Christmas Vegetables

During Christmas I feel like the vegetables get very neglected… or maybe thats just me. But I wanted to share with you some of my favourite recipes for vegetables at Christmas, which me and my family absolutely love!

Most of my family is either gluten free, dairy free, soy free, vegetarian or all of the above, which does sometimes make cooking a little bit harder, but still fun all the same. I cooked these recipes today so I could share them with you, and everything was polished off 30 seconds after it came out of the oven! Some of it was even voted the “best veg ever”, which considering they do not normally love vegetables was a large compliment. So if you or your family normally do boiled or plain roasted veg on Christmas, why not give one of these a try and let me know how you get on!

All of the recipes take around 10 minutes or less to prepare and you can even prep them in advance and freeze certain elements. They are so easy and can be made to serve immediately or take them out 5 minutes before they’re done, and finish them off right before serving. All of these recipes are gluten free, (if gf bread is used in the breadcrumbs) and vegetarian, and can be made dairy free so easily. Where dairy products have been used, just substitute your favourite non dairy alternative!

Today I’m sharing my super easy and super simple recipe ideas on how to use veg at Christmas!

The recipes I’m showing you today are

  • Parmesan roasted green beans
  • Spicy carrots
  • Roasted brussel sprouts
  • Bacon wrapped asparagus
  • Vegetable medley

PARMESAN ROASTED GREEN BEANS

This is such a simple dish that everyone loves, and its so so easy! You can store the uncooked seasoned beans in the fridge, before adding the butter or oil if you wish to prepare these in advance. For the green beans you will need; green beans, butter or oil, salt, black pepper, garlic powder, parmesan and breadcrumbs, thats it!

Ingredients:

  • 250g green beans
  • 2 tbsp melted butter or olive oil
  • 3 tbsp shredded or grated parmesan
  • 2 tbsp breadcrumbs (use gf bread for gluten free!)
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method:

  1. Preheat the oven to 180C / 350F
  2. Add the green beans, salt, pepper and garlic powder in a large bowl and mix well.
  3. Add in 1/2 of both the parmesan and breadcrumbs and then add the melted butter and mix thoroughly and evenly.
  1. Tip the coated beans onto a baking tray – optional to add more seasoning, I always do this! And sprinkle the rest of the cheese and breadcrumbs on top of the beans and place in the preheated oven.
  2. Cook for 25 minutes, tossing half way.
  3. Serve immediately, or store in freeze to have cold.

SPICY CARROTS

During Christmas we always had boiled carrots, which do not get me wrong I do enjoy but sometimes I think we need a change and to add a little bit of something different to just keep it interesting. My fiancé hates raw carrot and isn’t really fond of the carrot flavour so I came up with this super easy recipe to ‘spice’ them up a little bit and he loves them! I think they’re perfect as part of your Christmas trimmings because the spice is very warming and still feels very festive!

Ingredients:

  • 500g carrots
  • 3 tbsp olive oil
  • 1 tsp hot chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp ground cumin

Method:

  1. Preheat the oven to 180C / 350F
  2. Peel the carrots, and slice them in half both ways.
  3. Put the sliced carrots in a saucepan with a sprinkle of salt, and just cover with cold water. Place on the heat and bring to the boil, simmer for 5 minutes, until they have softened but not breaking apart.
  4. Add the carrots, oil, cumin, salt, pepper, chilli powder, and garlic powder into a large bowl and toss until all the carrots are evenly coated.
  5. Place on a baking tray flat side down, and place in the over for 25-30 minutes, or until the tops have gone golden and crispy.
  6. Serve immediately or store in the fridge to eat cold.

ROASTED BRUSSEL SPROUTS

I am one of those people who absolutely hate Brussel sprouts and don’t even touch them on Christmas, but everyone else in my family seems to love them, so I tried so many different ways of cooking them see if I could find one that worked for me and here it is! So easy, so simple and great to add to the table on Christmas Day, especially if you have some non sprout eaters around…

Ingredients:

  • 500g brussel sprouts
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder

Method:

  1. Preheat the oven to 180C / 350F
  2. Chop the ends off the Brussel sprouts, and cut them in half.
  3. Add all the ingredients to a large bowl and combine until evenly coated.
  4. Tip onto a baking tray and place in the oven.
  5. Cook for 20-25 minutes, depending on how well done you like them! Toss half way through cooking.
  6. Serve immediately or store in the fridge.

BACON WRAPPED ASPARAGUS

We absolutely love bacon in our house and asparagus is one of our favourite vegetables so what a perfect combination! So easy and looks so pretty on the tables and plates at Christmas time! Such a fun activity to do with children as well to get them involved! Who doesn’t love vegetables with crispy bacon?!

INGREDIENTS:

  • 500g asparagus
  • Streaky bacon – not too much!
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method:

  1. Preheat the oven to 180C / 350F
  2. Cut the ends off the asparagus if needed, and place in a large bowl
  3. Add the oil, salt and pepper and combine until evenly coated.
  4. Take 4 pieces of asparagus and wrap a piece of streaky bacon around them to tie them together. Repeat this until all the asparagus has been used.
  5. Place the bundles on a baking tray seam side down, and place in the oven
  6. Cook for 25-30 minutes, or until the bacon is crispy and the asparagus is soft.
  7. Serve immediately.

VEGETABLE MEDLEY

This was the younger siblings absolute favourite today! They sat there with the entire dish and demolished it within minutes… Its so simple, easy and quick but still tastes absolutely amazing and makes a great addition to the Christmas table!

Ingredients:

  • Florets of 1 cauliflower
  • 250g cherry tomatoes
  • 250g white mushrooms
  • 1/2 red onion
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch of fresh basil and parsley leaves

Method:

  1. Preheat oven to 180C / 350F
  2. Place the cauliflower florets into a pan and cover with cold water and a pinch of salt. Bring to the boil and simmer for 3-4 minutes, until softened but not breaking apart.
  3. Chop the mushrooms in half and place in a large bowl. Dice the red onion and also add. Then add the tomatoes, and the cauliflower along with the oil.
  4. Mix in the oil, salt, pepper and fresh herb leaves and toss until combined evenly. Tip into a roasting tin, or baking tray.
  5. Cook for 30-40 minutes until the vegetables are tender and browning. Toss at regular intervals.
  6. Serve immediately or store in the fridge.

I hope some of these may interest you and if you make them let me know how you get on!

Chloe

2 thoughts on “Christmas Vegetables

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