Easy Sides for Easter

Although we love traditional Easter dinner sides like mashed potatoes and asparagus, we have enjoyed changing it up while keeping it similar. These two recipes have a burst of citrus, making them perfect for any time during spring. Plus, frozen vegetables really cut back on time spent prepping, leaving us more time to spend with loved ones.

Keep reading and let us know what you think!

Savory Herb Roasted Butternut Squash

Tattooed Chef Butternut Squash diced roasted to perfection with oil, garlic, rosemary, thyme, salt and pepper with a hint of lemon. This side dish will remind you of your childhood.

Savory Herb Roasted Butternut Squash

Ingredients:

Instructions:

  1. First, preheat oven to 450F. Place a Crestware Cookie Sheet (#4020) on the middle or highest rack while it preheats.
  2. Meanwhile, toss the squash in the oil, lemon juice garlic, and spices.
  3. Once the oven is heated, spread the squash in an even layer. Bake for 18 to 20 minutes, stirring halfway, or until the squash is tender and slightly crisp.
  4. If desired, top with Sartori Classic Shaved Parmesan (#2886) before serving.

Tender roasted brussels sprouts with butter, lemon, bacon, and onion. Even non-brussels sprouts lovers will enjoy this side dish!

Lemon Brussel Sprouts with Bacon

Ingredients:

Instructions:

  1. First, preheat oven to 450F. Place a Crestware Cookie Sheet (#4020) on the middle or highest rack while it preheats.
  2. In a cast iron skillet, partially cook the chopped bacon. Set aside.
  3. Then, if desired, cut the frozen brussels sprouts in half. Toss in melted butter, lemon zest, salt and pepper and pour onto the cookie sheet. Add the onion and bacon and gently stir to combine.
  4. Placed in the oven and bake for 25 minutes, or until tender and lightly roasted.
  5. Transfer to a serving dish and if desired, add lemon juice and/or Sartori Classic Shaved Parmesan (#2886) before serving.

Check out these sides!

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