Straightforward Sides for an Easy Easter Weekend

As Easter approaches, many people are looking forward to spending time with loved ones and indulging in delicious food. While the main dish is often the star of the show, don’t forget about the side dishes! A well-planned and executed side dish can take your Easter meal to the next level. Whether you prefer classic dishes like roasted potatoes or want to try something new like grilled asparagus, side dishes can add an extra dimension of flavour and texture to your meal. Plus, they can be a great opportunity to incorporate seasonal ingredients like spring vegetables or fruits. From creamy mashed potatoes to colourful vegetable salads, there are countless side dishes to choose from that can impress your guests and make your Easter celebration one to remember.

I first had these green beans with roast chicken in the South of France. They were such a nice side dish, I’ve been making them ever since.

INGREDIENTS

2 lb green beans
2 Tablespoons butter
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried summer savory
½ cup sliced roasted red pepper (optional)
¼ cup pine nuts (optional)

RECIPE

Prepare a bowl of ice water.
Bring a large pot of water to a boil over high heat, cook the green beans until tender-crisp, about 3 or 4 minutes, then drain them and plunge them into the ice water.
Remove the beans once chilled, spin them in a salad spinner to dry, and wrap them in a paper towel. Place the wrapped beans in a plastic bag in the refrigerator (for up to 4 hours) until just before dinner.
Melt the butter in a large frying pan over medium heat, add the garlic, thyme, and savory, and cook until fragrant, about 30 seconds.
Remove the green beans from the refrigerator and stir them with the roasted red pepper and pine nuts (if using) in the butter and herb mixture until coated and heated through, about 2 minutes, and serve immediately.

It’s a simple, healthy, and filling recipe, with hearty quinoa, crunchy almonds, fresh dill, and a touch of sweetness from the cranberries.

INGREDIENTS

Dressing
½ cup plain yogurt
¼ cup chopped fresh dill
1 Tbsp canola or olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp grated lemon zest

Salad
1 cup uncooked quinoa, rinsed and drained
2 cups water
1 cup packed spinach
1 green onion, finely sliced
½ cup sweetened dried cranberries
¼ cup sliced unsalted almonds
½ tsp sea salt

RECIPE

DRESSING

Place all the dressing ingredients in a small bowl and stir together to combine. Refrigerate while you prepare the salad.

SALAD

Place the quinoa and water in a medium saucepan over medium-high heat and bring to a boil, uncovered. Once boiling, turn the heat to medium and simmer until the quinoa has absorbed all the water, about 10 minutes.
Remove from the heat, cover, and let the quinoa steam for 5 minutes. Spread the quinoa out on a rimmed baking sheet to cool, or rinse it under cold water, and set it aside.
Chiffonade the spinach by stacking a small handful of spinach leaves in a neat pile. Roll the stack lengthwise into a compact cigar shape, and then slice the spinach into ribbons. Place the chiffonade spinach in a large bowl.
Add the cooked quinoa, green onion, cranberries, almonds, and salt. Pour the dressing overtop of the salad, and gently toss until well combined. Add more salt to taste, if needed. Serve immediately.

I like this little pot of carrots because there’s no draining off of liquid—the carrots self-glaze in butter, maple syrup, and Dijon.

INGREDIENTS

1½ lb carrots (about 7–8 medium) peeled and sliced ¼-inch thick on the diagonal
1½ Tbsp pure maple syrup
2 tsp grainy Dijon mustard
½ tsp salt
¼ tsp pepper
1 Tbsp butter
1 Tbsp chopped fresh dill

RECIPE

Place the carrots, maple syrup, mustard, salt, and pepper in a medium saucepan with ¾ cup of water. Stir well. Bring the carrots to a boil over high heat, uncovered. Turn down the heat to medium, cover, and simmer the carrots until they’re almost tender, but not quite, about 5–6 minutes.
Remove the lid and continue to simmer the carrots until almost all of the liquid
has disappeared, about 8 minutes. Stir in the butter and dill. Season to taste with more salt and pepper, if you like.

As much as I adore a crispy-edged Brussels sprout, there is something quite lovely about this ballsy brassica when it’s raw and very thinly sliced. The shaved Brussels sprouts get loved up real good with a lemony tahini dressing, while the pretty pomegranate arils bring not only some colour but also their trademark tangy sweetness.

INGREDIENTS

Salad
1 can (19 oz/540 mL) chickpeas, drained, rinsed, and patted dry
1½ Tbsp canola oil
2 tsp za’atar, divided
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
1 lb Brussels sprouts, bottoms trimmed, outer leaves removed, very thinly sliced

Dressing
¼ cup fresh lemon juice (from about 2 lemons)
2½ Tbsp tahini
1 Tbsp canola oil
2 tsp pure maple syrup
½ tsp salt
¼ tsp pepper

For Garnish
⅔ cup pomegranate arils

RECIPE

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Prepare the salad: In a medium bowl, stir together the chickpeas, oil, 1 tsp of the za’atar, the smoked paprika, garlic powder, salt, and pepper. Spread the chickpeas onto the baking sheet in an even layer. Roast for about 35 minutes, stirring occasionally. They should be crispy, but not hard as rocks. Let cool completely before adding to the salad.
Place the shaved Brussels sprouts in a large bowl.
Prepare the dressing: Whisk together the dressing ingredients with 1½ Tbsp water in a medium bowl. Adjust the seasoning with more maple syrup and salt, if necessary. Pour the dressing over the sprouts and sprinkle on the remaining 1 tsp of za’atar. Use your hands to toss everything together very well. Be sure that all of the sprouts are evenly coated with the dressing.
Stir in the pomegranate arils and roasted chickpeas. Season to taste with more salt and pepper. Serve immediately.

To achieve fluffy mashed potatoes you need to start with the right potatoes. Choose russets or Yukon Gold. Avoid waterlogging them: No sitting overnight in water, prepped and waiting to be cooked. No leaving them cooked and sitting in water, waiting to be mashed.

INGREDIENTS

5 lb starchy potatoes (russet, Yukon Gold, or Agria potatoes)
2 teaspoons salt, divided
1 cup milk
¾ cup butter, cubed
Pepper
1 Tablespoon finely chopped herbs (parsley, dill, chives, or a mix)
(optional)

RECIPE

Peel and chop the potatoes into equal-sized pieces and place in a large pot with enough cold water to cover. Add 1 teaspoon of the salt, bring to a boil on medium-high heat, then reduce the heat to medium and keep them at a simmer until a knife inserted in the centre comes out without any resistance, about 20 minutes.
Drain off the water and return the pot to low heat for just a minute to dry out any remaining liquid. Wearing oven mitts, gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes. Remove the pan from the heat and set it aside. Your potatoes are now ready to push through a potato ricer or mash.
Heat the milk and butter in another saucepan or in a measuring cup in the microwave until the butter is melted and the milk is hot, about 1 to 2 minutes. Add pepper to taste and any herbs, if desired, to this mixture. Set aside.
Use tongs to transfer the potato pieces to a potato ricer and squeeze them through in batches into a large bowl. Fold in the milk and butter mixture with a spatula and ideally serve the potatoes right away. If you’re not serving them right away, put them back in the pot for up to 20 minutes. If you don’t have a potato ricer, mash the potatoes in the pot with the milk and butter mixture. Transfer to a serving dish.