5 Super Sides

It’s the big roast that always gets the attention, but let’s be honest – we’re all here for the sides! From Smoky Brussels Sprouts with Chorizo to Stuffed Baby Portobello Mushrooms, these easy-to-make dishes will go with just about everything. Here, 5 side dishes to add to your holiday dinner.

Blistered Green Beans with Tomato-Almond Pesto

Switch up the standard green bean casserole with these crisp-tender blistered green beans tossed with a vibrant cherry tomato sauce from Bon Appetit Magazine. The sauce, which is a spin on a classic romesco, has added body and crunch from ground almonds and a touch of smoky spice from paprika.

 

Smoky Brussels Sprouts with Chorizo

This recipe comes from H-E-B Cooking Connections. A sweet, smoky dish that can be thrown together in under 20 minutes. The Brussels sprouts caramelize beautifully in the pan and the chorizo adds a savory South Texas twist.

 

Gluten-Free Cranberry-Bacon Dressing

Don’t be fooled by this gluten-free recipe – it’s surprisingly good. Chef Belinda from H-E-B Cooking Connections uses gluten-free hot dog buns for the base and then flavors it all with cranberries, bacon, celery and spices. We doubt your guests will even realize it’s not wheat!

 

Savory Potato Gratin

Had your fill of mashed potatoes at Thanksgiving? This holiday, opt for this colorful scalloped potato gratin. These golden brown spuds with fresh rosemary, thyme and sage are the perfect side dish for your Christmas Ham or Beef Tenderloin. This recipe is from one of our favorite places in The Woodlands, Ristorante Tuscany.

 

Stuffed Baby Portabella Mushrooms

The filling for these bite-sized stuffed mushrooms from Chef Chemo Barrera at The Well in San Antonio is inspired by a creamy green bean casserole. They’re great as a side dish or an appetizer.

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

 

 

2 Responses to 5 Super Sides

Carita Clayton says: December 21, 2018 at 2:53 pm

Your “good taste” column has great suggestions of recipes. I’ve been preparing holiday meals for 63 years and I’m burnt out trying to figure what to cook. What is nice is now we can visit our children, but, they still would like me to prepare recipes that I cooked when they were children. At my age I tend to forget a lot of the ingredients, this is where YOUR suggestions come in handy.

THANK YOU!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*


429 Views

Goodtaste with Tanji© 2018-2019