Easter Sunday roast lamb should be served with more than just steamed veg. These scrumptious sides are light and full of flavour
While the lamb is in the oven, it's time to make some special sides. They don't have to be complicated: try cooking your favourite spring vegetables with a clever twist like citrus, bacon or mustard to transform your Sunday roast into a feast.
Tender baby Chantenay carrots are delicious steamed and served with butter, but when you toss them in a sticky Dijon mustard glaze, they’re extra special. Get the recipe for Dijon mustard glazed carrots.
Baby potatoes are transformed when roasted with rosemary and black pepper. Finish with fresh herbs to serve. Get the recipe for herby roasted Jersey Royals.
A quartet of spring veggies – broad beans, asparagus, baby courgettes and peas – are tossed with lemon, butter and almonds for a luxurious addition to roast lamb. Get the recipe for zesty spring greens.
Garlic, rosemary, wine and smoky bacon turn leeks into a substantial side and crispy croutons add a welcome crunch. Get the recipe for roasted baby leeks with oak-smoked bacon croutons.
Peas and crispy pancetta complement each other perfectly and the garlic adds another flavour dimension that goes brilliantly with lamb. Get the four-ingredient recipe for peas with pancetta.
Dress roasted courgettes with lemon juice and olive oil to make a Mediterranean-style Easter side dish. Get the recipe for roasted courgettes with lemon.
Roast Chantenay carrots with halved clementines and garlic cloves for a sweet and sticky Easter vegetable side dish. Get the recipe for roasted garlic and clementine carrots.
Roast thick slices of butternut squash with a generous glug of olive oil until golden and tender. Spoon over a garlic and parsley dressing and serve warm for the ultimate side dish to any lamb feast. Get the recipe for roasted butternut squash with garlic and parsley.