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If you ask the Easter Bunny about his favorite food, I know the answer would be vegetables. From vibrant orange carrots to any variety of green veggie, he knows what’s good for him and for us.

As we plan the holiday feast, we should take a cue from the bunny and add several vegetables to the menu. Fancy them up with cheese, a sauce, buttery crumbs or even oranges. They’ll not only look lovely on the table but will add goodness to the meal no matter what the main course — pork, poultry, beef or lamb. Serving vegetables brings brightness and incredible flavor to your table, just what a holiday celebration needs after a long gray winter.

Roasted Brussels Sprouts

2 (10-ounce) packages frozen Brussels sprouts or fresh

1/2 cup butter

Salt, pepper and Accent seasoning to taste

1/2 cup shredded Swiss cheese

1/2 cup grated Parmesan cheese

Directions: Thaw sprouts just enough to separate them. Parboil sprouts in 1 cup salted water 3 or 4 minutes or longer if using fresh. Rinse in cold water and drain.

Generously grease a 9×9-inch casserole with 2 tablespoons butter. Melt remaining butter and set aside. Arrange sprouts in casserole. Sprinkle to taste with the seasonings and pour half of the melted butter over all. Cover loosely and bake in 350-degree F. oven about 10 minutes.

Remove casserole from oven and increase oven temperature to 425-degrees F. Toss sprouts with the cheeses, coating sprouts well. Pour on the remaining melted butter and return to oven, uncovered, for about 10 minutes or till cheese is nicely browned. Serves 6.

Crunch-top Carrot Casserole

12 carrots, peeled and sliced

1 small onion, diced

1/4 cup flour

1/4 cup butter

1 tsp. salt

1/4 tsp. dry mustard

1/4 tsp. celery salt

1/4 tsp. pepper

2 cups milk

1 cup shredded cheddar cheese

2 cups fresh buttered bread crumbs

Directions: In medium saucepan cook carrots in boiling water till tender. Add onion and cook for another 3 minutes. Drain. Place in 13×9-inch baking dish and set aside.

Make a cream sauce with the flour, butter, milk and seasonings. Cook till thick, add cheese and stir till melted. Pour sauce over carrots and top evenly with buttered crumbs. Bake in preheated 350-degree F. oven 25 to 30 minutes or till crumbs are browned. Serves 10.

Asparagus with Orange Butter Sauce

2-pounds fresh asparagus

1/2 tsp. salt

1/2 tsp. pepper

4 medium oranges

2/3 cup butter, melted and clarified

1/2 cup orange juice

4 T. grated orange rind

Directions: Wash asparagus well, snap off stalk ends and discard or save for soup. Lay asparagus in a large skillet; pour in 2 quarts boiling water to cover asparagus. Add salt and cook uncovered over medium heat 8 minutes.

While asparagus is cooking, prepare sauce. Peel 2 oranges and remove seeds. Slice into 24 very thin round slices. Set aside for garnish.

Extract juice from the other 2 oranges, strain through fine sieve and measure out 1/2 cup juice. In a small saucepan combine the clarified butter, orange juice and grated rind. Cook over moderate heat reducing mixture till slightly thickened, about 6 minutes.

When asparagus is just tender, remove stalks carefully with tongs and place on heated serving platter. Cover with hot orange sauce, garnish with orange slices and serve at once. Serves 6 to 8.