Holiday Side Dishes
Happy Holidays! Try one of these side dish recipes to jazz up your holiday table.
French Cut Green Beans with Caramelized Onions and Hazelnuts
![](https://www.oryana.coop/wp-content/uploads/2019/08/French-cut-beans-with-caramelized-onion-1024x768.jpg)
1 lb French cut* green or wax beans or combination
1 large shallot, chopped fine
1 tablespoon clarified butter or olive oil
1 cup chicken or vegetable broth
1/2 teaspoon cider vinegar
Sea salt, to taste
1/3 cup chopped, toasted hazelnuts
- Heat olive oil over medium low heat and add the shallots. Cook slowly, stirring frequently, until nicely browned, about 8-10 minutes.
- Add the broth, beans, and cider vinegar and season with salt. Give the beans a stir, cover, and simmer until beans are tender, about 6-8 minutes. Serve sprinkled with the chopped hazelnuts.
*Use a French bean slicer or trim each bean, cut in half length wise, then cut halves in half lengthwise.
Roasted Brussels Sprouts with Grapes
![](https://www.oryana.coop/wp-content/uploads/2019/06/brussels-sprouts-roasted.jpg)
4 cups Brussels sprouts, trimmed and halved
2 cups seedless red grapes
1 tablespoon fresh, chopped thyme or 1 teaspoon dried thyme
½ cup pecans, coarsely chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Sea salt and black pepper, to taste
- Heat oven to 425°F.
- Place the Brussels sprouts and grapes on a rimmed baking sheet. Drizzle with olive oil, balsamic vinegar, thyme, and season with salt and pepper. Toss to coat with the oil.
- Roast for 25 to 30 min.
- Sprinkle with pecans and roast another 5 minutes or until Brussels sprouts are tender. Serve immediately.
Crockpot Red Cabbage
![](https://www.oryana.coop/wp-content/uploads/2018/06/crockpot-red-cabbage-1024x683.jpg)
1 small head red cabbage, thinly sliced
1 apple, cored, chopped fine
1 small red onion, chopped fine
1 cup hot water
¼ cup red wine vinegar
1-2 tablespoons cane sugar
½ teaspoon sea salt or to taste
Dissolve sugar and salt in hot water. Combine all ingredients in a crockpot and cook at low heat for 8 – 10 hours or overnight.
Green Bean Casserole
![](https://www.oryana.coop/wp-content/uploads/2019/10/g-1024x683.jpg)
6 tablespoons butter
1 medium onion, diced small
1 pound button mushrooms, sliced
2 teaspoons sea salt
black pepper to taste
1 1/2 pounds green beans, trimmed, cut into bite-size pieces
¼ cup all-purpose flour
2 cups milk
1 pinch grated nutmeg
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 can Lars’ Own Crispy Onions*
- In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute about 5 minutes. Add mushrooms, and cook until most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and black pepper. Set aside to cool.
- Cook beans in boiling water until tender about 8 minutes. Pour into a colander and rinse with cold water. Set aside.
- Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, and whisk constantly until mixture turns golden, about 2 minutes. Pour in milk, and continue whisking until mixture thickens, about 3 minutes. Stir in nutmeg, and the remaining teaspoon salt and additional pepper. Remove from heat and let cool to room temperature, stirring occasionally. Mix sauce and mushrooms with the beans in a bowl.
- Pour beans into a greased 9 x 13 inch baking pan. Combine Parmesan and breadcrumbs and sprinkle over casserole.
- Cover beans with foil and bake at 425°F until heated through, about 30 minutes. Uncover, set oven to broil, and cook until top is golden brown, about 1 minute. Sprinkle fried onions over top and serve immediately.*
*When reheating later, save the fried onions for scattering on top just before serving.
*To make your own fried onions:
4 shallots, cut crosswise into 1/4-inch rings
1/4 cup canola oil
2 tablespoons all-purpose flour
Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain.
Za’atar Roasted Carrots with Tahini Sauce
![](https://www.oryana.coop/wp-content/uploads/2019/10/zaatar-carrots-1024x768.jpg)
1 bag baby carrots or 1 bunch small carrots, greens trimmed to retain 2-3 inches
2 teaspoons za’atar
pinch cayenne pepper
1/2 teaspoon sea salt
1 tablespoon olive oil
Tahini Sauce
1/2 cup tahini
1/4 cup water
1/4 cup lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
parsley for garnish
Heat oven to 425°F. Toss the carrots with the oil in a bowl. Sprinkle on the seasonings and toss until evenly coated. Spread carrots on a rimmed baking sheet and roast for 30 minutes until tender. Whisk together the sauce ingredients. Serve carrots drizzled with tahini sauce and sprinkled with parsley.
Paleo Sweet Potato Casserole
![](https://www.oryana.coop/wp-content/uploads/2020/10/Paleo_Sweet_Potato_Casserole.jpg)
Reprinted with permission from welcometothetable.coop
3 large sweet potatoes (3 pounds)
1 1/2 cups fresh or frozen cranberries
1 15-oz can coconut milk, full fat
1 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup whole almonds, coarsely chopped
2 tablespoons shredded coconut
1 teaspoon coconut oil
- Heat oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes into thick slices. Place them in a 9×13 pan and sprinkle with cranberries.
- In a medium bowl, stir the coconut milk, maple syrup, cinnamon, allspice, nutmeg and salt, and pour over the sweet potatoes.
- In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes at 400°F, until bubbling and golden brown. Serve warm.
Parsnip Potato Mash with Thyme
![](https://www.oryana.coop/wp-content/uploads/2019/10/parsnip-mash.jpg)
4 tablespoons coconut oil, olive oil, or butter
1/2 pound parsnips, peeled, cut into 1/2-inch pieces
1 1/2 pounds Yukon Gold potatoes, quartered
1 1/2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with a pinch of salt for 5 minutes, stirring occasionally. Add potatoes, ½ teaspoon salt and water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until veggies are tender, about 15 minutes. Drain.
- Return empty saucepan to high heat and add 3 tablespoons oil and thyme. Cook, stirring until thyme starts to sizzle, about 1 minute.
- Add potatoes and parsnips and smash until combined but still chunky. Adjust seasonings to taste. Top with sprigs of fresh thyme and a drizzle of oil or fat of your choice.
Broccoli Kale Gratin
![](https://www.oryana.coop/wp-content/uploads/2018/11/kale-broccoli-gratin.jpg)
1 bunch broccoli, chopped (peel the stems and chop those up too)
1 bunch kale, leaves stripped, chopped
2 cups milk, heated
¼ cup butter
¼ cup flour
1 teaspoon onion powder
½ cup grated Parmesan cheese
sea salt and white pepper to taste
1 cup breadcrumbs
2 tablespoons butter, melted
- Heat oven to 400°F. Bring a large pot of lightly salted water to a boil and add the kale and broccoli. Cook for about 5 minutes until tender-crisp. Drain, rinse under cold water, and set aside. While kale and broccoli are cooking, stir together the bread crumbs and melted butter.
- Melt the 1/4 cup butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly about 2 minutes. Whisk in the hot milk and onion powder, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 minutes more. Stir in the parmesan cheese. Remove from heat.
- Layer the broccoli and kale in a greased casserole dish. Pour the sauce evenly over the veggies and sprinkle with the buttered bread crumbs. Bake for 30 minutes, until golden-brown and bubbly. If desired, place under a broiler set to high for 1-2 minutes to create more of a crusted top.
Orange Cranberry Sauce
![](https://www.oryana.coop/wp-content/uploads/2019/10/cranberry-sauce-47434658_m-10-19-1024x683.jpg)
12 oz fresh cranberries (about 3 cups)
3/4 cup cane sugar
pinch sea salt
Zest and juice of 1 orange
Squeeze the orange juice into a liquid measuring cup. Add water to equal 1 cup. In a medium saucepan, combine the cranberries, sugar, salt, juice/water and zest. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer and cook until cranberries are soft and starting to burst open, about 10 minutes. Let cool and then refrigerate. It will thicken as it cools. Sauce will keep for 2 months refrigerated.