Ree Drummond’s 2026 Easter menu pairs glazed ham with familiar sides and Sigrid’s carrot cake. Its simplest dish is roasted asparagus: the four core ingredients are asparagus, olive oil, salt and pepper. Drummond’s reported method roasts it at 425°F for 12–15 minutes, then adds lemon zest as a finishing touch.
What is on Ree Drummond’s Easter menu?
EatingWell’s March 29, 2026 coverage, syndicated by AOL, describes a menu Drummond shared in a YouTube cooking video. Its main lineup is glazed Easter ham, creamy herbed potatoes, roasted asparagus, whiskey-glazed carrots, buttered rosemary rolls and Sigrid’s carrot cake. The Pioneer Woman’s March 30 special coverage also mentions fruit salad and deviled eggs, so those are additional dishes in its account rather than part of the six-item lineup above. EatingWell’s menu coverage and The Pioneer Woman’s special coverage frame the meal as a classic, uncomplicated Easter lunch.
How to make the four-ingredient asparagus
Ingredients and method
The four core ingredients are asparagus, olive oil, salt and pepper. Toss the asparagus with oil and seasoning, spread it on a baking sheet and roast at 425°F for 12–15 minutes, according to the menu coverage. Lemon zest is added at the end; it is an optional finishing touch, not one of the four core ingredients. The Pioneer Woman’s roasted-asparagus recipe describes the dish as a quick side seasoned with salt and pepper, with lemon zest as an optional finish, and lists a 15-minute total time on its page updated September 25, 2026.
Why it fits a holiday meal
The method is straightforward and the equipment is ordinary: a baking sheet is enough. If the oven is occupied by other dishes, the asparagus may need to wait for an open slot; the coverage does not give a make-ahead or reheating method for this side.
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What the other dishes contribute
Glazed ham
The menu coverage calls ham the centerpiece and reports Drummond’s preference for a half ham over a whole one, saying it is easier to prepare and sufficient for 10 to 15 people. It describes a 10-pound half ham baked at 325°F for 2 hours 30 minutes, with foil removed after about 90 minutes, glaze applied every 20 minutes, and an internal temperature of 145°F. Its glaze includes spicy brown mustard, brown sugar, apple cider vinegar and Dr Pepper; the coverage says another dark soda such as Coca-Cola can be substituted. These are reported recipe details, not universal cooking instructions: check the linked recipe and applicable food-safety guidance for the ham you are preparing.
Potatoes, carrots and rolls
The creamy herbed potatoes are described as sliced russets layered with a sauce made from butter, garlic, onion, cream cheese, milk, cream and herbs, topped with Parmesan and baked until golden. Whiskey-glazed carrots add another vegetable side, while buttered rosemary rolls round out the bread course.
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Sigrid’s carrot cake
The dessert is a family recipe. The official page says Sigrid was a close friend of Drummond’s mother and describes the cake with cream-cheese frosting and pecans. Read the Sigrid’s carrot cake recipe.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Planning the menu around one oven
The dishes span several courses and use the oven for both the ham and the roasted asparagus, as well as the potatoes and rolls. A practical plan is to prioritize the longer centerpiece and casserole, then roast the asparagus close to serving time so its short cooking window does not complicate the larger meal. The coverage does not publish a coordinated cooking timetable, so exact scheduling depends on the recipes and your oven capacity.
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For more options than this particular lineup, The Pioneer Woman’s Easter recipe roundup collects ideas for brunch, ham, breads, potato dishes, vegetable sides and desserts, including roasted asparagus.
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