Favorite Holiday Side Dishes
Savory Mashed Sweet Potatoes Serves 6 | Prep Time: 5 min | Total Time: 25 min INGREDIENTS
DIRECTIONS
Sweet Potatoes 3 lbs. (1.4 kg) sweet potatoes, peeled ½ cup (75 mL) 2% plain low-fat Greek yogurt or sour cream 2 tbsp (30 mL) butter 1 tbsp (15 mL) chopped rosemary ¾ tsp (4 mL) salt Candied Pecans 3 tbsp (45 mL) brown sugar 1 tsp (5 mL) ground cinnamon ¼ tsp (1 mL) salt 2 tsp (10 mL) water 1 cup (250 mL) pecan halves
1. Cut the sweet potatoes into ½" (1-cm) chunks. Add them to the 4-qt. (3.8-L) Nonstick Sauce Pan, and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium-high and cook until fork-tender, about 5–7 minutes. Drain the water from the pan. 2. Meanwhile, add the brown sugar, cinnamon, salt, and water to the 8.5" (21‑cm) Nonstick Fry Pan. Cook over medium heat, stirring often until the sugar melts, about 1 minute. 3. Add the pecans to the fry pan and stir to coat. Cook and stir until the pecans look candied and smell nutty, 2–3 minutes. 4. Transfer the candied pecans to a plate lined with parchment paper and spread them into one layer. Let the pecans cool for at least 10 minutes, then break them up and coarsely chop. 5. Mash the potatoes until they’re smooth. Add the yogurt, butter, rosemary, and salt and mix until combined. 6. Before serving, top with the candied pecans.
Cook's Tips Make and mash the potatoes ahead of time, then reheat in a casserole dish. Bake at 350°F (180°C) for 20–25 minutes, or until warmed. Top with the pecans before serving. Double the recipe and serve in our 4‑qt. (3.8‑L) Insulated Serving Bowl. You can make the pecans ahead of time, or double the recipe and serve them as a snack!
Roasted Vegetable Salad With Cider Vinaigrette Serves 6 | Prep Time: 10 min | Total Time: 45 min INGREDIENTS Vegetables 2 lbs (1 kg) Rainbow carrots peeled and cut crosswise into 3 (7.5 cm) lengths and each piece into quarters 1 lb (450 g) Brussels sprouts, trimmed and halved (about 13 large) 1 red onion, wedged 1 tsp (5 mL) fresh thyme leaves 5 garlic cloves, pressed ½ tsp (2 mL) black pepper 1 tbsp (15 mL) olive oil Dressing 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) apple cider vinegar 1 tbsp (15 mL) apple cider ½ tbsp (7 mL) minced shallot 1 tsp (5 mL) honey ½ tsp (2 mL) salt ¼ tsp (1 mL) black pepper
DIRECTIONS 1. Preheat the oven to 425°F (220°C). Combine all of the vegetable ingredients in a large mixing bowl and toss them to coat. 2. Place the vegetable mixture onto the an Entertaining Platter and bake for 30–35 minutes, or until the vegetables are tender. 3. Meanwhile, combine the dressing ingredients in the Measure, Mix & Pour® and mix until blended. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.
Cook's Tip Vegetables can be cooked and cooled completely then refrigerated up to two days. Simply bring them back to room temperature before drizzling with the dressing.
Cauliflower Au Gratin Serves 4 | Prep Time: 8 min | Total Time: 45 min INGREDIENTS
DIRECTIONS
Cauliflower 1 head cauliflower, cut into florets (2–2½ lbs./1–1.1 kg) 2 tbsp (30 mL) olive oil, divided ¼ tsp (1mL) salt ¼ cup (60 mL) almonds, coarsely chopped Optional: Chopped fresh parsley Mornay Sauce 2 tbsp (30 mL) butter 2 tbsp (30 mL) flour 1¼ cups (300 mL) milk 4 oz. (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL) 3 oz. (90 g) Gruyere cheese, coarsely grated (¾ cup/175 mL), divided (see cook’s tip) ½ tsp (2 mL) garlic powder Optional: ¼ tsp (1 mL) ground nutmeg (see cook’s tip)
1. Preheat the oven to 400°F (200°C). Season the cauliflower with 1 tbsp (15 mL) of oil and the salt in a large bowl. 2. Heat the remaining oil in the Enameled Cast Iron Skillet for 3–4 minutes over medium-high heat. Add the cauliflower and let it brown, undisturbed, for 3–4 minutes. Turn and cook for 3 more minutes. Remove the cauliflower from the pan and set it aside. Let the pan cool slightly. 3. For the Mornay sauce, make a roux by melting the butter in the skillet over medium-low heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly. Bring to a simmer and cook until thick, 2–4 minutes. Remove from the heat and add the white cheddar, ½ cup (125 mL) of the Gruyere, garlic powder, and nutmeg (if using), and mix until combined. 4. Add the cauliflower to the sauce, and mix well to coat. Top with the remaining Gruyere and the almonds. Bake, uncovered, until bubbly, about 14–16 minutes. 5. Remove from the oven and let stand for 4–5 minutes. Top with parsley, if you’d like.
Cook's Tips Gruyere is a smooth-melting Swiss cheese with a slightly nutty taste. It’s great when you want a rich, melty texture. If you can’t find Gruyere, use a combination of Parmesan and fontina. Nutmeg adds a warm, nutty flavor to the Mornay sauce. Only a very small amount is needed, and you can leave it out if you’d like.
Pressure Cooker Mashed Potatoes Serves 12 | Prep Time: 5 min | Total Time: 40 min INGREDIENTS 1 cup (250 mL) water 3 lbs. (1.4 kg) russet potatoes, peeled (about 4 medium) 1 cup (250 g) butter (2 sticks) 2 tsp (10 mL) salt ½ cup (125 mL) heavy whipping cream, warmed
DIRECTIONS 1. Place the water in the inner pot of the Deluxe Multi Cooker. Add the potatoes to a Pressure Cooker Steamer Basket and place in the inner pot. 2. Cook on CUSTOM for 20 minutes, then release the pressure manually. 3. Place the warm potatoes in a large mixing bowl. Add the butter and salt; mash and thoroughly combine. 4. Stir in the cream and serve.
Cook's Tip Not serving immediately or want to make the potatoes ahead of time? Place them in an Insulated Serving Bowl and top with a little melted butter to keep a skin from forming. They’ll stay warm up to 2 hours.
Orecchiette With Brussels Sprouts & Broccoli Serves 4 | Prep Time: 10 min | Total Time: 30 min INGREDIENTS 8 oz. (250 g) orecchiette or medium shell pasta 3 garlic cloves, peeled 1 small head broccoli (10–12 oz./ 250–350 g) including stems 10 oz. (330 g) Brussels sprouts, trimmed ¼ cup (60 mL) olive oil ½–1 tsp (2–5 mL) red pepper flakes ½ tsp (2 mL) salt 1 cup (250 mL) frozen peas 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving 1 lemon ½ cup (125 mL) fresh parsley leaves, finely chopped
DIRECTIONS 1. Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the instructions on the package recommend and reserve ¼ cup (60 mL) of the pasta water. 2. Slice the garlic on the No. 1 thickness of the Rapid-Prep Mandoline. Slice the broccoli and Brussels sprouts on the No. 6 thickness of the mandoline. 3. Heat the oil in a 12" (30-cm) skillet over medium heat for 5 minutes. Add the garlic and red pepper flakes and cook until the garlic starts to turn golden brown, 1–2 minutes. Watch closely so the garlic doesn’t burn. 4. Add the sliced vegetables and salt to the skillet. Increase the heat to medium-high and cook until the vegetables are crisp-tender, 5–7 minutes. Add the peas during the last 2 minutes. 5. Transfer the pasta and reserved pasta water to the skillet. Add the Parmesan and reduce the heat to medium-low. Simmer until the water is absorbed. 6. Zest the lemon and juice half of it. Just before serving, stir in the zest, juice, and parsley. Serve with more Parmesan, if you’d like.
Cook's Tip The sliced garlic’s flavor softens significantly as it cooks. For more flavor, add 1 tbsp (15 mL) of Lemon Garlic Rub to the veggies in step 4 and omit the salt. For added protein, you can serve this recipe with chickpeas, cooked shrimp, or chicken.
Roasted Carrots With Pistachios Serves 6 | Prep Time: 10 min | Total Time: 30 min INGREDIENTS 2 small bunches carrots, any color, with their tops (about 1½ lbs./700 g) 3 tbsp (45 mL) olive oil, divided ½ tsp (2 mL) cumin ½ tsp (2 mL) salt, divided ½ cup (125 mL) chickpeas, drained and rinsed 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) honey ⅓ cup (75 mL) shelled pistachios ¼ cup (60 mL) loosely packed fresh mint, plus more for serving
DIRECTIONS 1. Place the Stone Bar Pan in the oven and preheat to 425°F (220°C). 2. Remove the tops from the carrots, saving some for serving, and scrub them clean. Cut at an angle into 2–3" (5–7.5-cm) pieces. For thicker carrots, cut in half lengthwise. 3. Toss the carrots with 1 tbsp (15 mL) of the oil, cumin, and ¼ tsp (1 mL) of the salt in a large bowl. Carefully remove the pan from the oven and add the carrots in a single layer. 4. Bake for 10 minutes; add the chickpeas to the pan and stir. Bake until the carrots are browned and tender when pierced with a fork, 8–10 more minutes. 5. Whisk the vinegar, honey, remaining oil, and remaining salt in a small bowl to make a vinaigrette. Process the pistachios, mint, and 3 tbsp (45 mL) of the vinaigrette in the Manual Food Processor until the pistachios and mint are coarsely chopped. 6. When the carrots are cooked, remove the pan from the oven and immediately pour on the remaining vinaigrette, stirring to coat. 7. To serve, place the carrots on a platter and top with the pistachio mixture, extra mint, and carrot tops, if you’d like.
Cook's Tips Young spring carrots have a thinner skin and don’t need to be peeled. A green scrub pad and cold water is all you need.
Corn Pudding Serves 8 | Prep Time: 5 min | Total Time: 35 min INGREDIENTS 1 can (15.25 oz./432 g) corn, drained 1 can (14.75 oz./418 g) creamed corn 4 oz. (113 g) butter, melted (½ stick) 1 cup (250 mL) sour cream 1 jar (4 oz./113 g) chopped pimentos, drained 1 pkg (8.5 oz./240 g) corn muffin mix
DIRECTIONS 1. Preheat the oven to 400°F (200°C). 2. Mix all the ingredients together in a large bowl with the cornbread mix last. 3. Pour into the 2-qt. (2-L) Enameled Cast Iron Baker; bake until brown on the edges or set, about 30 minutes.
Products for Festive Sides
Insulated Serving Bowl Set Keep your sides warm for up to 2 hours. The lids hook on the sides of the bowls for easier serving.
Enameled Cast Iron Set Turn any appetizer or side dish into a showstopper with this oven-to-table set.
Rapid Prep Mandoline Safely slice, dice, julienne, and french-fry cut fruits and veggies in seconds. Choose from 8 thickness settings.
Potato Masher Hand mashing potatoes makes them light and fluffy. And this masher also folds down to fit nicely in a drawer.
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