5 Make-Ahead Vegetable Side Dishes For Easter That Will Steal The Show

5 Make-Ahead Vegetable Side Dishes For Easter That Will Steal The Show

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Create the perfect holiday menu with our collection of Easy MakeAhead
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Easter is just around the corner and you know what that means – it’s time to start planning your menu! Sure, the main dish may steal the show, but no Easter feast is complete without some delicious and colorful vegetable side dishes to complement it. The only problem? Trying to juggle preparing everything at once. But fear not, because we’ve got you covered with these 5 make-ahead vegetable side dishes that will save you time and impress your guests!

1. Roasted Carrots with Honey Mustard Glaze

Carrots are a staple vegetable for Easter, but why serve them plain when you can give them a sweet and tangy twist? This recipe for roasted carrots with honey mustard glaze is super easy to make and can be prepped in advance, making it the perfect side dish for any busy host.

Ingredients:

  • 2 lbs. of carrots, peeled and chopped into sticks
  • 2 tbsp. of olive oil
  • Salt and pepper, to taste
  • 2 tbsp. of honey
  • 2 tbsp. of Dijon mustard
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Instructions:

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss the chopped carrots with olive oil, salt, and pepper.
  3. Spread the carrots in an even layer on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
  4. In a small bowl, whisk together the honey and Dijon mustard.
  5. Remove the carrots from the oven and drizzle the honey mustard glaze over them, tossing to evenly coat.
  6. Return the carrots to the oven and roast for an additional 5 minutes.
  7. Remove from the oven and serve immediately or let cool and refrigerate for up to 2 days.

Nutritional Information:

  • Calories: 140
  • Protein: 2g
  • Fat: 7g
  • Carbohydrates: 21g
  • Fiber: 4g

Cooking Time:

35-40 minutes

Equipment:

  • Baking sheet
  • Bowl
  • Whisk

Serving Suggestions:

Pair these carrots with your favorite Easter main dish, such as ham or lamb. Garnish with fresh herbs like parsley or thyme for an extra pop of flavor.

Variations:

Switch up the glaze by using maple syrup instead of honey or whole grain mustard instead of Dijon. You can also add some spice with a pinch of cayenne pepper or red pepper flakes.

Substitutions:

If you don’t have carrots on hand, try using parsnips or sweet potatoes instead. You can also use any type of oil you prefer, such as vegetable oil or coconut oil.

Storage:

Store the roasted carrots in an airtight container in the refrigerator for up to 2 days.

Tips:

  • Make sure to chop the carrots into similar-sized sticks to ensure even cooking.
  • For an even sweeter glaze, add a splash of orange juice or zest.
  • If you’re short on time, you can skip roasting the carrots and simply toss them in the glaze before serving.

Frequently Asked Questions:

Can I make this recipe vegan?

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Yes! Simply swap out the honey for a vegan sweetener like maple syrup or agave nectar.

2. Balsamic Glazed Brussels Sprouts

Looking for a side dish that’s both healthy and flavorful? These balsamic glazed Brussels sprouts are the perfect addition to your Easter menu. Plus, they can be made ahead of time and reheated for a stress-free holiday.

Ingredients:

  • 2 lbs. of Brussels sprouts, trimmed and halved
  • 3 tbsp. of olive oil
  • Salt and pepper, to taste
  • 3 tbsp. of balsamic vinegar
  • 1 tbsp. of honey
  • 2 cloves of garlic, minced

Instructions:

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
  3. Spread the Brussels sprouts in an even layer on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
  4. In a small saucepan, whisk together the balsamic vinegar, honey, and garlic over medium heat.
  5. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened.
  6. Remove the Brussels sprouts from the oven and drizzle the balsamic glaze over them, tossing to evenly coat.
  7. Return the Brussels sprouts to the oven and roast for an additional 5 minutes.
  8. Remove from the oven and serve immediately or let cool and refrigerate for up to 2 days.

Nutritional Information:

  • Calories: 140
  • Protein: 5g
  • Fat: 7g
  • Carbohydrates: 17g
  • Fiber: 7g

Cooking Time:

35-40 minutes

Equipment:

  • Baking sheet
  • Bowl
  • Saucepan
  • Whisk

Serving Suggestions:

Pair these Brussels sprouts with a delicious Easter ham or turkey. Top with chopped walnuts or pecans for some added crunch.

Variations:

Try using a different type of vinegar, such as red wine or apple cider vinegar. You can also add some heat with a pinch of cayenne pepper or chili flakes.

Substitutions:

If you don’t have Brussels sprouts on hand, try using broccoli or cauliflower instead. You can also use any type of sweetener you prefer, such as brown sugar or maple syrup.

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Storage:

Store the roasted Brussels sprouts in an airtight container in the refrigerator for up to 2 days.

Tips:

  • Make sure to trim the ends of the Brussels sprouts and halve them for even cooking.
  • For an extra pop of flavor, add some chopped bacon or pancetta to the dish.
  • If you’re short on time, you can skip roasting the Brussels sprouts and simply sauté them in a pan with the glaze.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Yes! Simply use a gluten-free balsamic vinegar and double-check that all of your other ingredients are gluten-free.

Conclusion

These make-ahead vegetable side dishes are the perfect way to save time and impress your guests this Easter. Not only are they delicious, but they’re also healthy and colorful, making them the perfect complement to any main dish. So what are you waiting for? Try out one (or all!) of these recipes and see for yourself how easy and tasty they are!

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