35+ Traditional and Modern Easter Side Dishes Recipes to Try This Year

Easter is a time for family, friends, and of course, delicious food! While the main dish often steals the spotlight, the side dishes play a crucial role in completing the holiday meal.

From vibrant vegetables to creamy casseroles, Easter side dishes can add color, flavor, and variety to your celebration.

Whether you’re hosting a traditional Easter dinner or looking to try something new, having a collection of scrumptious side dish recipes is a must.

In this blog post, we’ve rounded up 35+ Easter side dish recipes that will delight your guests and elevate your holiday feast.

These dishes are easy to prepare, full of flavor, and sure to leave everyone asking for seconds.

35+ Traditional and Modern Easter Side Dishes Recipes to Try This Year

This Easter, wow your family and friends with a variety of flavorful side dishes that complement your main course perfectly.

With 35+ options ranging from classic comfort foods to fresh spring-inspired recipes, you’ll find the ideal sides for any taste preference or dietary need.

Whether you choose to stick with traditional favorites like mashed potatoes and green beans or opt for something new like roasted Brussels sprouts or a vibrant quinoa salad, these side dishes will make your Easter meal even more memorable.

Honey-Glazed Carrots

Honey-glazed carrots are a delightful and colorful addition to any Easter table. The natural sweetness of the carrots is enhanced by a honey glaze, making this dish a favorite among both children and adults. It’s a simple yet elegant side dish that pairs well with any main course.

Ingredients:

• 1 pound of baby carrots
• 3 tablespoons of honey
• 2 tablespoons of unsalted butter
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of chopped fresh parsley (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Carrots: Wash and peel the baby carrots. If using larger carrots, cut them into uniform pieces.
2. Boil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, or until tender but still slightly firm.
3. Make the Glaze: In a large skillet, melt the butter over medium heat. Stir in the honey and lemon juice.
4. Combine: Drain the carrots and add them to the skillet. Toss to coat the carrots evenly with the glaze. Cook for an additional 3-5 minutes, allowing the glaze to thicken slightly and the carrots to become fully tender.
5. Season and Serve: Season with salt and pepper to taste. Garnish with chopped fresh parsley if desired. Serve warm.

Honey-glazed carrots are not only visually appealing but also incredibly tasty. The combination of sweet honey and tangy lemon juice brings out the best in the carrots. This side dish is easy to prepare and can be made ahead of time, making it a perfect choice for a stress-free Easter meal.

Garlic and Herb Roasted Potatoes

Garlic and herb roasted potatoes are a savory and aromatic side dish that complements any Easter feast. The crispy exterior and tender interior of the potatoes, combined with the fragrant herbs, make this dish a crowd-pleaser. It’s a versatile recipe that can easily be adjusted to suit your taste.

Ingredients:

• 2 pounds of baby potatoes, halved
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: In a large bowl, toss the halved potatoes with olive oil, minced garlic, chopped rosemary, and thyme. Season generously with salt and pepper.
3. Roast Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through to ensure even cooking.
4. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley. Serve hot.

Garlic and herb roasted potatoes are an easy yet flavorful addition to your Easter menu. The combination of garlic, rosemary, and thyme infuses the potatoes with a rich, savory flavor that pairs well with any main course. This dish can be prepped ahead and roasted just before serving, making it a convenient and delicious choice for your holiday celebration.

Creamy Asparagus and Pea Salad

Creamy asparagus and pea salad is a refreshing and light side dish that brings a touch of spring to your Easter table. The crisp asparagus and sweet peas are perfectly complemented by a creamy dressing, making this salad a delightful contrast to heavier main dishes.

Ingredients:

• 1 pound of asparagus, trimmed and cut into 1-inch pieces
• 1 cup of fresh or frozen peas
• 1/2 cup of sour cream
• 1/4 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of lemon juice
• 1 teaspoon of lemon zest
• Salt and pepper to taste
• 2 tablespoons of chopped fresh dill

Instructions:

1. Blanch Asparagus and Peas: Bring a large pot of salted water to a boil. Add the asparagus and peas, cooking for 2-3 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Prepare Dressing: In a small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper.
3. Combine Ingredients: In a large bowl, toss the blanched asparagus and peas with the creamy dressing. Mix until well combined.
4. Garnish and Serve: Sprinkle with chopped fresh dill. Serve chilled or at room temperature.

Creamy asparagus and pea salad is a vibrant and flavorful side dish that adds a pop of color to your Easter spread. The fresh vegetables and zesty dressing create a harmonious blend of flavors that is both satisfying and refreshing. This salad is easy to prepare and can be made in advance, making it a perfect addition to your holiday menu.

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are a comforting and indulgent side dish that is perfect for an Easter celebration. Layers of tender potatoes are baked in a rich, creamy cheese sauce, creating a dish that is both hearty and satisfying. This recipe is sure to be a hit with guests of all ages.

Ingredients:

• 3 pounds of russet potatoes, peeled and thinly sliced
• 3 tablespoons of unsalted butter
• 3 tablespoons of all-purpose flour
• 2 cups of whole milk
• 1 cup of heavy cream
• 2 cups of shredded cheddar cheese
• 1 cup of shredded Gruyère cheese
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 1 tablespoon of chopped fresh chives (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for another minute. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 5 minutes. Remove from heat and stir in 1 1/2 cups of cheddar cheese and all of the Gruyère cheese until melted and smooth. Season with salt and pepper.
3. Assemble the Dish: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce. Top with the remaining 1/2 cup of cheddar cheese.
4. Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
5. Garnish and Serve: Let the dish cool for 10 minutes before serving. Garnish with chopped fresh chives if desired. Serve warm.

Cheesy scalloped potatoes are a classic side dish that brings warmth and comfort to your Easter table. The creamy, cheesy layers of potatoes are a crowd-pleaser and pair beautifully with a variety of main courses. This dish can be prepared in advance and baked just before serving, making it a convenient and delicious choice for your holiday meal.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze are a sophisticated and flavorful side dish that adds a touch of elegance to your Easter feast. The caramelized Brussels sprouts are perfectly balanced by the sweet and tangy balsamic glaze, creating a dish that is both healthy and delicious.

Ingredients:

• 1 1/2 pounds of Brussels sprouts, trimmed and halved
• 3 tablespoons of olive oil
• Salt and pepper to taste
• 1/4 cup of balsamic vinegar
• 1 tablespoon of honey
• 1/4 cup of grated Parmesan cheese (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Roast Brussels Sprouts: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
4. Make the Balsamic Glaze: While the Brussels sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook until the mixture is reduced by half and slightly thickened, about 5 minutes.
5. Combine and Serve: Drizzle the roasted Brussels sprouts with the balsamic glaze and sprinkle with grated Parmesan cheese if desired. Serve warm.

Roasted Brussels sprouts with balsamic glaze are a delicious and nutritious addition to your Easter menu. The rich, caramelized flavor of the Brussels sprouts, combined with the sweet and tangy glaze, creates a dish that is both satisfying and elegant. This side dish is easy to prepare and adds a sophisticated touch to any holiday meal.

Lemon Herb Quinoa Salad

Lemon herb quinoa salad is a light and refreshing side dish that is perfect for an Easter gathering. Packed with fresh herbs and zesty lemon flavor, this quinoa salad is not only delicious but also nutritious. It’s a versatile dish that can be enjoyed warm or cold, making it an ideal addition to your holiday spread.

Ingredients:

• 1 cup of quinoa, rinsed
• 2 cups of vegetable broth or water
• 1/4 cup of olive oil
• 1/4 cup of freshly squeezed lemon juice
• 1 teaspoon of lemon zest
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 1/4 cup of chopped fresh dill
• Salt and pepper to taste
• 1/2 cup of crumbled feta cheese (optional)

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Season with salt and pepper.
3. Combine Ingredients: In a large bowl, combine the cooked quinoa, chopped parsley, mint, and dill. Pour the dressing over the salad and toss to combine.
4. Garnish and Serve: Sprinkle with crumbled feta cheese if desired. Serve the salad warm or chilled.

Lemon herb quinoa salad is a vibrant and flavorful side dish that brings a burst of freshness to your Easter table. The combination of fluffy quinoa, fresh herbs, and zesty lemon dressing is both satisfying and healthy. This salad is easy to make ahead and can be served either warm or cold, making it a versatile addition to your holiday menu.

Deviled Eggs with Avocado

Deviled eggs with avocado are a modern twist on a classic Easter side dish. The creamy avocado adds a fresh, vibrant flavor and a beautiful green hue to the traditional deviled egg filling. These eggs are not only delicious but also packed with healthy fats, making them a nutritious addition to your Easter feast.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon of mayonnaise
• 1 teaspoon of Dijon mustard
• 1 teaspoon of lemon juice
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives, chopped for garnish

Instructions:

1. Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs and place them in an ice bath to cool. Once cooled, peel the eggs.
2. Prepare the Filling: Slice the eggs in half lengthwise and carefully remove the yolks. In a bowl, mash the yolks with the avocado, mayonnaise, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
3. Fill the Eggs: Spoon or pipe the avocado mixture back into the egg whites.
4. Garnish and Serve: Sprinkle with paprika and chopped chives. Serve chilled.

Deviled eggs with avocado are a delightful and healthy alternative to the classic recipe. The creamy avocado adds a unique flavor and nutritional boost, making these eggs a standout side dish for Easter. They are easy to prepare and can be made ahead of time, ensuring a stress-free holiday gathering.

Spring Pea and Mint Risotto

Spring pea and mint risotto is a creamy and elegant side dish that showcases the fresh flavors of the season. The sweetness of the peas and the refreshing mint combine beautifully with the creamy Arborio rice, creating a dish that is both comforting and sophisticated. This risotto is perfect for a special Easter dinner.

Ingredients:

• 1 cup of Arborio rice
• 4 cups of vegetable broth
• 1 cup of fresh or frozen peas
• 1/2 cup of dry white wine
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3 tablespoons of olive oil
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of butter
• 2 tablespoons of fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Broth: In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
3. Toast the Rice: Add the Arborio rice to the skillet and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
4. Add the Wine: Pour in the white wine and cook until it is absorbed by the rice.
5. Cook the Risotto: Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Add the Peas and Cheese: Stir in the peas, Parmesan cheese, and butter. Cook for an additional 2-3 minutes until the peas are heated through.
7. Finish with Mint: Stir in the chopped fresh mint and season with salt and pepper to taste. Serve warm.

Spring pea and mint risotto is a luxurious and flavorful side dish that highlights the best of spring produce. The creamy texture of the risotto, combined with the sweetness of the peas and the freshness of the mint, creates a dish that is both comforting and elegant. This risotto is sure to impress your guests and make your Easter celebration memorable.

Roasted Beet and Goat Cheese Salad

Roasted beet and goat cheese salad is a vibrant and flavorful side dish that adds a pop of color to your Easter table. The earthy sweetness of the roasted beets pairs beautifully with the tangy goat cheese and crunchy walnuts, all brought together with a simple balsamic vinaigrette. This salad is not only delicious but also visually stunning.

Ingredients:

• 4 medium beets, scrubbed and trimmed
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 4 cups of mixed salad greens
• 1/2 cup of crumbled goat cheese
• 1/4 cup of chopped walnuts, toasted
• 1/4 cup of balsamic vinegar
• 1 tablespoon of honey
• 1/3 cup of olive oil
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Allow the beets to cool, then peel and slice them into wedges.
2. Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper.
3. Assemble the Salad: In a large bowl, toss the mixed salad greens with half of the dressing. Arrange the roasted beet wedges on top of the greens. Sprinkle with crumbled goat cheese and toasted walnuts.
4. Serve: Drizzle the remaining dressing over the salad just before serving. Serve immediately.

Roasted beet and goat cheese salad is a beautiful and delicious addition to your Easter menu. The combination of sweet roasted beets, creamy goat cheese, and crunchy walnuts, all dressed in a tangy balsamic vinaigrette, creates a harmonious blend of flavors and textures. This salad is not only a feast for the taste buds but also for the eyes, making it a perfect choice for your holiday celebration.

Garlic Herb Roasted Carrots

Garlic herb roasted carrots are a simple yet flavorful side dish that adds a touch of elegance to your Easter meal. The natural sweetness of the carrots is enhanced by the savory garlic and herbs, while roasting them brings out their caramelized, tender texture. This dish is both healthy and delicious, making it a perfect complement to any Easter feast.

Ingredients:

• 1 1/2 pounds of carrots, peeled and cut into 2-inch pieces
• 3 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the Carrots: In a large bowl, toss the carrot pieces with olive oil, minced garlic, thyme, rosemary, salt, and pepper until evenly coated.
3. Roast the Carrots: Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized.
4. Garnish and Serve: Remove the carrots from the oven and sprinkle with freshly chopped parsley. Serve warm.

Garlic herb roasted carrots are a flavorful and easy-to-make side dish that perfectly balances sweetness and savory goodness. The tender, caramelized carrots paired with fragrant garlic and herbs bring a burst of flavor to your Easter table. This dish is quick to prepare, making it a great choice when you need a simple yet impressive side.

Creamy Spinach and Artichoke Dip

Creamy spinach and artichoke dip is a rich and indulgent side dish that will wow your guests at Easter. With creamy cheese, tender spinach, and flavorful artichokes, this dip is a perfect balance of savory and creamy. It can be served warm as a side or appetizer, making it a versatile and crowd-pleasing dish.

Ingredients:

• 1 cup of frozen spinach, thawed and drained
• 1 cup of canned artichoke hearts, drained and chopped
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup of cream cheese, softened
• 1/2 cup of grated Parmesan cheese
• 1 cup of shredded mozzarella cheese
• 1 clove of garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a small baking dish.
2. Prepare the Dip Mixture: In a medium bowl, combine the spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan cheese, mozzarella cheese, and minced garlic. Stir until well combined and smooth. Season with salt and pepper.
3. Bake: Transfer the dip mixture into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.
4. Serve: Let the dip cool for a few minutes before serving. Serve warm with crackers, bread, or fresh vegetable sticks.

Creamy spinach and artichoke dip is a comforting and indulgent side dish that brings a creamy, cheesy element to your Easter spread. The combination of spinach and artichokes adds depth of flavor, while the rich, melted cheese creates an irresistible dip that your guests will love. This dish can easily be made ahead and baked just before serving, making it a great stress-free option for your holiday gathering.

Lemon Parmesan Asparagus

Lemon Parmesan asparagus is a light, fresh, and flavorful side dish that brings brightness to your Easter table. The crisp-tender asparagus is roasted to perfection and then tossed with a zesty lemon dressing and topped with grated Parmesan cheese, creating a delicious balance of savory, tangy, and slightly nutty flavors. This dish is both elegant and easy to prepare.

Ingredients:

• 1 pound of asparagus, trimmed
• 2 tablespoons of olive oil
• 1 teaspoon of lemon zest
• 2 tablespoons of freshly squeezed lemon juice
• Salt and pepper to taste
• 1/4 cup of grated Parmesan cheese
• 1 tablespoon of fresh parsley, chopped (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Asparagus: Place the trimmed asparagus on the baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt and pepper.
3. Roast the Asparagus: Roast the asparagus in the preheated oven for 15-20 minutes, or until it is tender and slightly caramelized.
4. Add Lemon and Parmesan: Remove the asparagus from the oven and drizzle with lemon juice and lemon zest. Sprinkle with grated Parmesan cheese and fresh parsley, if desired.
5. Serve: Serve warm as a side dish.

Lemon Parmesan asparagus is a fresh and vibrant side dish that pairs beautifully with Easter main courses. The tender asparagus, combined with the zesty lemon and nutty Parmesan, creates a flavorful and elegant accompaniment. This dish is quick to prepare and provides a burst of color and freshness to your holiday meal. Whether served alongside roasted meats or grilled fish, it’s sure to be a hit.

Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with a pecan topping is a quintessential Easter side dish that offers a perfect balance of sweetness and crunch. The creamy sweet potato base is topped with a buttery, caramelized pecan topping that adds both texture and richness. This dish is a crowd-pleaser, offering comfort and flavor in every bite.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup of milk
• 1/4 cup of unsalted butter, softened
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• 1/4 cup of brown sugar
• 1 egg, beaten
• Salt to taste

For the Topping:

• 1/2 cup of chopped pecans
• 1/4 cup of brown sugar
• 2 tablespoons of unsalted butter, melted
• 1/4 teaspoon of cinnamon

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Prepare the Sweet Potatoes: In a large pot, bring the sweet potatoes to a boil and cook until tender, about 15 minutes. Drain and mash the sweet potatoes with milk, butter, cinnamon, vanilla, brown sugar, and salt until smooth. Stir in the beaten egg.
3. Assemble the Casserole: Spoon the mashed sweet potatoes into the prepared baking dish and spread evenly.
4. Make the Topping: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle the topping evenly over the sweet potato mixture.
5. Bake: Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
6. Serve: Let the casserole cool slightly before serving.

Sweet potato casserole with pecan topping is a perfect dish to make your Easter meal feel extra special. The smooth, creamy sweet potatoes are elevated by the crunchy, caramelized pecans, creating a delightful combination of flavors and textures. It’s a dish that’s both comforting and festive, making it a go-to side for any holiday gathering.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts with balsamic glaze is a flavorful and elegant side dish that will brighten up your Easter table. The Brussels sprouts are roasted to crispy perfection and then drizzled with a tangy balsamic reduction, offering a savory, sweet, and slightly tangy taste in every bite. This dish is easy to prepare and full of robust flavors.

Ingredients:

• 1 pound of Brussels sprouts, trimmed and halved
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1/4 cup of balsamic vinegar
• 1 tablespoon of honey
• 1 tablespoon of Dijon mustard
• Fresh parsley for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
3. Roast: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
4. Make the Balsamic Glaze: While the Brussels sprouts are roasting, combine the balsamic vinegar, honey, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the glaze has thickened slightly.
5. Drizzle and Serve: Remove the Brussels sprouts from the oven and drizzle the balsamic glaze over them. Garnish with fresh parsley and serve.

Roasted Brussels sprouts with balsamic glaze are a simple yet flavorful side dish that combines the richness of roasted vegetables with the sweetness and tanginess of the balsamic reduction. This dish is a great way to incorporate a healthy, delicious vegetable into your Easter spread, and the balsamic glaze adds a gourmet touch that your guests will love.

Asparagus and Goat Cheese Tart

Asparagus and goat cheese tart is a savory, sophisticated side dish that pairs beautifully with any Easter main course. The flaky, buttery pastry is topped with creamy goat cheese, roasted asparagus, and fresh herbs, creating a dish that is both light and satisfying. This tart is perfect for serving as an appetizer or side dish and adds a touch of elegance to your holiday table.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 bunch of asparagus, trimmed
• 4 ounces of goat cheese, crumbled
• 1 tablespoon of olive oil
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of lemon zest
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Puff Pastry: Roll out the puff pastry on the prepared baking sheet and score a border around the edges with a knife, about 1 inch from the edge.
3. Roast the Asparagus: Toss the asparagus with olive oil, garlic powder, lemon zest, salt, and pepper. Arrange the asparagus in a single layer on the puff pastry, making sure to leave the border exposed.
4. Add the Goat Cheese: Sprinkle the crumbled goat cheese over the asparagus.
5. Bake the Tart: Bake for 20-25 minutes, or until the puff pastry is golden and crispy, and the asparagus is tender.
6. Garnish and Serve: Garnish with fresh thyme or rosemary and serve warm.

Asparagus and goat cheese tart is a show-stopping side dish that brings together the delicate flavors of asparagus and creamy goat cheese in a beautiful and flaky pastry. It’s perfect for Easter or any spring gathering and is sure to impress your guests with its elegance and taste. The fresh herbs and lemon zest add a refreshing finish, making this tart both savory and vibrant.

Note: More recipes are coming soon!