Love them or hate them, there's a few side dishes that no Christmas is complete without. Yes, I am talking about the often dreaded brussel sprouts and carrot and parsnips combo. These aren't your grandma's sprouts and root vegetables though. Put your pot back in the cupboard - there's no boiling here.
Roasted Brussel Sprouts with Honey
Serves 2-3 people
Ingredients 500gr brussel sprouts
150gr bacon lardons
1 tbspn honey Olive oil
Salt and pepper
Method
1. Preheat your oven to 200 degrees celsius.
2. Clean up the brussel sprouts, removing a few of the outer leaves. Cut the sprouts in half.
3. Line a baking sheet with baking paper. Spread the sprouts evenly on the baking sheet and drizzle with some olive oil and sprinkle a healthy amount of salt and pepper on top.
4. Roast the brussel sprouts for 20 minutes. Halfway through, give the brussel sprouts a stir so they're more or less evenly coloured.
5. Whilst the sprouts roast, fry your bacon lardons until slightly crispy. Right before taking them off the heat, add the honey and stir in.
6. When the brussel sprouts are done baking, toss in the bacon and honey.
Honey Roasted Carrots and Parsnips
Serves 4-5 people
Ingredients
500gr carrots
500gr parsnips
5 tbspn golden syrup
1 tbspn white wine vinegar
2 tbspn sesame seeds
Olive oil
Salt and pepper
Method
1. Preheat your oven to 200 degrees celsius.
2. Peel the carrots and parsnips. Chop the carrots in half lengthwise, then again in quarters. Cut the parsnips in half, cutting the thicker parts into sixths, and the thinner parts into quarters.
3. Line a baking sheet with baking paper. Spread the carrots and parsnips evenly on the baking sheet and drizzle with olive oil and sprinkle a healthy amount of salt and pepper on top.
4. Roast the carrots and parsnips for around 25 minutes, or until just about golden.
5. Make the dressing by simply combining the golden syrup, white wine vinegar, and sesame seeds.
6. Take the carrots and parsnips out of the oven and drizzle with the dressing. Place back in the oven for an additional 10-15 minutes, or until golden and glazed.
Recreating any of the above side dishes? Tag me on instagram @juliawgr!
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