Easter is one of those holidays where you want the table to look spectacular, the food to taste incredible, and ideally, you’d like to not spend the entire day in the kitchen. Good news: that’s exactly what this list is all about.
These 20 easy Easter dinner recipes cover everything from a showstopping glazed ham to light spring sides, fresh salads, a crowd-pleasing salmon, and a no-bake dessert that looks like you fussed for hours (you didn’t).
Every recipe here is beginner-friendly. Whether you’re making your very first Easter dinner or just looking for simpler versions of the classics, these recipes walk you through every single step so there are no surprises. Let’s get into it.
20 Easy Easter Dinner Recipes
1. Easy Honey Glazed Ham
A beautiful glazed ham is the centerpiece Easter deserves. This one is ridiculously simple, the glaze is sweet, sticky, and caramelizes into perfection in the oven.
Ingredients
- 1 bone-in fully cooked ham (8–10 lbs)
- ½ cup honey
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- Whole cloves for studding (optional)
Kitchen Equipment
Step-by-Step Instructions
Step 1: Preheat your oven. Set your oven to 325°F (163°C). Pull the ham out of the refrigerator about 30 minutes before cooking so it can come to room temperature slightly — this helps it heat more evenly.
Step 2: Score the ham. Place the ham flat-side down in your roasting pan. Using a sharp knife, cut a diamond pattern about ¼ inch deep across the surface of the ham.
These cuts let the glaze seep in and make the presentation gorgeous. If you’re using whole cloves, press one into the center of each diamond.
Step 3: Cover and bake. Tent the ham loosely with aluminum foil and bake it for about 15 minutes per pound. For an 8-lb ham, that’s roughly 2 hours.
Step 4: Make the glaze. While the ham bakes, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon in your small saucepan over medium heat.
Stir constantly until the sugar dissolves and the mixture thickens slightly, about 3–4 minutes. Remove from heat and set aside.
Step 5: Glaze and finish. About 30 minutes before the ham is done, remove the foil and brush a generous layer of glaze all over the ham. Return it to the oven uncovered.
Brush more glaze every 10 minutes during those final 30 minutes. The ham is done when an instant-read thermometer inserted into the thickest part (away from the bone) reads 140°F.
Step 6: Rest and slice. Let the ham rest for 15 minutes before carving. This keeps all those juices inside.
Tips
- Buy a pre-cooked ham, it makes the whole process so much easier since you’re really just warming it up and glazing it.
- Leftover ham is gold. Save the bone for soup.
See Also: Honey Glazed Ham Recipe
2. One-Pot Lemon Herb Chicken and Potatoes
This is the kind of recipe that does all the heavy lifting for you.
Juicy chicken, tender potatoes, and bright lemon herb flavors all come together in one single pot, meaning fewer dishes and maximum flavor.
Ingredients
- 4–6 bone-in chicken thighs
- 1.5 lbs baby potatoes, halved
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Kitchen Equipment
Step-by-Step Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Season the chicken. Pat the chicken thighs completely dry with paper towels, this is key for getting crispy skin. Season all over with salt, pepper, paprika, thyme, and rosemary.
Step 3: Sear the chicken. Heat olive oil in your large oven-safe skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down.
Don’t touch them for about 4–5 minutes until the skin turns golden brown and releases easily from the pan. Flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.
Step 4: Cook the potatoes. In the same pan (don’t wipe it out, all that flavor stays), add the halved potatoes. Toss them around to coat in the pan drippings. Add the garlic and stir for about 1 minute until fragrant.
Step 5: Add lemon and nest the chicken. Squeeze the lemon juice over the potatoes and sprinkle the zest over everything. Nestle the chicken thighs on top of the potatoes, skin-side up.
Step 6: Bake. Transfer the skillet to your preheated oven and bake for 35–40 minutes, until the chicken skin is deeply golden and a thermometer reads 165°F in the thickest part.
Step 7: Rest and garnish. Let the dish rest for 5 minutes, then scatter fresh parsley on top before serving.
Tips
- Drying the chicken before searing is what gives you that beautifully crispy skin, so don’t skip it.
- Use baby Yukon Gold potatoes for the creamiest texture.
3. Sheet-Pan Roasted Lamb with Garlic & Rosemary
Lamb is a beloved Easter tradition in many households, and this sheet-pan version makes it totally accessible.
You get all the classic herb-and-garlic flavor without the complexity of a full roast.
Ingredients
- 2 lbs bone-in lamb shoulder chops or leg of lamb steaks
- 5 cloves garlic, minced
- 3 sprigs fresh rosemary, leaves stripped and chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Kitchen Equipment
- Sheet pan
- Mixing bowl
- Plastic wrap or zip-lock bag for marinating
Step-by-Step Instructions
Step 1: Make the marinade. In a mixing bowl, stir together the minced garlic, chopped rosemary, olive oil, lemon juice, oregano, a generous pinch of salt, and plenty of black pepper. This fragrant mixture is your flavor bomb.
Step 2: Marinate the lamb. Place the lamb pieces in a large zip-lock bag or flat dish. Pour the marinade over them and make sure every piece is well coated. Seal and refrigerate for at least 1 hour, or ideally overnight. The longer it marinates, the deeper the flavor.
Step 3: Prep for roasting. When you’re ready to cook, preheat your oven to 425°F (220°C). Line your sheet pan with foil or parchment for easy cleanup. Take the lamb out of the fridge 20–30 minutes before cooking.
Step 4: Arrange on the pan. Lay the lamb pieces in a single layer on the prepared sheet pan. Don’t crowd them — the pieces need space around them so they roast rather than steam.
Step 5: Roast. Cook for 20–25 minutes for medium doneness (145°F internal temp), or 30–35 minutes for well done. The outside should be nicely charred in spots.
Step 6: Rest. Cover loosely with foil and let the lamb rest for 10 minutes before serving.
Tips
- Overnight marinating makes a huge difference with lamb — if you have the time, do it.
- Serve alongside a simple Greek salad or roasted potatoes.
See Also: Herb Roasted Leg of Lamb
4. Slow Cooker Easter Pot Roast
Hands down one of the most stress-free things you can put on an Easter table.
This pot roast goes into the slow cooker in the morning and is meltingly tender by dinnertime. You can actually enjoy the holiday.
Ingredients
- 3–4 lb chuck roast
- 4 medium carrots, cut into chunks
- 3 medium potatoes, cut into chunks
- 1 onion, sliced
- 4 cloves garlic, smashed
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Kitchen Equipment
- Slow cooker (6-quart)
- Large skillet (for searing)
- Tongs
Step-by-Step Instructions
Step 1: Season the roast. Pat the chuck roast dry and season generously on all sides with salt and pepper. Don’t be shy, a thick piece of meat needs seasoning.
Step 2: Sear for flavor (optional but highly recommended). Heat olive oil in a large skillet over high heat.
When the oil is very hot, add the roast and sear without moving it for 3–4 minutes per side until a deep brown crust forms.
This step creates incredible flavor through caramelization. It adds 10 minutes to the prep but is absolutely worth it.
Step 3: Build the slow cooker base. Place the sliced onion and smashed garlic on the bottom of your slow cooker. Add the carrot and potato chunks on top.
Step 4: Add the roast. Lay the seared roast on top of the vegetables.
Step 5: Add the liquid. Pour the beef broth and Worcestershire sauce over everything. Sprinkle the dried thyme and rosemary on top.
Step 6: Cook low and slow. Put the lid on and cook on LOW for 8–10 hours, or HIGH for 4–5 hours. Low and slow is truly best here, the meat becomes fall-apart tender.
Step 7: Shred and serve. When done, use two forks to shred or pull the roast apart. It should break apart with almost no effort. Serve with the vegetables and spoon the cooking juices over everything.
Tips
- If you want a thicker gravy from the drippings, pour the juices into a small saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
See Also: Crockpot Pot Roast Recipe
5. Baked Maple Dijon Pork Tenderloin
This pork tenderloin is one of those dishes that looks totally impressive but takes about 10 minutes of actual work. The maple Dijon coating is tangy, sweet, and deeply savory all at once.
Ingredients
- 1.5–2 lb pork tenderloin
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Kitchen Equipment
- Oven-safe skillet or baking dish
- Meat thermometer
- Pastry brush
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Make the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, minced garlic, olive oil, and thyme until well combined. Taste it — it should be a nice balance of sweet and tangy.
Step 3: Prep the pork. Pat the tenderloin dry with paper towels. Trim off any silver skin (the shiny, tough membrane running along one side) using a sharp knife — silver skin doesn’t break down during cooking and can make the meat tough.
Step 4: Season and coat. Season the pork all over with salt and pepper. Place it in your baking dish or oven-safe skillet and brush the maple Dijon glaze generously all over it, coating every surface.
Step 5: Bake. Roast in the oven for 20–25 minutes. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F. The outside will look beautifully caramelized.
Step 6: Rest before slicing. This step is critical, let the pork rest for 10 minutes before cutting into it. Cutting too soon lets all the juices run out, leaving you with dry pork. After resting, slice into medallions and serve with the pan drippings drizzled on top.
Tips
- If you want an extra-caramelized crust, turn on the broiler for the last 2–3 minutes of cooking. Watch it closely though, maple syrup burns fast.
See Also: Maple Mustard Pork Tenderloin
6. Garlic Butter Chicken Thighs
If you want something quick, affordable, and absolutely delicious, garlic butter chicken thighs deliver every time.
The skin gets shatteringly crisp and the garlic butter sauce is something you’ll want to mop up with bread.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Kitchen Equipment
- Large oven-safe skillet (cast iron works best)
- Meat thermometer
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Season the chicken. Pat the thighs completely dry, this is the most important step for crispy skin. Season generously on both sides with salt, pepper, paprika, and Italian seasoning.
Step 3: Sear the chicken. Melt 2 tablespoons of butter in your oven-safe skillet over medium-high heat.
When the butter is hot and just starting to bubble, add the chicken thighs skin-side down.
Press them gently into the pan so the entire skin makes contact. Cook undisturbed for 6–7 minutes until deeply golden and crispy. Flip and cook the other side for 3 minutes.
Step 4: Make the garlic butter. Push the chicken to the edges of the pan. Add the remaining 2 tablespoons of butter and the minced garlic to the center.
Let the garlic sizzle for about 30 seconds, stirring, until fragrant. Tilt the pan and spoon the garlic butter over the chicken skin.
Step 5: Bake. Transfer the skillet to your preheated oven and bake for 20–25 minutes until the internal temperature reaches 165°F.
Step 6: Garnish and serve. Scatter fresh parsley over the top and serve immediately, spooning those pan juices over each thigh.
Tips
- Cast iron skillets are ideal here because they hold heat evenly and go straight from stovetop to oven.
See Also: Garlic Butter Roasted Chicken
7. Cheesy Scalloped Potatoes (Easy Bake)
Creamy, cheesy, bubbling scalloped potatoes are non-negotiable at Easter dinner.
This easy version comes together without any fancy techniques, just thinly sliced potatoes baked in a rich, velvety cheese sauce.
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1½ cups heavy cream
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Kitchen Equipment
- 9×13 baking dish
- Mandoline slicer or sharp knife
- Medium saucepan
- Whisk
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease your baking dish with butter or cooking spray.
Step 2: Slice the potatoes. Using a mandoline slicer or your sharpest knife, slice the potatoes into very thin rounds, about â…› inch thick.
Thin slices are key because they cook through evenly and become perfectly tender. You don’t need to peel them (the skin adds texture), but feel free to if you prefer.
Step 3: Make the cheese sauce. Melt butter in your saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring.
Whisk in the flour and cook, whisking constantly, for 1 minute, this cooks out the raw flour taste.
Slowly pour in the milk while whisking, then add the heavy cream. Continue whisking until the mixture is smooth and starts to thicken, about 3–4 minutes.
Add the onion powder, salt, and pepper. Remove from heat and stir in 1½ cups of the shredded cheddar until melted and smooth.
Step 4: Layer the potatoes. Arrange about one-third of the potato slices in overlapping rows in the bottom of your prepared baking dish.
Pour one-third of the cheese sauce over them. Repeat the layers two more times, ending with cheese sauce. Sprinkle the remaining ½ cup of cheddar over the top.
Step 5: Bake covered. Cover tightly with foil and bake for 45 minutes.
Step 6: Bake uncovered. Remove the foil and bake for another 20–25 minutes until the top is golden and bubbling and a knife inserted in the center goes through the potatoes with no resistance.
Step 7: Rest before serving. Let the dish sit for 10 minutes before scooping, this helps it set up so it doesn’t fall apart when served.
Tips
- For an extra-golden top, pop the dish under the broiler for the last 2–3 minutes.
See Also: Scalloped Potatoes Recipe
8. Asparagus Wrapped in Prosciutto
This simple appetizer or side dish is pure elegance with almost zero effort.
Crispy prosciutto wrapped around tender asparagus, it’s the kind of thing that disappears off the platter within minutes.
Ingredients
- 1 lb fresh asparagus, tough ends trimmed
- 4–6 oz thinly sliced prosciutto
- 2 tablespoons olive oil
- Freshly cracked black pepper
- Parmesan cheese, shaved, for serving (optional)
- Lemon wedges for serving
Kitchen Equipment
- Sheet pan
- Parchment paper
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C) and line your sheet pan with parchment paper.
Step 2: Prep the asparagus. Hold each asparagus spear at both ends and bend it gently, it will naturally snap at the point where it becomes tough.
Discard the woody ends. Drizzle the spears lightly with olive oil and season with black pepper (the prosciutto is salty, so you probably won’t need extra salt).
Step 3: Wrap with prosciutto. Take a slice of prosciutto and wrap it in a spiral around 2–3 asparagus spears, starting from the bottom and going all the way up to just below the tip.
The prosciutto will cling naturally without needing anything to hold it in place. Lay each bundle on your prepared sheet pan with the prosciutto seam-side down.
Step 4: Roast. Bake for 12–15 minutes until the prosciutto is crispy and the asparagus is tender when pierced with a fork. Thinner asparagus will cook faster, so check at 10 minutes.
Step 5: Serve. Transfer to a platter, top with shaved Parmesan if using, and set lemon wedges alongside for squeezing over the top.
Tips
- Choose asparagus that are about medium thickness, pencil-thin ones can get too soft, while very thick ones may not cook through.
See Also: Asparagus and Cheese Strata
9. Herb Crusted Roasted Carrots
Forget plain steamed carrots. These herb-crusted roasted carrots are caramelized, fragrant, and genuinely beautiful on a spring table.
They’re sweet from roasting, savory from the herbs, and satisfying in a way that might surprise you.
Ingredients
- 1.5 lbs whole carrots, peeled
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley for garnish
Kitchen Equipment
- Sheet pan
- Parchment paper
- Large mixing bowl
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Step 2: Prep the carrots. Peel the carrots and trim the tops, leaving about an inch of green stem if they have it, it looks beautiful.
If the carrots are thick, halve them lengthwise. You want all pieces to be roughly similar in thickness so they roast evenly.
Step 3: Make the herb coating. In a large bowl, combine the olive oil, thyme, rosemary, minced garlic, honey, salt, and pepper. Whisk it together until the honey is fully incorporated.
Step 4: Toss the carrots. Add the carrots to the bowl and toss thoroughly so every carrot is coated in the herb mixture.
Step 5: Roast. Spread the carrots in a single layer on your sheet pan, don’t pile them on top of each other, or they’ll steam instead of roast.
Roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and golden.
Step 6: Garnish and serve. Transfer to a platter and scatter fresh parsley over the top. Serve warm.
Tips
- Rainbow carrots (purple, yellow, and orange) make this dish absolutely stunning on an Easter table.
See Also: Roasted Carrots with Honey and Thyme
10. Simple Green Bean Almondine
A French classic that takes about 15 minutes from start to finish.
Crisp-tender green beans tossed with toasted almonds and a little butter, it’s light, elegant, and balances out all the rich dishes on the Easter table.
Ingredients
- 1 lb fresh green beans, ends trimmed
- ½ cup sliced almonds
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Kitchen Equipment
Step-by-Step Instructions
Step 1: Blanch the green beans. Bring a large pot of well-salted water to a boil (it should taste like the ocean, this seasons the beans from the inside).
Add the green beans and cook for exactly 3–4 minutes. They should be bright green and still have a slight crunch when you bite one.
Step 2: Ice bath. While the beans cook, fill a large bowl with cold water and plenty of ice.
When the beans are done, immediately drain them in the colander and plunge them into the ice bath.
This stops the cooking instantly and locks in that vivid green color. Leave them in the ice bath for 2 minutes, then drain and pat dry.
Step 3: Toast the almonds. In your dry skillet over medium heat, add the sliced almonds. Shake the pan constantly, almonds go from perfectly toasted to burnt in seconds.
Cook for 2–3 minutes until golden and fragrant. Transfer to a plate.
Step 4: Make the butter sauce. In the same skillet over medium heat, melt the butter. Add the garlic and cook for about 30 seconds, stirring, until it smells amazing.
Add the green beans and toss them in the garlic butter for 2 minutes to heat through.
Step 5: Finish. Squeeze the lemon juice over the beans, season with salt and pepper, and toss in the toasted almonds. Serve immediately.
Tips
- This dish comes together so quickly, make it last, right before you’re about to sit down, so the beans stay perfectly crisp.
11. Creamy Mashed Potatoes Without Fuss
The perfect mashed potatoes: smooth, buttery, luscious, with no lumps and no stress. This simple method works every time.
Ingredients
- 3 lbs Russet potatoes or Yukon Golds, peeled and cut into chunks
- 6 tablespoons unsalted butter, cubed
- ¾ cup heavy cream or whole milk, warmed
- Salt to taste
- Fresh chives for garnish (optional)
Kitchen Equipment
- Large pot
- Potato masher or hand mixer
- Colander
Step-by-Step Instructions
Step 1: Cook the potatoes. Place the potato chunks in your large pot and cover with cold water by about an inch.
Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer.
Cook for 15–20 minutes until the potatoes are completely tender, a knife should slide in with zero resistance.
Step 2: Drain thoroughly. Drain the potatoes in a colander. This is important: immediately return the drained potatoes to the hot pot and place the pot back on the burner over low heat for 1–2 minutes, shaking the pot gently.
This evaporates any excess water. Watery potatoes = watery mash.
Step 3: Mash. Add the cubed butter to the hot potatoes. Mash with a potato masher until the butter is fully melted and incorporated.
For extra-silky mash, switch to a hand mixer on low speed, but don’t over-mix or the potatoes will become gluey.
Step 4: Add the cream. Slowly pour in the warmed cream a little at a time, mashing or stirring as you go, until you reach your desired consistency.
Warmed cream keeps the mash hot, cold cream cools everything down.
Step 5: Season and serve. Taste and add salt as needed. Transfer to your serving bowl, top with a pat of butter, and scatter fresh chives on top if using.
Tips
- Warm your cream or milk before adding it. Cold dairy will make the mash cool off and become stiff.
See Also: Garlic Mashed Potatoes Recipe
12. Easy Cheesy Broccoli Casserole
This bubbly, cheesy broccoli casserole is total comfort food. It’s a crowd-pleaser that both kids and adults will happily eat seconds of.
Ingredients
- 4 cups fresh broccoli florets (about 2 heads)
- 1½ cups shredded sharp cheddar cheese, divided
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- ½ cup mayonnaise
- 1 egg, beaten
- 1 teaspoon garlic powder
- ½ cup Ritz crackers, crushed (for topping)
- 2 tablespoons butter, melted
- Salt and pepper to taste
Kitchen Equipment
- 9×9 or 2-quart baking dish
- Large mixing bowl
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease your baking dish.
Step 2: Blanch the broccoli (optional but recommended). Bring a pot of salted water to a boil. Add the broccoli florets and cook for just 2–3 minutes, you want them slightly softened but still bright green.
Drain immediately and run under cold water to stop the cooking. Pat dry. This step is optional; you can use raw broccoli, which will yield a firmer texture in the final dish.
Step 3: Make the filling. In your large bowl, mix together the cream of mushroom soup, sour cream, mayonnaise, beaten egg, garlic powder, salt, and pepper until smooth. Stir in 1 cup of the shredded cheddar cheese.
Step 4: Combine. Add the broccoli to the bowl and fold everything together until the florets are evenly coated.
Step 5: Fill the dish. Pour the mixture into your greased baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheddar over the top.
Step 6: Make the cracker topping. Mix the crushed Ritz crackers with the melted butter and scatter them over the cheese.
Step 7: Bake. Bake uncovered for 30–35 minutes until the casserole is bubbling and the topping is golden.
Tips
- For a lighter version, swap the mayo for more sour cream or use low-fat versions.
See Also: Broccoli Cheese Casserole Recipe
13. Spring Vegetable Risotto
This risotto is all about celebrating the flavors of the season, fresh peas, tender asparagus, and bright lemon.
It does take a little patience, but the creamy result is completely worth it.
Ingredients
- 1½ cups Arborio rice
- 5 cups vegetable broth, warmed
- 1 cup frozen peas, thawed
- 1 cup asparagus, cut into 1-inch pieces
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh basil or mint for garnish
Kitchen Equipment
- Wide, heavy-bottomed pan or Dutch oven
- Ladle
- Separate pot for warming broth
Step-by-Step Instructions
Step 1: Warm the broth. Pour the vegetable broth into a small saucepan and keep it warm over low heat.
Warm broth is the secret to creamy risotto, cold broth shocks the rice and breaks the cooking process.
Step 2: Sauté the aromatics. In your wide pan, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until soft and translucent. Add the garlic and cook for 1 more minute.
Step 3: Toast the rice. Add the Arborio rice to the pan and stir to coat every grain in the oil. Cook for 1–2 minutes, stirring constantly, until the edges of the grains turn translucent. You’ll notice a slightly nutty smell, that’s perfect.
Step 4: Add the wine. Pour in the white wine and stir until it’s completely absorbed. The sizzle and steam is very satisfying.
Step 5: Add the broth, one ladle at a time. This is where the magic (and the stirring) happens.
Add one ladle of warm broth to the rice and stir frequently until it’s absorbed. Add another ladle. Keep going, one ladle at a time, stirring between each addition.
This slow process releases the starch from the rice, creating that signature creamy texture. The whole process takes about 20–22 minutes.
Step 6: Add the vegetables. About 5 minutes before the rice is done, stir in the asparagus pieces. In the last 2 minutes, add the peas. Both should be just tender when the rice is cooked.
Step 7: Finish. Remove from heat. Stir in the butter, Parmesan, lemon juice, and lemon zest. Season with salt and pepper.
The risotto should flow and spread slightly, not be stiff. Garnish with fresh basil or mint.
Tips
- Don’t walk away from the risotto. It needs your attention, but it’s also genuinely meditative and kind of enjoyable to make.
See Also: Lemon Asparagus Risotto Recipe
14. Balsamic Glazed Roasted Brussels Sprouts
Roasted Brussels sprouts are a revelation, and the balsamic glaze takes them completely over the top.
Crispy, caramelized, sweet, and tangy, these might become the most talked-about dish at your Easter table.
Ingredients
- 1.5 lbs Brussels sprouts, halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Kitchen Equipment
- Sheet pan
- Parchment paper
- Small bowl
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment.
Step 2: Prep the Brussels sprouts. Trim the tough stem ends off each sprout and remove any yellowed outer leaves.
Cut each sprout in half through the stem, this flat cut side is what gets golden and caramelized in the oven.
Step 3: Make the balsamic glaze. Whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
Step 4: Toss. In a large bowl, combine the halved Brussels sprouts with olive oil, half the balsamic glaze, salt, and pepper. Toss well to coat.
Step 5: Roast. Spread the sprouts cut-side down in a single layer on your sheet pan.
This is key, the flat side needs to be in contact with the hot pan to caramelize. Roast for 20 minutes without touching them.
Step 6: Add more glaze. After 20 minutes, drizzle the remaining balsamic glaze over the sprouts and toss briefly.
Return to the oven for another 5–8 minutes until the glaze is sticky and the sprouts are tender inside and caramelized outside.
Step 7: Serve. Transfer to a platter and shave Parmesan over the top if desired.
Tips
- The key to great Brussels sprouts is high heat and not crowding the pan. If they’re piled on top of each other, they’ll steam and stay pale instead of caramelizing.
See Also: Roasted Brussels Sprouts Recipe
15. Lemon Butter Salmon (15-Minute Bake)
For anyone wanting a lighter main course option, this lemon butter salmon is exceptional. It bakes in just 12–15 minutes and the result is moist, flaky, and full of bright flavor.
Ingredients
- 4 salmon fillets (6 oz each)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- Juice and zest of 1 large lemon
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Lemon slices for topping
Kitchen Equipment
- Baking dish or sheet pan
- Pastry brush
- Meat thermometer
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C). Line your baking dish or sheet pan with foil and lightly grease it.
Step 2: Make the lemon butter. In a small bowl, mix together the melted butter, minced garlic, lemon juice, lemon zest, dill, and parsley.
Give it a good stir, the butter might solidify a little when you add the cold lemon juice, but that’s fine.
Step 3: Prep the salmon. Pat the salmon fillets dry with paper towels. Place them skin-side down on your prepared pan. Season with salt and pepper.
Step 4: Coat the salmon. Brush the lemon butter generously over the top and sides of each fillet, using all of it. Lay a thin slice of lemon on top of each piece.
Step 5: Bake. Bake for 12–15 minutes. The salmon is done when it flakes easily with a fork and has turned from dark pink to a lighter, opaque color.
The internal temperature should be 125°F for medium (slightly pink in the center, very moist) or 145°F for fully cooked.
Salmon continues to cook after leaving the oven, so pull it out a little early.
Step 6: Serve immediately. Salmon waits for no one, serve it right away with extra lemon wedges on the side.
Tips
- Don’t overbake salmon. It goes from perfect to dry very quickly. Start checking at the 12-minute mark.
See Also: Lemon Herb Baked Salmon
16. Classic Dinner Rolls (No Knead)
Soft, pillowy, golden dinner rolls, and you don’t even need to knead the dough.
This no-knead method is completely beginner-friendly and gives you bakery-quality rolls with very little effort.
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F, comfortably warm on your wrist, not hot)
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons melted butter, plus more for brushing
- 1 egg, beaten
Kitchen Equipment
- Large mixing bowl
- 9×13 baking pan
- Kitchen scale (helpful but not required)
- Plastic wrap
Step-by-Step Instructions
Step 1: Activate the yeast. In your large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes.
It should get bubbly and foamy, this tells you the yeast is alive and active.
If nothing happens after 10 minutes, the water might have been too hot (which kills yeast) or too cold (which doesn’t activate it), or the yeast might be old. Start over with fresh yeast.
Step 2: Make the dough. Add the beaten egg and melted butter to the yeast mixture. Stir to combine.
Add the salt and flour, one cup at a time, stirring after each addition. The dough will be sticky and shaggy, that’s exactly right for no-knead rolls.
Step 3: First rise. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot for 1 hour until doubled in size. A great warm spot is inside your oven with just the oven light on.
Step 4: Shape the rolls. Grease your baking pan. Lightly flour your hands (the dough is sticky, that’s normal).
Pinch off pieces of dough and roll them between your palms to form smooth balls roughly the size of a golf ball.
You should get about 15–18 rolls. Arrange them in your baking pan, just touching each other.
Step 5: Second rise. Cover the pan loosely with a clean kitchen towel and let the rolls rise for another 30–45 minutes until puffed and touching.
Step 6: Bake. Preheat your oven to 375°F (190°C). Bake the rolls for 18–22 minutes until the tops are golden brown.
Step 7: Brush with butter. The moment they come out of the oven, brush the tops generously with melted butter. This gives them that gorgeous, glossy, irresistible finish.
Tips
- These rolls freeze beautifully. Make them a week ahead, freeze after baking, and just warm them in the oven before serving.
See Also: Buttery Dinner Rolls Recipe
17. Easy Deviled Eggs Platter
No Easter spread is complete without a deviled egg platter. This classic recipe is creamy, tangy, and endlessly customizable, and everybody loves them.
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar or pickle juice
- Salt and pepper to taste
- Paprika for dusting
- Fresh chives or dill for garnish
Kitchen Equipment
- Large pot
- Piping bag or zip-lock bag
- Deviled egg platter (optional but handy)
Step-by-Step Instructions
Step 1: Hard-boil the eggs. Place eggs in a single layer in your pot and cover with cold water by an inch. Bring to a full boil over high heat.
Once boiling, immediately cover the pot and remove it from heat. Let the eggs sit, covered, for exactly 12 minutes. This method gives you perfectly cooked yolks with no green ring.
Step 2: Ice bath. Immediately transfer the eggs to a bowl of ice water using a spoon. Leave them for at least 15 minutes. Cold water stops the cooking and makes peeling infinitely easier.
Step 3: Peel the eggs. Gently crack the shell all over against the counter, then peel under a trickle of running water. The water helps slip the shell off cleanly.
Step 4: Halve and remove yolks. Cut each egg in half lengthwise. Pop the yolks out into a bowl.
Step 5: Make the filling. Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, mustard, vinegar (or pickle juice), salt, and pepper.
Mash and stir until the filling is completely smooth and creamy. Taste it, it should be a balance of rich, tangy, and savory.
Step 6: Fill the eggs. Spoon the filling into a piping bag or zip-lock bag with a corner snipped off. Pipe the filling into each egg white half, mounding it slightly above the rim.
Step 7: Garnish. Dust lightly with paprika and top each egg with a small piece of fresh chive or dill.
Tips
- Older eggs peel more easily than very fresh ones. Buy your eggs a few days before Easter for the easiest peeling experience.
18. Quick Greek Salad for Dinner
This fresh, vibrant Greek salad is the kind of side that cuts through all the richness of an Easter feast.
Crunchy cucumbers, juicy tomatoes, briny olives, and creamy feta, it takes about 10 minutes to throw together.
Ingredients
- 2 large cucumbers, cut into chunks
- 3 ripe tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 1 cup Kalamata olives, pitted
- 6 oz feta cheese, cut into cubes or crumbled
- ½ green bell pepper, sliced (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Kitchen Equipment
- Large salad bowl
- Small jar or bowl for dressing
Step-by-Step Instructions
Step 1: Prep all the vegetables. Chop the cucumbers into rough chunks (no need to be precise, rustic is the look for this salad).
Cut tomatoes into wedges. Slice the red onion as thin as you can, a thick slice of raw red onion is a lot, so thin is key. Slice the bell pepper if using.
Step 2: Combine. Add the cucumbers, tomatoes, red onion, bell pepper, and olives to your large salad bowl.
Step 3: Make the dressing. In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Taste and adjust, you might want a little more vinegar for tang or more olive oil for richness.
Step 4: Dress the salad. Pour the dressing over the salad and toss gently to coat.
Step 5: Add the feta. Place the feta cubes or crumbles on top. Don’t mix them in aggressively or they’ll break up too much, you want visible chunks. Finish with an extra pinch of dried oregano on top.
Step 6: Serve. This salad is best served immediately while everything is fresh and crisp.
Tips
- Let the red onion soak in cold water for 10 minutes before adding it to the salad, this removes the sharpness and makes it much more pleasant to eat raw.
See Also: Spring Pea and Mint Salad
19. Garlic Parmesan Roasted Sweet Potatoes
These sweet potatoes are savory, cheesy, and utterly addictive.
The garlic Parmesan combination might sound unexpected with sweet potato, but trust the process, the contrast is incredible.
Ingredients
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Kitchen Equipment
- Sheet pan
- Parchment paper
- Large mixing bowl
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper.
Step 2: Prep the sweet potatoes. Peel and cut the sweet potatoes into roughly 1-inch cubes.
Try to keep them similar in size so they cook evenly. If some pieces are much larger, they’ll still be hard when the smaller ones are done.
Step 3: Season. Add the cubed sweet potatoes to your large bowl. Drizzle with olive oil and toss to coat.
Add the minced garlic, garlic powder, Italian seasoning, half the Parmesan, salt, and pepper. Toss again until every piece is coated.
Step 4: Spread and roast. Spread the sweet potatoes in a single layer on your prepared sheet pan, making sure no pieces are overlapping. Roast for 20 minutes.
Step 5: Add more Parmesan. After 20 minutes, flip the sweet potatoes using a spatula.
Sprinkle the remaining Parmesan over the top. Return to the oven for another 10–12 minutes until the edges are crispy and golden.
Step 6: Garnish and serve. Transfer to a platter and scatter fresh parsley on top. Serve hot.
Tips
- Cut your sweet potatoes uniformly. Uneven pieces mean some will be overcooked and mushy while others are underdone.
See Also: Garlic Parmesan Roasted Potatoes
20. No-Bake Strawberry Cheesecake Cups
End the Easter meal on a bright, cheerful note with these gorgeous individual cheesecake cups.
They’re creamy, fruity, perfectly sweet, and require zero oven time. Make them the day before for zero day-of stress.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 16 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for the strawberry topping)
- 1 tablespoon lemon juice
Kitchen Equipment
- Hand mixer or stand mixer
- Individual serving cups or ramekins (8 cups)
- Medium mixing bowl
Step-by-Step Instructions
Step 1: Make the crust. Combine the graham cracker crumbs and melted butter in a bowl and stir until the crumbs are evenly coated and hold together when pressed. The texture should be like wet sand.
Step 2: Press the crust. Divide the crumb mixture evenly among your 8 serving cups. Press it firmly into the bottom of each cup using the back of a spoon or the bottom of a small glass.
The firmer you press, the better it holds together when you scoop into it. Put the cups in the fridge while you make the filling.
Step 3: Whip the cream. In a clean, cold bowl, beat the heavy whipping cream with your hand mixer on high speed until stiff peaks form, when you lift the beaters, the cream should hold its shape and stand up in a firm peak. Set aside.
Step 4: Make the cheesecake filling. In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract on medium speed until completely smooth and fluffy, about 2 minutes.
The cream cheese must be room temperature, cold cream cheese will leave lumps.
Step 5: Fold in the whipped cream. Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions.
“Fold” means turning the mixture over on itself with a gentle scooping motion, not stirring, which would deflate the whipped cream. You want a light, airy, cloud-like filling.
Step 6: Fill the cups. Remove the cups from the fridge. Spoon or pipe the cheesecake filling on top of each crust layer, filling to about ¾ full.
Step 7: Make the strawberry topping. Toss the sliced strawberries with 2 tablespoons of sugar and the lemon juice.
Let them sit for 10–15 minutes, the sugar draws out the juice and creates a beautiful syrup. This is called macerating.
Step 8: Top and chill. Spoon the macerated strawberries and their juices over each cheesecake cup. Refrigerate for at least 2 hours before serving (overnight is even better).
Tips
- These can be made up to 24 hours in advance, which makes them absolutely ideal for a holiday. Add the strawberry topping an hour before serving so it stays fresh-looking.
See Also: Raspberry Cheesecake Bars
Frequently Asked Questions
1. What’s the best main dish for an easy Easter dinner?
Honey glazed ham is probably the most classic and stress-free Easter centerpiece.
It’s a pre-cooked ham that just needs to be warmed and glazed, so there’s very little that can go wrong.
If you want something a little different, the baked maple Dijon pork tenderloin is another excellent option, it bakes in under 30 minutes and looks stunning on the table.
2. Can I make any of these dishes ahead of time?
Absolutely, and that’s one of the best strategies for a stress-free Easter. The no-bake strawberry cheesecake cups can be made the day before.
The slow cooker pot roast requires minimal morning prep and practically makes itself.
The dinner rolls can be baked days in advance and frozen, then warmed before dinner.
The deviled eggs can be made up to 24 hours ahead and kept covered in the fridge.
3. What are good Easter dinner sides for a crowd?
The cheesy scalloped potatoes, creamy mashed potatoes, cheesy broccoli casserole, and garlic Parmesan sweet potatoes all scale up beautifully for a crowd, just double the recipe and use a larger baking dish.
The Greek salad is also easy to multiply and doesn’t need any cooking, making it perfect when oven space is tight.
4. How do I time everything so it all finishes at the same time?
Work backward from the time you want to eat. The slow cooker dishes like the pot roast can go on in the morning and stay warm until you’re ready. The ham or pork tenderloin goes in last.
Quick sides like green bean almondine, the Greek salad, and the asparagus bundles can be prepped during the hour before dinner and cooked at the end.
The mashed potatoes take about 25–30 minutes and should be made just before serving.
5. Is lamb hard to cook for a beginner?
Not at all with the right approach. The sheet-pan lamb recipe in this article is genuinely one of the most beginner-friendly ways to cook lamb.
The most important things are to marinate it well (garlic and rosemary do most of the work), use a meat thermometer to hit the right temperature, and let it rest before serving.
Once you nail those three things, you’ll be perfectly confident cooking lamb.
Conclusion
Easter dinner doesn’t need to be a marathon cooking session.
With the right recipes, ones that rely on simple techniques, smart use of the slow cooker, sheet pan cooking, and a few brilliant make-ahead tricks, you can put an absolutely beautiful spread on the table and still spend actual time with the people you love.
Start with the honey glazed ham as your centerpiece, build out your sides with two or three dishes from this list, and finish with those dreamy no-bake strawberry cheesecake cups.
That combination alone will have everyone asking you for the recipes.
Happy Easter, and happy cooking!
Recommended:
- Herb Roasted Vegetables
- Carrot Cake with Cream Cheese Frosting
- Spring Vegetable Tart
- Eggs Benedict with Hollandaise Sauce
- Brown Sugar Glazed Carrots
- Garlic Rosemary Grilled Lamb Chops
- Honey Glazed Carrots Recipe
- Cheesy Au Gratin Potatoes Recipe
