Proper Prospective

Easter Dinner Ideas Side Dishes

1. Scalloped Potatoes

Ingredients:

  • 4 large russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 2 tbsp butter
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Grease a baking dish with butter.
  3. Arrange half of the potato slices in the dish. Sprinkle with salt, pepper, and half of the minced garlic.
  4. Pour 1 cup of heavy cream over the potatoes and sprinkle with ½ cup of cheddar cheese.
  5. Add the remaining potato slices, repeat the seasoning, pour the remaining cream, and top with the rest of the cheese.
  6. Sprinkle thyme on top and bake uncovered for 50-60 minutes until golden and bubbly.

2. Garlic Mashed Potatoes

Ingredients:

  • 5 large Yukon Gold potatoes, peeled and diced
  • 4 garlic cloves, minced
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 tsp Chives (optional)
  • Salt and pepper to taste

Instructions:

  1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain.
  2. In a saucepan, melt butter with minced garlic over low heat and let it infuse for 3-4 minutes.
  3. Mash the potatoes, then stir in the garlic butter and heavy cream. Mix until smooth.
  4. Season with salt and pepper to taste.

3. Roasted Asparagus

Ingredients:

  • 1 lb asparagus, trimmed
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange asparagus on a baking sheet. Drizzle with olive oil, then season with salt and pepper.
  3. Roast for 12-15 minutes. Sprinkle with lemon zest before serving.

4. Glazed Carrots

Ingredients:

  • 1 lb baby carrots
  • 3 tbsp butter
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • Salt to taste

Instructions:

  1. Boil the carrots in salted water until tender, about 8-10 minutes. Drain.
  2. In a skillet, melt butter, then stir in honey, brown sugar, and cinnamon.
  3. Add the carrots to the skillet and toss to coat. Cook for 3-5 minutes until glazed.

5. Pea Salad

Ingredients:

  • 4 cups frozen peas, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup red onion, finely diced
  • 3 hard-boiled eggs, chopped
  • Salt and pepper, to taste

Optional Add-ins:

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled bacon

Instructions:

  1. In a large mixing bowl, combine the thawed peas, diced red onion, and chopped hard-boiled eggs.
  2. Add mayonnaise to the bowl and gently mix until everything is evenly coated.
  3. Season with salt and pepper to taste.
  4. If desired, fold in shredded cheddar cheese or crumbled bacon for extra flavor.
  5. Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  6. Serve chilled and enjoy!

6. Dinner Rolls

Ingredients:

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp instant yeast
  • ¼ cup sugar
  • 1 tsp salt
  • 1 cup warm milk
  • ¼ cup unsalted butter, melted
  • 1 egg

Instructions:

  1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes.
  2. Add melted butter, egg, salt, and flour. Mix until a dough forms.
  3. Knead for 8-10 minutes, then place the dough in an oiled bowl, cover, and let rise for 1 hour.
  4. Divide the dough into 12 pieces, shape into rolls, and place on a baking sheet. Let rise for another 30 minutes.
  5. Preheat oven to 375°F (190°C) and bake for 15-18 minutes until golden brown. Brush with butter before serving.