These sides are terrific no matter when you're serving your Easter meal, brunch, lunch or dinner. Select a few of the accompaniments below and usher in spring.
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You can't beat the comfort, ease, and versatility of potatoes. And when thinly sliced and baked with half and half and grated cheese until brown and bubbly, they never disappoint.
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Asparagus and carrots with lemon sauce make a particularly attractive side dish for just about entree, including chicken, beef, and lamb.
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The addition of horseradish to the traditional deviled eggs filling gives this recipe a spicy twist. Deviled eggs are a party classic, and this version will make a great change of routine.
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This broiled artichoke hearts gratin recipe makes for a great appetizer. This can be served with just some fresh lemon, but a nice aioli would also be a delicious choice. If you already have your appetizer menu down, try this as a side dish to that holiday roast.Continue to 5 of 6 below.
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This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus with a bit of cream. The result is a delicious asparagus soup that tastes like…asparagus!
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Green beans and fresh mint and are a great flavor combination and have been served together in California for over a hundred years.
The early Spanish settlers originally called San Francisco "Yerba Buena," which was a local species of wild mint that they found growing in abundance in the area. It translates to "good herb" and mint sure is a "yerba buena" in this delicious green bean salad.