Christmas Veg – Side Dishes

Do you need some Christmas veg side dish inspiration? Despite the fact that Brussels sprouts are actually in season between September and February, I don’t know anyone who would dare put them on a plate before December. Little cabbages I used to call them as a child. Growing up in a farming area eating my greens was second nature to me, and I never needed a bribe to eat them. Then again I was more than happy to eat everything in sight, which is still the case today.

Brussels Sprouts & Bacon

Brussels Sprouts & Bacon

They can be a little dull when just boiled to within an inch of their life and slapped on a plate. To add a little well needed flavour to the Brussels sprout I like to combine them with two of my favourite foods, butter and smoked bacon.  The smoked bacon gives a wonderful crisp bite and texture while the butter, well let’s be honest, everything tastes better with butter. You can also toast some pine nuts and sprinkle them on top if you want to be even fancier.

Butter & Bacon Sprouts

Ingredients

(Recipe serves 6-8)

  • 1kg of sprouts, cleaned and trimmed
  • 6 smoked bacon rashers, cut into bite sized pieces
  • 50g of butter
  • Salt and pepper to taste

Instructions

  1. Bring a large saucepan of salted water to the boil.
  2. Slice the sprouts in half lengthways, add to the pot, bring back to the boil and allow them to cook for about 5 minutes.
  3. Heat a frying pan and add the bacon. Allow it to fry gently until it’s crisp and golden.
  4. Drain the sprouts and add them to the frying pan.
  5. Turn up the heat, add the butter and mix the sprouts with the bacon, allowing them to colour.
  6. Remove from the heat and they are ready to serve. Add salt and pepper as required.
Bacon & Butter Brussels Sprouts

Bacon & Butter Brussels Sprouts

Bacon & Butter Brussels Sprouts

Bacon & Butter Brussels Sprouts

To go with your Brussels sprouts another firm favourite of mine (not just at Christmas) is honey roasted parsnips and carrots.  There is just something about the sweetness of the honey on roast veg that gives me that warm and fuzzy feeling.  It’s also one of the simplest of all vegetable sides to do.  Here’s what you do.

Honey Roasted Parsnip’s & Carrots

Ingredients

(Recipe serves 6-8)

  • 1kg of carrots
  • 1 kg of parsnips
  • 50g of honey
  • Salt and pepper to taste
  • Fresh herbs – optional 

Instructions

  1. Preheat your oven to 190°C OR 170°C for a fan assisted oven.
  2. Peel the carrots and parsnips – optional to scrub them clean rather
  3. Slice lengthways and place on a baking tray.
  4. Sprinkle with salt, pepper and drizzle with honey.
  5. Give them a good shake to coat them evenly.
  6. Cook for 20 – 30 minutes depending on how soft/firm you like them.
  7. I like to drizzle them with a little extra honey while they are just out of the oven and then serve.

    Honey Roasted Parsnips & Carrots

    Honey Roasted Parsnips & Carrots

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