Easter is a special time for family gatherings and festive meals. Choosing the right side dishes can enhance your main course and create a memorable celebration. These delightful recipes are perfect for complementing your Easter feast.
why make this recipe
When planning your Easter meal, having tasty side dishes can really make a difference. They add flavor and variety to the table, and they can be easy to prepare. This Easter, impress your guests with delicious sides that everyone will love!
how to make Roasted Spring Vegetables
Ingredients:
- 2 cups asparagus, trimmed
- 1 cup baby carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine asparagus, carrots, and Brussels sprouts.
- Drizzle the olive oil over the vegetables.
- Sprinkle salt, pepper, and garlic powder on top.
- Toss everything together until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes or until they are tender and slightly browned.
- Remove from the oven and let cool for a few minutes before serving.
how to serve Roasted Spring Vegetables
Serve the roasted vegetables warm as a side dish alongside your main meal. They look beautiful on a platter and can also be drizzled with a little lemon juice for added freshness.
how to store Roasted Spring Vegetables
Store any leftover roasted vegetables in an airtight container in the fridge. They will stay fresh for up to 3 days. You can also reheat them in the oven or microwave.
tips to make Roasted Spring Vegetables
- Make sure to cut the vegetables into similar sizes for even cooking.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- Don’t overcrowd the baking sheet; this will help the vegetables roast, not steam.
variation
You can add fresh herbs like rosemary or thyme for an extra flavor boost. Additionally, you can sprinkle some grated Parmesan cheese on top just before serving for a cheesy twist.
FAQs
Can I use frozen vegetables instead?
Yes, but fresh vegetables will give better flavor and texture.What can I serve with these roasted vegetables?
They pair well with glazed ham, roasted chicken, or any Easter main dish.How can I make this dish ahead of time?
You can prepare the vegetables and toss them with oil and seasonings a day in advance. Keep them covered in the fridge until you are ready to roast.
Roasted Spring Vegetables
Ingredients
Vegetables
- 2 cups asparagus, trimmed
- 1 cup baby carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine asparagus, carrots, and Brussels sprouts.
- Drizzle the olive oil over the vegetables.
- Sprinkle salt, pepper, and garlic powder on top.
- Toss everything together until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet.
Cooking
- Roast in the oven for 20-25 minutes or until they are tender and slightly browned.
- Remove from the oven and let cool for a few minutes before serving.