rich spinach and creamy avocado, it’s enhanced with a zesty dressing that adds both flavor and freshness. This salad is a great way to balance out the heaviness of other Easter dishes while maintaining a low-carb, healthy profile.

• 4 cups fresh spinach leaves
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, avocado, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Top the salad with crumbled feta cheese if desired.
5. Serve immediately, or chill in the refrigerator for 15 minutes before serving.

The Creamy Avocado Spinach Salad brings a burst of freshness and healthy fats to your Easter meal while keeping carbs in check. The rich, creamy texture of avocado pairs beautifully with the crispy spinach, and the tangy mustard-lemon dressing elevates the entire dish. Whether served as a light side or a starter, this salad is a refreshing, low-carb option that will brighten up any holiday table.

Zucchini Noodles with Lemon Basil Pesto

Zucchini Noodles with Lemon Basil Pesto is a bright and flavorful low-carb side dish that serves as an excellent pasta alternative for your Easter spread. The zucchini noodles are paired with a zesty and herbaceous lemon basil pesto, providing a fresh, aromatic, and healthy addition to your meal. This dish is not only low in carbs but also bursting with Mediterranean flavors.

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. To prepare the pesto, blend the basil, pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper in a food processor. Gradually add olive oil while blending until a smooth pesto sauce forms.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender but still crisp.
3. Remove from heat and toss the zucchini noodles with the lemon basil pesto until well coated.
4. Serve immediately, garnished with extra Parmesan cheese or a few fresh basil leaves if desired.

Zucchini Noodles with Lemon Basil Pesto is a vibrant and flavorful low-carb side dish that’s perfect for Easter. The zucchini noodles provide a refreshing, light base while the zesty lemon basil pesto infuses the dish with fresh, herbaceous notes. It’s a fantastic way to enjoy the flavors of pesto without the carbs from traditional pasta, and it’s a great option for those looking for a keto-friendly or gluten-free side to complement their Easter meal. Your guests will love the fresh, vibrant flavors of this guilt-free dish!

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese is a comforting low-carb side dish that replaces traditional pasta with cauliflower florets, making it a perfect choice for those on a keto or low-carb diet. This dish combines the rich, creamy texture of cheese with the slight crunch of cauliflower, delivering a delicious, guilt-free version of mac and cheese that’s ideal for Easter dinner. It’s also a great way to sneak in some extra veggies without sacrificing flavor.

• 1 large head of cauliflower, cut into florets
• 2 tbsp butter
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the cauliflower florets for 5-7 minutes until tender. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Add heavy cream, garlic powder, paprika, salt, and pepper, stirring to combine. Bring to a simmer.
3. Stir in the shredded cheddar and Parmesan cheese, allowing it to melt into a smooth, creamy sauce.
4. Add the cooked cauliflower florets to the cheese sauce, stirring gently to coat. Transfer the mixture to a greased baking dish.
5. Bake for 15-20 minutes, until the top is golden and bubbly. Garnish with fresh parsley before serving.

Cauliflower Mac and Cheese is an indulgent, low-carb side dish that delivers all the creamy, cheesy goodness you expect from a classic mac and cheese, but without the pasta. The cauliflower soaks up the rich cheese sauce, creating a deliciously comforting dish that’s perfect for Easter. This recipe is ideal for anyone looking to reduce carbs without sacrificing flavor or satisfaction, making it a crowd-pleasing addition to your holiday table.

Garlic Butter Green Beans

Garlic Butter Green Beans are a simple, yet flavorful low-carb side dish that’s perfect for Easter. The green beans are sautéed in a rich, garlicky butter sauce and seasoned to perfection, creating a light and savory accompaniment to any main dish. This recipe is quick and easy to prepare, making it an excellent choice for a healthy, low-carb side that’s packed with flavor.

• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, just until tender but still crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the cooked green beans to the skillet and toss them in the garlic butter. Sauté for an additional 3-4 minutes, until the beans are evenly coated and heated through.
4. Stir in lemon juice, red pepper flakes (if using), salt, and pepper. Garnish with fresh parsley and serve immediately.

Garlic Butter Green Beans are a delightful low-carb side dish that pairs perfectly with Easter meals. The buttery garlic sauce gives the green beans a rich, savory flavor, while the hint of lemon brightens the dish. This easy-to-make recipe is a great way to include fresh vegetables in your holiday spread without compromising on taste. It’s a versatile side that complements any main dish and will surely be a hit with your guests.

Spaghetti Squash with Herb Butter

Spaghetti Squash with Herb Butter is a deliciously light and low-carb side dish that’s perfect for Easter. The spaghetti squash is roasted until tender, and then tossed with a fragrant herb-infused butter, making it a flavorful, carb-conscious alternative to pasta. This dish is not only low-carb but also rich in flavor, making it a wonderful way to enjoy a healthy, satisfying side that’s still indulgent.

• 1 medium spaghetti squash
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, melt butter in a small pan over medium heat. Add the minced garlic, thyme, and rosemary, and sauté for 2-3 minutes until fragrant.
4. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the strands with the herb butter mixture, and season with salt and pepper to taste.
5. If desired, sprinkle with fresh Parmesan cheese before serving.

Spaghetti Squash with Herb Butter is a delightful low-carb side dish that’s both flavorful and satisfying. The roasted squash strands take on a pasta-like texture, making it a perfect replacement for traditional pasta. Tossed with the aromatic herb butter, this dish becomes a fragrant and savory addition to your Easter feast. Whether you’re looking for a low-carb pasta alternative or just want to try something new, this recipe is a fantastic choice for any holiday meal.

Roasted Asparagus with Balsamic Glaze

Roasted Asparagus with Balsamic Glaze is a simple yet elegant low-carb side dish that’s perfect for Easter. The asparagus spears are roasted to perfection, resulting in a tender, slightly crispy texture, and then drizzled with a rich balsamic glaze for a tangy-sweet finish. This dish is full of flavor and easy to prepare, making it an excellent option for anyone looking to add a healthy, low-carb vegetable to their Easter spread.

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional)
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the asparagus spears on the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy at the tips.
3. While the asparagus is roasting, prepare the balsamic glaze by combining the balsamic vinegar and honey (if using) in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the mixture has thickened.
4. Once the asparagus is done, remove it from the oven and drizzle with the balsamic glaze. Optionally, sprinkle with freshly grated Parmesan cheese before serving.

Roasted Asparagus with Balsamic Glaze is a simple yet sophisticated side dish that’s both low in carbs and packed with flavor. The balance of roasted, savory asparagus with the sweet-tangy balsamic glaze creates a delightful contrast. This dish adds a touch of elegance to any Easter dinner and pairs beautifully with a variety of main dishes. It’s quick, easy, and sure to impress your guests with its rich flavors.

Broccoli and Cheddar Stuffed Mushrooms

Broccoli and Cheddar Stuffed Mushrooms are a delicious low-carb side dish that’s full of flavor. The savory combination of fresh broccoli, melted cheddar cheese, and garlic, all nestled inside tender mushroom caps, creates a bite-sized treat that’s perfect for an Easter celebration. These stuffed mushrooms are not only a great way to enjoy a veggie-packed side but also a fun, crowd-pleasing appetizer or side dish for any holiday meal.

• 16 large mushroom caps, cleaned and stems removed
• 1 cup fresh broccoli, finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp cream cheese, softened
• 1 tbsp garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Add garlic and chopped broccoli, sautéing for 3-4 minutes until the broccoli is tender.
3. In a bowl, mix the cooked broccoli, cream cheese, and shredded cheddar. Season with salt and pepper to taste.
4. Spoon the broccoli and cheese mixture into the mushroom caps, packing them tightly.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

Broccoli and Cheddar Stuffed Mushrooms are a delicious and low-carb way to enjoy a vegetable-filled side dish at Easter. The rich, creamy cheese pairs perfectly with the earthy mushrooms, while the broccoli adds both texture and nutrients. These stuffed mushrooms are a fun, bite-sized option that’s perfect for sharing with family and friends, making them an excellent addition to your holiday spread.

Eggplant Parmesan (Low-Carb Version)

Eggplant Parmesan is a classic Italian dish, and this low-carb version is a perfect side dish for Easter. Instead of breading the eggplant in traditional breadcrumbs, this recipe uses almond flour to keep it low-carb while still delivering that crispy, golden-brown texture. Layered with marinara sauce and mozzarella cheese, it’s a comforting, flavorful dish that will please both low-carb dieters and non-dieters alike.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 1/2 cups marinara sauce (sugar-free, if preferred)
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
2. In a shallow dish, combine almond flour, Parmesan cheese, oregano, basil, salt, and pepper. In another dish, beat the eggs.
3. Dip each eggplant slice into the egg, then coat it in the almond flour mixture, pressing gently to adhere.
4. Arrange the coated eggplant slices on the prepared baking sheet and brush the tops with a little olive oil. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
5. In a baking dish, spread a thin layer of marinara sauce, then arrange the eggplant slices in a single layer. Top with marinara sauce and shredded mozzarella cheese. Repeat the layers until all eggplant slices are used.
6. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil or parsley before serving.

This low-carb Eggplant Parmesan is a delicious twist on a beloved classic. The almond flour crust offers a satisfying crunch, while the melty cheese and savory marinara sauce elevate the dish to perfection. This eggplant Parmesan is an excellent choice for a holiday side dish that’s both indulgent and low in carbs, making it a great addition to your Easter meal. Whether served as a side or a main, it’s sure to be a hit with all your guests.

Zucchini Fritters with Tzatziki Sauce

Zucchini Fritters with Tzatziki Sauce are a crispy, flavorful, and low-carb side dish that is perfect for any Easter meal. These fritters are made from fresh zucchini, eggs, almond flour, and a blend of herbs, making them light and healthy, yet satisfying. Paired with a refreshing homemade tzatziki sauce, they bring a Greek-inspired twist to your holiday spread. They are easy to prepare, gluten-free, and packed with flavor, making them a great addition to any low-carb menu.

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1 tbsp fresh lemon juice
• 1/4 cucumber, grated and excess moisture squeezed out
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the grated zucchini, almond flour, Parmesan cheese, eggs, dill, garlic, salt, and pepper. Stir until the mixture is well-combined.
2. Heat the olive oil in a large skillet over medium heat. Once hot, spoon small portions of the zucchini mixture into the skillet, pressing them lightly to form fritters. Cook for 3-4 minutes per side, or until golden brown and crispy.
3. For the tzatziki sauce, mix together the Greek yogurt, lemon juice, grated cucumber, dill, garlic, salt, and pepper in a bowl until smooth and well-combined.
4. Once the fritters are done, place them on a paper towel-lined plate to drain any excess oil. Serve the zucchini fritters warm with a generous dollop of tzatziki sauce.

Zucchini Fritters with Tzatziki Sauce offer a fresh and light alternative to traditional Easter sides, providing a crunchy, satisfying texture with a burst of flavor from the cool, creamy tzatziki. The zucchini keeps the fritters light and low-carb, while the tzatziki sauce adds a tangy, refreshing element that balances the richness of the fritters. This dish is perfect for anyone following a low-carb or gluten-free diet and will surely be a crowd-pleaser at your Easter gathering.

Cabbage and Bacon Stir-Fry

Cabbage and Bacon Stir-Fry is a simple yet delicious low-carb side dish that combines the savory richness of bacon with the crisp freshness of cabbage. The bacon adds an irresistible smoky flavor, while the cabbage softens and caramelizes slightly during cooking, making this side dish full of texture and flavor. This dish is easy to prepare and works wonderfully as a hearty side to complement your Easter meal, offering a satisfying balance of low-carb goodness with a comforting taste.

• 4 slices bacon, chopped
• 1 small head of cabbage, shredded
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy, about 5-7 minutes.
2. Remove the bacon from the skillet and set it aside, leaving some of the rendered bacon fat in the pan.
3. Add the sliced onion and minced garlic to the skillet, cooking for 2-3 minutes until softened and fragrant.
4. Add the shredded cabbage to the skillet, along with the apple cider vinegar, olive oil, salt, pepper, and smoked paprika. Stir to combine and cook for 7-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
5. Return the crispy bacon to the skillet and stir to combine. Cook for an additional 2-3 minutes to heat through.
6. Serve the cabbage and bacon stir-fry warm as a flavorful and low-carb side.

Cabbage and Bacon Stir-Fry is a low-carb dish that’s rich in flavor and texture, making it a perfect addition to your Easter meal. The crispy bacon provides a smoky, savory contrast to the sweet, caramelized cabbage, creating a delightful and comforting dish. This stir-fry is easy to make, yet full of bold flavors that will complement your holiday spread. It’s a great choice for those looking for a low-carb side that’s both filling and delicious.

Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

Roasted Brussels Sprouts with Bacon and Balsamic Vinegar is a savory and flavorful low-carb side dish that will elevate your Easter meal. The Brussels sprouts are roasted until crispy on the outside and tender on the inside, and the addition of crispy bacon adds a rich, smoky flavor. Drizzled with balsamic vinegar, this dish achieves a perfect balance of sweet, tangy, and savory flavors, making it a standout addition to your holiday table.

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly.
3. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the pan and set aside.
5. Once the Brussels sprouts are done, remove them from the oven and transfer to a serving dish. Drizzle with balsamic vinegar and sprinkle the crispy bacon over the top.
6. Serve immediately as a delicious, low-carb side dish.

Roasted Brussels Sprouts with Bacon and Balsamic Vinegar is a rich and flavorful side that brings together the earthiness of Brussels sprouts, the smokiness of bacon, and the tanginess of balsamic vinegar. This low-carb dish offers a perfect balance of savory and sweet, making it an ideal complement to your Easter feast. The crispy texture of the Brussels sprouts and bacon, combined with the acidity of the balsamic vinegar, creates a mouthwatering experience that’s sure to delight your guests.

Creamy Spinach and Artichoke Bake

Creamy Spinach and Artichoke Bake is a rich, decadent low-carb side dish perfect for Easter. This dish combines creamy spinach, tender artichokes, and a luscious cheese sauce, creating a comforting and indulgent experience. The blend of Parmesan, cream cheese, and mozzarella gives the dish its velvety texture, while the spinach and artichokes provide a burst of flavor and nutrients. This bake is gluten-free, low-carb, and a perfect companion for your holiday meal, offering a balance of flavors and creamy goodness in every bite.

• 1 lb frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil (for greasing the baking dish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a medium bowl, combine the spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, salt, pepper, and red pepper flakes. Stir until everything is well incorporated.
3. Transfer the mixture into the greased baking dish and spread it out evenly.
4. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
5. Allow the bake to cool slightly before serving.

Creamy Spinach and Artichoke Bake is a perfect low-carb side dish that’s both rich and satisfying. The combination of creamy cheese and the hearty flavors of spinach and artichokes makes it a delicious, indulgent treat, while the low-carb ingredients ensure it fits seamlessly into your Easter meal. This dish is guaranteed to be a crowd-pleaser and a great way to sneak in some veggies without sacrificing flavor.

Cauliflower Mash with Garlic and Parmesan

Cauliflower Mash with Garlic and Parmesan is a healthy and flavorful alternative to traditional mashed potatoes. This creamy low-carb side dish is made by steaming cauliflower until tender and then blending it with garlic, Parmesan cheese, and a touch of butter for a rich, velvety texture. The garlic and Parmesan give the mash an irresistible savory flavor that rivals its potato counterpart, making it a perfect addition to your Easter meal. It’s a low-carb option that doesn’t skimp on taste, providing a satisfying, comforting side dish.

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, bring water to a boil and add the cauliflower florets and garlic cloves. Cook for 8-10 minutes, or until the cauliflower is tender when pierced with a fork.
2. Drain the cauliflower and garlic, then transfer them to a food processor or blender. Add the butter, Parmesan cheese, and heavy cream. Blend until smooth and creamy. If necessary, add more cream to achieve the desired consistency.
3. Season with salt and pepper to taste, and blend again to combine.
4. Serve the cauliflower mash warm, garnished with fresh parsley if desired.

Cauliflower Mash with Garlic and Parmesan offers a light, low-carb alternative to mashed potatoes while still delivering a comforting and creamy texture. The garlic and Parmesan add a rich, savory flavor that makes this dish a perfect side for your Easter meal. It’s an easy-to-make, crowd-pleasing option for anyone looking to reduce their carb intake without compromising on flavor or satisfaction.

Roasted Asparagus with Lemon and Feta

Roasted Asparagus with Lemon and Feta is a bright, fresh, and flavorful low-carb side dish that will bring a burst of color and taste to your Easter table. The asparagus is roasted to perfection, enhancing its natural sweetness, while the tangy feta and zesty lemon add layers of flavor. This dish is simple to prepare and requires minimal ingredients, making it a perfect choice for busy holidays. With its vibrant green color and bold flavors, it’s sure to be a favorite among your guests.

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 1/4 cup crumbled feta cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the asparagus on the baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt and pepper.
3. Roast the asparagus in the oven for 15-20 minutes, or until the asparagus is tender and slightly browned on the edges.
4. Remove from the oven and drizzle with lemon juice. Sprinkle with lemon zest and crumbled feta cheese.
5. Serve immediately as a refreshing and flavorful low-carb side dish.

Roasted Asparagus with Lemon and Feta is an easy yet elegant low-carb side dish that adds brightness to your Easter meal. The roasted asparagus is naturally sweet and tender, while the feta and lemon add a tangy contrast that enhances the flavor. This dish is simple, nutritious, and full of vibrant flavors, making it a perfect addition to your holiday spread.

Note: More recipes are coming soon!