Pan sautéed baby carrots (with the heads on) with fresh dill - delicious. I also second asparagus.

Roasted carrots! I just started making these and they are so delicious, and perfect for Easter. Cut carrots into wedges/sticks and toss in olive oil, salt & pepper. Roast at a high temperature like at least 400 degrees. Cook till tender and starting to caramelize/brown. I like to add fresh parsley to them when they are done. Yummy!

Thank you all for your responses!

Vegetable tian (google!)???

Please don't do potatoes. When someone asks you to bring a veggie it is implied that it not be a starch. Think green.

I second grilled asparagus.

Asparagus & boiled eggs with hollandaise sauce

I roast asparagus with a sprinkle of olive oil and Italian seasoning, then top it with parmesan to serve.

Other good choices include Brussels Sprouts, braised carrots and parsnips.

Anonymous wrote:Love asparagus for Easter. I sautée in a little olive oil and lemon juice.

+1 you could also do a cold grilled vegetable plate (make the night before, travels well) with asparagus, zucchini, yellow squash, red onion, and maybe some red peppers

I find a nice cucumber and tomato salad in vinagrette goes well with most brunches and is nice and different. Here are some tips from my mothers recipe. Peel and cut cucumbers in half longways, scoop out seeds, then cut into crescent slices (I usually do about 1/4" slices). Salt the cucumbers and set aside for 30 minutes, then rinse the salt off and put cucumbers in dish towel and wring the excess water out. This is important. Cucumbers have a LOT of water and if you don't do this, then the water will slowly come out of the cucumbers and completely water down the vinagrette. Additionally, after you put the cucumbers in the vinagrette, they'll absorb some of the vinagrette to hold the flavor better. Put in whole grape tomatoes. If you cut the tomatoes, they'll do the same as the cucumbers, water down your vinagrette. Make a vinegrette with your favorite oil (I usually use olive, but grapeseed or canola will avoid adding any extra flavor to the vinagrette) and favorite vinegar (works with red wine, cider, rice wine, but avoid balsamic as it is too strong a flavor and the color makes the cucumbers look bad), a touch of sugar, and (optional) a touch of crushed red pepper flakes. I often will heat the oil and put in some crushed or minced garlic until you can smell the garlic, before mixing with the rest. Also optional, but I find makes a huge improvement is a touch of sesame oil at the end. Let the salad chill and marinate at least one hour to overnight.

Sounds like a lot of work, but it isn't. Cutting the cucumbers and waiting for the water to osmose out of the cucumbers is the longest part.

Love asparagus for Easter. I sautée in a little olive oil and lemon juice.

What about a nice salad with dried cranberries, goat cheese, sliced apples, and some toasted or candied walnuts or pecans. Balsamic vinaigrette dressing.

You could also do baby peas, or roasted carrots.

My MIL assigned dishes for Easter brunch, and she asked us to bring a vegetable dish. Any good ideas? I'm hoping for something that goes well with other brunch food -- quiche, etc.

I was thinking maybe roasted potatoes and/or roasted asparagus?