45+ Flavorful Easter Vegetable Side Dish Recipes for a Memorable Dinner

Easter is a time to gather with loved ones and enjoy a hearty, festive meal. While the main course often steals the spotlight, it’s the vegetable side dishes that truly bring the meal to life, adding color, flavor, and variety to the table.

Whether you’re preparing a traditional Easter spread or experimenting with new, exciting flavors, vegetable sides are the perfect complement to your feast.

From roasted carrots to creamy casseroles and fresh salads, vegetables can be transformed into show-stopping dishes that everyone will love.

In this blog, we’ve gathered 45+ Easter vegetable side dish recipes that will help you create a memorable, delicious holiday meal.

These recipes are diverse, easy to make, and designed to showcase the best of spring produce. Let’s dive into these vibrant and flavorful veggie sides!

45+ Flavorful Easter Vegetable Side Dish Recipes for a Memorable Dinner

With these 45+ Easter vegetable side dish recipes, you have endless options to add vibrant and mouthwatering sides to your holiday table.

Whether you prefer classic roasted vegetables, creative gratins, or light and refreshing salads, there’s something for every palate.

These recipes will not only enhance the main course but also ensure your Easter meal is a feast for the eyes and taste buds.

So, get ready to impress your guests with these healthy, flavorful vegetable sides that will make your Easter celebration even more special.

Roasted Garlic and Herb Asparagus

This Roasted Garlic and Herb Asparagus is a light, yet flavorful Easter side dish. The asparagus is roasted to tender perfection with a blend of garlic, fresh herbs, and a touch of lemon for brightness. It’s a simple, healthy, and elegant dish that pairs well with both meat and fish dishes, making it perfect for any Easter gathering.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Parmesan cheese (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and toss to coat.
3. Sprinkle the minced garlic, thyme, and rosemary over the asparagus. Season with salt and pepper.
4. Roast for 12-15 minutes, or until the asparagus is tender and slightly browned.
5. Once done, remove from the oven and squeeze fresh lemon juice over the top.
6. Garnish with lemon zest and, if desired, a sprinkle of Parmesan cheese.
7. Serve warm and enjoy!

Roasted Garlic and Herb Asparagus brings a burst of vibrant flavor to your Easter table. It’s a wonderfully simple side dish that enhances the natural sweetness of the asparagus, while the garlic and herbs add a savory depth. The lemon brightens the entire dish, making it the perfect companion to rich Easter mains like lamb or roasted chicken. This dish is not only delicious but also a great way to get in some greens without any fuss.

Creamy Parmesan and Spinach Stuffed Mushrooms

These Creamy Parmesan and Spinach Stuffed Mushrooms are a rich, savory side dish that will steal the show at your Easter feast. The mushrooms are filled with a creamy mixture of spinach, garlic, and Parmesan cheese, baked until golden and bubbling. They offer a delicious bite-sized treat that pairs perfectly with any main course.

Ingredients:

• 16 large white mushrooms, stems removed
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the garlic until fragrant, about 1 minute.
3. Add the chopped spinach to the pan and cook until wilted. Season with salt and pepper.
4. In a bowl, combine the cooked spinach and garlic mixture with the cream cheese, Parmesan cheese, and breadcrumbs. Stir well until everything is fully incorporated.
5. Spoon the spinach mixture into the mushroom caps, pressing down gently to pack them in.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
7. Garnish with fresh parsley before serving.

These Creamy Parmesan and Spinach Stuffed Mushrooms are a rich and decadent Easter side that will surely impress your guests. The creamy filling, packed with spinach and Parmesan, contrasts beautifully with the earthy flavor of the mushrooms. This dish is an excellent option for those who enjoy creamy, cheesy dishes with a vegetable twist. Whether served as an appetizer or side, these stuffed mushrooms are sure to be a hit at your Easter table.

Roasted Carrots with Honey and Thyme

Sweet and savory, these Roasted Carrots with Honey and Thyme are a perfect Easter vegetable side dish. Roasting the carrots brings out their natural sweetness, while the honey adds a touch of caramelization, and the thyme introduces an aromatic, herbal note. This dish is simple to prepare but delivers fantastic flavor that complements any Easter entrée.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the baby carrots with olive oil, honey, thyme, salt, and pepper.
3. Spread the carrots evenly on a baking sheet in a single layer.
4. Roast for 20-25 minutes, or until the carrots are tender and lightly caramelized.
5. Remove from the oven and give them a final drizzle of honey if desired.
6. Serve warm, garnished with a few extra sprigs of thyme.

Roasted Carrots with Honey and Thyme are a beautiful and flavorful side dish that adds color and elegance to your Easter spread. The natural sweetness of the carrots is elevated by the honey’s caramelization, while the thyme offers a fragrant herbal note. This dish is quick to make and full of flavor, making it the perfect side for any Easter main course, from ham to roast beef or even lamb. Whether you’re feeding a crowd or serving a small gathering, these carrots are sure to shine on your holiday table.

Lemon Butter Green Beans with Almonds

Lemon Butter Green Beans with Almonds is a vibrant, zesty side dish that combines crisp green beans with a rich, buttery sauce and the crunch of toasted almonds. The fresh lemon adds brightness, making this dish a perfect complement to heavier Easter mains like ham or roast beef. It’s quick to prepare and full of fresh, satisfying flavors.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1/2 cup sliced almonds
• Zest and juice of 1 lemon
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process.
2. In a large skillet, melt the butter over medium heat. Add the sliced almonds and sauté for 2-3 minutes, or until golden and toasted.
3. Add the cooked green beans to the skillet and toss to coat in the butter and almonds.
4. Stir in the lemon zest and juice, then season with garlic powder, salt, and pepper.
5. Serve warm, garnished with extra almonds if desired.

Lemon Butter Green Beans with Almonds are a simple yet elegant side dish that adds a burst of freshness to your Easter meal. The buttery richness pairs beautifully with the citrusy lemon, while the almonds provide a delightful crunch. This dish is not only flavorful but also colorful, offering a perfect balance to richer, savory main dishes. It’s an ideal side for a springtime feast, where fresh ingredients and bold flavors shine.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze is a delicious, savory-sweet side dish that brings out the natural flavors of Brussels sprouts while the balsamic glaze adds a tangy sweetness. This dish is a crowd-pleaser with its crispy edges and tender centers, making it a great addition to any Easter spread.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. In a small saucepan, combine the balsamic vinegar and honey over medium heat. Simmer for 2-3 minutes, or until the glaze thickens slightly.
5. Once the Brussels sprouts are done, drizzle with the balsamic glaze and toss to coat.
6. Serve warm and enjoy!

Roasted Brussels Sprouts with Balsamic Glaze are the perfect combination of savory and sweet. The roasting process gives the Brussels sprouts a wonderful caramelized exterior, while the balsamic glaze adds a tangy sweetness that elevates the entire dish. This side dish not only looks stunning on the table but also offers a flavorful balance to richer Easter entrées. It’s an easy yet impressive way to include vegetables in your holiday spread.

Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping is a beloved Easter side dish that combines the natural sweetness of roasted sweet potatoes with a fluffy, golden marshmallow topping. This dish offers a comforting balance of flavors and textures, making it a perfect side for any Easter meal. The addition of brown sugar and cinnamon gives it a warm, spiced sweetness that’s a hit with everyone.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes, or until tender. Drain and mash.
3. In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and milk. Mix well.
4. Transfer the sweet potato mixture to a greased baking dish and spread it evenly.
5. Top with the mini marshmallows and bake for 20 minutes, or until the marshmallows are golden brown and puffed.
6. Serve warm, and enjoy the sweetness!

Sweet Potato Casserole with Marshmallow Topping is the ultimate comfort food for your Easter dinner. The combination of sweet potatoes, cinnamon, and brown sugar is already a delicious treat, but the addition of toasted marshmallows takes it to the next level. This dish is both a side and a dessert in one, offering a rich, indulgent bite that complements savory mains. It’s sure to be a favorite at your holiday table, especially for those with a sweet tooth!

Maple Roasted Carrots and Parsnips

Maple Roasted Carrots and Parsnips are a vibrant and naturally sweet side dish perfect for Easter. The earthy flavors of carrots and parsnips are enhanced with the sweetness of maple syrup and the fragrance of thyme, creating a harmonious balance of flavors. This easy-to-make side dish brings a touch of spring to your meal and pairs beautifully with roast lamb, ham, or chicken.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots and parsnips with olive oil, maple syrup, thyme, salt, and pepper until well-coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, turning halfway through, until the vegetables are tender and caramelized.
5. Serve warm, garnished with additional thyme if desired.

Maple Roasted Carrots and Parsnips offer a sweet and savory balance that adds a comforting, earthy flavor to your Easter spread. The maple syrup caramelizes beautifully, giving the vegetables a golden, glossy finish while the thyme enhances their natural flavors. This dish is simple yet sophisticated, making it a versatile side that can be paired with a wide variety of main dishes. It’s a fantastic way to bring a little sweetness to the table without being overwhelming.

Garlic Mashed Potatoes with Chives

Garlic Mashed Potatoes with Chives are a creamy, flavorful side dish that’s the perfect companion for any Easter feast. The buttery mashed potatoes are elevated with the richness of roasted garlic and the fresh bite of chives. This classic dish adds comfort and flavor to your Easter dinner, offering a creamy texture and savory taste that pairs well with lamb, ham, or turkey.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 head garlic, roasted
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/4 cup fresh chives, chopped
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until tender.
2. While the potatoes are boiling, roast the garlic. To do this, slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast at 400°F (200°C) for 30 minutes, or until soft and golden.
3. Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins and add to the potatoes.
4. Mash the potatoes and garlic together until smooth.
5. Stir in the butter, milk, salt, and pepper. Continue mashing until creamy.
6. Fold in the chopped chives, and adjust seasoning as needed.
7. Serve warm, garnished with extra chives if desired.

Garlic Mashed Potatoes with Chives are a classic side that will elevate your Easter meal. The combination of buttery mashed potatoes, sweet roasted garlic, and fresh chives creates a creamy, aromatic dish that perfectly complements any Easter main. Whether served with roast meats or vegetarian dishes, these mashed potatoes bring a comforting and flavorful touch to the table that guests will love.

Grilled Vegetable Medley with Balsamic Vinaigrette

Grilled Vegetable Medley with Balsamic Vinaigrette is a colorful, healthy side dish that brings together the best of spring vegetables with the smoky flavor of grilling. The vegetables are charred to perfection and tossed with a tangy balsamic vinaigrette, making them an ideal accompaniment to any Easter entrée. This dish is not only full of vibrant flavors but also adds a beautiful, colorful element to your holiday spread.

Ingredients:

• 1 zucchini, sliced
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil (for vinaigrette)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables in batches, cooking for 3-4 minutes per side, or until charred and tender.
4. While the vegetables are grilling, prepare the balsamic vinaigrette. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper.
5. Once the vegetables are grilled, transfer them to a large bowl and drizzle with the balsamic vinaigrette. Toss gently to coat.
6. Garnish with fresh basil before serving.

Grilled Vegetable Medley with Balsamic Vinaigrette is a fantastic Easter side dish that combines smoky, grilled vegetables with a zesty vinaigrette. The balance of flavors, from the sweet honey and tangy balsamic to the vibrant vegetables, creates a dish that’s both satisfying and refreshing. This recipe is an excellent way to showcase the season’s freshest produce and adds a beautiful, colorful touch to your table. Whether served alongside roasted meats or as a stand-alone vegetarian option, it’s sure to be a hit at your Easter celebration.

Roasted Asparagus with Parmesan and Garlic

Roasted Asparagus with Parmesan and Garlic is a simple yet elegant side dish that brings out the best in fresh asparagus. The combination of garlic, parmesan cheese, and a light drizzle of olive oil enhances the natural flavor of the asparagus, making it a perfect complement to your Easter meal. Whether served alongside roast lamb or ham, this dish is an easy way to add a touch of sophistication to your table.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
3. Roast for 12-15 minutes, or until the asparagus is tender and lightly browned.
4. Remove from the oven and sprinkle with grated Parmesan cheese. Return to the oven for an additional 2-3 minutes, or until the cheese is melted and golden.
5. Optional: drizzle with fresh lemon juice before serving for an added burst of flavor.

Roasted Asparagus with Parmesan and Garlic is an effortlessly flavorful dish that combines savory cheese with aromatic garlic. The asparagus roasts to perfection, offering a tender yet slightly crisp texture, while the Parmesan adds richness and depth. This dish is a great way to incorporate spring vegetables into your Easter menu, and its elegant presentation makes it a standout side that guests will love.

Sautéed Spinach with Garlic and Pine Nuts

Sautéed Spinach with Garlic and Pine Nuts is a light and flavorful side dish that adds a fresh, earthy touch to your Easter spread. The garlic infuses the spinach with savory richness, while the pine nuts provide a delightful crunch. This dish is quick to prepare, full of vibrant green color, and perfectly complements roasted meats and other springtime sides.

Ingredients:

• 1 pound fresh spinach, washed and stemmed
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and golden.
2. Add the spinach to the skillet in batches, allowing it to wilt before adding more. Sauté for 3-4 minutes until the spinach is fully wilted.
3. Season with salt and pepper to taste.
4. Stir in the toasted pine nuts and cook for an additional 1-2 minutes, allowing the nuts to warm through.
5. Optional: drizzle with fresh lemon juice just before serving to brighten the flavors.

Sautéed Spinach with Garlic and Pine Nuts is a vibrant, nutritious side that’s easy to prepare yet full of flavor. The tender spinach, rich garlic, and crunchy pine nuts come together to create a delightful dish that pairs beautifully with Easter mains like lamb or ham. Its light yet savory profile makes it an ideal complement to more indulgent dishes on the table.

Roasted Sweet Potatoes with Cinnamon and Walnuts

Roasted Sweet Potatoes with Cinnamon and Walnuts is a warm, comforting side dish that brings a subtle sweetness and spice to your Easter celebration. The natural sweetness of the sweet potatoes is enhanced by the earthy crunch of toasted walnuts and the aromatic warmth of cinnamon. This dish is not only delicious but also visually stunning, making it a wonderful addition to your holiday table.

Ingredients:

• 3 large sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup chopped walnuts, toasted

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown.
5. While the sweet potatoes roast, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant.
6. Once the sweet potatoes are done, transfer them to a serving dish and sprinkle with the toasted walnuts. Serve warm.

Roasted Sweet Potatoes with Cinnamon and Walnuts offer a comforting and slightly indulgent side dish for your Easter meal. The sweetness of the potatoes is perfectly balanced by the warmth of cinnamon and the texture of the toasted walnuts, making every bite a treat. This dish is not only full of flavor but also adds a lovely pop of color to your table, making it an ideal addition to your holiday spread.

Lemon Butter Brussels Sprouts

Lemon Butter Brussels Sprouts are a fresh and flavorful side dish that’s perfect for Easter. The Brussels sprouts are pan-seared until crispy on the outside, then tossed in a luscious lemon butter sauce that brings out their natural sweetness while adding a bright, zesty finish. This dish is easy to prepare and pairs wonderfully with a variety of Easter entrees, from roast lamb to glazed ham.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, cut-side down, for about 5-7 minutes until they’re golden and crispy.
2. Flip the Brussels sprouts and cook for an additional 4-5 minutes until tender. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
4. Stir in the lemon zest and juice, salt, and pepper, and cook for another minute, allowing the sauce to thicken slightly.
5. Return the Brussels sprouts to the skillet and toss them in the lemon butter sauce until well-coated.
6. Garnish with fresh parsley and serve immediately.

Lemon Butter Brussels Sprouts are a perfect combination of savory, bright, and rich flavors. The crispy Brussels sprouts and the tangy lemon butter sauce create a side dish that complements a variety of main courses. The lemon adds a refreshing note, while the buttery richness makes the sprouts irresistible. This side is a great way to get guests to enjoy Brussels sprouts, making it a standout addition to your Easter table.

Creamy Broccoli Casserole with Cheddar

Creamy Broccoli Casserole with Cheddar is a comforting and cheesy side dish that’s a family favorite for any holiday meal. The tender broccoli is enveloped in a creamy, cheesy sauce, then baked to golden perfection with a crispy breadcrumb topping. This rich and hearty dish makes a great addition to your Easter feast, and it’s sure to be loved by both kids and adults alike.

Ingredients:

• 4 cups broccoli florets, steamed or blanched
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup breadcrumbs (preferably panko)
• 2 tablespoons melted butter

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the sour cream, mayonnaise, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
3. Add the steamed broccoli florets to the bowl and mix until well coated.
4. Transfer the mixture to a greased baking dish.
5. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle the mixture over the top of the casserole.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
7. Let it cool slightly before serving.

Creamy Broccoli Casserole with Cheddar is a decadent and comforting side dish that’s perfect for Easter. The combination of creamy cheese sauce, tender broccoli, and crispy breadcrumb topping creates a rich and savory dish that’s hard to resist. This casserole pairs beautifully with roast meats and adds a wonderful texture contrast to the rest of your holiday spread. It’s sure to be a crowd-pleaser at your Easter gathering.

Roasted Baby Carrots with Honey and Thyme

Roasted Baby Carrots with Honey and Thyme are a simple yet elegant side dish that adds both sweetness and savory flavor to your Easter spread. The honey caramelizes as the carrots roast, giving them a beautiful golden color and a rich sweetness, while the thyme brings an earthy herbal note that balances out the sweetness. This dish is quick to make and adds a lovely touch to any Easter table.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the baby carrots with olive oil, honey, thyme, salt, and pepper in a large bowl until evenly coated.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, tossing halfway through, until the carrots are tender and lightly caramelized.
5. Serve warm, garnished with additional fresh thyme if desired.

Roasted Baby Carrots with Honey and Thyme offer a delightful combination of sweet and savory flavors that make them a perfect Easter side dish. The caramelized honey adds a golden sweetness, while the fresh thyme provides a fragrant, earthy undertone. These roasted carrots are easy to prepare yet full of flavor, making them a great addition to any Easter feast. They pair wonderfully with everything from roast lamb to baked ham, making them a versatile and flavorful side dish.

Note: More recipes are coming soon!