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Easter is a time for family, friends, and, of course, food.
While the traditional Easter feast often features rich meats like ham and lamb, there’s no reason vegetables shouldn’t take center stage too.
Spring brings a bountiful array of fresh produce, and Easter brunch is the perfect occasion to showcase vibrant and flavorful vegetable dishes that are as festive as they are nutritious.
Whether you’re hosting a large gathering or having a cozy family brunch, offering a variety of vegetable dishes ensures that everyone, regardless of dietary preference, has something delicious to enjoy.
From savory roasted vegetables to light salads and hearty veggie casseroles, there are endless ways to incorporate fresh, seasonal produce into your Easter spread.
In this article, we’ve rounded up 25+ Easter brunch vegetable recipes that will elevate your meal and delight your guests with their flavors and creativity.
25+ Savory Easter Brunch Vegetable Recipes for This Season
This Easter, give your brunch table a burst of flavor and color with these 25+ vegetable recipes.
The seasonal produce available in spring offers the perfect opportunity to create fresh, vibrant, and healthy dishes that will delight your guests.
Whether you choose to serve roasted vegetables, fresh salads, or creative veggie-filled casseroles, these recipes are designed to be both delicious and satisfying.
By incorporating a variety of vegetable dishes into your Easter brunch, you’re sure to please every palate and celebrate the season of renewal with a spread that’s as beautiful as it is tasty.
Enjoy cooking and have a wonderful Easter celebration!
Spring Vegetable Frittata with Asparagus and Peas
This Spring Vegetable Frittata is a celebration of fresh asparagus, sweet peas, and bright herbs. The creamy texture of the eggs complements the vibrant vegetables, making it a light yet satisfying dish. Perfect for Easter brunch, it’s easy to prepare and can be served warm or at room temperature.
Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1 cup asparagus, chopped into 1-inch pieces
- 1/2 cup fresh or frozen peas
- 1/4 cup chopped green onions
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, Parmesan, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 3 minutes. Stir in the peas and green onions, cooking for an additional 2 minutes.
- Pour the egg mixture over the vegetables. Let it cook on the stovetop for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the frittata is puffed and golden.
- Let it cool slightly before slicing and serving.
This Spring Vegetable Frittata is an elegant and easy addition to your Easter brunch. Its light and airy texture paired with the fresh, green vegetables will delight your guests and perfectly complement the season.
Roasted Carrot and Beet Salad with Citrus Dressing
This Roasted Carrot and Beet Salad brings together the earthy sweetness of roasted root vegetables and the bright tanginess of a citrus dressing. It’s a visually stunning dish that is as flavorful as it is colorful, making it an ideal centerpiece for your Easter table.
Ingredients:
- 4 medium carrots, peeled and cut into sticks
- 3 medium beets, peeled and cut into wedges
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 2 cups arugula or mixed greens
- 1/4 cup crumbled goat cheese (optional)
- 2 tablespoons chopped pistachios
Instructions:
- Preheat the oven to 400°F (200°C). Toss the carrots and beets with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the vegetables for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Meanwhile, prepare the dressing by whisking together orange juice, lemon juice, honey, and a pinch of salt.
- Arrange the roasted vegetables on a bed of arugula. Drizzle with citrus dressing, then sprinkle with goat cheese and pistachios.
This Roasted Carrot and Beet Salad is a stunning addition to any Easter brunch spread. The balance of sweet, tangy, and savory flavors makes it an unforgettable dish that will leave your guests asking for seconds.
Herbed Zucchini and Tomato Gratin
This Herbed Zucchini and Tomato Gratin is a savory delight layered with fresh zucchini, juicy tomatoes, and a crunchy Parmesan breadcrumb topping. It’s a great make-ahead option for Easter brunch that brings together the best of spring produce in a comforting baked dish.
Ingredients:
- 2 medium zucchinis, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with olive oil.
- Alternate layers of zucchini and tomato slices in the dish, overlapping slightly. Season each layer with salt, pepper, and fresh herbs.
- In a small bowl, mix the breadcrumbs and Parmesan cheese with olive oil until crumbly. Sprinkle this mixture evenly over the top.
- Bake for 25–30 minutes, or until the vegetables are tender and the topping is golden brown.
- Let it cool slightly before serving.
The Herbed Zucchini and Tomato Gratin is a warm and inviting addition to your Easter brunch table. Its flavorful layers and crispy topping make it a crowd-pleaser that pairs well with a variety of main dishes.
Creamy Garlic Mashed Cauliflower
This Creamy Garlic Mashed Cauliflower is a lighter, low-carb alternative to traditional mashed potatoes. The cauliflower is blended with garlic, butter, and cream to create a smooth, creamy texture, making it an ideal side dish for your Easter brunch spread. It’s rich, savory, and packed with flavor.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 cloves garlic, peeled
- 1/4 cup unsalted butter
- 1/4 cup heavy cream or milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh chives or parsley for garnish
Instructions:
- Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves. Cook for 10–12 minutes, or until the cauliflower is tender.
- Drain the cauliflower and garlic, then return them to the pot.
- Add the butter, cream, salt, and pepper to the cauliflower and mash with a potato masher or use an immersion blender for a smoother texture.
- Adjust seasoning to taste and garnish with chopped fresh chives or parsley before serving.
This Creamy Garlic Mashed Cauliflower is a perfect low-carb side that rivals mashed potatoes in flavor and texture. It’s a great choice for guests looking for a lighter option without sacrificing taste, and it’s a versatile addition to any Easter brunch menu.
Spring Vegetable and Quinoa Salad
This Spring Vegetable and Quinoa Salad is a refreshing, nutrient-packed dish that showcases the best of spring produce. Crisp asparagus, peas, and radishes are combined with protein-rich quinoa and dressed in a tangy lemon vinaigrette. It’s light, vibrant, and makes for a beautiful addition to your Easter table.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 cup fresh peas (or frozen peas, thawed)
- 1/2 cup chopped asparagus, blanched
- 1/4 cup thinly sliced radishes
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a medium saucepan, bring the quinoa and water or broth to a boil. Lower the heat and simmer, covered, for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Let it cool.
- In a large bowl, combine the cooled quinoa with peas, asparagus, radishes, and mint.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Adjust seasoning as needed and serve chilled or at room temperature.
This Spring Vegetable and Quinoa Salad is not only healthy and packed with flavor but also a beautiful way to highlight fresh seasonal vegetables. It’s a fantastic option for Easter brunch, offering both vibrant color and fresh, zesty flavors that will complement your main dishes beautifully.
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze offer a savory and slightly sweet flavor that will captivate your guests. The Brussels sprouts are roasted to crispy perfection and then drizzled with a tangy balsamic glaze. This easy, crowd-pleasing side dish is perfect for adding a bit of sophistication to your Easter brunch.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the Brussels sprouts for 25–30 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
- While the sprouts roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until the glaze thickens.
- Drizzle the balsamic glaze over the roasted Brussels sprouts before serving.
Roasted Brussels Sprouts with Balsamic Glaze is an irresistible side dish that offers a perfect balance of savory, sweet, and tangy flavors. The crispy texture of the Brussels sprouts paired with the rich balsamic glaze makes it an elegant yet simple addition to your Easter brunch.
Herb-Infused Roasted Sweet Potatoes
Herb-Infused Roasted Sweet Potatoes are a simple yet flavorful side dish perfect for your Easter brunch. The natural sweetness of the sweet potatoes is enhanced by the earthy notes of rosemary and thyme, while garlic adds a savory touch. These roasted sweet potatoes are crispy on the outside and tender on the inside, making them a crowd-pleasing addition to any meal.
Ingredients:
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, turning once halfway through, until the sweet potatoes are golden brown and crispy on the edges.
- Serve warm as a side dish for your Easter brunch.
These Herb-Infused Roasted Sweet Potatoes offer a delightful balance of sweetness and savory flavors. Their crisp texture and aromatic herbs make them a wonderful complement to any Easter meal, and they are sure to become a favorite on your brunch table.
Creamed Spinach with Parmesan and Garlic
Creamed Spinach with Parmesan and Garlic is a decadent yet simple side dish that will elevate your Easter brunch. The creamy sauce, enriched with Parmesan cheese and garlic, coats the tender spinach, creating a rich and indulgent dish. This is a perfect choice for adding a comforting green vegetable to your Easter spread.
Ingredients:
- 4 cups fresh spinach, washed and chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions:
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- Add the spinach to the skillet and cook until wilted, about 3-4 minutes.
- Pour in the heavy cream and stir until the mixture is smooth.
- Add the Parmesan cheese, salt, pepper, and nutmeg (if using), stirring until the cheese is melted and the sauce is creamy.
- Serve immediately as a rich side dish for your Easter brunch.
This Creamed Spinach with Parmesan and Garlic is a rich, indulgent dish that will complement your Easter spread beautifully. The creamy texture and bold garlic flavor make it a delicious addition to any meal, adding both color and elegance to your table.
Grilled Vegetable Skewers with Lemon-Herb Marinade
Grilled Vegetable Skewers with Lemon-Herb Marinade are a light and refreshing option for your Easter brunch. The assortment of colorful vegetables, including bell peppers, zucchini, and red onion, are marinated in a lemony herb dressing and grilled to perfection. These skewers make for a beautiful and healthy addition to your brunch table.
Ingredients:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Wooden skewers (soaked in water for 30 minutes)
Instructions:
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
- Thread the vegetables onto the soaked wooden skewers, alternating between the bell peppers, zucchini, and onion.
- Brush the vegetable skewers with the lemon-herb marinade, making sure they are evenly coated.
- Preheat the grill to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally, until the vegetables are tender and lightly charred.
- Serve immediately as a fresh and flavorful side dish.
Grilled Vegetable Skewers with Lemon-Herb Marinade are a perfect light option for your Easter brunch. The smoky flavor from the grill paired with the tangy lemon and aromatic herbs create a dish that is not only healthy but also bursting with flavor. These skewers are a colorful, vibrant addition to your spread.
Asparagus with Lemon and Parmesan
Asparagus with Lemon and Parmesan is a simple yet elegant dish that highlights the freshness of spring. The asparagus is roasted to perfection and topped with a zesty lemon dressing and freshly grated Parmesan. This dish is light, bright, and adds a touch of sophistication to your Easter brunch table.
Ingredients:
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat.
- Roast in the oven for 10–12 minutes, or until the asparagus is tender and slightly crispy on the edges.
- Remove from the oven and drizzle with fresh lemon juice.
- Sprinkle the roasted asparagus with Parmesan cheese, lemon zest, and fresh parsley if desired.
- Serve immediately as a vibrant, flavorful side dish for your Easter brunch.
This Asparagus with Lemon and Parmesan is a light and refreshing side that pairs wonderfully with any main course. The balance of the tangy lemon, creamy Parmesan, and roasted asparagus is simple but satisfying, making it an elegant addition to your Easter meal.
Roasted Carrots with Honey and Thyme
Roasted Carrots with Honey and Thyme are a sweet and savory vegetable side that’s both delicious and visually striking. The natural sweetness of the carrots is enhanced with a drizzle of honey and fresh thyme, making this dish a flavorful complement to your Easter brunch spread.
Ingredients:
- 1 lb carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the carrot sticks with olive oil, honey, thyme, salt, and pepper.
- Spread the carrots in a single layer on a baking sheet.
- Roast for 20–25 minutes, turning once, until the carrots are tender and caramelized at the edges.
- Serve immediately as a sweet and savory side dish.
These Roasted Carrots with Honey and Thyme are a simple yet flavorful addition to your Easter brunch. The sweetness of the honey pairs perfectly with the earthy thyme, creating a balanced and aromatic dish that’s sure to please a crowd.
Sautéed Green Beans with Almonds and Garlic
Sautéed Green Beans with Almonds and Garlic is a quick and easy dish that’s full of flavor. The crisp-tender green beans are sautéed with garlic and toasted almonds, adding a delicious crunch and nutty flavor. This side dish is light, fresh, and perfect for adding a touch of elegance to your Easter brunch.
Ingredients:
- 1 lb fresh green beans, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the green beans to the skillet and sauté for 5-7 minutes, or until they are tender but still crisp.
- Add the garlic and sliced almonds, and continue sautéing for another 2-3 minutes, until the garlic is fragrant and the almonds are golden brown.
- Season with salt and pepper, and drizzle with fresh lemon juice for an added burst of flavor.
- Serve immediately as a crunchy, garlicky side dish.
These Sautéed Green Beans with Almonds and Garlic are an easy and flavorful way to elevate your Easter brunch. The crisp-tender green beans paired with crunchy almonds and savory garlic make for a delightful side dish that’s both simple and elegant.
Garlic Parmesan Roasted Brussels Sprouts
Garlic Parmesan Roasted Brussels Sprouts are a savory and irresistible side dish that combines the bitterness of Brussels sprouts with the richness of garlic and Parmesan cheese. Roasted to crispy perfection, this dish is a delightful and flavorful addition to your Easter brunch spread.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, garlic, salt, and pepper in a large bowl.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20–25 minutes, stirring once halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
- Remove from the oven and sprinkle with grated Parmesan cheese. Optionally, drizzle with lemon juice for extra freshness.
- Serve immediately as a savory, flavorful side dish.
These Garlic Parmesan Roasted Brussels Sprouts are a crowd-pleasing side that combines crispy, caramelized edges with the rich, nutty flavor of Parmesan. They bring a deliciously savory note to your Easter brunch, and the garlic infusion makes them irresistible.
Spinach and Mushroom Frittata
A Spinach and Mushroom Frittata is a perfect vegetarian option for your Easter brunch. This dish is made with fresh spinach, earthy mushrooms, and eggs, all cooked into a fluffy, satisfying frittata. The rich flavors of the vegetables blend wonderfully with the eggs, creating a comforting and flavorful dish.
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 onion, finely chopped
- 1/4 cup milk
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large ovenproof skillet over medium heat. Add the onions and mushrooms, sautéing for 5–7 minutes until softened.
- Add the spinach to the skillet and cook for an additional 2–3 minutes until wilted.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook over medium heat for 5–6 minutes until the edges start to set, then transfer the skillet to the oven.
- Bake for 10–12 minutes until the frittata is fully set and golden on top.
- Remove from the oven and sprinkle with cheese (if using), then slice and serve.
This Spinach and Mushroom Frittata is an easy yet elegant way to incorporate vegetables into your Easter brunch. It’s a versatile dish that can be enjoyed warm or at room temperature, making it perfect for serving a crowd.
Crispy Roasted Cauliflower with Turmeric and Cumin
Crispy Roasted Cauliflower with Turmeric and Cumin is a flavorful, aromatic dish that adds an exotic touch to your Easter brunch. The cauliflower is roasted until golden and crispy, with a blend of turmeric and cumin providing warm, earthy spices. This dish is a healthy and vibrant addition to your meal.
Ingredients:
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped cilantro (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper until well coated.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is golden brown and crispy on the edges.
- Remove from the oven and sprinkle with fresh cilantro, if desired.
- Serve immediately as a flavorful, aromatic side dish.
Crispy Roasted Cauliflower with Turmeric and Cumin brings a wonderful depth of flavor and a touch of warmth to your Easter brunch. The crispy texture and fragrant spices make this a standout dish that will surely impress your guests.
Note: More recipes are coming soon!