This week’s Vegetable Recipe blog feature: Holiday Side Dishes  

Whether you are celebrating Christmas on December 25th, Hanukkah (December 25th to January 1st), Boxing Day on December 26th, Kwanzaa from December 26th to January 1st, and New Year's Eve on December 31st. Each of these holidays brings its own unique traditions, but one thing remains the same—our love for food, family, and festive celebrations. 

With this being our last vegetable bundle before next week’s Holidays I wanted to share some favourite holiday side dishes/snacks featuring this week’s vegetables.These dishes will not only bring a burst of colour and flavour to your table, but they also support Ontario farmers and showcase the very best of what this season has to offer. These recipes are sure to impress your family/guests and become new holiday traditions. 

Wishing you a joyful Holiday week and happy holiday cooking! 
 

 

Recipes  

 

 

Honey Roasted Nuts 
Created by: Neha Mathur 

 
What a wonderful treat to have for the Holidays, locally grown nuts. Who doesn’t love having a bowl of roasted nuts out over the Holidays? Traveling over the Holidays? Nuts are also the perfect snack to keep you energized and fulfilled till you reach your destination.  

Ingredients: 
2 TBSP unsalted butter 
2 TBSP honey 
2 cups mixed nuts (use this week’s hazelnuts or walnuts, can add other favourite nuts to if you wish) 
½ tsp cayenne pepper 
1 TBSP brown sugar 
½ tsp sea salt 

 
Instructions:  
1. Preheat the oven to 300℉ (150℃).  

2. Line a large baking sheet with parchment paper.
3. Melt butter and honey in a medium-sized saucepan over low heat until the butter is melted and is combined with honey, stirring frequently using a wooden spoon or a silicon spatula.
4. Add nuts and cayenne pepper to the pan and coat the nuts with the butter and honey mixture evenly. 
5. Transfer the nuts to the baking sheet and spread them in a single layer using a silicone spatula.
6. Keep the sheet in the middle rack of the oven and bake for 20 minutes until the nuts are golden brown in color.
7. Stir them once so that they roast evenly from all sides. 
8. Remove the sheet from the oven and sprinkle brown sugar and sea salt over the nuts and toss them using two spatulas. 
9. Let the nuts cool down for 2-3 hours so that they are not sticky anymore.

 

 

Sticky Roasted Carrots with Citrus 
Created by: Alison Roman 

 
Classic brown-sugar glazed carrots are great, but for special occasions or holidays, impress your family/guests and serve them this upscale maple and blood orange variation. 
 
Ingredients: 
small or 1/2 medium red onion, cut into 1/2-inch wedges 
2 TBSP fresh lemon or lime juice 
Kosher salt 
Freshly ground black pepper 
2 bunches small carrots (about 1 pound), tops trimmed, scrubbed, and halved lengthwise 
2 small blood oranges and/or clementines, thinly sliced and seeded 
4 whole chiles de arbol or 1/2 tsp. crushed red pepper 
2 TBSP pure maple syrup or honey 
¼ cup olive oil, plus more for drizzling 
¼ cup tahini 
1 ½ TBSP orange or clementine juice 
 
Instructions: 
1. Preheat oven to 425°F. In a small bowl toss together onion and lemon juice. Season with salt and black pepper. Let stand 8 to 10 minutes to lightly pickle. 

2. Drain onion, reserving the liquid. On a rimmed baking sheet, toss onion with carrots, orange slices, chiles, maple syrup, and the 1/4 cup olive oil.
3. Roast, tossing occasionally, 25 to 30 minutes or until the carrots and citrus are totally tender and caramelized at the tips. Drizzle with reserved liquid.
4. In a small bowl combine tahini and orange juice. If necessary, gradually whisk in 1 to 2 Tbsp. water until smooth; season with salt and pepper.
5. Spoon some of the tahini sauce on the bottom of a large serving platter or plate. Top with carrots, onion, and citrus. Serve remaining tahini sauce alongside. If desired, finish with additional lemon juice, maple syrup, and/or olive oil. Serves 4.

 

Tips: 
Carrots and citrus can be roasted a few hours ahead and kept loosely wrapped until ready to serve (no need to reheat). Tahini sauce can be made 1 week ahead and kept refrigerated in a sealed container. 

 
 

Sweet Potato Crunch 
Created by: Colleen Milne 
 
A classic casserole recipe filled with sweet, salty, buttery, and crunchy elements. Velvety smooth and creamy sweet potatoes are topped with candied pecans, resulting in the perfect side dish for the holidays or any day. 

Ingredients: 
 
Filling: 
3 medium sweet potatoes (4 cups) peeled and cubed 
¼ cup cream 
¼ cup butter softened 
1 large egg whisked 
1 teaspoon pumpkin pie spice 
1 tsp salt 

Topping: 
1 cup pecans chopped 
½ cup brown sugar packed 
¼ cup butter softened 

Instructions: 
1. Boil sweet potatoes in salted water until tender, about 20 minutes 

2. Heat oven to 350° Grease a 9" casserole dish with butter
3. Drain the sweet potatoes and allow them to cool, or run them under cold water in the colander. (This is so that the egg doesn't cook when added)
4. In a large bowl, combine sweet potatoes, egg, cream, butter, salt and pumpkin pie spice. Use a potato masher or large fork to mash the sweet potatoes.
5. Beat on medium speed until the mixture is smooth and creamy.
6. Spread the sweet potato mixture evenly in the prepared casserole dish.
7. In a medium bowl, combine the pecans, brown sugar, and butter until crumbly. ( a pastry blender works well for this)
8. Spread the pecan mixture evenly over the sweet potato mixture in the casserole dish.
9. Bake for 30 minutes. Allow the casserole to cool for 10 minutes before serving.

 

Balsamic Roasted Brussels Sprouts with Cranberries & Pecans 
Created by:Olivia 
This is an elegant and flavorful side dish that perfectly combines savory, sweet, and tangy notes. This dish features crispy Brussels sprouts, dried cranberries, toasted pecans, and a balsamic glaze, making it ideal for holiday feasts or special occasions. 

 

Ingredients: 
1 1/2 lbs Brussels sprouts, trimmed and halved 
2 TBSP olive oil 
1/2 tsp salt 
1/4 tsp black pepper 
1/4 cup balsamic vinegar 
1 TBSP maple syrup or honey (optional, for sweetness) 
1/2 cup dried cranberries 
1/2 cup pecans, toasted and chopped 
Optional: 1/4 cup crumbled goat cheese or feta for garnish 

Instructions: 
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. 

2.Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. 

3. Roast the Brussels Sprouts: Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.
4. Make the Balsamic Glaze: While the Brussels sprouts are roasting, heat the balsamic vinegar in a small saucepan over medium heat. Simmer for about 5-7 minutes, until it reduces and thickens slightly. Stir in maple syrup or honey if using. Remove from heat and set aside.
5. Add Cranberries and Pecans: Once the Brussels sprouts are done roasting, transfer them to a serving bowl. Toss in the dried cranberries and toasted pecans.
6. Drizzle with Balsamic Glaze: Drizzle the balsamic glaze over the Brussels sprouts mixture and toss gently to coat.
7. Serve: Serve warm, garnished with optional crumbled goat cheese or feta if desired.

 

Spiced Roasted Parsnips 
Created by:Irena Macri 
 
Beautifully seasoned and spiced, these roasted parsnips make for a nutritious, healthy side dish that goes with pretty much anything. 
 
Ingredients: 
4 parsnips cut into quarters lengthways 
2 TBSP olive oil plus more for greasing 
1 tsp onion powder 
1/2 tsp garlic powder 
1/2 tsp cumin powder 
1/2 tsp paprika powder 
1/2 tsp salt plus extra for later 
Pinch of pepper 
Garnish: 1/4 cup finely chopped parsley + 1 tsp zest of lemon 
 
 
Instructions: 
1. Preheat the oven to 200 C / 400 F. 

2. Peel and cut the parsnips, place in a bowl and drizzle with olive oil. Sprinkle with spices, salt and pepper and coat evenly using your hands.
3. Place a piece of parchment paper on a flat baking tray and grease lightly with olive oil. Spread the parsnips and bake for 20-25 minutes until golden brown.
4. Serve sprinkled with fresh parsley and a little lemon zest (optional) or other fresh herbs of choice.

 
 
Potato Latkes with Caramelized Onion Sour Cream 
Created by: Molly Yeh 

An amped up version of the classic Potato Latkes. A delicious appetizer or side dish for your holiday meal. 
 
Ingredients: 
Caramelized Onion Sour Cream 
2 Tbsp. olive oil 
1 Spanish or yellow onion, finely chopped 
1/2 tsp. sugar 
1/2 tsp. kosher salt 
2 cloves garlic, minced 
1 cup sour cream 
1/2 tsp onion powder 
Black pepper 
Chopped scallions, for topping 
 
Potato Latkes 
2 1/2 pounds potatoes 
2 medium yellow onions 
4 cloves garlic 
1 1/2 tsp kosher salt 
2/3 cup panko breadcrumbs 
2 Tbsp. lemon juice 
4 large eggs 
Black pepper 
4 scallions, chopped 
Flavorless oil, for frying 
Flaky or kosher salt, for sprinkling 

 
Instructions:  
For the caramelized onion sour cream: 

1. Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
2. Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.

 
For the potato latkes: 

1. Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
2. Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
3. In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
4. In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it’s ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
5. Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊