Delicious Easter Side Dishes

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Looking for some quick, nutritious and most importantly, delicious side dishes to serve with Easter dinner? Ditch the usual Green Bean Casserole, Twice Baked Potatoes, Steamed Carrots, Mashed Potatoes, and Steamed Cauliflower and replace your dinner table with some of these healthy sides that are sure to impress your guests and make your mouth happy! ENJOY!

Fresh Green Beans with Shallots and Sliced Almonds

What you will need:

1 large nonstick saute pan

1 large Pot for boiling water

1/2 tablespoon Olive Oil

1 pound Fresh Green Beans, trimmed

1/4 cup Shallots, sliced

1/4 cup Sliced Almonds

Salt & Pepper to taste

Method of Preparation:  1. To begin, boil 1 large pot of water. Once water is at a rapid boil, add green beans and blanch* for 2-3min, until green beans are bright green and somewhat crunchy. Drain and set aside.

1. In a large nonstick saute pan, heat olive oil on medium high heat.

2. Add 1/4 cup shallots to pan and cook until golden brown.

3. Add 1 pound of blanched green beans. Saute for 2-3 minutes, edges of the green beans should be golden brown. Season with salt and pepper to taste.

4. Take pan off of heat and transfer into the serving dish. Sprinkle 1/4 cup of sliced almonds on top and serve.

*Note: Blanching is a method of cooking. This will partially cook the green beans until crisp.

Roasted Sweet Potatoes with Sage

What you will need:

1 large roasting pan

1 large mixing bowl

2 tablespoons Olive Oil

4 large Sweet Potatoes

1 tablespoon Fresh Sage, chopped

Salt & Pepper to taste

Method of Preparation:

1. To begin, preheat oven to 450F.

1. While oven is heating, clean, peel and dice sweet potatoes.

2. In a large bowl, combine 2 tablespoons olive oil with diced sweet potatoes, 1 tablespoon of chopped sage and salt and pepper to taste.

3. Once ingredients are combined, place in roasting pan and bake for 30-35 minutes or until potatoes are crispy on the outside and tender inside.

Honey Glazed Roasted Carrots

What you will need:

1 large nonstick saute pan

1 tablespoon Olive Oil

1 pound of Carrots, baby or sliced on an angle (1/2” thickness)

1-2 tablespoons Honey

Salt & Pepper to taste

Method of Preparation:

1. To begin, heat 1 tablespoon of Olive Oil on medium-high heat in large nonstick saute pan.

2. Once oil is heated, add 1 pound of Carrots to the pan and saute until golden brown. Season with salt and pepper to taste. *Note: If the carrots are thick, and are brown on the outside, add 1 teaspoon of water and cover the pan for 2-3 minutes to steam the carrots.

3. Once carrots are tender, add honey and stir until combined. Take pan off the heat and place in serving dish.

Pureed Celery Root

What you will need:

1 large pot

1 small pot

Food Processor

2 pounds of Celery Root (1 large)

2 small apples-Macintosh

1 cup Milk (I use 2% milk)

1/2 stick butter

Salt & White Pepper to taste

Method of Preparation: To begin, clean, peel and dice Celery Root and Apples. Prepare this as if you were boiling potatoes.

1. Place the celery root and apples in the large pot and fill with water. Bring to a boil on medium-high heat. Cook until celery root and apples are tender.

2. While these are boiling, in a small pot on low heat, bring melt 1/2 stick of butter and warm the milk.

3. Once celery root and apples are tender, drain and put in the food processor*. Add warm milk and butter. Combine until pureed. Season with salt and pepper to taste and serve.

*Note: If you do not have a Food Processor a blender will do the job!

Roasted Cauliflower