My Favourite Christmas Sides

on December 18, 2016

This Christmas, I’m going to entirely responsible for cooking Christmas dinner for me, my mum, my dad and my brother. I cook a full roast dinner regularly but there’s something about Christmas dinner needing to be special and go perfectly.

best-roast-vegetables

Over the past month I’ve been cooking regularly to try out a few new recipes for Christmas day, and these are two that I’ll definitely be going for on the big day. All of these recipes are for four people, but you can multiply these up for as many people as necessary. Also heads up to Jack for trying to take a photo for me…I need to train him up in the New Year (but we were too hungry to retake).

My roast potato inspiration has come from Jamie Oliver’s Christmas Cookbook which I bought last month (Jamie is my bae and my goal by 25 is to own every single one of his cookbooks. Not even sorry). The potato recipes in this are to die for and I can’t wait to try them all out, but Christmas day is for proper roast potatoes. On actual Christmas day I’ll be pushing the boat out and using goose fat, but for a more every day recipe you can use butter and oil which is what I used for this particular recipe. Peel and parboil 1kg Maris Piper Potatoes for about 15 minutes in a pan of salted water (the potatoes should be around 8cm, but if possible don’t cut them). Drain in a colander and leave to steam dry, then shaked the colander a few times to give the edges a bit of a beating. Put 2 tbsp butter (or goose fat) in your roasting tin, tip the potatoes in, and season. Spread into one layer with a few small gaps between, and fill these gaps with 6-8 cloves of garlic (you want to use approximately half a bulb, that are lightly crushed but unpeeled). Roast for one hour at 180°C, then remove and half squash with a potato masher to increase the surface area. Add a few sage leaves, add a little bit of olive oil then roast for another 20 minutes. These are so delicious and you’re missing out if you’re yet to try them!

The best Roast Carrots I have ever tasted have come from this recipe (thank you Pinterest for pointing me in the right direction) which I’ve adapted after a little bit of trial and error. In order to make these, melt 4 tbsp butter in a pan on medium heat, and crush 4 garlic cloves into the pan. Stir around for 30-60 seconds then pour over a bowl containing 500g chopped carrots and mix once seasoned with salt and peper. Coat a baking tray with cooking spray, and tip onto the baking tray. Arrange into one layer and cook at 180°C for 25-30 minutes. Easy peasy!

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If you enjoyed this post, why not check out Vegan Rice Pudding or A Burt’s Bees Gift Selection

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