We’ve got a recipe for every kind of Easter side dish to round out your meal!
It’s back to basics with this guide to roasting every type of vegetable. Whether you’re starting from fresh, frozen or just reheating, we’ve got the tricks you need to get it right every time.Is it even Easter if you don’t have carrots on the table? Amp up the flavor of basic roasted carrots with a balsamic, honey and thyme-laced glaze, which lends a savory sweetness to the dish.Dill, tarragon and basil dress up this ordinary creamed spinach recipe.
to this staple holiday side The fermented cabbage adds a bit of zing, which is a delicious contrast against the creamy bechamel.Chelsea Brasted is a writer and editor whose work has appeared in National Geographic, The Wall Street Journal, The New York Times and Bon Appetit. She has followed parades, interviewed celebrities, waded through floodwater, witnessed history and adopted a puppy on assignment. She is always looking for her next story.
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