Create a memorable Easter feast with these delightful side dishes that perfectly complement your holiday main course. From fresh spring vegetables to creamy gratins, these recipes will add color, flavor, and tradition to your celebration.

Honey-Glazed Roasted Rainbow Carrots

This stunning dish celebrates spring with its vibrant colors and sweet-savory flavors.

Ingredients:
– 2 lbs rainbow carrots, cleaned and trimmed
– 3 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley

Instructions:
1. Preheat oven to 400°F
2. Toss carrots with olive oil, honey, and thyme
3. Arrange on a baking sheet in a single layer
4. Roast for 25-30 minutes, turning once
5. Garnish with parsley before serving

Tip: Leave an inch of carrot tops for an elegant presentation.

Creamy Spring Pea and Mint Risotto

A luxurious side that captures spring’s essence.

Ingredients:
– 1½ cups Arborio rice
– 2 cups fresh or frozen peas
– 6 cups chicken or vegetable stock
– 1 onion, finely diced
– ½ cup white wine
– ½ cup grated Parmesan
– 2 tablespoons butter
– Fresh mint leaves
– Salt and pepper

Instructions:
1. Heat stock in a separate pot
2. Sauté onion in butter until translucent
3. Add rice and toast for 2 minutes
4. Add wine and stir until absorbed
5. Add hot stock gradually, stirring constantly
6. Add peas in the last 5 minutes
7. Finish with Parmesan and chopped mint

Variation: Add crispy prosciutto for extra flavor.

Herb-Roasted New Potatoes

Simple yet elegant, these potatoes are crispy outside and creamy inside.

Ingredients:
– 2 lbs baby new potatoes
– 3 tablespoons olive oil
– 4 garlic cloves, crushed
– 1 tablespoon fresh rosemary
– 1 tablespoon fresh thyme
– Sea salt and black pepper

Instructions:
1. Halve potatoes if large
2. Toss with oil, herbs, and garlic
3. Spread on baking sheet
4. Roast at 425°F for 30-35 minutes
5. Season generously

Tip: Shake pan halfway through for even browning.

Asparagus Gratin
A creamy, cheesy treatment for spring’s favorite vegetable.

Ingredients:
– 2 lbs fresh asparagus
– 1½ cups heavy cream
– 2 garlic cloves, minced
– 1 cup Gruyere cheese, grated
– ½ cup breadcrumbs
– Salt and white pepper

Instructions:
1. Blanch asparagus for 3 minutes
2. Arrange in baking dish
3. Simmer cream with garlic
4. Pour over asparagus
5. Top with cheese and breadcrumbs
6. Bake at 375°F for 20-25 minutes

Make-Ahead Tip: Prepare through step 4 and refrigerate up to 24 hours before baking.

Lemon-Herb Green Bean Almondine

A classic side brightened with citrus.

Ingredients:
– 1½ lbs green beans, trimmed
– ½ cup sliced almonds
– 3 tablespoons butter
– 1 lemon, zested and juiced
– 2 tablespoons fresh parsley
– Salt and pepper

Instructions:
1. Blanch green beans
2. Toast almonds in dry pan
3. Melt butter in large skillet
4. Add beans, lemon zest, and juice
5. Toss with almonds and parsley

Presentation Tips:
– Use white serving dishes to make colorful vegetables pop
– Garnish with fresh herbs and edible flowers
– Consider height variation in your table arrangement
– Serve family-style in elegant serving bowls

General Tips:
– Prep vegetables ahead when possible
– Have ice baths ready for blanching
– Season at each step of cooking
– Consider dietary restrictions when planning
– Include a mix of light and rich dishes

Remember that Easter side dishes should complement your main course while celebrating spring’s bounty. These recipes can be scaled up for larger gatherings or adjusted to suit your family’s tastes. Most importantly, they’re designed to allow you to spend more time with loved ones and less time in the kitchen on Easter Sunday.