Savory Easter Side Dishes
Delicious and colorful side dishes perfect for enhancing your Easter feast with seasonal flavors and easy preparation.
Ingredients
Vegetables
- 2 cups fresh green beans, trimmed
- 3 cups mixed root vegetables (carrots, parsnips, and turnips), diced
- 1 pound baby potatoes, halved
- 1 cup peas
Flavorings and Condiments
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- to taste Salt and pepper
- 1 cup shredded cheese (optional for toppings) Use nutritional yeast for vegan options
Instructions
Preparation
- Begin by washing and preparing all your vegetables. Trim the green beans, peel the root vegetables, and dice them into bite-sized pieces. Halve the baby potatoes and set everything aside.
Cooking
- In a large pot, add water and bring it to a boil. Once boiling, add the baby potatoes and cook for about 10 minutes, until fork-tender.
- Steam the mixed root vegetables simultaneously in a steamer basket for about 8-10 minutes or until softened but still firm.
- While the potatoes and root vegetables are cooking, fill a separate bowl with ice water. Blanch the green beans in boiling water for about 3 minutes and then transfer them to the ice water bath.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Once the potatoes and root vegetables are cooked, drain them and add them to the skillet with the sautéed garlic. Toss in the blanched green beans and peas.
- Sprinkle in dried thyme, salt, and pepper, mixing everything. Add balsamic vinegar and cheese if needed, stirring until melted.
- Allow the combined vegetables to cook for an additional 5-7 minutes.
Serving
- Just before serving, sprinkle the fresh parsley over the top and enjoy!
Notes
Store in an airtight container in the fridge for up to three days. Can be reheated in the microwave or on the stovetop. Freezing is also an option for up to two months.