Our Christmas dinner recipes continues with three more sides! Currently the Netherlands has been hit a little snowstorm (not an actual storm, but enough to make sure the entire country is in a state of panic). I love snow! And it totally helped me get into a holiday/winter mood.
Just like these fairy lights
While I’m writing this I an see the snow melting away so I’m hoping for more snow in the following weeks (and who knows, maybe the trains will learn that they can actually work with a little snow). Next up our main dish!
Ps: just keep in mind that we made created these recipes as sides dishes to a bigger dinner. If you are making these for a regular dinner, you might have to adjust the amounts.
Nut-free Orange Salad
serves 4-6 people
3 tbsp plant yogurt
2 tsp tahini
½ cm grated ginger (or use ½ tsp ground ginger)
2 handful of spinach
½ cup sundried tomatoes
2 or 3 oranges
1 tbsp hemp seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
Mix the plant yogurt with the tahini and grated ginger. Add the yogurt to a plate, but leave a little bit as a topping for the salad. Chop the spinach and sun-dried tomatoes and place on top of the yogurt. Slice the peel of the oranges, and take off the bitter white part (I like to add the peels to drinks, so there isn’t any waste), slice and place on the plate as well. Top with hemp, sunflower, pumpkin seeds and the last bit of the yogurt.
Cumin Roasted Carrots with Dates and Pistachio
serves 4-6 people
15 small mixed carrots
2 tbsp olive oil
2 tsp ground cumin
6 dates
2 tbsp maple syrup
2 tbsp pistachio nuts, crushed
few sprigs of fresh thyme for garnish
Preheat the oven to 200 degrees celcius (or around 400 fahrenheit). Mix the carrots in a bowl with the olive oil and cumin. Spread on a baking plate and cook in the oven for 30-40 minutes until they begin to soften. Meanwhile, chop the dates coarsely. Add them to the carrots after the 30-40 minutes and cook everything another 10-15 minutes until the carrots are browned and softened. Transfer the carrots and dates to a serving bowl or plate. Sprinkle with the crushed pistachio nuts, fresh thyme leaves and drizzle over the maple syrup. Serve.
Balsamic & Maple Roasted Brussels Sprouts with Hazelnuts and Cranberries
serves 4-6 people
250 g brussels sprouts
1 red onion
2 tbsp balsamic vinegar
2 tbsp maple syrup
handful of dried cranberries
handful of hazelnuts, roasted
salt & pepper
dressing
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp mustard
Preheat the oven to 200 degrees celcius (or around 400 fahrenheit). Cut the brussels sprouts in half, slice the onion in wedges and place in a bowl. Add the balsamic vinegar, maple syrup, salt and pepper and mix well. Spread onto a baking plate and cook in the oven for 25-35 minutes until the sprouts are cooked through and crisp on the outside.
Meanwhile, mix the ingredients for the dressing together in a small bowl.
Transfer everything into a bowl, mix in the cranberries and hazelnuts and sprinkle over the dressing. Serve.
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