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Christmas is a time full of traditions, and one of the best (and tastiest) traditions around this time of year is food. If you love Christmas dinner as much as we do, you know how sacred the dinner at the end of the night is. But one part of the dinner that doesn’t have to be as traditional is the sides. This year, we’re bringing you unique and delicious sides for your Christmas dinner that will have your family forgetting all about the main dish.
PrintCrispy and Spicy Harissa Potatoes with Yogurt
Thank you PureWow for the recipe!
Ingredients
Potatoes:
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1 + ½ lbs. baby Yukon Gold potatoes
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1 Tbsp kosher salt
Harissa Sauce:
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2 Tbsp harissa
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3 Tbsp olive oil
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1 Tbsp honey
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2 garlic cloves (minced)
Herb Topping and Yogurt:
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2 Tbsp finely chopped red onion
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5 Tbsp finely chopped pistachios
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3 Tbsp chopped flat-leaf parsley
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1 Tbsp chopped oregano
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1 + ¼ cups yogurt
Instructions
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Heat the oven to 375°F and line a baking sheet with nonstick aluminum foil.
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In a medium saucepan, cover the potatoes with water and add salt. Bring them to a simmer and cook until they’re just tender — 10-12 minutes. Drain the pan and set them aside.
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In a large mixing bowl, whisk the harissa, oil, honey, and garlic together.
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Once the potatoes are cool, cut each of them into 2-inch pieces. Transfer them to a mixing bowl with the harissa mixture and toss them to coat. Transfer the potatoes to the prepared baking sheet and roast them until they’re crispy and golden, 25-30 minutes, turning them halfway.
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Meanwhile, in a small bowl, combine the red onion, pistachios, parsley, and oregano.
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When you’re ready to serve them, spoon the yogurt on a serving platter and top it with potatoes. Sprinkle some of the herb mixture and serve the extra on the side.
Creamy Brussels Sprouts Bake
Thank you Ahead of Thyme for the recipe!
Ingredients
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1 Tbsp butter
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½ cup onions (finely chopped)
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1 Tbsp Italian seasoning
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1 lb. brussels sprouts (bottoms trimmed and halved)
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Salt and pepper (to taste)
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3 garlic cloves (minced)
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¾ cup heavy cream
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3 Tbsp sharp white cheddar
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2 Tbsp Parmesan cheese
Instructions
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Preheat the oven to 375°F.
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Melt the butter in a cast-iron skillet over medium-high heat. Add the onions and sauté them until they’re soft, about 2-3 minutes. Add the brussels sprouts, Italian seasoning, salt, and pepper. Sauté until the brussels sprouts are crispy and start to char, about 6 minutes. Add the garlic and stir until everything is fragrant, about 1 minute.
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Turn the heat off, and add the cream, cheddar, and Parmesan. Stir until everything is combined and the cheese has melted.
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Transfer the skillet to the oven and bake for 15 minutes.
Sesame Shrimp Puffs
Thank you Brit + Co for the recipe!
Ingredients
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2 packets ready-rolled puff pastry
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8 oz. raw shrimp (peeled and cleaned)
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4 scallions (roughly chopped)
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2 eggs
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1 large garlic clove (peeled)
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1 Tbsp oyster sauce
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1 Tbsp toasted sesame oil
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1 Tbsp honey
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Toasted sesame seeds (to sprinkle)
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Chopped chives
Sweet-Chili Sauce:
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6 oz. sugar
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⅓ cup white wine vinegar
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2 Tbsp fish sauce
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2 Tbsp cornstarch diluted in 2 Tbsp cold water
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1 large red chili (finely chopped)
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1 large garlic clove (peeled and grated)
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1 small piece fresh ginger (peeled and grated)
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1 Tbsp dried chili flakes
Instructions
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Put the shrimp, scallions, one egg, garlic, oyster sauce, sesame oil, and honey in a food processor or blender. Pulse it a few times until it forms a chunky paste. Cover and chill it in the fridge for an hour before using.
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Preheat the oven to 400°F. Take the puff pastry out of the fridge and let it stand for 10 minutes. Cut each pack into 6 squares, making 12 in total. Place a scant tablespoon of filling onto each square, moisten the edges with a little water, then fold and brush with the other beaten egg. Sprinkle the square with sesame seeds.
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Bake for 13-15 minutes until the puffs are golden.
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Put all of the ingredients for the sauce in a small saucepan and stir to combine. Bring to a boil, then reduce it to a simmer. Cook for 5 minutes, or until the sauce is slightly reduced. Cool, then transfer it to a clean jar or dipping bowl to serve.
Jammy Upside-Down Onion Tart
Thank you PureWow for the recipe!
Ingredients
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4 medium yellow onions
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4 Tbsp unsalted butter
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6 sprigs fresh thyme
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3 bay leaves
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2 + ½ Tbsp brown sugar
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¼ cup sherry
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⅔ cup chicken broth
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¾ tsp kosher salt
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¼ tsp freshly ground black pepper
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One 8-oz. sheet puff pastry (thawed)
Instructions
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Peel the onions, remove their tops and bottoms, and cut the onions in half crosswise.
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In a 10-inch skillet, melt the butter over medium heat. Add the thyme and bay leaves and cook for about a minute. Stir in the sugar, sherry, and broth, and place the onions in the skillet, cut side down. Season them with salt and pepper and cover with foil, Reduce the heat to medium-low and simmer for 8-10 minutes.
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Preheat the oven to 400°F. Remove the foil and carefully flip the onions over. Increase the heat to medium and simmer the onions, uncovered, until most of the liquid has reduced — 12-17 minutes. The liquid should have the consistency of thin caramel. Turn the heat off.
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Roll the puff pastry out into an 11-inch circle, about ¼-inch thick. Place the pastry on top of the onions, tucking them in snuggly. Try to get the edge of the pastry to fit under the onions slightly.
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Bake until the pastry is puffed and fully cooked with a golden-brown color — 22-28 minutes. Remove the skillet from the oven and cool the tart in the skillet for a few minutes. Cover the skillet with a larger plate or wooden serving board and carefully invert it. Cut into 8 wedges and serve.
Cranberry Goat Cheese Balls with Rosemary Skewers
Thank you Chef Genevieve for the recipe!
Ingredients
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⅓ cup sweetened dried cranberries
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⅓ cup toasted pecans
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1 tsp dried parsley
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½ tsp salt
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¼ tsp pepper
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8 oz. goat cheese log
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16 rosemary sprigs
Instructions
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Finely chop the dried cranberries and pecans. Add the dried parsley, salt, and pepper.
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Roll the goat cheese into 16 balls, then roll it in your drum mixture.
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Skewer the balls with a rosemary sprig.
Bacon Pastry Twists
Thank you Brit + Co for the recipe!
Ingredients
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2 sheets puff pastry
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½ cup shredded cheddar cheese
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20-22 bacon strips
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1 egg (lightly whisked)
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2 Tbsp sesame seeds
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 cup cream cheese
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½ tsp Dijon mustard
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½ tsp garlic salt
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1 cup beer
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2 Tbsp freshly chopped parsley
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½ tsp dried chili flakes
Instructions
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Preheat the oven to 400°F. Line 2 large baking trays with parchment. Unroll the pastry sheets with the wide end facing you. Sprinkle the cheddar cheese on top and arrange the bacon on top, being careful not to overlap it. Slice the pastry into strips in between each bacon strip and twist each strip evenly.
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Place the pan in the oven for 20-25 minutes.
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While the pastry is cooking, make the dip. Place all of the ingredients except the beer, parsley, and chili flakes into the saucepan. Put the heat on medium until everything is melted and thickened. Add the beer and stir again. Simmer gently for five minutes. Pour the sauce into a heat-proof serving dish, then place it under the broiler top until it’s slightly charred. Carefully remove it and sprinkle it with parsley and chili flakes.
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Serve the bacon pastry with the beer cheese and enjoy!
Which side are you making this year? Comment below!
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