Here are some side recipe ideas that could come in handy for an Easter dinner or another occasion:

Rosemary roasted potatoes

1 1/2 pounds new potatoes (a mix of colors, such as purple and yellow, is nice), halved

2 tablespoons olive oil

2 springs fresh rosemary, leaves stripped and roughly chopped

Freshly ground black pepper, to taste

Kosher salt, to taste

If oven is not already going, preheat to 350 degrees.

Wash the potatoes and transfer to a large bowl. Add the oil, rosemary and pepper. Toss to coat, then transfer to a rimmed baking sheet. Roast, turning once during cooking, 50 minutes, or until lightly browned and cooked through.

As soon as the potatoes come out of the oven, sprinkle with kosher salt.

Makes 4 servings.

Baby carrots with thyme butter

8 ounces baby carrots (half of a standard-size bag)

4 tablespoons salted butter

2 teaspoons fresh thyme leaves

Fill a small saucepan with about 1/2 inch of water. Add the carrots, cover and bring to a boil over medium-high heat. Lower heat to simmer and steam the carrots for about 5 minutes, or until tender.

Drain the carrots and return them to the pan and cover.

In a microwave-safe measuring cup, combine the butter and thyme. Microwave in 30-second bursts until the butter is melted. Add to the carrots and toss to coat. Cover the pan and let rest for several minutes.

Makes 4 servings.

Steamed asparagus with cheese sauce

1 pound asparagus spears, bottoms trimmed

1 recipe for Creamy Microwave Cheese Sauce:

1 cup whole-milk plain yogurt

4 ounces cream cheese, softened

1 cup (4 ounces) shredded Cheddar cheese

1 tablespoon fresh lemon juice

1 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 dashes hot pepper sauce

Arrange the asparagus in a large, deep skillet. Add about 1/2 cup water, cover and bring to a simmer over medium-high heat. Steam the asparagus for about 5 minutes, or until just tender.

While the asparagus cooks, make the sauce: Combine all ingredients in a microwave-safe bowl. Microwave on high for 1 1/2 minutes. Let sit for 2 minutes, then whisk and microwave again on high for 1 1/2 minutes. Let sit for 2 minutes, then whisk until smooth. If necessary, microwave for an additional minute. Makes 2 cups.

– Recipe from “Joy of Cooking,” Scribner, 2006