14 Gluten-Free Side Dishes for Easter

Sautéed Asparagus With Lemon

The Spruce Eats, 2016

Easter dinner is a time to celebrate spring produce, from fresh greens and peas to artichokes and asparagus, which makes for light and colorful dishes. To also keep the meal accessible to all diets, be sure to offer some gluten-free options when planning your holiday menu. Any of these 14 easy gluten-free side dishes will round out your Easter meal perfectly, whether you're pairing with lamb, ham, or going vegetarian.

  • 01 of 14

    Creamy Gluten-Free Scalloped Potatoes

    Creamy Gluten-Free Scalloped Potatoes

    Sharon Scheurich / Canarybird, Tenerife Journal / Getty Images

    For a decadent side dish that's worthy of a holiday meal, look no further than scalloped potatoes—but most scalloped potato recipes include flour and therefore aren't part of a gluten-free diet. This version uses sweet rice flour instead of the standard wheat flour, which has a higher starch content than regular rice flour and is perfect when used as a thickening agent. You can include ham in these cheesy and creamy potatoes if you need something more substantial.

  • 02 of 14

    Easy Skillet Green Beans and Bacon

    Easy Skillet Green Beans and Bacon

    The Spruce Eats, 2016

    Bring your green beans up a notch with a bit of bacon in this quick and simple recipe that is worthy of an Easter meal. Cooked green beans are added to a skillet with bacon drippings, butter, and crispy bacon and tossed until well combined. The result is the perfect balance of butter, salt, and smoke, without any ingredients that contain gluten.

  • 03 of 14

    Roasted Spring Vegetables With Garlic and Thyme

    Roasted Spring Vegetables With Garlic and Thyme

    Anthony-Masterson/Getty Images 

    Fresh spring veggies tend to be sweet and tender all on their own, so you don't have to do much to make them meal-worthy. For a simply delicious side dish, toss a mix of vegetables in olive oil and roast them with garlic and fresh thyme. Since there are no ingredients with gluten, this dish is safe for all to enjoy. Baby potatoes, carrots, and parsnips are tossed in olive oil, salt, and pepper and roasted until nicely browned and beginning to crisp up. Then add garlic and thyme and cook for a few more minutes to infuse the flavors.

  • 04 of 14

    Easy Brown Sugar Glazed Carrots

    Easy Brown Sugar Glazed Carrots

    The Spruce Eats, 2016

    Bright orange carrots are an especially fitting Easter dish, and simple brown sugar and butter glaze make them extra special. Petite whole carrots with the tops trimmed are the prettiest, but baby carrots will work, too. The carrots are cooked on the stovetop in a mixture of brown sugar, butter, and water until the liquid is reduced and has thickened, resulting in carrots that are tender and sweet, and a naturally gluten-free dish.

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  • 05 of 14

    Kale and Cabbage Slaw With Mustard Vinaigrette

    Kale and Cabbage Slaw With Mustard Vinaigrette

    Diana Rattray. The Spruce Eats, 2016

    This light and crunchy salad-style slaw will keep your meal from being too heavy. The fresh kale and cabbage in a light dijon vinaigrette is a nice accompaniment to rich dishes, and won't wilt like other salads if it sits on the dinner table for a while. Shredded kale and cabbage, along with toasted walnuts, are tossed with a mixture of Dijon mustard, garlic, white balsamic vinegar, and olive oil. This is a naturally gluten-free recipe that packs a nice dose of nutrition.

  • 06 of 14

    Grilled Asparagus

    Grilled Asparagus

    The Spruce Eats, 2016

    With the weather getting warmer and the days lasting longer, it's time to dust off the grill and fire it up. And asparagus is the perfect food with which to start grilling season; drizzled with olive oil, sprinkled with salt, and a quick trip over hot coals and a squeeze of lemon is all asparagus needs to become a tasty side dish with notes of nuttiness and smoke. It's perfect for throwing on while your meat, like grilled lamb chops, is resting.

  • 07 of 14

    Homemade Mashed Potatoes

    Homemade Mashed Potatoes

    The Spruce Eats, 2016

    You can't go wrong with mashed potatoes—they are the ultimate crowd pleaser. With endless variations (and lots of ideas included in this recipe), the classic dish will add starch to your meal without adding gluten. But it's not what is added to the potatoes that make for the perfect side dish; it is the potatoes themselves. Use a higher starch potato for the creamiest results.

  • 08 of 14

    Roasted Whole Artichokes

    Roasted Whole Artichokes

    The Spruce Eats, 2016

    Artichokes are often thought of as hard to cook and hard to serve, but these spring thistles are easier to enjoy than they may seem. Instead of cooking on the stovetop, tightly wrap up the whole trimmed artichokes individually and roast in the oven, which essentially steams the vegetable. They are especially good with a squeeze of lemon and an aioli for dipping.

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  • 09 of 14

    Spring Vegetable Risotto With Asparagus and Peas

    Spring Vegetable Risotto With Asparagus and Peas

    Diana Rattray. The Spruce Eats, 2016

    Rice is always a safe bet for those on a gluten-free diet, and a creamy risotto packed with springtime veggies is a wonderful way to serve this starch. This side dish, studded with asparagus, green onions, and English peas is especially delicious with lamb or chicken. Arborio rice becomes nice and creamy with a little bite after being slow-cooked in hot broth, and the Parmesan cheese adds a little extra bit of nuttiness and velvety texture.

  • 10 of 14

    Luxurious, Buttery Creamed Spinach

    Luxurious, Buttery Creamed Spinach

    magnez2 / Getty Images 

    Spring is a time for everything green, and that includes farm-fresh spinach. Cooked down with a creamy and cheesy sauce, even the pickiest eaters won't be able to resist eating their greens. And without any forbidden ingredients, gluten-free eaters can enjoy as well. Heavy cream, butter, and Parmesan cheese contribute the luscious texture and smooth mouthfeel to this well-loved side dish.

  • 11 of 14

    Sautéed Asparagus With Lemon

    Sautéed Asparagus With Lemon: A Basic Technique

    The Spruce Eats, 2016

    Asparagus is a supremely springy vegetable; when bright green bunches start showing up at farmers' markets and groceries, you know that spring has sprung. Quickly sauteing asparagus keeps them nice and crisp while bringing out the vegetable's fresh flavor, and onion, white wine, fresh thyme, and butter sauce is the perfect finishing touch.

  • 12 of 14

    Quick Oven-Roasted Baby Potatoes

    Quick Oven-Roasted Baby Potatoes

    The Spruce Eats, 2017

    Potatoes are also in season in the springtime, and tender baby varieties are especially good this time of year. There's no need to peel your potatoes since the small varieties have a thin skin that crisps in the oven. Simmering the potatoes until just beginning to soften sets the stage for a tender but crispy potato after roasting in the oven with a little oil, salt, and pepper. A sprinkling of fresh chopped parsley is the perfect finishing touch.

    Continue to 13 of 14 below.
  • 13 of 14

    Leek Gratin With Cream and Fontina Cheese

    Leek Gratin With Cream and Fontina Cheese

    Diana Rattray. The Spruce Eats, 2016

    Leeks—onion's tall, milder cousin—are often stuck in potato soup as a supporting star. But this spring vegetable can also carry the spotlight, like in this leek gratin. Smothered in a creamy cheese sauce made of heavy cream, fontina, and Parmesan cheeses, it's a dream paired with meat and a salad; without any flour, it's ideal for those eating gluten-free.

  • 14 of 14

    Roasted Carrots With Feta and Dukkah

    Roasted Carrots With Feta and Dukkah

    Anita Schecter

    Roasting carrots brings out their natural sweetness, which plays nicely off of the salty feta cheese and savory dukkah in this recipe. Dukkah is a gluten-free Egyptian spice and nut mixture that can be found at some markets or made at home with store-bought ingredients; it adds wonderful complex spice and texture to the caramelized carrots.