40+ Flavorful Easter Vegetable Recipes to Celebrate Spring

Easter is a celebration of renewal, and what better way to honor the season than by showcasing nature’s freshest offerings on your table?

Vegetables are the unsung heroes of Easter feasts, bringing vibrant colors, wholesome flavors, and endless variety to the holiday spread.

From light and elegant appetizers to hearty mains and delectable sides, there’s no shortage of ways to let spring’s produce shine.

In this blog, we’ve curated over 40 Easter vegetable recipes to inspire your holiday menu.

Whether you’re planning a traditional brunch, an outdoor lunch, or a formal dinner, these recipes celebrate the essence of the season.

Packed with freshness, these dishes are sure to impress your guests and add a festive touch to your table. Let’s dive into the bounty of spring!

40+ Flavorful Easter Vegetable Recipes to Celebrate Spring

With over 40 Easter vegetable recipes at your fingertips, you’re ready to craft a holiday feast that’s as beautiful as it is delicious.

These dishes are more than just sides—they’re an opportunity to celebrate the vibrancy of spring and the joy of togetherness.

Whether you’re trying a new recipe or revisiting a classic, these vegetable-centric dishes are sure to delight your guests and create lasting memories.

As you plan your Easter menu, remember that vegetables bring more than just nutrition—they bring life, color, and flavor to every plate.

So embrace the abundance of the season, and let these recipes inspire you to create a meal that’s as fresh and vibrant as the spring air.

Roasted Rainbow Carrots with Honey Glaze

Roasted Rainbow Carrots with Honey Glaze is a vibrant and flavorful Easter dish that perfectly complements any holiday spread. The natural sweetness of the carrots is enhanced by a honey glaze, and roasting them brings out their earthy undertones. This recipe is simple to prepare yet delivers a gourmet feel, making it a fantastic choice for a festive meal.

Ingredients

• 1 lb rainbow carrots, peeled and trimmed
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp fresh thyme leaves (optional)
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrots with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
3. Arrange the carrots on a baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, flipping halfway, until the carrots are tender and slightly caramelized.
5. Sprinkle fresh thyme leaves over the carrots before serving for an added herbaceous touch.

This dish combines visual appeal with delicious taste, making it a great addition to your Easter table. The vibrant colors of the rainbow carrots add a festive touch, while the honey glaze provides a delightful balance of sweetness and warmth. Pair this with roasted lamb or a vegetarian quiche for a harmonious Easter meal.

Spring Asparagus and Lemon Risotto

Spring Asparagus and Lemon Risotto is a creamy, luxurious dish that highlights the fresh flavors of spring. The bright tang of lemon perfectly complements the tender asparagus, creating a dish that is both refreshing and comforting. This risotto is ideal for Easter as it feels special yet comforting, perfect for celebrating the season with family and friends.

Ingredients

• 1 cup Arborio rice
• 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (or a vegan alternative)
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a small saucepan over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.
3. Add the Arborio rice and toast for 2-3 minutes, stirring constantly.
4. Pour in the white wine and stir until absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
6. When the rice is nearly cooked (about 15 minutes), stir in the asparagus pieces and cook until tender but crisp.
7. Remove from heat and stir in the Parmesan cheese, lemon zest, and juice. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with extra lemon zest or Parmesan if desired.

This risotto is a delightful centerpiece for your Easter menu. The creamy texture and fresh, zesty flavors of lemon and asparagus will win over your guests. It’s versatile enough to pair with roasted vegetables or grilled seafood, making it a must-have for your holiday celebration.

Herbed Pea and Mint Salad with Feta

Herbed Pea and Mint Salad with Feta is a refreshing and vibrant dish, perfect for an Easter celebration. The sweetness of peas is beautifully offset by the tanginess of feta cheese and the fresh aroma of mint. This salad is a great choice for lightening up your holiday table and adds a burst of color and flavor.

Ingredients

• 2 cups fresh or frozen peas
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. If using frozen peas, blanch them in boiling water for 2-3 minutes, then drain and rinse under cold water. If using fresh peas, simply rinse them well.
2. In a large mixing bowl, combine the peas, feta cheese, mint, and parsley.
3. Drizzle olive oil and lemon juice over the mixture, then gently toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature as a refreshing side dish.

This Herbed Pea and Mint Salad with Feta is a bright and light addition to your Easter feast. Its fresh, clean flavors provide a wonderful contrast to richer dishes like casseroles or roasts. The balance of sweet peas, creamy feta, and aromatic herbs ensures this dish will be a crowd-pleaser.

Balsamic Roasted Brussels Sprouts and Cherry Tomatoes

Balsamic Roasted Brussels Sprouts and Cherry Tomatoes is a delicious and colorful side dish that’s perfect for Easter. The caramelized sweetness of balsamic vinegar enhances the natural flavors of the roasted vegetables, creating a balanced combination of tangy, savory, and slightly sweet notes. This easy-to-make recipe is a crowd-pleaser that pairs well with both vegetarian and meat-based holiday dishes.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the Brussels sprouts and cherry tomatoes with olive oil, balsamic vinegar, garlic powder, salt, and pepper in a large bowl.
3. Spread the vegetables out on a baking sheet in a single layer.
4. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and caramelized, and the tomatoes are slightly blistered.
5. Serve warm as a flavorful and vibrant side dish.

This dish is a delightful medley of textures and flavors, with crispy Brussels sprouts and juicy cherry tomatoes coated in a tangy balsamic glaze. It’s a versatile addition to your Easter spread, complementing everything from roasted lamb to vegetarian main courses. The vibrant colors and bold flavors will make it a standout on your holiday table.

Grilled Zucchini and Bell Pepper Platter with Lemon Herb Dressing

Grilled Zucchini and Bell Pepper Platter with Lemon Herb Dressing is a fresh, smoky, and tangy dish perfect for Easter gatherings. The grilling process enhances the natural sweetness of the vegetables, while the zesty dressing ties everything together with vibrant flavors. This recipe is not only delicious but also visually stunning, making it a perfect centerpiece for your holiday table.

Ingredients

• 2 medium zucchinis, sliced lengthwise
• 2 bell peppers (red and yellow), seeded and quartered
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the zucchini slices and bell pepper pieces with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, until tender and lightly charred.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, parsley, dill, and a pinch of salt and pepper.
5. Arrange the grilled vegetables on a platter and drizzle with the lemon herb dressing before serving.

This Grilled Zucchini and Bell Pepper Platter is a light, healthy, and flavorful dish that highlights the essence of spring. Its bright, tangy dressing elevates the smoky grilled vegetables, making it a perfect companion to Easter classics like ham, quiche, or roasted potatoes.

Carrot and Sweet Potato Mash with Cinnamon Butter

Carrot and Sweet Potato Mash with Cinnamon Butter is a creamy and comforting side dish that combines the natural sweetness of root vegetables with the warm flavors of cinnamon. This recipe is a unique twist on traditional mashed potatoes, adding a pop of vibrant orange to your Easter table. It’s a versatile dish that pairs beautifully with savory holiday mains.

Ingredients

• 2 medium sweet potatoes, peeled and chopped
• 3 medium carrots, peeled and chopped
• 3 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/4 cup heavy cream (or plant-based milk for a dairy-free option)
• Salt to taste

Instructions

1. Boil the sweet potatoes and carrots in a large pot of salted water for 15-20 minutes, or until tender.
2. Drain the vegetables and return them to the pot.
3. Add the butter, cinnamon, and heavy cream, and mash until smooth and creamy. Adjust the texture with additional cream if needed.
4. Season with salt to taste.
5. Serve warm, garnished with a sprinkle of cinnamon if desired.

This Carrot and Sweet Potato Mash is a heartwarming addition to your Easter feast. The velvety texture and warm cinnamon notes make it a comforting dish that stands out among more traditional sides. Whether served alongside roasted poultry or as part of a vegetarian spread, this mash is sure to impress your guests with its rich flavor and cheerful color.

Lemon Garlic Roasted Cauliflower Steaks

Lemon Garlic Roasted Cauliflower Steaks is a stunning and flavorful dish that transforms simple cauliflower into a centerpiece-worthy side. The lemon and garlic marinade infuses the cauliflower with bright and savory notes, while roasting brings out its natural sweetness. This recipe is perfect for Easter, offering a healthy yet indulgent option that’s easy to prepare.

Ingredients

• 1 large cauliflower head, cut into 1-inch thick steaks
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Arrange the cauliflower steaks on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.
4. Brush the mixture over both sides of the cauliflower steaks.
5. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
6. Garnish with parsley before serving.

This dish combines simplicity with elegance, making it a standout on your Easter menu. The cauliflower steaks are tender and flavorful, with crispy edges that add texture. Serve them as a vegetarian main or alongside roasted meats for a versatile and crowd-pleasing option.

Spring Green Bean and Almond Salad

Spring Green Bean and Almond Salad is a crisp and refreshing side dish that celebrates the season’s best produce. Tossed with a zesty vinaigrette and topped with toasted almonds, this salad is light, nutritious, and bursting with flavor. It’s an ideal addition to your Easter feast, offering a crunchy contrast to richer dishes.

Ingredients

• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Blanch the green beans in boiling water for 2-3 minutes, then transfer to an ice bath to cool. Drain and pat dry.
2. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
3. Toss the green beans with the dressing in a large mixing bowl.
4. Sprinkle toasted almonds over the top before serving.

This salad is a celebration of fresh, vibrant flavors that perfectly complements the richness of Easter dishes. The crisp green beans and nutty almonds, paired with a tangy vinaigrette, make this salad a refreshing and satisfying addition to your holiday table.

Honey Glazed Roasted Parsnips and Beets

Honey Glazed Roasted Parsnips and Beets is a rustic and colorful dish that brings earthy sweetness to your Easter menu. The caramelized honey glaze enhances the natural flavors of the root vegetables, while roasting creates a tender interior and crispy edges. This hearty yet elegant side dish is a delightful way to celebrate the season.

Ingredients

• 3 medium parsnips, peeled and cut into sticks
• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the parsnips and beets with olive oil, honey, thyme, salt, and pepper.
3. Arrange the vegetables on a baking sheet in a single layer.
4. Roast for 30-35 minutes, flipping halfway, until tender and caramelized.
5. Serve warm, garnished with additional thyme if desired.

This Honey Glazed Roasted Parsnips and Beets recipe is a feast for both the eyes and the palate. The vibrant colors and rich, sweet flavors make it an excellent choice for your Easter spread. Serve this dish alongside ham, lamb, or other seasonal favorites for a well-rounded and festive meal.

Herb Butter Roasted Rainbow Carrots

Herb Butter Roasted Rainbow Carrots is a visually stunning and flavorful dish that brings a touch of elegance to your Easter table. The natural sweetness of the carrots is enhanced by roasting, while the herb-infused butter adds richness and aromatic complexity. This dish is easy to prepare and pairs beautifully with a variety of main courses.

Ingredients

• 1 lb rainbow carrots, peeled and trimmed
• 3 tbsp unsalted butter, melted
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp honey (optional, for added sweetness)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the carrots on a baking sheet lined with parchment paper.
3. In a small bowl, mix the melted butter with thyme, rosemary, salt, and pepper. Drizzle the mixture over the carrots, tossing to coat evenly.
4. Roast for 25-30 minutes, turning halfway, until the carrots are tender and caramelized.
5. If desired, drizzle honey over the carrots before serving for an extra touch of sweetness.

This dish is a celebration of color and flavor, making it a standout addition to your Easter feast. The tender, buttery carrots with herbaceous notes are sure to impress your guests. Their vibrant appearance will brighten your table, while their delectable taste will have everyone coming back for seconds.

Pea and Mint Risotto

Pea and Mint Risotto is a creamy and fragrant dish that captures the freshness of spring. The sweetness of peas combined with the aromatic brightness of mint makes this risotto a perfect addition to your Easter celebration. It can be served as a side dish or even as a vegetarian main course, offering versatility and refinement.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese (optional for a vegan version)
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the Arborio rice, stirring to coat with the oil, and cook for 1-2 minutes.
3. Gradually add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
4. After 15 minutes, stir in the peas and cook for another 5 minutes, or until the rice is tender and creamy.
5. Remove from heat and stir in Parmesan cheese (if using) and chopped mint. Season with salt and pepper to taste.
6. Serve warm, garnished with additional mint leaves.

This Pea and Mint Risotto is a sophisticated yet comforting dish that celebrates the flavors of spring. Its creamy texture and delicate balance of sweetness and freshness make it a versatile option for your Easter spread. It’s sure to be a hit with both vegetarians and omnivores alike.

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and Feta Stuffed Portobello Mushrooms is a savory and satisfying dish that makes a great addition to your Easter menu. These mushrooms are filled with a rich and cheesy spinach mixture, offering a hearty yet healthy option. Perfect as a side or appetizer, this recipe is quick to prepare and guaranteed to impress.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup breadcrumbs (optional for a gluten-free version)
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the garlic until fragrant, then add the spinach and cook until wilted.
4. Mix the cooked spinach with feta cheese and breadcrumbs (if using). Season with salt and pepper.
5. Spoon the mixture into the mushrooms and bake for 20 minutes, or until the mushrooms are tender and the filling is golden.
6. Serve warm as a flavorful side or appetizer.

This Spinach and Feta Stuffed Portobello Mushrooms recipe combines hearty textures with bold flavors. The creamy feta and tender spinach create a mouthwatering filling, while the mushrooms add a satisfying meaty bite. It’s an excellent choice for Easter, offering a sophisticated yet approachable dish that complements your holiday spread.

Asparagus Tart with Lemon Ricotta

Asparagus Tart with Lemon Ricotta is a light and elegant dish that showcases the best of spring produce. The crispy puff pastry base is layered with creamy, zesty ricotta and topped with tender asparagus spears. This tart is perfect as an appetizer or a side dish, adding a sophisticated touch to your Easter celebration.

Ingredients

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 cup ricotta cheese
• 1 tbsp lemon zest
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 egg, beaten (for pastry wash)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet and score a 1-inch border around the edges.
3. Mix the ricotta cheese with lemon zest, salt, and pepper. Spread this mixture within the scored border of the pastry.
4. Arrange the asparagus spears over the ricotta in a single layer. Drizzle with olive oil and sprinkle with additional salt and pepper.
5. Brush the pastry edges with the beaten egg.
6. Bake for 20-25 minutes, or until the pastry is golden and puffed. Serve warm or at room temperature.

This Asparagus Tart with Lemon Ricotta is a feast for the eyes and the palate. The crisp, flaky pastry contrasts beautifully with the creamy ricotta and tender asparagus, while the hint of lemon adds brightness. This tart is sure to be a crowd-pleaser at your Easter gathering.

Creamy Lemon Dill Potato Salad

Creamy Lemon Dill Potato Salad is a refreshing and vibrant side dish that pairs perfectly with Easter mains. The creamy dressing, infused with fresh dill and lemon, enhances the tender potatoes without being overly heavy. It’s a crowd-friendly dish that adds a touch of zest to your holiday table.

Ingredients

• 2 lbs baby potatoes, halved
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
2. In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, dill, salt, and pepper.
3. Toss the warm potatoes with the dressing until well coated. Adjust seasoning if necessary.
4. Serve chilled or at room temperature, garnished with additional dill.

This potato salad is a delightful twist on a classic, with its bright, herby flavors and creamy texture. Perfect for an Easter brunch or dinner, it complements a wide variety of dishes and adds a refreshing contrast to richer menu items.

Glazed Sweet Peas with Shallots and Mint

Glazed Sweet Peas with Shallots and Mint is a simple yet flavorful dish that highlights the sweetness of peas and the aromatic freshness of mint. A quick glaze of butter and a touch of sugar enhances the natural flavors, making this a vibrant and crowd-pleasing Easter side.

Ingredients

• 2 cups fresh or frozen sweet peas
• 1 small shallot, finely chopped
• 2 tbsp unsalted butter
• 1 tsp sugar
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions

1. Melt butter in a skillet over medium heat. Add the shallots and sauté until softened.
2. Stir in the peas and sugar, cooking until the peas are heated through and slightly glazed, about 3-4 minutes.
3. Remove from heat and stir in the chopped mint. Season with salt and pepper to taste.
4. Serve warm as a vibrant and aromatic side dish.

This recipe is a quick and easy way to elevate simple sweet peas into a festive side dish. The combination of buttery glaze, caramelized shallots, and fresh mint makes it a perfect addition to your Easter menu. Its bright flavors and vibrant color will leave a lasting impression on your guests.

Note: More recipes are coming soon!