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6 min read

This Week’s Vegetable Box Feature: Easy Vegetable Recipes for New Year’s Eve Celebrations

With New Year’s Eve just a few days away I’m inspired to share recipes featuring this week’s items that are easy to make for your New Year’s Eve celebrations. I’ve included some appetizers and some side dish recipes. I’ve also included a New Year’s Day favourite, coleslaw, to go along with our Pulled Pork sliders! For those of you who follow the Chinese Horoscope, 2024 is the Year of the Wood Dragon, a symbol of authority, prosperity, and good luck.

Wishing you a wonderful New Year, filled with happiness, good health and lots of local vegetables!





Easy Oven Roasted Potatoes

Created by: The Food Charlatan

The easiest recipe ever for roasted red potatoes! These baby reds come out tender in the middle and oh-so-crispy on the outside, every time. A great side for surf & turf or serve with a dip for an appetizer!



2 pounds baby red or yellow potatoes

3-4 cloves garlic, smashed and left whole

3 1/2 TBSP olive oil

1 tsp kosher salt

1/2 tsp seasoning salt cracked black pepper, to taste

1/4 tsp thyme

1/8 tsp cayenne pepper

1/2 tsp garlic powder fresh dill, rosemary, thyme, or parsley, to garnish

1 TBSP white wine vinegar, to garnish


1. Preheat your oven to 400 degrees F.

2. Wash and scrub your potatoes to make sure they are nice and clean, then spread them out to let dry. It doesn’t take too long.

3. Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting.

4. Place all the potatoes on a rimmed 11×17 inch baking sheet.

5. Add 3-4 cloves smashed garlic. You can mince the garlic and mix it into the potatoes if you like, but I just leave them smashed and whole.

6. Drizzle the potatoes and garlic with 3 and 1/2 tablespoons olive oil.

7. In a small bowl, combine all the spices: 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, a bit of cracked black pepper, 1/4 teaspoon thyme, 1/8 teaspoon cayenne pepper (this adds flavor not heat), and 1/2 teaspoon garlic powder.

8. Sprinkle the spices over the tops of the potatoes. Use your hands to massage the oil and spices into the potatoes. Make sure each potato gets coated.

9. Arrange the potatoes on the pan so that they are cut-side down. The potatoes should not be touching each other (or they will steam in the oven instead of roasting. We want them nice and crispy!).

10. Roast the potatoes at 400 degrees for about 30 minutes.

11. Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over (so that the other cut-side that is still white is now touching the pan.) If there is any oil pooling in the center of your pan and it’s causing the potatoes to not brown, soak up some of the oil with a paper towel and discard.

12. Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).

13. Take the potatoes out of the oven and serve immediately. Garnish with chopped herbs (such as dill or parsley), and just before serving, toss with 1 tablespoon white wine vinegar. This step is optional, but oh so tasty! It gives these potatoes the perfect zing! Shredded parmesan on top is also a great option. Want to serve as an appetizer instead? Dips such as Chipotle Mayo, Garlic Aioli, Tzatziki Sauce or Creamy Buttermilk Ranch Dressing are delicious!


Carrot Fritters

Created by: The Clever Meal

A unique and delicious appetizer or can even be served as part of a meal!



1/2 lb carrots, grated

1 small egg

4 TBSP all-purpose flour, plus more if needed

1 garlic clove, grated

1 tsp ground cumin

2 TBSP coriander leaves, chopped (optional)

1/2 tsp fine salt

1/8 tsp pepper (optional)

Yogurt Hummus Dip:

1/2 cup hummus

1/2 cup plain yogurt

1 TBSP lemon juice


1. Preheat the oven to 400F (fan forced) and grease or line with parchment paper a baking pan.

2. In a bowl, mix well all the ingredients until combined. You want to drain the grated carrots removing the excess moisture. You might add a bit more flour if the mixture is still wet.

3. Take a heaping tablespoon of the mixture, place it on the baking pan and flatten slightly with your hand.

4. Bake the fritters for about 12 minutes, then turn them over and keep baking for a further 12 minutes or until golden and crispy. Check your oven, the baking time might be slightly different.

5. Make a super easy yogurt-hummus dip simply mixing plain yogurt, hummus and lemon juice.

6. Serve the fritters, warm or cold, with the yogurt-hummus dip


Roasted Turnip Hummus

Created By: It’s a Veg World After All

A turnip twist on the classic dip, hummus! Tastes great with freshly chopped vegetables, like the carrots from this week’s bundle or pita chips!



For the roasted turnips:

2 to 3 cups turnips - about 5 small turnips, diced

1 TBSP olive oil

Sea salt and ground black pepper - to taste

For the hummus:

1 15.5 oz can chickpeas - rinsed and drained

¼ cup tahini

¼ cup olive oil - more as needed

2 cloves garlic - minced or crushed

½ lemon - juiced, more to taste

½ tsp sea salt

½ tsp cumin


1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss diced turnips in olive oil, salt and pepper, and spread in an even layer on the sheet. Bake for 20-30 minutes or until tender and slightly golden brown.

2. In a high-powered blender or food processor, combine roasted turnips with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. Blend until smooth, adding more olive oil or water as needed to promote blending. You may also add some more lemon juice if desired.

3. Serve with fresh vegetables or pita chips. Enjoy!


Glazed English Walnuts

Created by: Country at Heart

Who doesn’t love having a dish of tasty nuts to snack on throughout the night?! Or they make a delicious addition to your charcuterie board!



1 large egg white

1 tsp water

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp kosher salt

8 cups English walnuts whole and halves


1. Preheat oven to 250 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.

2. In a small bowl, beat the egg white until frothy. Add water and beat again until even more frothy. Mix in granulated sugar, salt, and ground cinnamon.

3. Add walnuts to the sugar mixture, mixing to coat well.

4. Spread the sugared walnuts onto a baking sheet lined with parchment paper and bake in preheated oven for 1 hour, stirring every 20 minutes.

5. Allow to cool and serve. May store in a tightly sealed container for one to two months. Makes 8 cups.


Parmesan Roasted Leeks

Created by: Holly

An easy and delicious side dish for your favourite protein!



4 large leeks

salt and pepper to taste

¼ cup melted butter

⅓ cup parmesan cheese shredded


1. Preheat oven to 400°F.

2. Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.

3. Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.

4. Drain any water and flip leeks over so they are cut side up.

5. Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.


Green Cabbage Slaw with Dijon Vinaigrette

Created by: Kardea Brown

Everyone needs a go-to coleslaw recipe in their back pocket, and this one is mine. Whether served with my fried pork chop sandwich, fried seafood or pulled pork, it's an ideal make-ahead side that complements so many main dishes.



1/3 cup mayonnaise

4 tsp Dijon mustard

1 TBSP apple cider vinegar

1 tsp garlic powder

1 tsp mustard seeds

1 tsp sugar

1/2 head green cabbage (1 1/2 to 2 pounds), cored and thinly sliced

1 shallot, diced

Kosher salt and freshly ground black pepper


1. Whisk together the mayonnaise, mustard, vinegar, garlic powder, mustard seeds and sugar in a large bowl.

2. Add the cabbage and shallot and toss well to coat.

3. Season with salt and pepper. Cover and refrigerate until ready to serve.



Recipes are curated by Lauren

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