Easter Dinner Sides
When it comes to Easter dinner, the sides are just as important as the main dish. These delightful recipes will wow your guests and bring a burst of flavor to your holiday table. From cheesy scalloped potatoes to sweet glazed carrots and a refreshing overnight fruit salad, these sides capture the essence of spring. Plus, a cheesy pineapple casserole adds just the right touch of sweetness to the feast.
Why Make This Recipe
These Easter dinner sides are not only easy to make, but they also bring vibrant colors and delicious tastes that everyone will love. Each dish provides a unique flavor that complements your Easter meal perfectly. They can cater to different tastes and dietary preferences, making them excellent choices for a festive gathering.
How to Make Easter Dinner Sides
Ingredients
- 1/2 pound thick sliced bacon
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups Yukon gold potatoes (sliced)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup Monterey jack cheese (shredded)
- 1 tablespoon chopped chives
- 1 pound baby carrots
- 1/2 cup butter (for carrots)
- 1/4 cup light or dark brown sugar
- Salt and pepper to taste
- Parsley for garnish
- 20 ounces pineapple chunks (plus juices)
- 15 ounces mandarin oranges (plus juices)
- 1/4 cup lemon juice
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs (room temperature)
- 1 tablespoon unsalted butter (for fruit salad)
- 1 cup heavy cream (whipped)
- 2 cups seedless grapes
- 2 cups miniature marshmallows
- 1 cup pecans (chopped)
- 2 large bananas (sliced into thick slices)
- 40 ounces pineapple tidbits (in 100% pineapple juice)
- 1 1/2 cups freshly shredded colby jack cheese
- 1 cup freshly shredded white sharp cheddar cheese
- 1/3 cup granulated sugar (for casserole)
- 2 tablespoons granulated sugar (for casserole)
- 7 tablespoons all-purpose flour (for casserole)
- 35 to 38 Ritz crackers (crushed)
- 1/2 cup sweet cream butter (for casserole)
Directions
-
Scalloped Potatoes: Preheat the oven to 350°F (175°C). In a skillet, cook the bacon until crispy. Remove and chop. In the same skillet, melt 3 tablespoons of butter and add 1/4 cup flour. Stir to create a roux. Gradually add 1 1/2 cups whole milk, followed by 1 teaspoon salt, 3/4 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Layer the sliced potatoes in a baking dish, pour the sauce over them, sprinkle with cheeses and bacon, and bake for 45 minutes.
-
Glazed Carrots: In a skillet, melt 1/2 cup butter. Add 1/4 cup brown sugar and 1 pound of baby carrots, seasoning with salt and pepper. Cook until the carrots are tender. Add chopped parsley before serving.
-
Overnight Fruit Salad: In a bowl, mix 20 ounces pineapple chunks, 15 ounces mandarin oranges, 1/4 cup lemon juice, 1/2 cup sugar, and 1 tablespoon cornstarch. Whisk together 3 large eggs (room temperature) and 1 tablespoon of butter, then fold in 1 cup whipped cream, 2 cups grapes, 2 cups marshmallows, 1 cup pecans, and 2 sliced bananas. Chill overnight.
-
Pineapple Casserole: Combine 40 ounces pineapple tidbits, 1 1/2 cups colby jack cheese, 1 cup sharp cheddar cheese, 1/3 cup sugar, 7 tablespoons flour, and crushed Ritz crackers. Pour the mixture into a buttered baking dish, dot with 1/2 cup sweet cream butter, and bake at 350°F (175°C) for 30-40 minutes until golden.
How to Serve Easter Dinner Sides
Serve these delightful sides hot from the oven to create a warm and inviting atmosphere. Present them on a large table so guests can help themselves, and don’t forget to garnish with fresh herbs, such as parsley or chives, to add an extra touch of color.
How to Store Easter Dinner Sides
After your feast, any leftovers can be stored in airtight containers. Refrigerate them for up to three days. For best results, reheat scalloped potatoes and pineapple casserole in the oven. The glazed carrots can be reheated in the microwave. The fruit salad is best enjoyed fresh but can be stored in the fridge for 1-2 days.
Tips to Make Easter Dinner Sides
- Prep Ahead: Many of these sides can be prepared in advance. For example, you can slice the vegetables and make the fruit salad a day before.
- Cheese Choices: Feel free to mix and match your cheeses in the scalloped potatoes or pineapple casserole for variety.
- Sweetness Control: Adjust the sugar in the glazed carrots and fruit salad to suit your taste. Some like it sweeter, while others prefer less.
Variation
For a healthier twist, consider steaming the carrots instead of glazing them with butter and sugar. You can also swap out the cheeses in the casseroles to suit your preferences or dietary needs.
FAQs
1. Can I use other vegetables for the scalloped potatoes?
Yes, you can substitute other root vegetables, such as sweet potatoes or turnips, for the Yukon gold potatoes.
2. How can I make the fruit salad lighter?
To lighten the fruit salad, use yogurt instead of whipped cream and reduce the amount of sugar.
3. Can I freeze the scalloped potatoes?
While it’s best to enjoy scalloped potatoes freshly baked, you can freeze them before baking. Thaw in the refrigerator overnight before baking as directed.
These Easter dinner sides will surely be a hit at your festive gathering! Enjoy the flavors and celebrate the season!
