Easter is a time for celebration and indulgence, but it doesn’t mean we have to forget about our health. There are plenty of delicious and nutritious vegetable side dishes that are perfect for Easter dinner. Whether you’re looking for a classic dish or something a little more creative, we’ve got you covered.
Recipe 1: Roasted Asparagus with Lemon and Parmesan
Ingredients:
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Place asparagus on a baking sheet and drizzle with olive oil.
- Squeeze lemon juice over asparagus and sprinkle with lemon zest, parmesan cheese, salt, and pepper.
- Bake for 10-15 minutes, or until asparagus is tender and cheese is melted.
Nutritional Information:
- Calories: 120
- Carbohydrates: 8g
- Protein: 7g
- Fat: 9g
- Sodium: 150mg
Cooking Time:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Equipment:
- Baking sheet
- Knife
- Cutting board
Serving Suggestions:
Serve alongside your favorite Easter main dish, such as roasted chicken or ham.
Variations:
For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative. You can also add other vegetables to the baking sheet, such as cherry tomatoes or sliced bell peppers.
Substitutions:
If you don’t have asparagus, you can use other vegetables such as green beans, broccoli, or Brussels sprouts.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
Be sure to trim the woody ends off the asparagus before roasting.
Frequently Asked Questions:
Can I make this dish ahead of time?
While it’s best served fresh out of the oven, you can roast the asparagus and store it in the refrigerator until you’re ready to reheat and serve.
Recipe 2: Honey Glazed Carrots with Thyme
Ingredients:
- 1 lb carrots, peeled and sliced
- 2 tbsp butter
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Melt butter in a large skillet over medium heat.
- Add sliced carrots and sauté for 5-7 minutes, or until slightly tender.
- Drizzle honey over the carrots and sprinkle with thyme, salt, and pepper.
- Continue to cook for another 5-7 minutes, or until carrots are fully cooked and glazed with honey.
Nutritional Information:
- Calories: 170
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Sodium: 180mg
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Equipment:
- Large skillet
- Knife
- Peeler
Serving Suggestions:
Serve alongside your favorite Easter main dish, such as roasted lamb or turkey.
Variations:
For a vegan version, substitute the butter with vegan butter or olive oil. You can also add other herbs and spices to the dish, such as rosemary or garlic.
Substitutions:
If you don’t have fresh thyme, you can use dried thyme or other herbs such as parsley or basil.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
Be sure to slice the carrots evenly so they cook at the same rate.
Frequently Asked Questions:
Can I use baby carrots instead of sliced carrots?
Yes, you can use baby carrots for this recipe. Just be sure to adjust the cooking time accordingly.
Final Thoughts
These vegetable side dishes are perfect for Easter dinner, but they’re also great for any occasion. Not only are they delicious, but they’re also packed with nutrients and easy to make. Try one or both of these recipes for your next meal and impress your guests with your culinary skills.