18 Gluten-Free Side Dishes for Easter

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Sautéed Asparagus With Lemon — The Spruce Eats

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 easy gluten-free side dishes will round out your Easter meal perfectly, whether you're pairing with lamb, ham, or going vegetarian.

The Gluten-Free Diet 101: What It Is and What to Eat

01 of 18

Creamy Gluten-Free Scalloped Potatoes

The Spruce Eats

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.

Make it the night before, cover it tightly, put it in the fridge, and bake for an hour the next day.
02 of 18

Easy Skillet Green Beans and Bacon

The Spruce Eats

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.

You can use frozen green beans if you can't find any fresh ones. These are ready to be put on the table in 35 minutes.
03 of 18

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.

Roasted in the oven for 35 minutes. Ready to serve in under an hour.
04 of 18

Easy Brown Sugar Glazed Carrots

The Spruce Eats

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.

Don't overcook them, or the carrots can become mushy. Ready to serve in 35 minutes.

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05 of 18

Kale and Cabbage Slaw With Mustard Vinaigrette

The Spruce Eats / Diana Rattray

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.

This recipe only takes 20 minutes. You can keep it in the refrigerator until ready to be dished up.
06 of 18

Grilled Asparagus

The Spruce Eats / Qi Ai

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.

Easily double or triple the recipe depending on how many you're feeding. So easy and quick, taking only 15 minutes.
07 of 18

Homemade Mashed Potatoes

The Spruce Eats

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, such as russets, for the creamiest results.

A potato ricer can help achieve those smooth, lump-free mashed potatoes. Ready in 40 minutes.
08 of 18

Roasted Carrots With Za'atar

The Spruce Eats / Anita Schecter

For a simple but elegant way to serve the Easter-friendly orange veggie, roasted carrots with za'atar fit the bill. Just peel carrots before roasting them whole, and tossing with the Middle Eastern spice blend. A mixture of thyme, oregano, sesame seeds, and other spices, za'atar is also easy to blend at home and is naturally gluten-free.

The carrots are roasted for 30 to 45 minutes or until tender.

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09 of 18

Roasted Whole Artichokes

The Spruce Eats

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.

So versatile, you can serve these artichokes hot, warm, or chilled.
10 of 18

Spring Vegetable Risotto With Asparagus and Peas

The Spruce Eats / Diana Rattray

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.

Enjoy this dish in around 45 minutes. Keep the Parmesan cheese nearby in case more is desired.
11 of 18

Luxurious, Buttery Creamed Spinach

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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 spinach side dish.

Keep that bright green color by plunging the cooked spinach leaves in ice water before creaming.
12 of 18

Sautéed Asparagus With Lemon

The Spruce Eats

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 sautéeing 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.

So simple and easy to prepare, this dish is ready to go in 30 minutes.

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13 of 18

Quick Oven-Roasted Baby Potatoes

The Spruce Eats

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.

This oven-roasted baby potatoes recipe will be one you keep in your repertoire as it goes well with beef, chicken, and pork.
14 of 18

Leek Gratin With Cream and Fontina Cheese

The Spruce Eats / Diana Rattray

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.

Perfect for a family meal or small gathering, this recipe can be scaled up as needed and is done in 45 minutes.
15 of 18

Roasted Carrots With Feta and Dukkah

The Spruce Eats / Kristina Vanni

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.

Roast the carrots until fork-tender, about 20 minutes.
16 of 18

Cauliflower Mac and Cheese

The Spruce Eats / Diana Chistruga

Mac and cheese is always a favorite on the table. Thanks to this cauliflower version, it is now an option for both gluten-free and keto dieters. The cauliflower is roasted and coated in a delectable cheese sauce, then topped with Parmesan and baked for 40 minutes.

Satisfy the cheese cravings with this simple dish. Pasta lovers will love it too!

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17 of 18

Bacon-Wrapped Shrimp

The Spruce Eats / Julia Hartbeck

These bacon-wrapped shrimp are the perfect way to curb those hunger pains while waiting for Easter dinner. Peel and devein the shrimp, wrap in bacon and pierce with a toothpick. Broil for about 10 minutes and serve as is, or with a savory remoulade sauce for dipping.

Prep the shrimp ahead of time and put them in the fridge. Make sure to cover tightly.
18 of 18

Gluten-Free Green Bean Casserole

The Spruce Eats / Abbey Littlejohn

What would a holiday meal be without green bean casserole? This version uses gluten-free cream of mushroom soup and includes gluten-free crispy fried onions to boot. If you prefer, leave the onions off and top with gluten-free breadcrumbs instead. You can use fresh, frozen, or canned green beans to make this, and it's ready in about one hour.

Jazz it up with some cooked crumbled bacon.

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18 Gluten-Free Side Dishes for Easter

Cauliflower Mac and Cheese