Holiday Side Dishes
Holiday menu planning time again. So you probably already know what entrée you will be serving. Whether you are serving a vegan, vegetarian, poultry, or meat entrée the side dish or dishes can really make them shine.
Over the past two and half years of creating recipes I have come up with several side dishes worthy of making your holiday meal shine. I have listed eight of them here in printable form. Enjoy!
Yield: 8 servings
Vegetable-Centric Stuffing
What if we stuffed the stuffing with loads of vegetables and cut back on the bread? And instead of cornbread or white bread why not a hearty artisan whole grain bread? And cut the amount of bread in half. The flavor will be very similar but less filling. I call this a vegetable-centric solution. It is a delicious accompaniment without the guilt. Once you try this stuffing there is no way to go back to the bread, onions and celery boredom chased by Grandma’s sweet and fluffy home rolls, although Grandma would be proud!
prep time: 20 Mcook time: 1 H & 20 Mtotal time: 1 H & 40 M
ingredients:
- 5 cups artisan, dense, whole-grain bread torn into one-half inch cubes
- 4 tablespoons extra virgin olive oil (divided in half)
- 3 tablespoons room temperature butter (divided two +one)
- 1 ½ cup onions, medium diced
- 1 cup celery, medium diced
- 1 cup fennel bulb, medium diced
- 1 cup parsnips, medium diced
- 1 cup carrots, medium diced
- 2 teaspoons sea salt (divided in half)
- 2 ½ cups vegetable broth
- 2 garlic cloves, minced
- ½ cup chanterelle mushrooms, brushed clean, thinly sliced
- ½ cup dried tart cherries
- ½ cup Italian parsley, chopped
- 2 tablespoons fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh marjoram, chopped
- 1 teaspoon fresh rosemary, minced
- ½ teaspoon fresh ground black pepper
- 2 eggs, beaten
instructions:
How to cook Vegetable-Centric Stuffing
- Preheat oven to 275°F. Place the bread cubes on a sheet pan in the oven. Toast until crisp, about fifteen to twenty minutes.
- Melt two tablespoons of olive oil and two tablespoons of butter in a cast-iron pan. Add the onions, celery, fennel, parsnips, and carrots. Sprinkle with one teaspoon salt. Cook and stir until lightly golden brown, about fifteen minutes. Toss with the crispbread in a large mixing bowl.
- Preheat the oven to 350°F. Butter a ceramic casserole dish with the remaining one tablespoon butter. Heat the turkey broth with the remaining one teaspoon of salt.
- Add the remaining two tablespoons of olive oil to the cast iron pan over medium-high heat. Add the garlic and sizzle for a minute. Add the mushrooms and toss until thoroughly cooked.
- Add the mushrooms to the bread and vegetables with the cherries, parsley, sage, thyme, marjoram, rosemary, and black pepper. Slowly mix in the hot turkey broth until thoroughly absorbed. Taste, Think, Transform with more salt and/or pepper. Fold in the beaten eggs.
- Distribute the stuffing evenly in the casserole dish. Place in the preheated oven and bake uncovered for forty minutes or until thoroughly heated through. Serve hot.
Calories
240.26Fat (grams)
13.52Sat. Fat (grams)
4.33Carbs (grams)
24.78Fiber (grams)
4.68Net carbs
20.10Sugar (grams)
6.93Protein (grams)
6.56Sodium (milligrams)
679.06Cholesterol (grams)
57.94Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #stuffing
Yield: 8 servings
Brown Butter Skillet Cornbread
In the winter there is nothing that beats a hot bowl of chili, soup, or stew with some cornbread to sop up every morsel of goodness! Then sometimes just plain cornbread is delicious all on its own for breakfast or a snack. This recipe creates a slightly-sweet, nutty, crust crisp, and light cornbread.
prep time: 20 Mcook time: 30 Mtotal time: 50 M
ingredients:
- 1 ⅓ cup cornmeal
- ⅔ cup oat flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1 ½ cup buttermilk
- 2 large eggs
instructions:
How to cook Brown Butter Skillet Cornbread
- Preheat the oven to 375°F. Whisk the cornmeal, oat flour, baking powder, salt, and baking soda together in a mixing bowl. Set aside.
- Melt the butter in a nine-inch cast iron skillet over medium heat. As the foam decreases and the butter just begins to brown remove from the stove and pour into a large mixing bowl. (Be aware that the butter will go from brown to burnt very quickly!) Do not wipe out the skillet.
- Whisk the maple syrup followed by the buttermilk into the browned butter. Let this mixture cool before whisking in the eggs. Fold in the dry whisked flour ingredients.
- Briefly reheat the skillet if it has cooled. Spread the butter into it. Bake until the top is golden brown, and a toothpick inserted in the middle comes out clean, about twenty-five to thirty minutes. Cool in the skillet for ten minutes before slicing and serving.
NOTES:
Can be cooled, well-wrapped, and frozen up to a week in advance. Thaw at room temperature, rewrap in foil and reheat in a 350°F oven.
Oat flour can be made by processing rolled oats in a food processor or blender. The same amount of rolled oats will create an equal amount of flour.
Calories
241.45Fat (grams)
11.76Sat. Fat (grams)
6.26Carbs (grams)
29.08Fiber (grams)
2.05Net carbs
27.03Sugar (grams)
6.95Protein (grams)
6.11Sodium (milligrams)
602.39Cholesterol (grams)
71.22Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #cornbread
Yield: 8 servings
Roasted Brussels Sprouts, Squash, Red Onions with Pomegranates
Tired of the green bean casserole and sweet yams for those holiday feasts? Looking for a festive side dish that combines several vegetables? This dish will satisfy the need for a green vegetable with a squash, highlighted by slightly pickled red onions, sweetened by tart pomegranate molasses, garnished with colorful pomegranate seeds, and accentuated by zingy fresh mint and dill. All in one dish!
prep time: 20 Mcook time: 30 Mtotal time: 50 M
ingredients:
- 1 ½ cups red onion, peeled, cored, ⅛ inch slices from core to stem ends
- 1 tablespoon red wine vinegar
- 1 ½ pound Brussels sprouts, trimmed, large quartered or small halved (about 4 cups)
- 1 ½ pound butternut squash, peeled, large dice (about 4 cups)
- 2 tablespoons extra virgin olive oil
- 2 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 3 tablespoons pomegranate molasses
- Flaky salt for garnishing
- ½ cup pomegranate seeds
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
instructions:
How to cook Roasted Brussels Sprouts, Squash, Red Onions with Pomegranates
- Preheat oven to 425°F. Line a sheet pan with parchment paper or Silpat mat.
- Combine the red onion slices with the red wine vinegar in a small bowl. Set aside at room temperature.
- In a large bowl, toss Brussels sprouts and squash with the olive oil. Season with the kosher salt and black pepper and toss again. Spread evenly on the prepared sheet pan cut-side-down. Roast for fifteen minutes, turn Brussels sprouts and squash over and roast until tender and lightly browned, for about fifteen minutes more.
- When the vegetables are done roasting, toss them with the red onions. Drizzle with the pomegranate molasses. Garnish the top with flaky salt, pomegranate seeds, dill, and mint.
Calories
118.31Fat (grams)
2.45Sat. Fat (grams)
0.38Carbs (grams)
23.82Fiber (grams)
5.13Net carbs
18.70Sugar (grams)
11.38Protein (grams)
3.50Sodium (milligrams)
625.74Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #Brusselsprouts
Yield: 8 servings
Vegan Almond Yam Casserole
In the Northwest, a so-called yam is orange-fleshed, whereas, in the South, it is called a sweet potato. Sweet potato and a yam are in two different vegetable families and should not be used interchangeably. Whatever you may call this orange-fleshed vegetable, may it also be called delicious and a Thanksgiving essential!
prep time: 15 Mcook time: 1 H & 30 Mtotal time: 1 H & 45 M
ingredients:
- 2 pounds yams (about 2 large yams)
- 2 tablespoons coconut oil (divided)
- 2 tablespoons coconut sugar
- 1 ½ tablespoon orange marmalade
- ½ teaspoon ground ginger
- ½ teaspoon almond extract
- 1 teaspoon sea salt
- Topping
- ½ cup almond meal
- ⅛ teaspoon salt
- ½ teaspoon almond extract
- 2 tablespoons coconut oil
- 3 tablespoons sliced almonds
instructions:
How to cook Vegan Almond Yam Casserole
- Preheat oven to 350°F. Smear a baking dish with one tablespoon of coconut oil.
- Pierce each yam with a fork and place on a foil-lined baking pan. Bake for about one hour or until the interiors are soft.
- While still hot, scrape the pulp from the skins into a food processor.
- Puree with the remaining one tablespoon coconut oil, coconut sugar, marmalade, ginger, almond extract, and salt. Taste, Think, Transform with salt. Place in the oiled baking dish. May be frozen or refrigerated, at this point, to finish later. When ready to bake bring to room temperature.
- Topping
- Mix the almond meal, salt, almond extract, and coconut oil with your fingers.
- Top the (warm or room temperature) yam mixture with the almond mixture. Bake ten minutes. Sprinkle the sliced almonds on top and continue to bake until almonds are brown, and the mixture is warm and bubbly about thirty minutes total. Serve hot.
Calories
270.23Fat (grams)
11.66Sat. Fat (grams)
6.00Carbs (grams)
38.85Fiber (grams)
5.66Net carbs
33.19Sugar (grams)
6.29Protein (grams)
3.73Sodium (milligrams)
275.74Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #yams
Yield: 6 servings
Leek and Butternut Squash Gratin
Butternut squash is not necessarily the only type of squash to use. Any squash or pumpkin can be substituted here quite easily. Although leeks are a nice accompaniment feel free to use shallots, sweet onions, or even red onions. The Gruyère cheese and sage brown butter, however, are a must to pull off that rich, nutty, and slightly sweet flavor. So why wait until the holidays? Enjoy now.
prep time: 20 Mcook time: 30 Mtotal time: 50 M
ingredients:
- ¼ cup butter (preferably grass-fed) + 1 tablespoon soft butter, divided
- 16 fresh sage leaves, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups leek, white only, halved lengthwise, washed, sliced ¼ inch thick semi-circles
- 1 butternut squash (about 1 ½ pounds), peeled, seeded, sliced into 1 ½ x1 ½”x ⅛” pieces
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- 1 cup Gruyère cheese, grated (about 1 ½ ounces)
instructions:
How to cook Leek and Butternut Squash Gratin
- ¼ cup butter (preferably grass-fed) + 1 tablespoon soft butter, divided
- 16 fresh sage leaves, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups leek, white only, halved lengthwise, washed, sliced ¼ inch thick semi-circles
- 1 butternut squash (about 1 ½ pounds), peeled, seeded, sliced into 1 ½ x1 ½”x ⅛” pieces
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- 1 cup Gruyère cheese, grated (about 1 ½ ounces)
Calories
212.44Fat (grams)
18.44Sat. Fat (grams)
10.20Carbs (grams)
6.42Fiber (grams)
1.49Net carbs
4.92Sugar (grams)
1.49Protein (grams)
6.70Sodium (milligrams)
400.02Cholesterol (grams)
47.42Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #butternutsquash
Yield: 4-6 servings
Romanesco with Romesco
Confusing? One thing that Romesco and Romanesco have in common is that both are from the Mediterranean. Romesco is a Spanish sauce and Romanesco is an Italian 16th-century heirloom type of cauliflower in the cruciferous family that includes cauliflower, broccoli, cabbage, and kale. Romanesco is a strikingly beautiful chartreuse green edible flower bud with spiral florets, each smaller than the spine on which it grows. It has a pleasing, mild, and nutty flavor. It pairs well when served with Romesco sauce, which is ground-nut thickened, slightly chunky tomato, sweet pepper, chile, smoky paprika, olive oil and sherry vinegar sauce.
prep time: 15 Mcook time: 10 Mtotal time: 25 M
ingredients:
Romesco Sauce
- 2 tablespoons blanched almonds, toasted
- 2 tablespoons blanched hazelnuts, toasted
- 1 (9.9 ounces) can roasted piquillo peppers, drained, pat dry
- 1 (14.5 ounces) can diced tomatoes, drained
- ¼ cup extra virgin olive oil
- 1 tablespoon ground guajillo chile
- 1 teaspoon garlic, mashed
- 1 tablespoon sherry vinegar
- 1 ½ teaspoon pimentón dulce (smoked paprika)
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Romanesco
- 1 large head Romanesco, divided into florets
instructions:
How to cook Romanesco with Romesco
Romesco Sauce
- Pulse the almonds and hazelnuts in a food processor until crumb-like but not as much to make them butter-like. Move to a mixing bowl.
- Pulse the peppers and tomatoes until slightly chunky but smooth. Add to the nuts.
- Add the olive oil, ground guajillo, garlic, vinegar, pimentón, salt, and pepper to the nut, pepper, and tomato mixture. Mix well. The sauce will have a rough texture. Taste, Think, Transform with salt and/or vinegar.
Romanesco
- Steam or boil the Romanesco for a few minutes until tender.
- Serve hot with heated Romesco sauce.
Calories
224.64Fat (grams)
18.74Sat. Fat (grams)
2.29Carbs (grams)
12.66Fiber (grams)
5.85Net carbs
6.82Sugar (grams)
6.16Protein (grams)
5.64Sodium (milligrams)
632.17Cholesterol (grams)
0.00Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #Romanesco
Yield: 6 side servings
Roasted Carrots, Asparagus with Miso Lemon Aioli and Dill
This platter of carrots and asparagus is a welcome burst of color and flavor paired with fresh dill and a miso aioli takes the flavor to a new level. This makes a nice side dish or a vegetarian entrée. It would be a great buffet platter.
prep time: 15 Mcook time: 25 Mtotal time: 40 M
ingredients:
- 1 bunch multi-colored carrots, peeled, halved lengthwise (about 6 each)
- 1 bunch thick asparagus spears, white ends removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh dill, chopped
- 1 teaspoon black sesame seeds (optional)
- Miso Aioli
- 1 tablespoon organic white miso
- ¼ teaspoon garlic, mashed
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
instructions:
How to cook Roasted Carrots, Asparagus with Miso Lemon Aioli and Dill
- Preheat oven to 400°F.
- Place the carrot halves on silicone or parchment paper-lined sheet pan. Toss with one tablespoon of extra virgin olive oil. Roast in the oven for fifteen minutes.
- In the meantime, make the aioli by whipping the miso, garlic, and lemon juice until smooth. Slowly whip in the three tablespoons of extra virgin olive oil. Reserve at room temperature.
- Add the asparagus and toss with the remaining one tablespoon extra virgin olive oil. Roast both carrots and asparagus for another ten minutes (for thick asparagus) or less until both the carrots and asparagus are roasted but still with a slight crunch.
- Toss the carrots and asparagus on a platter. Drizzle the aioli over the top. Sprinkle with the chopped dill and optional black sesame seeds. Serve hot or at room temperature.
Calories
128.09Fat (grams)
13.44Sat. Fat (grams)
1.88Carbs (grams)
1.95Fiber (grams)
0.54Net carbs
1.41Sugar (grams)
0.56Protein (grams)
0.64Sodium (milligrams)
119.22Cholesterol (grams)
2.93The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #carrot
Yield: 6-8 servings
Kohlrabi, Baby Kale, and Parmesan Gratin
The layering of this dish makes for an interesting bite. First, there is the creamy, lemon-scented kale followed by soft breadcrumb-cheese stuffing. Next is the slightly crunchy slices of kohlrabi topped by crunchy browned multi-grain breadcrumbs and cheese accentuated by the aromatic fresh marjoram. Say meltingly delicious!
prep time: 15 Mcook time: 35 Mtotal time: 50 M
ingredients:
- 3 ½ tablespoons extra virgin olive oil (divided) plus extra for drizzling on top
- 1 ½ cup whole-grain stale bread, (coarsely processed in mini-processor) or panko
- 1 cup Parmigiano Reggiano cheese, grated
- 2 tablespoons fresh marjoram leaves, chopped
- ¼ cup shallot, minced
- 1 teaspoon garlic, minced
- 8 ounces baby kale or spinach
- 1 ½ teaspoon sea salt (divided)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 large kohlrabi, peeled, halved, thinly sliced on mandoline
- ½ teaspoon fresh ground black pepper
instructions:
How to cook Kohlrabi, Baby Kale, and Parmesan Gratin
- Preheat oven to 350°F. Lightly coat a shallow baking pan or ceramic pie pan with one-half tablespoon of the oil. Remove the crusts from the stale bread. Cut the bread into small cubes and pulse in a mini-food-processor until coarse crumbs.
- Mix the breadcrumbs, cheese, and marjoram together in another bowl. Set aside.
- In a large wok or shallow sauce pot heat two tablespoons of the oil. When the oil shimmers add the shallots and sauté until tender, about two minutes. Add the garlic and cook for an additional minute. Add the kale to the pan and toss until wilted. Toss in one teaspoon salt, lemon zest, and lemon juice. Taste, Think Transform with salt and/or lemon juice. Transfer to the oiled baking pan and smooth evenly over the bottom. Top with one-half of the breadcrumb mixture.
- Toss the kohlrabi slices with one tablespoon of the oil, one-half teaspoons salt, and black pepper. Layer the slices over the kale slightly overlapping each slice. Top with the remaining breadcrumb mixture. Lightly drizzle with extra olive oil.
- Place in the preheated oven. Bake for thirty minutes or until the kohlrabi is fork-tender and the breadcrumbs a dark brown.
- Remove from the oven and let sit for ten minutes before serving.
Calories
154.70Fat (grams)
9.92Sat. Fat (grams)
2.84Carbs (grams)
11.86Fiber (grams)
2.54Net carbs
9.32Sugar (grams)
2.21Protein (grams)
5.79Sodium (milligrams)
686.16Cholesterol (grams)
10.75The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #kohlrabi