Christmas is just around the corner. To celebrate the most wonderful time of the year we’re bringing you some of our favourite side dishes to accompany your delicious Christmas dinner.
Oven roasted carrots are incredibly delicious with just a little garlic and olive oil, but our Sweet Glazed Carrots take them to a whole new level!
Did you know that an 80g serving of carrots contributes to one of your five-a-day?
Sweet Glazed Carrots Recipe
1 kg small carrots , heirloom if you can get them
50 g unsalted butter
1 tablespoon dripping or goose fat , (optional)
6 cloves of garlic
½ a bunch of fresh thyme
2 tablespoons runny honey or soft brown sugar
Trim most of the leafy green stalks off the carrots, then peel them.
Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.
Trust us, these are the ultimate Christmas side dish.
Parmesan Brussels Sprouts
Brussel sprouts are another classic Christmas dish! A favourite here at CCSL, are our Parmesan Brussels Sprouts. These roast sprouts are so moreish we reckon they’ll convert the haters. Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.
1 kg Brussels sprouts
2 tablespoons extra virgin olive oil
1 teaspoon chilli flakes
4 tablespoons freshly grated Parmesan , or vegetarian hard cheese
Preheat the oven to 220ºC/gas 7.
Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.
Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.
Our third Christmas trimming recipe for you is our roasted parsnips. The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combination of bay and honey adds a real festive feel. We recommend for the best results, don’t peel them.
1.5 kg medium parsnips
50 g unsalted butter
4 fresh bay leaves
1 tablespoon white or red wine vinegar
2 tablespoons runny honey
Preheat the oven to 180ºC/350ºF/gas 4.
Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.
From all of us here at CCSL, we would like to wish you and your friends and families a very Merry Christmas!