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6 min read

This Week’s Vegetable Box Feature: Easy Holiday Side Dishes featuring this week’s bundle.

This week’s blog inspiration… Christmas!

With many of us celebrating over the next few days I wanted to share some easy recipes you can serve your friends and family. Treat them to locally grown vegetables without spending hours preparing them. All recipes also have limited ingredients, many I’m sure you already have in your kitchen.

Plus, many of these recipes can be made before your guests arrive allowing you to spend more time with loved ones and less time in the kitchen, plus many are great reheated for next day leftovers!

Enjoy your celebrations!




Caramelized Shallots

Created by: Hoestlyyum

These caramelized shallots are packed with so much flavor: deeply developed sweet and savory flavors and a kick of sour from the vinegar.



2 lbs of whole shallots

6 TBSP of butter

3 TBSP of sugar

3 TBSP of balsamic vinegar

1/2 tsp of sea or kosher salt

1/4 tsp of freshly ground black pepper

2 TBSP of flat leaf parsley, finely chopped

1 thick slice of Roquefort cheese (optional)


1. Start by peeling the papery skins off the shallots. To do this, bring a pot of water to a boil. Boil the shallots for just a minute and then drain them. The outside skin will slip off easily.

2. Preheat the oven to 400 degrees.

3. Melt butter in a large sauté pan. Add the shallots and sugar and toss to coat. Cook over medium heat until the shallots begin to brown.

4. Add the vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 minutes.

5. Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.


Brussels Sprouts and Bacon

Created by: Julia

An easy Christmas side dish that will add colors and vibrancy to your holiday menu!



12 oz Brussels sprouts ends trimmed, yellow leaves removed

2 TBSP olive oil

¼ tsp salt

4 slices bacon cooked and chopped

1 cup pecans

½ cup dried cranberries


How to Roast Brussels Sprouts

1. Preheat oven to 400 F.

2. Slice all Brussels sprouts in half.

3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.

4. Place Brussels sprouts on the baking sheet, cut side down.

5. Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.


How to Cook Bacon in the Oven

1. Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.

2. Drain bacon of fat and slice the bacon into small bites.


How to Toast Pecans

1. Line a baking sheet with parchment paper. Add pecans in one layer.

2. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Prepare Dried Cranberries

1. For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.

2. Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.


1. In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

How to make it ahead

1. If you plan to make this dish a day ahead, don’t add nuts. Add nuts only when ready to serve (to make sure they are crunchy).

2. Reheat this dish in a shallow pan, such as a sheet pan or a sheet cake pan lined with parchment paper. Spread the ingredients on a parchment paper-lined sheet pan. Reheat for about 15 minutes in the preheated oven at 350 F. Then add toasted pecans, when ready to serve.


Honey Roasted Carrots and Parsnips

Created By: Colleen

An easy side dish that is a wonderful addition to your holiday feast.



4 medium carrots

4 medium parsnips

2 TBSP honey

2 TBSP butter melted

2 TBSP olive oil

1 tsp kosher salt

½ tsp black pepper


1. Preheat the oven to 425°. Line a baking tray with parchment paper or aluminum foil.

2. Scrub the carrots and parsnips well, and slice off the root and stem ends.

3. Cut the vegetables in half, then cut each half lengthwise in half, or into thirds for the thicker ends.

4. Spread the carrots and parsnips in a single layer of a parchment lined baking sheet and pour the honey mixture over them. Toss with your hands to coat well.

5. Sprinkle with thyme, salt, & pepper.

6. Roast for 30 minutes, turning halfway through, or until the vegetables are fork

tender and beginning to brown.

7. Serve hot, garnished with more fresh thyme sprigs or parsley if desired.


Classic Stuffed Mushrooms

Created by: The Genetic Chef

Having an open house or cocktail party over the holidays? These make a delicious appetizer or add them to your main meal buffet table!



1 ½ pounds white mushrooms cleaned, stems removed stems from mushrooms finely diced

1 sweet onion finely diced (about 1 cup), switch it up and use this week’s shallots or Spanish onion

2 garlic cloves minced

8 TBSP butter

½ cup breadcrumbs

1 cup grated Romano cheese

Kosher salt



1. Preheat oven 400°.

2. Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.

3. Stir in garlic and sauté until fragrant. Remove from heat.

4. Stir in breadcrumbs and Romano. Season with salt and pepper. The cheese is salty so make sure you taste first then salt.

5. Stuff the mushrooms with the filling. I use a teaspoon to fill each cap then pile more on top using the spoon to form a mound.

6. Place on a parchment or foil lined baking sheet.

7. Bake for 15 to 20 minutes until the tops are golden.


Mashed Potato Casserole

Created by: Kristen Chidsey

Creamy, fluffy, and full of flavor, this recipe is the perfect way to prepare mashed potatoes for a gathering. Everyone will be wowed by the flavor and this casserole can be made in advance, making it the perfect dish to entertain with!



3 lbs yellow potatoes peeled, and cubed

8 ounces cream cheese softened

¼ cup butter melted

½ cup sour cream

2 eggs lightly beaten

½ cup milk any fat percentage

½ cup finely chopped onion

1 tsp kosher salt pepper to taste


1. Grease a 9x13-inch casserole dish or 3-quart baking dish with butter. Preheat oven to 350℉.

2. Place cubed potatoes in a large stock pan. Cover with cold water and salt well. Bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork-tender (the chunks should fall apart easily when pieced with a fork.) Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.

3. Boiled cubed russet potatoes in saucepan after draining.

4. In a large bowl, mash hot potatoes with a potato masher.

5. Mashed cooked potatoes in large mixing bowl.

6. Mix in cream cheese, butter, sour cream, milk, eggs, onion, salt, and pepper. Beat the potato mixture with a handheld mixer until light and fluffy.

7. Creamy mashed potatoes, eggs, cream cheese, and onion mixed together in large mixing bowl.

8. Place the potato mixture into the prepared casserole dish.

9. Mashed potato casserole spread out in baking dish.

10. Bake for 20-25 minutes, or until warmed through and slightly browned.

To prepare in advance: Assemble the mashed potato casserole as directed. Cover with plastic wrap and refrigerate for up to 48 hours. Bake at 350 for 45-50 minutes, uncovered.



Recipes are curated by Lauren

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