Four Festive Sides for your Holiday Dinner Parties
If you’re looking to impress your dinner guests this season, try these fabulous sides that are not only mouth-watering but also surprisingly nutritious!
Cranberry Almond Brussel Sprouts
Roasting Brussels sprouts brings out their nutty flavour!
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup dried cranberries
½ cup toasted almonds
- Preheat oven to 400°F.
- Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.The leaves that are loose will be especially brown and crispy.
- During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
- Transfer to a bowl and serve.
Orange Maple Sweet Potatoes
This sweet and sumptuous side will leave your guests asking for more!
2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
1 tbsp coconut oil
Sea salt and freshly ground black pepper
2 tbsp pure maple syrup
1/2 teaspoon finely grated orange zest
- Preheat the oven to 375 degrees F.
- Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil, maple syrup, and orange zest; season, to taste, with salt and pepper.
- Roast the potatoes for 40 minutes.
Roasted Beet & Kale Salad
A powerhouse of antioxidants and flavour, this salad will “beet” most other dishes at your holiday potluck!
1 head of lacinato kale, stemmed and finely chopped
2 large red beets
1 cup raw fennel, sliced thin
1 cup pomegranate seeds
1/2 cup raw pecans, chopped
1/2 cup raw sunflower seeds
1 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1/4 tsp. stoneground mustard
1/2 Tbsp. maple syrup
1/2 tsp. dried dill
Sea salt and black pepper to taste
1. Preheat oven to 425°F.
2. Wash beets and slice the tops and bottoms off. Place them in aluminum foil, wrap and place on a baking sheet.
3. Roast the beets for 45 – 60 minutes or until the beets can be easily pierced with a fork.
4. When the beets are cool enough to handle peel the skins off with a pairing knife or using your fingers.
5. Chop beets into small cubes or slice into matchstick sized pieces.
6. Wash and strip kale and finely chiffonade. Add kale to a large bowl and massage with your hands until the kale begins to wilt slightly.
7. Add all salad ingredients to a large bowl and mix to combine.
8. Whisk all ingredients for dressing in a small bowl. Alternatively you can add all the ingredients to a mason jar and shake vigorously.
Killer Curry Quinoa Salad
Killer indeed! If you’re a fan of protein-rich quinoa and some Indian flare, you will love this delicious bowl of goodness and so will your hungry guests!
1 cup quinoa
1 ½ cups water or veggie broth
½ tsp coriander
½ tsp paprika
½ tsp turmeric
1 tsp cumin
½ tsp sea salt
1/3 cup fresh cilantro, finely chopped
¼ cup green onion, finely chopped
½ red pepper, finely diced
½ cup mango, finely diced
1 can black beans
2 lemons, zest and juice
¼ cup organic olive oil
Dash of pepper
1. Bring water/broth to a boil. Add quinoa, sea salt and the four spices to the water. Stir and cook for 10-15 minutes until all the water is absorbed. Fluff with a fork, spread on a large baking sheet and let cool in the fridge completely.
2. In the meantime, finely chop the cilantro, green onion, red pepper, and mango; set aside.
3. Start getting excited, because this is going to be yummy!
4. In a bowl, whisk together lemon zest, lemon juice, and olive oil.
5. Place cooled quinoa in a large salad bowl, add all ingredients together. Toss to combine and season with additional sea salt and pepper. This dish is even better when it has marinated overnight!