25+ Tasty Easter Brunch Side Dish Recipes to Delight Your Guest

Easter brunch is the perfect opportunity to gather with loved ones and celebrate the joys of spring.

It’s a time to enjoy delicious food, vibrant colors, and the warmth of togetherness.

While the main course often steals the spotlight, it’s the side dishes that elevate the meal and provide a wonderful balance of flavors.

From crisp vegetables to creamy casseroles and savory baked goods, the right side dishes can transform your brunch into a memorable feast.

In this blog post, we’ve curated a collection of 25+ Easter brunch side dish recipes that are sure to impress.

Whether you’re serving a traditional Easter ham, a vegetarian dish, or something completely unique, these recipes will provide the perfect accompaniment.

With a variety of options—from light, fresh salads to rich, comforting casseroles—you’ll find something for every taste and dietary preference.

Let’s dive in and make your Easter brunch truly special with these irresistible side dish ideas!

25+ Tasty Easter Brunch Side Dish Recipes to Delight Your Guest

A successful Easter brunch is all about creating a memorable experience, and the side dishes play an essential role in bringing everything together. These 25+ Easter brunch side dish recipes offer a diverse range of flavors and textures that will complement any main dish you serve. Whether you prefer light and healthy or indulgent and comforting, there’s something for everyone in this collection. So, gather your ingredients, get cooking, and prepare to wow your guests with a spread full of vibrant, mouthwatering sides that will make your Easter celebration even more enjoyable!

Cheesy Asparagus Tart

This Cheesy Asparagus Tart is a delightful addition to any Easter brunch. Featuring a flaky puff pastry crust topped with creamy cheese and fresh asparagus spears, this side dish offers an elegant balance of flavors and textures. It’s quick to prepare and visually stunning, making it a perfect choice for impressing your guests without spending hours in the kitchen.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 bunch of asparagus, trimmed
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges, being careful not to cut through the dough.
3. In a bowl, mix ricotta, Parmesan, egg, garlic, lemon zest, salt, and pepper. Spread this mixture evenly within the scored border.
4. Arrange the asparagus spears over the cheese mixture in a single layer. Drizzle with olive oil.
5. Bake for 20-25 minutes, or until the pastry is golden and puffed.
6. Let cool slightly before slicing and serving.

The Cheesy Asparagus Tart brings a touch of sophistication to your Easter brunch. Its vibrant colors and creamy, savory flavor are sure to be a hit. Plus, its simplicity means you can spend more time enjoying the day with family and friends.

Honey-Glazed Carrots with Pecans

Sweet and savory, these Honey-Glazed Carrots with Pecans are a vibrant side dish that pairs beautifully with traditional Easter fare. Tender roasted carrots are coated in a honey-butter glaze and sprinkled with toasted pecans for added crunch. This recipe strikes the perfect balance between indulgence and healthfulness, making it a standout dish on your brunch table.

Ingredients:

• 1 lb carrots, peeled and sliced into sticks
• 3 tbsp butter
• 2 tbsp honey
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste
• ½ cup pecans, toasted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Spread the carrots on a baking sheet lined with parchment paper.
3. In a small saucepan, melt the butter and mix in honey, cinnamon, nutmeg, salt, and pepper. Drizzle this mixture over the carrots and toss to coat.
4. Roast for 25-30 minutes, stirring halfway, until the carrots are tender and caramelized.
5. Remove from the oven and sprinkle with toasted pecans. Serve warm.

These Honey-Glazed Carrots with Pecans will add a pop of color and a touch of sweetness to your Easter brunch. Their caramelized glaze and nutty topping make them irresistible, ensuring they’ll be one of the most talked-about dishes of the meal.

Deviled Egg Potato Salad

Combine two brunch classics into one with this Deviled Egg Potato Salad. Creamy potatoes meet the tangy, seasoned filling of deviled eggs in this inventive side dish. It’s hearty, flavorful, and perfect for pairing with other Easter dishes. This make-ahead option is ideal for busy hosts.

Ingredients:

• 2 lbs baby potatoes, halved
• 6 hard-boiled eggs
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1 tsp paprika
• Salt and pepper to taste
• ¼ cup chopped chives

Instructions:

1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
2. Peel the hard-boiled eggs. Mash the yolks with mayonnaise, mustard, vinegar, paprika, salt, and pepper. Dice the whites and fold them into the yolk mixture.
3. Toss the cooled potatoes with the egg mixture until evenly coated. Garnish with chives.
4. Chill for at least 1 hour before serving to allow the flavors to meld.

The Deviled Egg Potato Salad is a crowd-pleaser that brings comfort and creativity to your Easter brunch. With its creamy texture and rich flavor, this dish will leave your guests reaching for seconds. It’s an easy, delicious way to elevate your spring celebration.

Garlic Herb Roasted Baby Potatoes

Garlic Herb Roasted Baby Potatoes are a simple yet flavorful side dish that perfectly complements any Easter brunch. The crispy golden skin and tender, fluffy interior of the potatoes are enhanced by a savory blend of garlic, rosemary, and thyme. This dish is not only easy to prepare but also packed with flavor, making it a crowd-pleasing favorite.

Ingredients:

• 2 lbs baby potatoes, halved
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Spread the seasoned potatoes evenly on a baking sheet.
4. Roast for 25-30 minutes, flipping the potatoes halfway through, until golden brown and crispy on the outside.
5. Serve warm, garnished with additional rosemary or thyme if desired.

The Garlic Herb Roasted Baby Potatoes are the perfect side dish to pair with any Easter meal. Their crispy exterior and soft, flavorful interior provide a satisfying contrast, and the garlic and herbs bring a fragrant, savory element to the table. These potatoes will easily become a favorite at your brunch gathering.

Spinach and Strawberry Salad with Balsamic Vinaigrette

This Spinach and Strawberry Salad with Balsamic Vinaigrette is a refreshing and vibrant side dish that captures the essence of spring. The sweet strawberries, crisp spinach, and tangy balsamic vinaigrette come together to create a well-balanced salad that’s light yet satisfying. It’s a great way to add a burst of color and freshness to your Easter brunch spread.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, sliced
• ½ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• ¼ red onion, thinly sliced

For the balsamic vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, strawberries, feta, sliced almonds, and red onion.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, honey, salt, and pepper until well combined.
3. Drizzle the vinaigrette over the salad just before serving and toss gently.
4. Serve immediately for the freshest taste.

This Spinach and Strawberry Salad with Balsamic Vinaigrette offers a perfect balance of flavors: the sweetness of strawberries, the creaminess of feta, and the crunch of almonds. It’s a light, refreshing side dish that provides a beautiful contrast to richer, heavier Easter dishes. This salad will not only add vibrant color to your table but will also leave your guests feeling satisfied and refreshed.

Crispy Brussels Sprouts with Bacon and Parmesan

For a side dish that’s both flavorful and indulgent, try these Crispy Brussels Sprouts with Bacon and Parmesan. Roasted to crispy perfection, the Brussels sprouts are paired with crispy bacon and grated Parmesan, making them irresistibly savory. This side dish is hearty enough to serve as a main attraction but still light enough to accompany any Easter brunch.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, cook the bacon over medium heat until crispy, then transfer to a paper towel-lined plate.
3. Toss the Brussels sprouts in olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
4. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are crispy and golden.
5. Remove from the oven and sprinkle with the crispy bacon and grated Parmesan. Drizzle with balsamic glaze if desired and serve warm.

These Crispy Brussels Sprouts with Bacon and Parmesan are the ultimate savory side dish for your Easter brunch. The crispy bacon and nutty Parmesan complement the Brussels sprouts beautifully, making each bite a perfect balance of flavors. Whether you’re a Brussels sprout lover or a skeptic, this dish is sure to win over any crowd.

Lemon Parmesan Roasted Cauliflower

Lemon Parmesan Roasted Cauliflower is a flavorful, vibrant side dish that adds a burst of brightness to your Easter brunch table. The roasted cauliflower, tender on the inside and crisped to perfection on the outside, is enhanced with a zesty lemon dressing and a generous sprinkle of Parmesan cheese. This simple yet delicious dish is an excellent way to highlight spring’s fresh produce while offering a delightful contrast to richer dishes.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 tbsp olive oil
• Zest of 1 lemon
• 1 tbsp lemon juice
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, lemon zest, lemon juice, salt, and pepper in a large bowl.
3. Spread the seasoned cauliflower evenly on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy at the edges.
5. Remove from the oven and sprinkle with Parmesan cheese and chopped parsley before serving.

Lemon Parmesan Roasted Cauliflower is the perfect side dish for Easter brunch, offering a fresh, citrusy punch with the satisfying umami of Parmesan. Its light yet flavorful nature pairs well with both traditional and contemporary brunch dishes, making it a versatile and crowd-pleasing choice. This dish adds brightness to your meal and is sure to be a favorite among guests.

Broccoli Salad with Creamy Garlic Dressing

This Broccoli Salad with Creamy Garlic Dressing is a hearty yet refreshing side dish that brings crunch and creaminess together in perfect harmony. The fresh broccoli florets, combined with a creamy garlic dressing, crispy bacon, and a sprinkle of sunflower seeds, create a well-rounded, satisfying dish. It’s a great way to incorporate vegetables into your Easter brunch while keeping the flavors rich and comforting.

Ingredients:

• 4 cups fresh broccoli florets
• 6 slices bacon, cooked and crumbled
• ½ cup sunflower seeds
• ¼ cup red onion, finely diced
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the broccoli florets, crumbled bacon, sunflower seeds, and red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
3. Pour the creamy dressing over the broccoli mixture and toss to coat evenly.
4. Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.

Broccoli Salad with Creamy Garlic Dressing offers a perfect blend of textures—crunchy broccoli, crispy bacon, and creamy dressing—all wrapped up in one dish. The savory flavors make it an ideal complement to Easter brunch, and the salad’s vibrant color adds a touch of freshness to your spread. It’s simple to make yet feels indulgent, ensuring your guests will be coming back for more.

Baked Sweet Potato Fries with Maple Dipping Sauce

Baked Sweet Potato Fries with Maple Dipping Sauce are a deliciously sweet and savory side dish that is sure to please everyone at your Easter brunch. The sweet potato fries are roasted to perfection—crispy on the outside, tender on the inside—and served with a creamy maple dipping sauce that balances the sweetness of the fries with a hint of tangy mustard. This dish is a fun and healthier alternative to traditional fries and adds a unique touch to your brunch spread.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• ¼ cup maple syrup
• 2 tbsp Dijon mustard
• ¼ cup sour cream

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the fries in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
5. Meanwhile, in a small bowl, mix together maple syrup, Dijon mustard, and sour cream to make the dipping sauce.
6. Serve the fries hot, with the maple dipping sauce on the side.

These Baked Sweet Potato Fries with Maple Dipping Sauce offer a delightful sweet and savory combination that pairs perfectly with any Easter brunch. Their crispy texture and rich flavor, combined with the creamy and tangy dipping sauce, make them a fun and indulgent side dish that will be a hit with guests of all ages. This dish is not only delicious but also a lighter alternative to traditional fries, making it a great addition to your springtime celebration.

Herb and Cheese Stuffed Mushrooms

Herb and Cheese Stuffed Mushrooms are a savory, bite-sized delight that will be the star of your Easter brunch spread. The earthy flavor of the mushrooms is complemented by a creamy filling made with a blend of cheeses and fresh herbs, creating a satisfying and indulgent appetizer. These stuffed mushrooms are easy to prepare and can be made ahead of time, making them the perfect addition to your Easter gathering.

Ingredients:

• 24 large white mushrooms, stems removed
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the cream cheese, Parmesan, mozzarella, parsley, thyme, garlic, salt, and pepper until well combined.
3. Stuff the mushroom caps with the cheese mixture and place them on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the stuffed mushrooms and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
5. Serve warm, garnished with additional fresh herbs if desired.

These Herb and Cheese Stuffed Mushrooms are a perfect blend of creamy, savory, and earthy flavors, making them an irresistible addition to your Easter brunch menu. The combination of fresh herbs and cheeses offers a deliciously rich bite, and their bite-sized nature makes them easy to enjoy as an appetizer or side dish. Whether you make them in advance or bake them just before serving, these stuffed mushrooms are sure to delight your guests and add elegance to your brunch.

Sweet and Spicy Roasted Carrots

Sweet and Spicy Roasted Carrots are a vibrant and flavorful side dish that offers the perfect balance of sweetness and heat. Roasting the carrots brings out their natural sweetness, while the addition of honey and a touch of chili flakes gives them a mild kick. This dish is simple to make but packs a punch, making it a great side to complement any Easter brunch spread.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp chili flakes (or to taste)
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, honey, chili flakes, cumin, salt, and pepper until evenly coated.
3. Spread the carrots out in a single layer on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly caramelized at the edges.
5. Garnish with fresh parsley before serving.

These Sweet and Spicy Roasted Carrots are a great way to bring a bold flavor to your Easter brunch. The honey adds a natural sweetness that perfectly balances the heat from the chili flakes, while the cumin provides an earthy depth to the dish. Roasting the carrots enhances their natural flavor, making them tender and caramelized, and they serve as a wonderful contrast to heavier or richer brunch items.

Creamy Asparagus with Lemon and Parmesan

Creamy Asparagus with Lemon and Parmesan is a luxurious yet simple side dish that brings fresh spring flavors to your Easter brunch. The asparagus is cooked to tender perfection and coated in a rich, creamy sauce made from sour cream and Parmesan, with a touch of lemon for brightness. This dish combines creamy, tangy, and savory flavors, making it the ideal accompaniment to any Easter meal.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup sour cream
• ½ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Zest of 1 lemon
• 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 bright green and tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the sour cream, Parmesan cheese, lemon juice, and lemon zest. Cook, stirring occasionally, until the sauce is smooth and heated through.
4. Add the cooked asparagus to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with extra lemon zest or Parmesan if desired.

This Creamy Asparagus with Lemon and Parmesan dish is the epitome of spring in a bite. The creamy, cheesy sauce pairs perfectly with the fresh, crisp asparagus, while the lemon adds a refreshing, zesty finish. It’s a side dish that feels indulgent yet light enough to complement any main course, making it a great choice for your Easter brunch. Your guests will appreciate the fresh flavors and the richness of the sauce.

Garlic Butter Green Beans

Garlic Butter Green Beans are a simple yet flavorful side dish that will brighten up your Easter brunch spread. The green beans are sautéed in a rich garlic butter sauce, giving them a savory depth of flavor while maintaining their crisp-tender texture. The addition of fresh lemon juice adds a bright pop, making this dish an elegant yet easy-to-prepare vegetable side that pairs well with nearly any main course.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until they are tender-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 sauce.
4. Stir in the lemon juice, lemon zest, salt, and pepper, and cook for an additional 2-3 minutes, allowing the beans to absorb the flavors.
5. Garnish with fresh parsley before serving.

These Garlic Butter Green Beans offer a fresh, vibrant twist on a classic side dish, making them a perfect addition to your Easter brunch. The garlic and butter create a rich, savory coating that enhances the green beans’ natural flavor, while the lemon adds a refreshing touch. This dish is quick and easy to prepare, yet packs a punch of flavor that will leave your guests asking for seconds.

Crispy Parmesan Zucchini Fries

Crispy Parmesan Zucchini Fries are a healthy yet indulgent alternative to traditional fries, offering a light and crispy texture with a burst of savory Parmesan flavor. These zucchini fries are coated in a crunchy breadcrumb and Parmesan mixture, then baked to perfection. Paired with a tangy dipping sauce, they make a delicious and fun side dish to complement any Easter brunch spread.

Ingredients:

• 3 medium zucchinis, cut into fries
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 large eggs, beaten
• Salt and pepper to taste
• Olive oil spray
• For the dipping sauce:
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp hot sauce (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat with the breadcrumb mixture.
4. Arrange the coated fries on the prepared baking sheet and spray with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the zucchini fries are golden brown and crispy.
6. While the fries bake, mix together the sour cream, mayonnaise, lemon juice, and hot sauce in a small bowl to create the dipping sauce.
7. Serve the zucchini fries hot with the dipping sauce on the side.

These Crispy Parmesan Zucchini Fries are a fun and flavorful addition to your Easter brunch. They are the perfect balance of crispy and cheesy, with a subtle hint of garlic and oregano. The zesty dipping sauce adds an extra layer of flavor, making this dish a crowd-pleaser. It’s a great way to introduce vegetables in a familiar, comforting form that everyone will enjoy.

Roasted Baby Potatoes with Rosemary and Garlic

Roasted Baby Potatoes with Rosemary and Garlic are a timeless, crowd-pleasing side dish that brings a rich, earthy flavor to your Easter brunch table. The small potatoes are roasted until golden and crispy, and the aromatic combination of garlic and rosemary infuses the dish with a savory depth. This simple recipe is an excellent complement to any main course and adds a satisfying, rustic element to your spread.

Ingredients:

• 1 ½ lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, garlic, rosemary, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside, and tender on the inside.
5. Serve immediately, garnished with additional rosemary if desired.

Roasted Baby Potatoes with Rosemary and Garlic offer a simple, comforting side dish that enhances any Easter brunch spread. The crispy edges and creamy interiors of the potatoes pair beautifully with the fragrant rosemary and garlic, creating a dish that is both flavorful and satisfying. This versatile side can be enjoyed with a variety of main dishes, from roast meats to eggs, making it an essential addition to your spring celebration.

Note: More recipes are coming soon!