Easy Christmas Side Dishes | plant-based, vegan, gluten-free
Recipes in this Video
Sweet potatoes are a staple in American cuisine, especially during the fall and winter months. They are often featured in holiday meals, celebrated for their natural sweetness and versatility. The addition of cranberry and pomegranate relish adds a tangy contrast, making this dish a festive favorite. This combination is not only visually appealing but also brings together flavors that are reminiscent of Thanksgiving and other seasonal gatherings, showcasing the bounty of autumn harvests.
Ingredients
- ●sweet potatoes
- ●fresh cranberries
- ●pomegranate seeds
- ●orange juice
- ●brown sugar
- ●cinnamon
- ●nutmeg
- ●salt
- ●pepper
- ●olive oil
- ●fresh parsley
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and slice sweet potatoes into rounds.
- 3Toss sweet potato slices with olive oil, salt, and pepper in a bowl.
- 4Arrange sweet potato slices on a baking sheet in a single layer.
- 5Bake sweet potatoes for 25-30 minutes, flipping halfway, until tender and golden.
- 6While sweet potatoes bake, combine cranberries, pomegranate seeds, orange juice, brown sugar, cinnamon, and nutmeg in a saucepan.
- 7Cook the cranberry mixture over medium heat until cranberries burst, about 10 minutes.
- 8Remove from heat and let the relish cool slightly.
- 9Adjust sweetness with more brown sugar or honey, if desired.
- 10Once sweet potatoes are done, remove from the oven and let cool for a few minutes.
- 11Serve sweet potato slices topped with cranberry pomegranate relish and garnish with fresh parsley.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds natural sweetness with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
Techniques
Equipment
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●4 cloves garlic, minced
- ●3 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp balsamic vinegar (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the halved Brussels sprouts, minced garlic, olive oil, salt, black pepper, and red pepper flakes if using.
- 3Toss the Brussels sprouts until they are well coated with the oil and seasonings.
- 4Spread the Brussels sprouts in a single layer on a baking sheet.
- 5Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
- 6If desired, drizzle with balsamic vinegar before serving for added flavor.
- 7Serve warm as a side dish.
Equipment
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●2 tbsp olive oil
- ●1/4 cup maple syrup
- ●1 tsp chili powder
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 cup pistachios, chopped
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the olive oil, maple syrup, chili powder, cayenne pepper, and salt.
- 3Add the carrot sticks to the bowl and toss until they are well coated with the glaze.
- 4Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- 5Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
- 6Remove the carrots from the oven and sprinkle the chopped pistachios over the top.
- 7Return the baking sheet to the oven for an additional 5 minutes to toast the pistachios.
- 8Remove from the oven and let cool slightly.
- 9Transfer the roasted carrots to a serving dish and garnish with fresh parsley before serving.
Equipment
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