4 Christmas Side Dishes You Ought to Add to your Menu!

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

YIELDS: 6

TOTAL TIME: 25 MINS

Ingredients Required

5 tbsp. extra-virgin olive oil

5 tbsp. lemon juice

1/4 c. freshly chopped parsley

Kosher salt

Freshly ground black pepper

2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)

1/2 c. chopped toasted almonds

1/2 c. pomegranate seeds

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

YIELDS: 4

TOTAL TIME: 50MINS

Ingredients Required

1 lb. baby potatoes

kosher salt

1/4 c. melted butter

3 cloves garlic, minced

Freshly ground black pepper

2 c. shredded Cheddar

10 slices bacon, cooked and crumbled

Sour cream, for serving, if desired

Method to Prepare

— 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

YIELDS: 15

TOTAL TIME: 1 hour 15 MINS

Ingredients Required

3 c. all-purpose flour, divided, plus more as needed

1 (1 1/4-oz.) packet Fleischmann’s RapidRise Yeast

1 tbsp. granulated sugar

2 tsp. kosher salt, plus more for topping

2 tsp. garlic powder

2 large eggs, beaten

3/4 c. milk, very warm (120°-130°, microwaved about 40 seconds)

4 tbsp. butter, melted, divided

1 1/4 c. shredded mozzarella, divided

Cooking spray

1 clove garlic, minced

2 tsp. freshly chopped parsley

Pinch crushed red pepper flakes

2 tbsp. freshly grated Parmesan 

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

YIELDS: 4-6

TOTAL TIME: 30 MINS

Ingredients Required

1 tbsp. butter

1 tbsp. olive oil

1 large head broccoli, cut into florets

2 cloves garlic, minced

1/2 c. heavy cream

1/2 c. shredded mozzarella

1/2 c. shredded Gruyere

1/4 c. grated Parmesan

red pepper flakes

Chopped parsley, for garnish

Method to Prepare

— 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.