Generally Easter Brunch seems to be a real carb overload meal. Quiche, bread rolls, cinnamon buns, maybe a cake? Though it is totally possible, as proven here on this blog, that one can recreate all those items I don’t want any of those foods this year. Ok truthfully I do want them, but I don’t want to feel like I blew the entire meal on carbs and sugar. I’m certain I will feel energized and happy with my choices if I chose fewer sugar bombs and more espresso. Always more espresso.
Side note OMG the mall near my work has a Nespresso store with a tasting bar. So you can taste the flavors ahead of your purchases. I am SO excited about this.
- 4 New potatoes, diced
- ½ TBS olive oil
- salt and pepper
- 1 lb asparagus, woody ends removed
- ½ lb heirloom cherry tomatoes
- ½ lb mushrooms
- Preheat oven to 425F and prepare a cookie sheet.
- Place potatoes on cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast for 20 minutes.
- Flip potatoes and roast for another 10 minutes.
- Add the asparagus, tomatoes, and mushrooms and cook for another 10 minutes.
We’ve been eating an awful lot of asparagus this past week and those bright green stalks are always delicious. I roasted some potatoes, mushrooms, and tomatoes to complete the side dish platter and it was delicious. Zach and I split this entire platter for lunch. No regrets. It would go great with eggs in any form. Pancakes might not feel so gluttonous when paired with these veggies for your Easter dish.
If you are looking for more dishes that are Easter appropriate check out these recipes: