14 Days of Christmas, Day 9; Vegetables

Every year our Christmas table is filled with a range of colourful vegetables. Whilst they may not be everyone’s favourite, item on the menu they are a unwritten requirement. They do not have to be boring or unhealthy but in fact they can be super tasty.

Last year my Aunt created a delicious treat for our vegetables, by ditching the honey and baking our carrots and parsnips in orange cordial which was incredible. There are so many ways to cook vegetables this year to avoid them being boring.

Brussel Sprouts are a Christmas tradition and not something everyone is very keen on, but there are a few ways you could jazz up your Brussels this year.

Brussel sprout with santa hat.png

Chestnuts: melt butter, add salt and pepper and the sprouts, cover with water and boil. Once boiled drain and add chestnuts coarsely crumbled. £2.15 for 6 servings.

Bacon: place bacon under the grill and cook until crispy, then chop into small chunks. Melt butter in a pan and add onions and sprouts, stir and season with salt and pepper. Add bacon and toss. £2.12 for 6 servings.

Grapes: Preheat your oven to gas mark 5, in a baking dish place the sprouts, grapes, oil, garlic, thyme, salt and pepper. Cook until golden brown and tender for 20-25 minutes. £2.71 for 6 servings.

Pomegranate and hazelnut:  heat the oven to gas mark 5, place the sprouts in a roasting tin, add olive oil, salt and pepper. Roast until golden and then place in a bowl, add pomegranate seeds, hazelnuts and orange zest. £4 for 6 servings.

Brussels aren’t of course the only vegetable on the dinner table at Christmas, carrots and parsnips always work their way out of the oven onto plates.

Honey roasted vegetables are incredibly popular and super easy to create, simply chop vegetables into strips and part boil for a few minutes. Then place them into a roasting dish and cover with oil, honey, salt, pepper and mixed herbs. Enjoy once crispy.

 

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