Garlic Parmesan Knots

When you’ve got Easter eggs to hide and baskets to fill, the last thing you need is a high-maintenance recipe that requires a ton of prep time. That’s why we’ve compiled a list of our favorite simple sides for Easter, from garlic-roasted asparagus to baked Parmesan mushrooms. We’re kicking the list off with one of our all-time favorite side dish recipes… Get your carb fix with these tasty garlic Parmesan knots. This recipe is a breeze thanks to the use of refrigerated biscuits.

Ingredients

• 1/4 cup of unsalted butter, melted
• 2 tablespoons of freshly grated Parmesan
• 1 teaspoon of garlic powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried parsley flakes
• 1/4 teaspoon of salt
• 1 tube of refrigerated buttermilk biscuits

Preparation

1. Preheat the oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with oil or nonstick spray.
2. In a small bowl, whisk melted butter, Parmesan cheese, garlic powder, oregano, parsley and salt, then set aside.
3. Cut each biscuit in half. Roll each half into a 5-inch rope, about 1/2-inch thick, and tie it into a knot. Tuck in the ends.
4. Place the knots on the baking sheet, then brush each knot with half of the butter mixture.
5. Place the sheet in the oven and bake until golden brown, about 8 to 10 minutes.

Baked Parmesan Mushrooms

Salty Parmesan enhances the earthy flavor of cremini mushrooms. These baked mushrooms are a healthier alternative to fried recipes.

Ingredients

• 1 1/2 pounds of cremini mushrooms, thinly sliced
• 3 tablespoons of olive oil
• 1/4 cup of freshly squeezed lemon juice
• Zest of 1 lemon
• 3 cloves of garlic, minced
• 2 teaspoons of dried thyme
• 1/4 cup of grated Parmesan
• Salt and pepper, to taste

Preparation

1. Preheat the oven to 375 degrees Fahrenheit. Coat a baking sheet with nonstick spray.
2. Place the mushrooms in a single layer on the baking sheet.
3. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan, then season with salt and pepper.
4. Bake for 12 to 15 minutes, stirring at least once.

Marshmallow Sweet Potatoes

What holiday is complete without marshmallow-topped sweet potatoes?

Ingredients

• 3 cans of sweet potatoes, drained
• 1/4 cup of margarine or butter, melted
• 1/4 cup of firmly packed brown sugar
• 1/2 teaspoon of salt
• 15 large marshmallows

Preparation

1. Heat oven to 350 degrees Fahrenheit. Grease or spray a 2-quart glass baking dish.
2. Place sweet potatoes on the bottom of the baking dish.
3. Pour butter over potatoes, then sprinkle with brown sugar and salt. Top with marshmallows.
4. Bake for 25 to 30 minutes or until potatoes are soft and marshmallows are lightly browned.

Maple-Roasted Pears

Maple-roasted pears are one of the easiest sides ever. You only need two ingredients, although you can certainly add more if you want.

Ingredients

• 4 pears
• 3 tablespoons of maple syrup

Preparation

1. Slice pears into eighths and place them in an 8×8 pan coated with cooking spray or olive oil.
2. Pour maple syrup on top of the pears until they are lightly but fully covered.
3. Bake at 350 degrees for 30 minutes. The maple syrup will caramelize, and the pears will be soft.

Pomegranate Sweet Potatoes

This tasty dish looks fancy but requires minimal prep time.

Ingredients

• 3 large sweet potatoes
• 1 cup of pomegranate arils
• 1/2 cup of orange juice
• 1/4 cup of maple syrup
• 3/4 teaspoon of sea salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground nutmeg
• 1/3 cup of chopped pecans
• 2 tablespoons of brown sugar

Preparation

1. Preheat oven to 400 degrees Fahrenheit. Grease or spray a 9 x 13 baking dish and set aside.
2. Combine the sweet potatoes and pomegranate arils in a large bowl.
3. In a small mixing bowl, combine the maple syrup, orange juice, and spices. Mix well, then pour some of the liquid mixture over the potatoes and pomegranates until well coated.
4. Arrange a layer of sweet potatoes on the bottom of your 9 x 13 dish, then top with more of the sauce mixture.
5. Repeat in layers until you have used all of the ingredients.
6. Cover the dish with foil and bake for 30 to 35 minutes.
7. Remove the foil, then sprinkle pecans and sugar on top of your potatoes.
8. Lightly spray the top with olive oil spray, if desired, and return to the oven for 10 to 15 more minutes.

Honey-Glazed Carrots

If you’ve got family members who claim they hate carrots, serve honey-glazed carrots as a side dish. The honey sweetens the carrots without overpowering them.

Ingredients

• 1 tablespoon of vegetable oil
• 2 pounds of carrots, cut into 1-inch pieces
• 1 cup of chicken broth or water
• 1/2 cup of honey
• 2 tablespoons of red-wine vinegar
• Salt and pepper
• 2 tablespoons of unsalted butter

Preparation

1. Heat oil over medium-high heat in a skillet, then add carrots. Cook for about 2 minutes, stirring once.
2. Add all ingredients except butter. Bring carrots to a boil, then reduce to a simmer and cover. Cook for 7 to 9 minutes.
3. Add butter to the cooked carrots and season with additional salt and pepper, if desired.

Apple Fennel Stuffing

Most sides focus on vegetables, but this one gets its semi-sweet taste from a fiber-rich apple.

Ingredients

• 1 loaf of French bread
• 1 tablespoon of oil
• 1 medium onion
• 1 large apple
• 1 large fennel
• 1 tablespoon of dried sage
• 1 teaspoon of salt
• 1 container of vegetable broth

Preparation

1. Cut the loaf of bread into 1-inch cubes. Leave out overnight, if possible, as stale bread works best for this recipe.
2. Chop the apple and fennel into small pieces, and dice the onion.
3. Heat the oil in a dutch oven over medium-high heat.
4. Add the onions, apple, fennel, sage, and salt.
5. Saute until the onions and fennel become soft but not mushy, approximately 7 to 10 minutes.
6. Add the bread to the dutch oven.
7. Pour the broth over the stuffing mixture and toss to combine, then cover and bake for 5 minutes.

Garlic-Roasted Asparagus

Roasting asparagus after it’s been drizzled in olive oil creates tender spears packed with flavor.

Ingredients

• 1 bunch of asparagus spears
• 3 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 2 cloves of garlic, minced
• 1 tablespoon of lemon juice
• Dash of salt and pepper

Preparation

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the asparagus into a large bowl. Toss it with olive oil, then sprinkle it with all of the remaining ingredients except lemon juice.
3. Bake garlic asparagus spears for approximately 12 to 15 minutes until tender.
4. Lightly drizzle lemon juice on spears before serving.

Corn Casserole

Corn casserole is a classic, simple dish that can be made with boxed and canned ingredients.

Ingredients

• 1 can of whole-kernel corn, drained
• 1 can of cream-style corn
• 1 8-ounce package of corn muffin mix
• 1 cup of sour cream
• 1/2 stick of butter, melted
• 1 1/2 cups of shredded cheddar cheese

Preparation

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine corn, muffin mix, sour cream, and butter.
3. Pour into a greased 9 x 13 casserole dish and bake for 40 to 45 minutes.
4. Remove from the oven and top with cheese, then bake for an additional 5 to 10 minutes.

Spinach With Pancetta

Make cooked greens palatable with salty pancetta or bacon. We like to top this with a cream sauce, but you don’t have to.

Ingredients

• 6 thin slices of pancetta or 2 slices of bacon, chopped
• 3 bunches of flat-leaf spinach, trimmed
• 1 teaspoon fresh lemon juice
• Salt and pepper, to taste

Preparation

1. Heat a large skillet over medium heat. Add pancetta or bacon and cook until crisp.
2. Transfer pancetta to a paper-towel-lined plate, but leave the fat in the skillet.
3. Add spinach to the skillet, and season it with salt and pepper. Cook, tossing spinach and adding more as it wilts. Cook until tender, about 2 minutes.
4. Remove the spinach from the heat, and pour off excess liquid. Stir in lemon juice, then top with pancetta.

Tomato Mozzarella Salad

Basil gives this salad a fresh flavor that reminds diners of spring and summer.

Ingredients

• 4 cups of cherry tomatoes
• 8 ounces of fresh mozzarella
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• 1/2 cup of basil leaves, chopped

Preparation

1. Combine ingredients in a large bowl and chill until you are ready to serve.
2. Salad dressing is not necessary, but you may wish to top your salad with Italian or Balsamic dressing.

Fruit Salad

It’s nearly impossible to screw up a fruit salad, so grab your favorite produce and assemble it in a glass bowl. Aim for a variety of colors by using fruits such as kiwi, apples, grapes, strawberries, blueberries, pineapple, and cantaloupe.

Lemon Rice

Lemon rice is tangy, not sour. Serve it with ham, turkey, or roasted chicken.

Ingredients

• 1 cup of water
• 1 cup of chicken broth
• 2 tablespoons of lemon juice
• 2 teaspoons of butter
• 1 cup of uncooked long grain rice
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of grated lemon peel
• 1/4 teaspoon of lemon-pepper seasoning

Preparation

1. Bring water, broth, lemon juice, and butter to a boil in a pot on the stove.
2. Add rice, lemon peel, and basil. Reduce heat and cover rice, then simmer on low for 20 minutes.
3. Uncover rice and add lemon-pepper seasoning. Top with peanuts and cilantro, if desired.

Roasted Green Beans

Roasted green beans are a delicious side dish that takes very little time to prepare.

Ingredients

• 1 pound of fresh green beans
• 1 1/2 tablespoons of olive oil
• 2 teaspoons of harissa paste
• Salt and pepper, to taste
• 2 tablespoons of sliced almonds, for garnish

Preparation

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium bowl, combine the olive oil and harissa.
3. Add the green beans and toss until they are completely coated, then season with salt and pepper.
4. Arrange green beans in a single layer on a large baking sheet.
5. Cook for 10 to 12 minutes, stirring every 5 or 6 minutes, until the beans are lightly browned and slightly wilted.
6. Remove the pan from the oven, and transfer the green beans to a serving bowl.
7. Top with sliced almonds.

Slow Cooker Brussels Sprouts

Prepare these brussels sprouts in the slow cooker to free up space in your oven for other dishes.

Ingredients

• 1/2 cup of balsamic vinegar
• 2 tablespoons of brown sugar
• 2 pounds of brussels sprouts, trimmed and halved
• 2 tablespoons of olive oil
• 2 tablespoons of butter, cut into cubes
• 1/4 cup of Parmesan cheese
• Salt and pepper, to taste

Preparation

1. Make a balsamic reduction by adding balsamic vinegar and brown sugar to a small saucepan over medium heat.
2. Bring the mixture to a slight boil, then set aside and let cool.
3. Place brussels sprouts into a slow cooker. Stir in olive oil and season with salt and pepper, then top with butter.
4. Cover and cook on low heat for 3 to 4 hours or on high heat for 1 to 2 hours.
5. Drizzle with balsamic reduction and top with Parmesan before serving.