Easy Holiday Vegetable Side Dishes

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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
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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

  1. Preheat oven to 450F (232C).
  2. Trim and cut the Brussel sprouts in half. Place them in a cast iron skillet or you can use a small baking dish.
  3. Add oil, garlic, salt and pepper to the Brussel sprouts.
  4. Toss them to mix and then place the Brussel sprouts face down.
  5. Bake for 15 minutes.
  6. After 15 minutes take it off and place the breadcrumbs on top.
  7. Scatter the breadcrumbs around evenly. Then top with garlic powder, onion powder and the melted vegan butter.
  8. Bake for another 15 minutes.
  9. When it is done it should be golden on top.
  10. Squeeze lemon juice on top and serve with a lemon wedge.

Serves 3-4

PERFECT ROASTED POTATOES
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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

  1. Preheat oven to 450F (232C).
  2. Wash the potatoes.
  3. Cut them into quarters or sixths. If they are bigger I prefer to cut them into smaller pieces.
  4. In a bowl add the potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, dried thyme and salt. Toss to coat them evenly.
  5. On a baking sheet lined with parchment paper add the cut and seasoned potatoes. Spread them out so there is room in between them.
  6. Bake for 20-25 minutes until golden brown.
  7. When they are done top with sea salt and a bit of fresh thyme.

Serves 3-4

POMEGRANATE CUCUMBER SALAD
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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

  1. Chop the cucumber into quarters and drain and rinse the chickpeas.
  2. In a large bowl add the chickpeas, cucumber and pomegranate seeds.
  3. In a separate small bowl add the lemon juice, red wine vinegar, maple syrup and salt together. Whisk together.
  4. Pour on top of the salad and mix together.
  5. Garnish with fresh parsley or lemon.

Serves 3-4

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