Best 8 Crowd-Pleasing Easter Side Dishes Packed with Veggies

Directions

1. Preheat your oven to 400°F (200°C).

2. Slice the avocados into wedges or fries.

3. Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.

4. Dip each avocado wedge into the flour, then the eggs, and finally coat with breadcrumbs.

5. Arrange the coated avocado fries on a baking sheet and spray lightly with cooking spray or drizzle with olive oil.

6. Bake for about 10 minutes or until golden and crispy.

7. Serve with a spicy dipping sauce.

Directions

1. In a large skillet or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add the olive oil to the skillet with the pancetta fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the shaved Brussels sprouts to the skillet and cook, stirring occasionally, until they are tender crisp, about 810 minutes.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
5. Return the cooked pancetta to the skillet and stir to combine. Cook for another minute or two until the sauce has thickened slightly.
6. Serve immediately, garnished with extra Parmesan cheese.

Directions

1. Preheat your oven to 450°F (232°C).

2. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.

3. Place the potatoes on a baking sheet lined with parchment paper.

4. Using the bottom of a cup or a fork, gently smash each potato until flattened.

5. In a small saucepan, melt the butter and add the minced garlic, cooking until fragrant.

6. Drizzle the garlic butter over the smashed potatoes, then sprinkle with Parmesan cheese, salt, and pepper.

7. Bake in the preheated oven for about 20-25 minutes, until crispy and golden.

8. Garnish with fresh parsley before serving.

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until well coated.
3. Cut each slice of bacon in half and wrap a half slice around each Brussels sprout, securing with a toothpick.
4. In a small bowl, whisk together the maple syrup and Sriracha sauce until combined.
5. Place the wrapped sprouts seam side down on the prepared baking sheet and bake for 20 minutes.
6. Remove from the oven and brush the maple Sriracha glaze over each sprout.
7. Return to the oven and bake for an additional 10-15 minutes until the bacon is crispy.
8. Let cool for a few minutes, remove toothpicks, and arrange on a serving platter.
9. Drizzle any remaining glaze over the top and enjoy warm.

Directions

1. Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
2. In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
3. Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.

Directions

1. Cook the tri-color rotini noodles according to package instructions. Drain and let cool.

2. In a large bowl, combine cooled noodles with chopped cucumber, diced bell pepper, and chopped broccoli.

3. Add ranch dressing to the bowl and toss until evenly coated.

4. Chill in the refrigerator for at least 30 minutes before serving.

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Rinse and trim the woody ends off the asparagus spears. Pat dry thoroughly.
3. In a large bowl, toss asparagus with olive oil, black pepper, garlic powder, smoked paprika, and a pinch of salt until evenly coated.
4. Divide asparagus into 6 bundles, using 3 spears per bundle.
5. Wrap each bundle tightly with a slice of beef bacon, securing the ends underneath the bundle.
6. Arrange bundles seam-side down on the prepared baking sheet.
7. Roast for 18–20 minutes, or until bacon is crisp and asparagus is tender.
8. Sprinkle with grated Parmesan and a squeeze of lemon juice before serving, if desired.

Directions

1. How to cut the vegetables:*alternatively, you can use a vegetable grilling basketZucchini and yellow squash. Cut off the ends, then cut in half crosswise. Thickly slice lengthwise.Red onion. You want to keep the root (hairy end) intact to hold the onion slices together while grilling. To do so, cut the onion in half through the root, peel, then place each half face down. Cut into thick slices through the root, so that there is a piece of root holding each slice together.Baby bella mushrooms. Leave whole.Bell pepper. Stand the pepper up with the stem at the top, then cut off the 4 sides. Slice each in half lengthwise, so you're left with 8 pieces.Asparagus. Trim off the ends.
2. Preheat the grill. Preheat the grill to medium-high heat, about 350-400 degrees F.
3. Make the Zesty Balsamic Marinade. Add all ingredients to a small jar or bowl, and shake or whisk until combined.
4. Grill the vegetables. Toss the vegetables with olive oil, salt and pepper. Place the vegetables on the grill over direct heat (use a grill basket if desired) and grill about 3-5 minutes each side, or until crisp-tender and nicely charred.
5. Marinate and serve. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes. If desired, garnish with fresh basil and thyme before serving.