If you are anything like me, you may already be thinking about side dishes for Christmas. A Christmas meal usually requires several side dishes in order to be considered a complete Holiday meal. Today I will show you how to make three easy side dishes that are quick to make, beautiful, and delicious.
When it comes to side dishes, we cannot forget the staples, such as mashed potatoes and gravy. I encourage you to check those out:
Next in priority comes the vegetable side dishes, which we will tackle today. We will make three roasted side dishes that will add sparkle to your holiday meal, Sweet Potato Slices with Cranberry Pomegranate Relish, Garlicky Brussel Sprouts, and Maple Glazed carrots with pistachios.
Let’s start with the Sweet Potato Slices with Cranberry Pomegranate Relish. The relish is “to-die-for.” The beautiful color, flavor combination, the pop of texture that the pomegranate adds, and the flavor punch the orange zest brings; a must for the Holidays. We have put a similar relish on amazing crostini in the past, and they have been a real hit.
The relish can be made a day or two in advance, stored in the fridge, and brought to temperature before serving. The sweet potato slices take only a few minutes to bake, then add the relish, garnish with some mint, and you have a festive, wonderful side dish. Click Here for my Recipe!
Next, we will make sensational garlicky Brussel Sprouts. I am fully aware that there are two camps when it comes to Brussel Sprouts. You have those who love them and those who hate them. There are very few in the middle. But I am convinced that how you prepare Brussel Sprouts make a huge difference to how well they are received.
Today we will roast Brussel Sprouts with a little oil, salt, and garlic. Simple and easy, but this method of preparation makes a difference. I do need to stress that you must not overcook them. They go from a delicious, unique taste to a soggy, overcooked taste. Not even the most determined Brussel Sprout defender can do much with that taste. Start checking the Brussel Sprouts at 15 minutes. Since they can vary in size, it is important to pick as uniform sizes as possible (when you have the option). They are ready when you can pierce them with a fork. The garlic can sometimes char a little bit; we don’t mind that, so we put in the garlic from the beginning, but you can add the garlic a few minutes into the cooking time or choose to chop the garlic into larger pieces. Click Here for my Recipe!
Finally, we will roast carrots and drizzle them with a spicy or not-so-spicy maple glaze that takes them from ordinary to extraordinary. We will top them off with some chopped pistachio nuts, which adds to the flavor and makes the dish look beautiful. We prefer to peel our carrots for this dish because it reveals the carrots’ vibrant color. The roasting process brings out the best in carrots. It gives them a sweet, caramelized taste that you cannot get when you boil them. And then, when you add the maple glaze, they become an exceptional treat. We like to add a hint of spice to the maple glaze, but some of you may want much more. If that is the case, feel free to add as much crushed red pepper as you wish. Click Here for my Recipe!
Looking For More Side Dishes?
All three of these recipes are favorite Holiday side dishes, but I cannot do a blog post on side dishes and not mention the Norwegian Red Cabbage dish that is on my website. It is one of those spectacular dishes that Christmas simply cannot do without. It is almost as important as the cranberry sauce to the Thanksgiving menu.
The side dish that brings the Holiday meal together is the Holiday Gravy. This is such an important component of a Holiday table. Here is a place to put some effort. You can forgive a lot if the gravy is hot and delicious. So, let me share my secret to a wonderful Holiday gravy. It makes all the difference. I also have a gluten-free option that we absolutely love.
How to Make Easy Roasted Vegetable Side Dishes Ahead of Time:
The one trick about roasted vegetables that we should keep in mind is that they cool quickly. They are, therefore, some of the last things you cook before serving. Reheating may spoil the freshness of the taste. However, they can be prepared well in advance, ready to bake just as you need them. I like to have my roasted veggies, oiled and salted, on a baking tray, ready to go. Sometimes to save time and space, I will bake all three veggies on one tray. You be you! Do what is best for your family