50+ Irresistible Easter Traditional Lunch Recipes for a Festive Feast

Easter is a time of celebration, reflection, and, of course, indulgence in delicious food.

For many, Easter lunch is a highlight of the holiday—whether you’re hosting a large family gathering or enjoying an intimate meal, the traditional dishes make the occasion feel truly special.

From succulent roasts to comforting sides and sweet desserts, the recipes passed down through generations offer a comforting sense of nostalgia and connection to the past.

In this blog, we’ve compiled over 50 traditional Easter lunch recipes to help you create a festive and flavorful spread.

These dishes have stood the test of time and are sure to please your guests with their familiar, comforting flavors.

Whether you’re preparing a showstopping main course like a glazed ham or lamb, serving up fresh and seasonal sides, or ending the meal with a classic dessert, there’s something for everyone in this collection of Easter recipes.

As you gather around the table with your loved ones this Easter, let these traditional dishes elevate your meal and make lasting memories.

Let’s dive into these 50+ recipes that will take your Easter lunch to the next level!

50+ Irresistible Easter Traditional Lunch Recipes for a Festive Feast

As we wrap up this collection of over 50 traditional Easter lunch recipes, it’s clear that food plays an integral part in the holiday celebrations.

These dishes not only bring comfort and joy but also create a sense of tradition and togetherness that makes Easter so meaningful.

Whether you’re roasting lamb, baking a ham, or preparing fresh salads and indulgent sides, each recipe brings its own unique contribution to the Easter table.

No matter the size of your gathering, these recipes will help you create a memorable meal that reflects the spirit of Easter—one that’s filled with love, laughter, and, of course, delicious food.

So, gather your ingredients, get cooking, and enjoy the warmth of a festive Easter lunch with family and friends.

Roast Leg of Lamb with Garlic and Rosemary

A classic centerpiece for Easter, roast leg of lamb is beautifully seasoned with garlic and fresh rosemary, then slow-roasted to perfection. This dish offers a tender, juicy texture with an aromatic, savory flavor, making it the star of your holiday meal. Served alongside roasted vegetables, it’s the ultimate Easter feast.

Ingredients:

• 1 leg of lamb (about 5-6 lbs)
• 4 cloves garlic, minced
• 3 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp lemon zest
• Salt and pepper to taste
• 1 cup dry white wine
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the leg of lamb dry with paper towels. In a small bowl, combine garlic, rosemary, olive oil, lemon zest, salt, and pepper to make a paste.
3. Rub the paste all over the lamb, ensuring it is evenly coated. Let it sit at room temperature for 30 minutes.
4. Place the lamb on a roasting rack in a roasting pan. Pour the wine into the bottom of the pan.
5. Roast for 20 minutes, then lower the temperature to 350°F (175°C) and continue roasting for 1.5-2 hours, or until a meat thermometer reaches 135°F for medium-rare.
6. Once done, let the lamb rest for 10 minutes before slicing.
7. Garnish with fresh parsley and serve.

The roast leg of lamb with garlic and rosemary is a mouthwatering dish that perfectly balances flavors with a beautiful, succulent texture. The garlic and rosemary combination brings a fragrant, earthy aroma, while the slow-roasting method ensures the meat is tender. This dish pairs wonderfully with sides like roasted potatoes and a fresh salad, making it a true Easter feast.

Honey-Glazed Ham with Pineapple

Sweet and savory, this honey-glazed ham is a perfect Easter dish, offering a delicious balance of flavors. The pineapple adds a tropical twist, and the sticky honey glaze creates a caramelized exterior. This dish is easy to prepare and is sure to be a hit at your Easter table.

Ingredients:

• 1 whole ham (about 8 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 1/2 cup Dijon mustard
• 1/2 cup pineapple juice
• 1 cup pineapple rings (canned or fresh)
• 1/2 tsp ground cinnamon
• Whole cloves (optional, for studding)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern, and stud with whole cloves if desired.
3. In a saucepan, combine honey, brown sugar, Dijon mustard, pineapple juice, and cinnamon. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the glaze thickens.
4. Place the ham in a roasting pan and brush generously with the glaze. Reserve some glaze for later basting.
5. Bake the ham for 2-2.5 hours, basting with the reserved glaze every 30 minutes.
6. During the last 30 minutes of cooking, add pineapple rings around the ham and baste again.
7. Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven and let it rest for 15 minutes before slicing.

This honey-glazed ham with pineapple brings the perfect balance of sweetness and savory flavors, making it an ideal Easter main dish. The pineapple adds a juicy, fresh element, while the honey glaze creates a beautifully sticky coating on the ham. Whether served on its own or with mashed potatoes and roasted vegetables, it’s a meal that will be remembered long after the holiday is over.

Scalloped Potatoes with Cheddar and Garlic

Creamy, cheesy, and comforting, scalloped potatoes are a quintessential Easter side dish. The combination of cheddar cheese and garlic creates a rich, indulgent flavor that pairs perfectly with any roast or ham. The layers of thinly sliced potatoes, baked until golden and bubbly, make this dish a crowd-pleaser.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup cheddar cheese, shredded
• 1 tbsp garlic, minced
• 2 tbsp butter
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter.
3. In a saucepan, heat the heavy cream, garlic, butter, thyme, salt, and pepper over medium heat until the butter is melted and the cream is warm.
4. Layer the sliced potatoes in the baking dish, slightly overlapping each slice. Pour a portion of the cream mixture over the potatoes.
5. Repeat layers until all potatoes and cream are used.
6. Top the dish with shredded cheddar cheese and breadcrumbs (if using).
7. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.

Scalloped potatoes with cheddar and garlic are a creamy, cheesy delight that perfectly complements the heartiness of Easter roasts. The layers of tender potatoes absorb the savory cream sauce, while the cheese forms a rich, gooey topping. This dish is an ideal side for any Easter meal and can be prepared ahead of time for an easy addition to the table.

These three traditional Easter lunch recipes—roast leg of lamb, honey-glazed ham, and scalloped potatoes—represent the best of holiday feasts. Each dish is steeped in rich flavors and family tradition, creating a memorable dining experience. Whether you’re hosting a large family gathering or an intimate celebration, these recipes will bring warmth and joy to your table.

Roast Chicken with Lemon and Herbs

A simple yet elegant dish, roast chicken with lemon and herbs is a staple at many Easter tables. The chicken is roasted to golden perfection, infused with the fresh, zesty flavor of lemon and the earthy fragrance of rosemary and thyme. This dish is not only delicious but also easy to prepare, making it an excellent option for any Easter celebration.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 lemons, quartered
• 4 cloves garlic, crushed
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken dry with paper towels and season the inside with salt and pepper. Stuff the chicken cavity with the quartered lemons, garlic cloves, and half of the fresh rosemary and thyme.
3. Rub the outside of the chicken with olive oil and sprinkle with the remaining rosemary, thyme, salt, and pepper.
4. Place the chicken in a roasting pan and pour the chicken broth around it.
5. Roast for 1.5-2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving and serving.

Roast chicken with lemon and herbs is a timeless dish that brings both comfort and sophistication to your Easter meal. The lemon imparts a bright, citrusy zing to the tender chicken, while the herbs provide a fragrant, savory depth. This dish pairs beautifully with roasted vegetables or a fresh spring salad, making it a versatile choice for your holiday table.

Asparagus with Hollandaise Sauce

Asparagus is a classic spring vegetable that shines at Easter, and when paired with a rich, creamy hollandaise sauce, it becomes an irresistible side dish. The bright, crisp asparagus contrasts perfectly with the velvety sauce, making for a flavorful and elegant addition to your Easter feast.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1/2 cup unsalted butter, melted
• 3 large egg yolks
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-4 minutes, or until just tender but still crisp. Drain and set aside.
2. In a small saucepan, melt the butter over low heat.
3. In a separate bowl, whisk the egg yolks, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. Slowly pour the melted butter into the egg yolk mixture while whisking constantly to create the hollandaise sauce.
5. Serve the cooked asparagus on a platter and drizzle with the warm hollandaise sauce. Garnish with extra lemon zest or fresh herbs if desired.

Asparagus with hollandaise sauce is a decadent yet simple dish that highlights the freshness of the vegetable while adding a rich, buttery element. The hollandaise sauce is the perfect complement, making the asparagus tender and indulgent. This dish adds both color and elegance to your Easter table, offering a refreshing contrast to the heavier main courses.

Carrot and Parsnip Puree

This creamy vegetable puree is a bright and flavorful side dish that perfectly complements Easter’s traditional main courses. The natural sweetness of carrots and parsnips, combined with the buttery richness of cream, creates a velvety texture that is sure to please even the pickiest eaters.

Ingredients:

• 4 large carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the carrots and parsnips and cook for 15-20 minutes, or until tender.
2. Drain the vegetables and return them to the pot. Add the butter, heavy cream, ground nutmeg, salt, and pepper.
3. Mash the vegetables with a potato masher or use an immersion blender for a smoother texture.
4. Adjust seasoning as needed and serve warm.

Carrot and parsnip puree is a silky, flavorful side that offers both sweetness and depth. The combination of carrots and parsnips creates a vibrant, earthy flavor, while the creamy texture makes it a comforting dish. This puree is a wonderful side to balance out richer main dishes like roast lamb or glazed ham, adding a pop of color and natural sweetness to your Easter meal.

These three additional Easter lunch recipes—roast chicken with lemon and herbs, asparagus with hollandaise sauce, and carrot and parsnip puree—offer a perfect blend of fresh, seasonal ingredients and rich flavors. Together, they create a well-rounded and festive meal that celebrates the best of spring. Whether you’re hosting a large gathering or enjoying a quiet family dinner, these dishes will elevate your Easter celebration.

Baked Ham with Maple and Mustard Glaze

A tender, juicy ham glazed with a sweet and tangy maple and mustard sauce is a classic choice for Easter. The caramelized crust from the glaze adds depth and sweetness, while the smoky flavor of the ham complements the richness of the sauce. This dish is both delicious and visually stunning, making it a perfect centerpiece for your Easter table.

Ingredients:

• 1 boneless or bone-in ham (6-8 lbs)
• 1 cup maple syrup
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern, making sure not to cut too deeply into the meat.
3. In a saucepan, combine maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, ginger, salt, and pepper. Stir over medium heat until the sugar has dissolved and the glaze has thickened slightly, about 5-7 minutes.
4. Place the ham in a roasting pan and brush with a generous amount of glaze. Reserve some glaze for basting.
5. Bake for 1.5-2 hours, basting the ham with the glaze every 30 minutes.
6. Once the ham is heated through and the exterior is caramelized, remove from the oven and let it rest for 10 minutes before slicing.

The baked ham with maple and mustard glaze is a showstopper at any Easter gathering. The sweetness of the maple syrup and the tanginess of the mustard create a well-balanced glaze that complements the ham’s natural richness. This dish pairs beautifully with roasted vegetables or a fresh green salad, adding a comforting and festive touch to your Easter meal.

Deviled Eggs with Chives and Paprika

Deviled eggs are a beloved appetizer that never fails to make an appearance at Easter celebrations. This version, topped with fresh chives and a sprinkle of paprika, adds a burst of flavor and color. They’re easy to prepare, visually appealing, and the creamy, tangy filling is sure to please a crowd.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped
• 1 tsp paprika

Instructions:

1. Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 10 minutes.
2. Remove the eggs from the pot and let them cool under cold running water or in an ice bath.
3. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
4. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
5. Spoon or pipe the yolk mixture into the hollowed-out egg whites.
6. Sprinkle the deviled eggs with chopped chives and a pinch of paprika before serving.

Deviled eggs with chives and paprika are a delightful appetizer that adds a creamy, tangy bite to your Easter menu. The fresh chives give the eggs a subtle onion flavor, while the paprika adds a smoky kick and vibrant color. These are the perfect finger food for your Easter gathering, offering a comforting taste with an elegant presentation.

Spring Pea and Mint Salad

Light and refreshing, this spring pea and mint salad is a perfect accompaniment to the rich flavors of Easter roasts. The sweetness of the peas is complemented by the cool, crisp flavor of fresh mint, and the lemony vinaigrette ties everything together. This vibrant, healthy salad brings a burst of color and freshness to your holiday table.

Ingredients:

• 4 cups fresh or frozen peas (thawed if frozen)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes, just until tender. Drain and run under cold water to stop the cooking process.
2. In a large bowl, combine the peas, chopped mint, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing.
4. Pour the dressing over the pea mixture and toss gently to coat.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Spring pea and mint salad is a light and flavorful side dish that’s perfect for Easter. The sweetness of the peas is balanced by the aromatic mint and bright lemon vinaigrette, making this a refreshing addition to your spread. The salad is also easy to prepare in advance, leaving you more time to focus on your main courses. It’s a great way to incorporate seasonal, fresh ingredients into your holiday meal.

These three Easter lunch recipes—baked ham with maple and mustard glaze, deviled eggs with chives and paprika, and spring pea and mint salad—offer a delightful range of flavors that will enhance your celebration. From savory main dishes to light, vibrant sides, these recipes create a well-rounded and festive Easter meal. Whether you’re hosting a large family gathering or a small dinner, these dishes will help make your holiday unforgettable.

Herb-Crusted Rack of Lamb

A rack of lamb, perfectly seasoned and roasted to tender perfection, is a luxurious and flavorful dish that makes a striking centerpiece for Easter. The herb crust—featuring garlic, rosemary, thyme, and breadcrumbs—adds a wonderful, aromatic crust, making each bite tender and flavorful.

Ingredients:

• 1 rack of lamb (about 8 ribs, 1.5 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup Dijon mustard
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the rack of lamb generously with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the lamb for 2-3 minutes on each side until browned.
3. In a small bowl, combine garlic, rosemary, thyme, breadcrumbs, and Parmesan cheese.
4. Brush the lamb with Dijon mustard, then coat the lamb with the breadcrumb mixture, pressing lightly to adhere.
5. Place the lamb in a roasting pan and roast for 20-25 minutes for medium-rare (or until internal temperature reaches 125°F for medium-rare).
6. Let the lamb rest for 10 minutes before slicing between the ribs.
7. Garnish with fresh parsley and serve.

Herb-crusted rack of lamb is an impressive and flavorful dish that brings elegance to your Easter meal. The herb and breadcrumb crust gives the lamb a delightful texture and flavor, while the searing ensures the meat remains juicy and tender. Paired with a side of roasted vegetables or mashed potatoes, it creates a memorable holiday centerpiece.

Roasted Spring Vegetables

A medley of seasonal spring vegetables, roasted to golden perfection, is the perfect side dish for Easter. The natural sweetness of carrots, parsnips, and baby potatoes, combined with a little olive oil and fresh herbs, brings out the best of the season’s produce.

Ingredients:

• 4 medium carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots, parsnips, and baby potatoes with olive oil, thyme, rosemary, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-40 minutes, stirring halfway through, until the vegetables are golden and tender.
5. Drizzle with balsamic vinegar just before serving for an extra layer of flavor.

Roasted spring vegetables are an easy and colorful addition to any Easter meal. The mix of carrots, parsnips, and baby potatoes, seasoned with fresh herbs, creates a balance of sweetness and earthiness that complements rich main dishes like lamb or ham. This simple yet flavorful side dish makes the most of fresh, seasonal produce.

Lemon Meringue Pie

For dessert, a classic lemon meringue pie is a tangy and sweet way to finish off your Easter feast. The crisp, buttery crust, smooth and tart lemon filling, and fluffy, golden meringue create the perfect balance of flavors and textures. It’s an Easter favorite that will have everyone reaching for seconds.

Ingredients:

• 1 pre-baked pie crust (9-inch)
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 3 large egg yolks, beaten
• 2 tbsp unsalted butter
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tbsp lemon zest
• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 tbsp granulated sugar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in water and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.
3. In a small bowl, temper the beaten egg yolks by slowly adding a small amount of the hot mixture to the yolks, whisking constantly. Then, pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring continuously.
4. Stir in butter, lemon juice, and lemon zest, and cook for another 2 minutes. Remove from heat.
5. Pour the lemon filling into the pre-baked pie crust and smooth the top.
6. In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
7. Spread the meringue over the lemon filling, ensuring it touches the edges of the crust.
8. Bake the pie for 10-12 minutes, or until the meringue is golden brown.
9. Let the pie cool completely before serving.

Lemon meringue pie is a refreshing and tangy dessert that is the perfect ending to an Easter meal. The zesty lemon filling contrasts beautifully with the sweet, airy meringue topping, while the buttery crust ties everything together. It’s a timeless dessert that adds a light and cheerful note to your holiday celebration.

These three additional Easter lunch recipes—herb-crusted rack of lamb, roasted spring vegetables, and lemon meringue pie—offer a beautiful balance of savory and sweet flavors that will enhance your holiday meal. From a succulent, herb-infused main dish to fresh, seasonal sides and a zesty dessert, these recipes are sure to make your Easter feast memorable.

Slow-Cooked Lamb Shank with Red Wine Sauce

Lamb shanks, braised slowly in red wine and aromatic vegetables, create a rich and tender dish that is perfect for Easter. The long, slow cooking process infuses the lamb with deep, savory flavors, while the red wine sauce adds a luxurious finish. This dish is an elegant and comforting choice for your holiday meal.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides, about 4-5 minutes per side. Remove the lamb shanks and set aside.
3. In the same Dutch oven, add the onion, carrots, and celery. Cook for 5-7 minutes, until softened. Add garlic and cook for another minute.
4. Stir in tomato paste and cook for 2 minutes. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the lamb shanks to the pot, and add rosemary and thyme. Bring to a simmer, cover with a lid, and transfer to the oven.
6. Braise the lamb for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
7. Remove the lamb shanks from the pot, then simmer the sauce over medium heat for 10-15 minutes to thicken.
8. Serve the lamb shanks with the red wine sauce spooned over the top.

Slow-cooked lamb shanks with red wine sauce offer a tender, flavorful main dish for your Easter meal. The lamb becomes meltingly tender during the slow cooking process, while the red wine sauce enhances its rich flavor. This hearty dish pairs wonderfully with mashed potatoes, polenta, or a side of sautéed greens, making it a memorable centerpiece for your holiday feast.

Sweet Potato Casserole with Marshmallows

Sweet potato casserole is a comforting and slightly sweet dish that is perfect for Easter. The creamy sweet potatoes, flavored with brown sugar and cinnamon, are topped with gooey marshmallows, creating a delightful balance of flavors and textures. This dish is both a treat and a hearty side for your Easter meal.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup milk
• 2 cups mini marshmallows
• Salt to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash them with a potato masher.
3. Add butter, brown sugar, cinnamon, nutmeg, vanilla extract, eggs, and milk to the mashed sweet potatoes. Mix until smooth and well combined.
4. Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer.
5. Top with mini marshmallows and bake for 25-30 minutes, or until the marshmallows are golden and slightly puffed.
6. Let the casserole cool slightly before serving.

Sweet potato casserole with marshmallows is a comforting side dish that combines the natural sweetness of sweet potatoes with the richness of butter and brown sugar. The marshmallow topping adds a fun, festive touch to the dish. This dish is a crowd-pleaser, bringing warmth and nostalgia to your Easter table and pairing wonderfully with roast meats or grilled vegetables.

Crispy Roasted Brussels Sprouts with Bacon

Brussels sprouts are a classic Easter vegetable, and when roasted to crispy perfection with bacon, they become an irresistible side dish. The smoky flavor of bacon enhances the natural bitterness of Brussels sprouts, and the crispy texture gives each bite a delightful crunch.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy.
4. While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels.
5. Once the Brussels sprouts are done, remove them from the oven and toss them with the crispy bacon and minced garlic. Return to the oven for an additional 2-3 minutes to allow the garlic to cook.
6. Drizzle with balsamic vinegar just before serving for extra flavor (optional).

Crispy roasted Brussels sprouts with bacon are a savory and flavorful side dish that complements the richness of Easter roasts. The Brussels sprouts become perfectly crisp and caramelized, while the bacon adds smokiness and depth of flavor. This dish is a crowd-pleaser that will quickly become a favorite on your Easter table, providing a delightful balance of flavors and textures.

These three additional Easter lunch recipes—slow-cooked lamb shank with red wine sauce, sweet potato casserole with marshmallows, and crispy roasted Brussels sprouts with bacon—offer a mix of hearty, savory, and slightly sweet flavors that will make your holiday meal memorable. Each dish celebrates the best of seasonal ingredients and classic flavors, creating a festive and satisfying Easter feast.

Note: More recipes​ are coming soon!