3 Christmas Sides That I’ll Be Making At My Family Lunch This Year
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Recipes in this Video
3 recipes
Ingredients
- ●1 lb baby carrots
- ●2 tbsp honey
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup buttermilk
- ●1 tbsp lemon juice
- ●1/4 cup pomegranate seeds
- ●2 tbsp fresh parsley, chopped
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the baby carrots with honey, olive oil, salt, and black pepper until well coated.
- 3Spread the carrots in a single layer on a baking sheet.
- 4Roast the carrots in the preheated oven for 20-25 minutes, or until tender and caramelized, stirring halfway through.
- 5While the carrots are roasting, prepare the buttermilk dressing by whisking together buttermilk, lemon juice, salt, and pepper in a small bowl.
- 6Once the carrots are done, remove them from the oven and let them cool slightly.
- 7Drizzle the buttermilk dressing over the roasted carrots and toss gently to combine.
- 8Transfer the carrots to a serving dish and sprinkle with pomegranate seeds and chopped parsley before serving.
Equipment
baking sheetmixing bowlwhiskserving dish
Ingredients
- ●2 lbs potatoes, peeled and cut into chunks
- ●1/2 cup beef tallow
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp dried rosemary
- ●1 tsp dried thyme
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a large pot, bring salted water to a boil and add the potato chunks. Boil for about 10 minutes until slightly tender but not fully cooked.
- 3Drain the potatoes and let them sit for a few minutes to dry out.
- 4In a large mixing bowl, combine the beef tallow, salt, black pepper, garlic powder, rosemary, and thyme.
- 5Add the drained potatoes to the bowl and toss until they are well coated with the tallow and seasonings.
- 6Spread the potatoes in a single layer on a baking sheet.
- 7Roast in the preheated oven for 30-40 minutes, turning occasionally, until the potatoes are golden brown and crispy.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
large potbaking sheetmixing bowlcolander
pescatarian
Ingredients
- ●2 cups fresh or frozen peas
- ●4 slices bacon, chopped
- ●1 small onion, finely chopped
- ●2 tablespoons fresh mint, chopped
- ●1/2 cup chicken or vegetable broth
- ●1 tablespoon olive oil
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a large skillet, heat the olive oil over medium heat.
- 2Add the chopped bacon and cook until crispy, about 5-7 minutes.
- 3Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
- 4Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
- 5Stir in the peas and cook for another 2 minutes, stirring occasionally.
- 6Pour in the chicken or vegetable broth and bring to a simmer.
- 7Reduce the heat to low, cover the skillet, and let it braise for about 10 minutes until the peas are tender.
- 8Stir in the cooked bacon and chopped mint, and season with salt and pepper to taste.
- 9Serve warm as a side dish.
Equipment
SkilletLidSpatula
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