Christmas is around the corner and what else can be a suitable time to reveal the most delectable side dishes. Without further ado, let’s get started! *HO HO HO*
Parmesan Brussels Sprouts Salad
Freshly ground black pepper
Shaved Parmesan, for serving
Method to Prepare
— In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
— Add Brussels sprouts and toss until completely coated.
— Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
— Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.
Loaded Smashed Potatoes
— Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
— Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
— Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
— Using the bottom of a small glass or jar, smash potatoes into flat patties.
— Bake until crispy, 20 to 25 minutes more.
— Top with cheddar and bake until melted, 3 minutes more.
— Top with cooked bacon, green onions, and sour cream (if using) and serve.
Cheesy Garlic Butter Rolls
Pinch crushed red pepper flakes
Method to Prepare
— In a large bowl, whisk together 1 1/2 cups flour, Fleischmann’s RapidRise yeast, sugar, salt, and garlic powder.
— In a medium bowl, whisk together eggs, milk, and 2 tablespoons melted butter. Add wet ingredients to flour mixture and mix with a wooden spoon until combined. Add remaining 1 1/2 cups flour and ¾ cup mozzarella and mix until the dough begins to become cohesive.
— Transfer dough to a lightly floured work surface and knead, adding more flour if the dough feels sticky, until smooth and elastic, about 5 minutes.
— Transfer dough to a clean bowl and let rest 10 minutes. Grease a 9”-x-13” pan with cooking spray and preheat oven to 375°.
— Divide dough into 15 equal pieces and roll each into a ball, then place in prepared pan. Drape pan with a dish towel and let the dough rise until doubled in size, 1 hour.
— Toward the end of the rise, in a small bowl, stir together remaining 2 tablespoons melted butter, garlic, parsley, and red pepper flakes and season with salt. Brush garlic butter onto rolls and sprinkle with Parmesan and remaining ½ cup mozzarella.
— Bake until rolls are puffy and golden, 25 minutes.
Cheesy Baked Broccoli
— Preheat oven to 375°. In a large oven-proof skillet over medium heat, melt butter with olive oil. Add broccoli and season with salt and pepper. Cook until bright green and crisp-tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
— Pour heavy cream over broccoli then top with mozzarella, Gruyere, Parmesan and red pepper flakes. Bake until cheese is bubbly and broccoli is crisp-tender about 10 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute).
— Serve immediately.