18 Easy Easter Vegetable Recipes for a Healthy Side

Easter is coming, and you want to make it special with healthy food. You can choose from 18 easy vegetable recipes that are perfect for the occasion. These recipes are fun and delicious, with lots of flavors and textures to try.

You'll find yummy dishes like roasted vegetables, grilled vegetables, and sautéed vegetables, all made with love and care. From creamy braised cabbage to colorful roasted vegetable skewers, there's something for everyone to enjoy. Get ready to discover new favorite recipes and make your Easter celebration unforgettable!

1. Simple Roasted Carrots With Lemon

Simple roasted carrots with lemon are a delicious and healthy side dish.

Ingredients

• 4 large carrots
• 2 lemons
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the carrots into 1-inch pieces.
3. In a large bowl, whisk together olive oil, salt, black pepper, and garlic powder.
4. Add the chopped carrots to the bowl and toss to coat with the oil mixture.
5. Spread the carrots in a single layer on a baking sheet.
6. Roast the carrots in the preheated oven for 20-25 minutes or until tender.
7. Remove the carrots from the oven and squeeze fresh lemon juice over them.
8. Garnish with chopped fresh parsley and serve hot.

2. Grilled Asparagus With Garlic Butter

Grilled asparagus with garlic butter is a delicious Easter side dish.

Ingredients

• 1 pound fresh asparagus
• 2 cloves garlic, minced
• 2 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the asparagus and pat dry with paper towels.
3. In a small bowl, mix together garlic and butter.
4. Brush the garlic butter mixture onto the asparagus.
5. Season with salt, pepper, and Parmesan cheese.
6. Grill the asparagus for 3-5 minutes per side, or until tender.
7. Serve hot and enjoy.

3. Sautéed Spinach With Garlic and Lemon

Quick and flavorful sautéed spinach with garlic and lemon.

Ingredients

• 1 package fresh spinach
• 3 cloves garlic
• 2 lemons
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Rinse the spinach leaves and remove stems.
2. Peel and mince the garlic cloves.
3. Squeeze the lemons to extract juice.
4. Heat olive oil in a skillet over medium heat.
5. Add minced garlic and cook until fragrant.
6. Add fresh spinach leaves and cook until wilted.
7. Season with salt, pepper, and lemon juice.
8. Serve hot and enjoy.

4. Easter Vegetable Medley With Herbs

Delicious Easter vegetable medley with herbs, perfect for spring celebrations.

Ingredients

• 1 cup carrots, peeled and sliced
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together carrots, zucchini, bell peppers, and garlic.
3. Drizzle olive oil over the vegetables and sprinkle with rosemary.
4. Season with salt and pepper to taste.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 20-25 minutes, or until tender.
7. Serve hot, garnished with additional rosemary if desired.

5. Quick Glazed Brussels Sprouts

Quick glazed Brussels sprouts are a sweet and savory side dish perfect for Easter.

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim and halve the Brussels sprouts.
3. In a bowl, whisk together olive oil, honey, Dijon mustard, salt, and pepper.
4. Add the Brussels sprouts to the bowl and toss to coat.
5. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes.
6. Serve hot and enjoy.

6. Roasted Beets With Balsamic Glaze

Roasted beets with balsamic glaze is a sweet and earthy side dish.

Ingredients

• 4 large beets
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Remove the beets from the oven and let them cool.
4. Peel the beets and slice them into wedges.
5. In a small saucepan, combine balsamic vinegar and honey.
6. Bring the glaze to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes.
7. Brush the beets with olive oil and season with salt and pepper.
8. Serve the beets with the balsamic glaze drizzled on top and garnish with thyme leaves.

7. Green Bean Almondine With Lemon Zest

Green Bean Almondine With Lemon Zest is a tasty side dish perfect for Easter.

Ingredients

• 1 pound fresh green beans
• 1/4 cup sliced almonds
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and blanch the green beans for 4-5 minutes.
2. Drain the green beans and immediately submerge them in an ice bath to stop the cooking process.
3. In a large skillet, melt the butter over medium heat and add the sliced almonds.
4. Cook the almonds for 2-3 minutes, or until lightly toasted, then add the minced garlic and cook for an additional minute.
5. Add the green beans to the skillet with the almonds and garlic, and toss to combine.
6. Stir in the lemon juice and zest, and season with salt and pepper to taste.
7. Serve the Green Bean Almondine With Lemon Zest hot, garnished with additional lemon zest if desired.

8. Pan-Seared Peas With Mint and Garlic

Fresh peas cooked with mint and garlic create a delicious side dish.

Ingredients

• 1 cup fresh peas
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a pan over medium heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the fresh peas and cook for 3-4 minutes, until tender.
4. Stir in the chopped mint and season with salt and pepper.
5. Serve hot, garnished with additional mint if desired.

9. Colorful Bell Pepper Salad

Vibrant bell peppers star in this fresh and healthy salad.

Ingredients

• 4 bell peppers
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Slice the bell peppers into thin strips and place them in a large bowl.
2. Cut the cherry tomatoes in half and add them to the bowl.
3. Sprinkle the crumbled feta cheese and chopped parsley over the top.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

10. Zesty Roasted Broccoli With Lemon

Zesty Roasted Broccoli With Lemon is an invigorating and healthy side dish.

Ingredients

• 1 head of broccoli, broken into florets
• 2 lemons, zested and juiced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss broccoli florets with olive oil, salt, black pepper, and red pepper flakes.
3. Spread the broccoli mixture on a baking sheet and roast for 15-20 minutes, or until tender.
4. Remove from the oven and sprinkle with lemon zest and Parmesan cheese.
5. Drizzle with lemon juice and toss to combine.
6. Serve hot and enjoy.

11. Cauliflower Gratin With Cheddar Cheese

Cauliflower Gratin With Cheddar Cheese is a rich and creamy side dish.

Ingredients

• 1 head of cauliflower
• 2 tablespoons of butter
• 1/2 cup of all-purpose flour
• 1 cup of milk
• 1 cup of cheddar cheese
• 1/2 cup of grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and steam until tender.
4. In a saucepan, melt the butter over medium heat.
5. Add the flour and whisk to make a roux, cooking for 1 minute.
6. Slowly add the milk, whisking continuously to avoid lumps.
7. Bring the mixture to a simmer and cook until it thickens.
8. Remove the sauce from the heat and stir in the cheddar and parmesan cheese.
9. In a baking dish, arrange the steamed cauliflower florets in a single layer.
10. Pour the cheese sauce over the cauliflower and season with salt and pepper.
11. Bake in the preheated oven for 20-25 minutes, or until golden brown.

12. Spring Onion and Mushroom Saute

Quickly cooked spring onions and mushrooms in a flavorful saute.

Ingredients

• 1 cup spring onions, chopped
• 2 cups mixed mushrooms, sliced
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons white wine (optional)

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add chopped spring onions and cook until softened, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their liquid and start browning.
4. Add minced garlic and cook for 1 minute, until fragrant.
5. Sprinkle dried thyme and season with salt and pepper to taste.
6. If using white wine, add it to the skillet and cook until liquid is almost completely reduced.
7. Serve hot, garnished with additional thyme if desired.

13. Roasted Sweet Potato Wedges With Herbs

Roasted sweet potato wedges with herbs are a delicious side dish.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the sweet potatoes into wedges.
3. In a bowl, mix together olive oil, thyme, rosemary, salt, pepper, and garlic powder.
4. Add the sweet potato wedges to the bowl and toss to coat with the herb mixture.
5. Line a baking sheet with parchment paper and arrange the sweet potato wedges in a single layer.
6. Roast the sweet potato wedges in the preheated oven for 20-25 minutes, or until tender and lightly browned.
7. Remove the sweet potato wedges from the oven and serve hot.

14. Easy Steamed Green Beans With Lemon

Easy steamed green beans with a burst of lemon flavor.

Ingredients

• 1 pound fresh green beans
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 lemon, sliced

Instructions

1. Fill a pot with 2 inches of water and bring to a boil.
2. Reduce heat and place a steamer basket over the water.
3. Add green beans to the steamer and cover with a lid.
4. Steam for 5-7 minutes or until tender.
5. In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and garlic.
6. Remove green beans from steamer and toss with lemon mixture.
7. Serve hot with sliced lemon on top.

15. Roasted Vegetable Skewers With Chimichurri

Colorful roasted vegetable skewers served with a tangy Argentinean chimichurri sauce.

Ingredients

• 1 cup mixed vegetables
• 1/4 cup olive oil
• 1/4 cup parsley
• 1/4 cup oregano
• 2 cloves garlic
• 1/2 cup red wine vinegar
• Salt and pepper
• 1 cup bread

Instructions

1. Preheat oven to 400°F.
2. Thread mixed vegetables onto skewers.
3. Roast the skewers in the oven for 20 minutes.
4. Chop parsley, oregano, and garlic.
5. Mix chopped herbs with olive oil, red wine vinegar, salt, and pepper.
6. Serve the roasted skewers with chimichurri sauce.

16. Sauteed Kale With Cherry Tomatoes and Garlic

Quick and flavorful side dish featuring sauteed kale with cherry tomatoes and garlic.

Ingredients

• 1 bunch kale, stems removed and chopped
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add chopped kale and cook until wilted, about 3-4 minutes.
4. Add cherry tomatoes and cook for an additional 2 minutes.
5. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese and serve hot.

17. Creamy Braised Red Cabbage With Apples

Creamy braised red cabbage with apples is a delicious and hearty side dish.

Ingredients

• 1 small red cabbage, shredded
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 large apple, peeled and chopped
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 tablespoon brown sugar
• Salt and pepper to taste

Instructions

1. In a large Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the shredded cabbage, chopped apple, brown sugar, salt, and pepper.
5. Cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
6. Stir in the heavy cream and continue to cook for an additional 5 minutes.
7. Serve the creamy braised red cabbage with apples hot, garnished with chopped fresh herbs if desired.

18. Roasted Root Vegetable Salad With Balsamic Vinaigrette

Roasted root vegetables combined in a fresh salad with balsamic vinaigrette.

Ingredients

• 2 large beets
• 2 large carrots
• 2 large parsnips
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the beets, carrots, and parsnips into 1-inch pieces.
3. Place the chopped vegetables on a baking sheet and drizzle with olive oil.
4. Roast the vegetables in the oven for 30-40 minutes, or until tender.
5. In a small bowl, whisk together balsamic vinegar and Dijon mustard.
6. In a large bowl, combine the roasted vegetables, mixed greens, and crumbled goat cheese.
7. Drizzle the balsamic vinaigrette over the salad and toss to combine.
8. Season with salt and pepper to taste.
9. Serve the salad immediately, garnished with fresh herbs if desired.

Conclusion

You've got a vibrant Easter spread like a rainbow after a storm, thanks to these 18 easy vegetable recipes. They're packed with nutrients and flavor, making your meal a true celebration. With options like roasted carrots and grilled asparagus, you'll create a delicious and healthy side that's quick to prepare and perfect for spring.