I always cook the same side dishes for Easter. But, this year, I am going to do something a little different. My husband will probably think he is in the wrong house when he sees these scrumptious sides on the table.
Buttered Peas and Pearl Onions
For this recipe, you will need 1 1/2 pounds of pearl onions, chicken broth, unsalted butter, fresh dill (chopped), fresh sweet peas (enough for two cups), a lemon, a small bunch of watercress, and kosher salt.
Fill a large pot about half way full of water, add salt, and bring it to a boil. Place the pearl onions in the pot and blanch them for 3 minutes. Drain the pearl onions then place them in cold water to stop the cooking. Drain again and pinch the onions out of their skins. Set aside.
If your sweet peas are not shelled, shell them. In another large pot over medium heat, combine 1 cup of chicken broth, 2 tablespoons of butter, and 2 teaspoons of chopped dill. Once the broth is hot, add the pearl onions and two cups of sweet peas. All them to cook for 5 minutes then add 1/2 a lemon (juiced), the small bunch of watercress, 1/2 stick of butter, and 1 additional tablespoon of dill. Season the peas and onions with kosher salt and pepper.
Rosemary-Garlic Roasted Potatoes
For this recipe, you will need 4 pounds of new potatoes, garlic cloves, rosemary, and olive oil.
Preheat your oven to 400 degrees. Scrub and half your potatoes and peel then separate your garlic cloves. Combine both the potatoes and garlic cloves in a large bowl. Toss in the rosemary and coat with 1/4 cup of olive oil. Salt and pepper to taste. Lightly oil a baking sheet then spread the potatoes out on the sheet. Place them so the cut side is down (so it will brown). Roast the potatoes for 30-45 minutes.