Holiday Side Recipes

Simple Roasted Green Beans with Garlic

Tasty and super easy to make!

Ingredients:

• Fresh green beans
• Olive Oil
• Salt and pepper
• Garlic powder

Instructions:

1. Preheat oven to 425°F
2. Coat green beans in olive oil in a large bowl. Use hands to mix well and make sure the beans are well coated.
3. Add the garlic powder, salt and pepper.
4. Place on a baking sheet.
5. Bake in the oven until they are tender and browned in spots, about 15 min.
6. Let cool and serve!

 

Massaged Kale Salad with Spicy Hazelnuts

A perfect and healthy fall side dish.

Ingredients:

• 1/2 cup raw hazelnuts
• 2 Tbsp extra virgin olive oil, divided
• 1/4 tsp chili powder
• A pinch of cayenne pepper
• 1 large grapefruit
• 1 bunch lacinato kale, stems removed, leaves chopped
• 2 Tbsp freshly squeezed lime juice
• 1 Tbsp balsamic vinegar
• 1/4 tsp sea salt
• A pinch freshly ground black pepper
• 1/2 medium ripe avocado, pitted and peeled, thinly sliced

Instructions:

1. Preheat oven to 350°F
2. Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake for 12 to 14 minutes, or until golden brown.
3. Let cool, and then rub them between your hands to remove skins.
4. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the hazelnuts, chili powder, and cayenne pepper, then cook for 1-2 minutes. Set aside.
5. Prepare the grapefruit by slicing off the top and the bottom of the fruit. Then, carve away the peel, removing all the white membranes. Cut between the white membranes to release the grapefruit segments.
6. In a large bowl, combine the kale, lime juice, the remaining 1 tablespoon oil, vinegar, salt and black pepper. Using your hands, massage the kale until the leaves soften, for about 1 minute. Top with hazelnuts, grapefruit, and avocado slices. Gently toss to combine flavors, then serve!  

 

Easy Roasted Brussels Sprouts

Tender, flavorful, and golden brown! The perfect thanksgiving side

Ingredients:

• 1 lb Brussels sprouts
• 2 Tbsp extra virgin olive oil
• Garlic, optional
• Balsamic vinegar, optional
• Salt, to taste
• Pepper and chilli flakes, to taste

Instructions:

1. Preheat oven to 350°F
2. Using a knife, trim the Brussels sprouts and cut into halves.
3. Place them on a parchment-lined baking sheet, then drizzle with olive oil, garlic, balsamic vinegar, salt and pepper.
4. Roast in the oven for about 25-30 minutes.
5. Serve while warm!

 

Honey Glazed Rosemary Carrots

Yummy and delicious. Filled with vitamins, fiber and beta-carotene!

Ingredients:

• 3 medium carrots
• 1 Tbsp extra virgin olive oil
• 1 Tbsp honey
• 2 fresh rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F
2. Peel the carrots and place them on a baking sheet. Then, roast them in the oven for about 10 minutes.
3. Remove from the oven, and cut them into slices.
4. Add olive oil, honey and seasonings. 
5. Place them back in the oven for an additional 25 minutes.
6. Serve and enjoy!

Grapefruit, Endive & Pomegranate Salad

Light and festive salad to add to your winter gathering!

Ingredients:

• 3 heads butter or Bibb lettuce, leaves separated and town into large pieces
• 2 bunches watercress, tough stems removed
• 3 heads Belgian endive, cored and separated into leaves
• 3 pink grapefruits, peeled and segmented with a knife, juices caught and reserved for later
• 1 Tbsp fresh orange juice
• 1/2 tsp lemon or orange oil
• 2 Tbsp balsamic vinegar
• 3 Tbsp minced shallots
• 6 Tbsp extra virgin olive oil
• Salt and freshly ground pepper
• 1/2 cup pomegranate seeds

Instructions:

1. In a large serving bowl, toss together the lettuce, watercress, and endive. Add the grapefruit segments to the bowl, scattering them over the greens.
2. To make the dressing, in a food processor or a blender, combine 2 Tbsp of the saved grapefruit juice, the orange juice, citrus oil, vinegar, shallots, olive oil, and 1/4 tsp each of salt and pepper. Process until smooth, then adjust the seasonings if needed.
3. Pour the dressing over the salad. Add the pomegranate seeds, toss and serve.

 

Green Beans Almondine

Simple and healthy!

Ingredients:

• Fresh green beans
• Sliced Almonds
• Shallots and garlic
• Extra-virgin olive oil
• Fresh lemon juice
• Salt and Pepper

Instructions:

1. First blanch the green beans in a large pot of salted boiling water for 2 minutes, until they are crisp, tender and bright green. Transfer them to an ice bath to stop them from cooking. Drain, and spread them on a kitchen towel to dry.
2. Next, toast the almonds. Toast in a dry skillet until they begin to brown. Remove the almonds from the pan and set aside.
3. Add oil into the pan, and sauté the shallot and garlic, until the shallot softens, for about 2 minutes.
4. Add the cooled, blanched green beans into the pan and cook for a few more minutes, until the beans are warm and tender. 
5. Finally, sprinkle the lemon juice, and season to taste with salt and pepper. Transfer to a serving dish and top with the toasted almonds. Enjoy!