Easter Vegetable Side Dishes

Written By Kendall Ballantine

There’s something about an Easter table that feels a little softer, a little slower. It’s not about everything being perfect—it’s about good food, a few thoughtful touches, and a table that people can actually sit at and enjoy.

This year I kept things simple and seasonal. A big pulled glazed ham at the centre, roasted low and slow until tender, with that sticky, caramelized finish. Fresh spring greens with asparagus, peas, and beans tossed in butter and finished with a bright herb drizzle. Roasted cabbage with crispy shallots and Parmesan for something a little unexpected but always a favourite. And of course, soft buns on the table for scooping up all those juices—because that’s really the best part.

For the table, I leaned into what I had. Simple napkins tied with a soft dusty blue ribbon, a mix of everyday dishes layered with greens, and one of my favourite tricks—using garden pots as vases. I filled them with the most beautiful tulips from Kingfisher Farm Market, which brought just the right amount of that fresh spring feel.

It’s the kind of table that comes together without overthinking it—where everything feels a little bit relaxed, a little bit lived-in, and completely centered around sharing a meal with the people you love.

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Simple Roasted Cabbage with Crispy Shallots & Parmesan

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30-40 minutes

Ingredients:

  • 1 large green cabbage

  • 3–4 tbsp olive oil

  • 1 Tbsp garlic powder

  • 1 tsp onion powder

  • Salt & pepper, to taste

  • ½ tsp chili flakes or ½ tsp cayenne

  • 1 tsp smoked paprika 

To finish

  • ½ cup crispy fried shallots

  • ¼–½ cup freshly grated Parmesan

  • Optional: squeeze of lemon or splash of vinegar

Instructions:

  1. Preheat the oven to 425°F (220°C).

  2. Remove any outer wilted leaves from the cabbage.
    Cut into large wedges, keeping the core intact so they hold together.

  3. Arrange wedges on a baking sheet (don’t overcrowd).
    Drizzle generously with olive oil, making sure to get between the layers.

  4. Season with garlic powder, onion powder, salt, pepper, and your spice of choice.

  5. Roast for 30–40 minutes, flipping once halfway through, until golden and tender with crispy edges.

  6. Transfer to a serving platter and immediately top with crispy shallots and freshly grated Parmesan so it melts slightly into the warm cabbage.

  7. Finish with a squeeze of lemon or a light splash of vinegar to brighten everything.

Chef Tips

  • Add the parmesan right when it comes out so it softens but doesn’t disappear.

  • Cut through the core! This helps to keep wedges intact and gives you that nice presentation.

  • A little extra salt right at the end wakes everything up.

  • Make it your own! This is a great base for adding herbs, a drizzle of hot honey, or even a touch of Dijon.

Spring Greens with Asparagus, Peas & Green Beans

This is one of those effortless sides that feels like spring on a plate. Crisp-tender vegetables, a little butter for richness, and a fresh herb drizzle that brings everything to life at the end. It’s bright, simple, and exactly what you want next to a richer main.

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Serves: 4–6

Ingredients

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

  • 1 bunch of green beans, trimmed

  • 1 cup peas (fresh or frozen)

  • 2 tbsp butter

  • 2 cloves garlic, finely minced

  • Salt & pepper, to taste

  • 2–3 tbsp olive oil

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh dill or mint, finely chopped

  • Zest of ½ lemon

  • Pinch of salt

To finish

  • Squeeze of fresh lemon juice

  • Optional: shaved Parmesan

Directions 

  1. Bring a large pot of salted water to a boil.

  2. Add green beans and cook for 2–3 minutes.
    Add asparagus and cook for another 2 minutes.
    Add peas and cook for 1 minute more.

  3. Drain and rinse under cold water (or use an ice bath) to keep everything bright and crisp. (you can always pop this in the fridge at this point and finish the last steps right before serving. 

  4. In a large pan, melt butter over medium heat.
    Add garlic and cook for about 30 seconds, just until fragrant.

  5. Add the vegetables and toss to warm through.
    Season with salt and pepper.

  6. In a small bowl, mix together olive oil, herbs, lemon zest, and a pinch of salt.

  7. Transfer vegetables to a serving dish and drizzle the herb oil over top. Finish with a squeeze of lemon juice.

Chef Tips

  • Chopping herbs into oil helps carry the flavour over everything evenly

  • Make the herb oil right before serving so it stays vibrant

  • Don’t overcook during blanching

  • A final pinch of salt right before serving makes a difference

  • Basil, chives, or tarragon all work beautifully here

Kendall Ballantine
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Pulled Glazed Ham