As the holiday season unfolds, I find so much joy in planning the celebration. It’s a beautiful reminder that it’s not just about the main course – side dishes also have a special place in the meal, adding a delightful variety and complementing the main course in the most harmonious way.
Whether I’m opening up my home for a grand dinner party or creating a cozy family gathering, these recipes are my passion. Not only do they add a touch of flavor to the table, but they also nourish us from the inside with their nutritional balance. Full of flavor and surprisingly easy to prepare, they’ve become the perfect companions for any holiday meal.
Let’s dive into the delicious details…
Burrata with roasted tomatoes
Decorate the halls with burrata bowls! This cheerful dish combines sweet, blistered cherry tomatoes with the creamy delight of burrata bulbs. Baked with a little olive oil and a little sea salt, these tomatoes bring a warm, tangy contrast to the cool, milky burrata. Stuffed with fresh basil leaves and served with crunchy sourdough, this side dish is fit for a festive feast.
Components:
- 2 cherry tomatoes (500 g).
- 4 cloves of garlic
- ¼ cup extra virgin olive oil
- 1 teaspoon of sea salt
To serve:
- 2 burrata bulbs
- Basil leaves
- Fresh breadcrumbs/sourdough
Method:
Preheat the oven to 200°C or 390°F. Place the tomatoes on a baking sheet. Drizzle with olive oil and season with sea salt and black pepper.
Bake for 20 minutes or until the tomatoes are soft and beginning to bubble.
Place the burrata on a serving plate. Add the roasted tomatoes to the plate. Be sure to spoon any juices from the pan on top. Sprinkle the basil leaves on top and serve.
Time for cooking: 25
Serves: 6-8, as italics
Beans with caramelized onions + goat cheese + almonds
Add a twist to your holiday table with our take on classic green beans, all dressed in a tangy lemon-olive oil blend and garnished with sweet, caramelized onions. The crown? A sprinkling of crunchy roasted almonds and creamy goat cheese for that extra ‘wow’ factor. This sumptuous side is ready in just 20 minutes, making it the perfect companion to your festive feast.
Components:
- 500g (17.6oz) green beans
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- 2 red onions sliced, we used 2 small red onions
- 1 tablespoon balsamic vinegar
- 1 tablespoon coconut sugar, or brown sugar
- 50g (1.7oz) goat cheese
- ½ roasted almonds, chopped
Method:
Bring a large pot of salted water to a boil. Add the beans to the boiling water and cook for 4 minutes. Drain and run under cold water to stop the cooking process.
Place the beans in a bowl. Pour over 1 tablespoon of olive oil and lemon juice. Sprinkle with sea salt and black pepper and toss to combine.
Heat the remaining olive oil in a non-stick pan over medium-high heat. Add the onions to the pan and cook for 5-6 minutes or until softened. Add the balsamic vinegar and coconut sugar to the pan. Stir to coat. Cook for another 6-7 minutes or until golden brown and caramelized.
Place the green beans on a serving platter. Pour over the caramelized onions, goat cheese and roasted almonds.
Time for cooking: 20
Serves: 4-6, as italics
Roasted carrot & cabbage salad
Brighten up your holidays with this wonderful salad! Starring honey-roasted sweet carrots and lemon massaged earthy kale, all wrapped in warmth from cinnamon and a hint of heat from chili flakes. Creamy feta dressing adds a delicious twist to this happy mix. Finish with a sprinkling of walnuts for crunch, cranberries for a tart contrast and mint leaves for a refreshing finishing touch.
Components:
- 4 (580 g) carrots, peeled and sliced
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon chili flakes
- 2 tablespoons of honey
- 4 stalks of kale, peeled & roughly torn
- 1 tablespoon extra virgin olive oil
- ½ lemon, juice
- Add sea salt
- ¾ (70 g) cup walnuts
- ¼ (70 g) cup cranberries
- ½ cup chopped mint leaves
Creamy feta dressing:
- 50g (1.7oz) feta cheese, we used Danish feta
- ¼ cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- ½ lemon, juice
- 1 tablespoon of water
Method:
Preheat the oven to 180°C or 350°F. Line a tray with baking paper.
Place the carrot slices in a bowl. Pour the olive oil on top. Season with sea salt, ground cinnamon and chili flakes. Use your hands to toss the carrots and make sure they are evenly coated. Spread the carrots on the baking sheet in a single layer. Drizzle the honey over the top. Bake in the preheated oven for 30-35 minutes or until the carrots are golden brown and soft.
While the carrots are cooking, place the shredded cabbage in a bowl. Add 1 tablespoon of olive oil, the juice of ½ a lemon and a pinch of sea salt and black pepper. Use your hands to massage the cabbage. Set aside.
To make the dressing, combine all the ingredients in a food processor or blender. Mix until they are homogeneous. Season with salt and pepper to taste. If your dressing is too thick, add an extra splash of water.
To assemble your salad, arrange the kale and honey-roasted carrots on a platter. Sprinkle the walnuts, cranberries and mint leaves on top. Spoon the dressing over the top and serve.
Time for cooking: 40
Serves: 6-8, as italics
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