I know vegetables are not the most fun part of the holidays. There are other fun things like cakes, cookies, pastas, breads and so much more. But trust me when I say these vegetable side dishes are going to blow your socks off. I think vegetables are an important part of the holidays they can be overlooked but they really make a meal.
RECIPE VIDEO
BRUSSEL SPROUTS OREGANATA
These are not the Brussel sprouts you were forced to eat as a child. These Brussel sprouts are covered in a coating of crispy breadcrumbs paired with lemon and garlic.
INGREDIENTS
20-30 Brussel sprouts
2 garlic cloves, chopped
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup breadcrumbs
*if gluten free use gluten free breadcrumbs
2 tbsp vegan butter, melted
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp oregano*
I don’t like oregano so I just leave it out of mine and it is still delicious
1/2 lemon
METHOD
- Preheat oven to 450F (232C).
- Trim and cut the Brussel sprouts in half. Place them in a cast iron skillet or you can use a small baking dish.
- Add oil, garlic, salt and pepper to the Brussel sprouts.
- Toss them to mix and then place the Brussel sprouts face down.
- Bake for 15 minutes.
- After 15 minutes take it off and place the breadcrumbs on top.
- Scatter the breadcrumbs around evenly. Then top with garlic powder, onion powder and the melted vegan butter.
- Bake for another 15 minutes.
- When it is done it should be golden on top.
- Squeeze lemon juice on top and serve with a lemon wedge.
Serves 3-4
PERFECT ROASTED POTATOES
The perfect combination of fluffy inside and crispy outside. Seasoned with lots of flavor these are something everyone should know how to properly make.
INGREDIENTS
10-15 yellow or golden baby potatoes
1 tbsp olive oil
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp salt
Sea salt or more salt for after cooking
METHOD
- Preheat oven to 450F (232C).
- Wash the potatoes.
- Cut them into quarters or sixths. If they are bigger I prefer to cut them into smaller pieces.
- In a bowl add the potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, dried thyme and salt. Toss to coat them evenly.
- On a baking sheet lined with parchment paper add the cut and seasoned potatoes. Spread them out so there is room in between them.
- Bake for 20-25 minutes until golden brown.
- When they are done top with sea salt and a bit of fresh thyme.
Serves 3-4
POMEGRANATE CUCUMBER SALAD
A light and refreshing salad that is a little bit sweet and tangy. The crunchy pomegranate seeds and cucumber pair wonderfully with chickpeas.
INGREDIENTS
1/2 cucumber, chopped
1/2 pomegranate [about 2 oz of seeds]
1 can chickpeas [15.5oz]
1/2 lemon, juice
1 tbsp red wine vinegar
1 tbsp grade A maple syrup
1/4 tsp salt
METHOD
- Chop the cucumber into quarters and drain and rinse the chickpeas.
- In a large bowl add the chickpeas, cucumber and pomegranate seeds.
- In a separate small bowl add the lemon juice, red wine vinegar, maple syrup and salt together. Whisk together.
- Pour on top of the salad and mix together.
- Garnish with fresh parsley or lemon.
Serves 3-4
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