While the roast can take the spotlight, let’s be real, the sides are what really make the holiday table come to life. With these 25 recipes, you’ll add color and comfort to the table, and have something for everyone! From creamy potatoes to crunchy salads brights and cut through the richness. Choose a few, add some cozy and fresh and watch a full plate come together.

1) Herb-Roasted Brussels Sprouts

Even those who are not fans of Brussels sprouts will change their minds after trying these crunchy little nuggets.

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Herb-Roasted Brussels Sprouts

Brussels sprouts roasted until golden brown and crisp with garlic and herbs.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb Brussels sprouts halved
• 3 tbsp olive oil
• 3 cloves garlic minced
• 1 tbsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan

Method

 

1. Preheat the oven to 425 degrees F.
2. Toss the Brussels sprouts with olive oil, garlic, thyme, salt, and pepper.
3. Spread them cut-side down on a baking sheet in a single layer.
4. Roast for 22 to 25 minutes until deeply golden and crisp at the edges.
5. Sprinkle with Parmesan and serve warm.

Notes

Crowd them too much and they steam instead of crisp, so use two pans if needed.

2) Maple-Glazed Carrots

Sweet, glossy and shiny enough to light up the entire plate.

Maple-Glazed Carrots

Tender carrots glazed in buttery maple syrup with a hint of thyme.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb carrots peeled and sliced
• 3 tbsp butter
• 1/4 cup maple syrup
• 1 tbsp fresh thyme
• 1/2 tsp salt
• black pepper to taste

Method

 

1. Melt the butter in a large skillet over medium heat.
2. Add the carrots and cook for 5 minutes, stirring often.
3. Pour in the maple syrup and add the thyme and salt.
4. Cover and cook for 10 minutes until the carrots are tender.
5. Uncover and cook for 3 more minutes until the glaze thickens and coats the carrots.

Notes

Cut the carrots into even pieces so they cook at the same rate.

3) Truffle Mashed Potatoes

Every bite has the luxury of pure velvet.

Truffle Mashed Potatoes

With added butter and cream for richness, as well as earthy truffle oil, our mashed potatoes are ultra creamy.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb Yukon gold potatoes peeled and cubed
• 1/2 cup butter
• 3/4 cup heavy cream warmed
• 2 tbsp truffle oil
• 1 tsp salt
• 2 tbsp chopped chives

Method

 

1. Boil the potatoes in salted water for 18 to 20 minutes until fork-tender.
2. Drain the potatoes well and return them to the warm pot.
3. Mash with the butter until smooth.
4. Stir in the warm cream and salt until creamy and fluffy.
5. Drizzle in the truffle oil and fold gently to combine.
6. Top with chives and serve warm.

Notes

Warm the cream first so the potatoes stay hot and silky.

4) Gruyere Cheese Soufflé

A little bit of fuss for this tall, airy, showstopper, is worth it.

Gruyere Cheese Soufflé

A baked souffle which is light and cloud like and is rich in nutty Gruyere cheese.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 tbsp butter
• 3 tbsp flour
• 1.25 cups warm milk
• 1.5 cups grated Gruyere
• 4 egg yolks
• 5 egg whites
• 1/2 tsp salt
• 1/4 tsp nutmeg

Method

 

1. Preheat the oven to 375 degrees F and butter a souffle dish.
2. Melt the butter, whisk in the flour, and cook 1 minute, then slowly whisk in the warm milk until thick.
3. Off the heat, stir in the Gruyere, salt, nutmeg, and egg yolks until smooth.
4. Beat the egg whites to stiff peaks, then gently fold them into the cheese base.
5. Pour the batter into the dish and run your thumb around the rim.
6. Bake for 28 to 30 minutes until puffed and golden, then serve immediately.

Notes

Do not open the oven while it bakes or the souffle can deflate.

5) Honey Balsamic Roasted Vegetables

A vibrant mixture of all the colors that is sweet and sticky and practically caramelizes itself.

Honey Balsamic Roasted Vegetables

A beautiful variety of roasted vegetables with a honey-balsamic glaze.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 cups butternut squash cubed
• 1 red onion wedged
• 2 bell peppers chopped
• 1 cup Brussels sprouts halved
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp salt

Method

 

1. Preheat the oven to 425 degrees F.
2. Toss all the vegetables with the olive oil and salt on a large baking sheet.
3. Roast for 20 minutes, stirring once.
4. Whisk the balsamic and honey, then drizzle over the vegetables.
5. Roast for 10 more minutes until tender and caramelized.
6. Transfer to a platter and serve warm.

Notes

Cut everything roughly the same size so it cooks evenly.

6) Creamy Garlic Green Beans

Green beans in a creamy garlic sauce.

Creamy Garlic Green Beans

Garlicky cream sauce with parmesan mixed with crispy green beans.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb green beans trimmed
• 3 tbsp butter
• 4 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Blanch the green beans in boiling water for 3 minutes, then drain.
2. Melt the butter in a skillet and saute the garlic for 1 minute.
3. Pour in the cream and simmer for 3 minutes until slightly thickened.
4. Stir in the Parmesan, salt, and pepper until smooth.
5. Add the green beans and toss to coat in the sauce.
6. Cook for 2 more minutes until heated through and serve.

Notes

Blanching keeps the beans bright green and crisp-tender.

7) Chestnut and Wild Rice Stuffing

Nutty and earthy, and settles as a perfectly savory anchor to the meal.

Chestnut and Wild Rice Stuffing

Wild rice, roasted chestnuts, and herbs make a hearty stuffing with a savory depth.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups wild rice blend
• 3 cups vegetable broth
• 1 cup roasted chestnuts chopped
• 1 onion diced
• 2 stalks celery diced
• 3 tbsp butter
• 1 tbsp fresh sage
• 1/2 tsp salt

Method

 

1. Bring the broth to a boil, add the wild rice, then cover and simmer for 40 minutes until tender.
2. Melt the butter in a skillet and saute the onion and celery for 6 minutes.
3. Stir in the chestnuts and sage and cook for 2 minutes.
4. Fold the vegetable mixture into the cooked rice.
5. Season with salt and toss to combine.
6. Transfer to a serving dish and serve warm.

Notes

Use pre-roasted, peeled chestnuts to save a big chunk of time.

8) Parmesan Roasted Parsnips

Sweet and nutty parsnips that have a cheesy crust that is crisp and crunchy.

Parmesan Roasted Parsnips

Parsnips are roasted to a golden brown and coated with crunchy, golden-brown Parmesan.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb parsnips peeled and cut into batons
• 3 tbsp olive oil
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp chopped parsley

Method

 

1. Preheat the oven to 425 degrees F.
2. Toss the parsnips with olive oil, garlic powder, and salt.
3. Spread them on a baking sheet and sprinkle with Parmesan.
4. Roast for 25 to 30 minutes, flipping once, until golden and crisp.
5. Garnish with parsley and serve warm.

Notes

Cut the parsnips into even batons so they crisp up evenly.

9) Cranberry Orange Relish

Bright, tart, and fresh zing contrasting with all the savory dishes.

Cranberry Orange Relish

Fresh cranberries and oranges create a sweet, tart, and refreshing no-cook relish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 12 oz fresh cranberries
• 1 orange quartered with peel
• 3/4 cup sugar
• 1 tbsp orange zest
• 1/4 tsp cinnamon

Method

 

1. Add the cranberries and orange quarters to a food processor.
2. Pulse until the mixture is finely chopped but not pureed.
3. Transfer to a bowl and stir in the sugar, zest, and cinnamon.
4. Cover and refrigerate for at least 2 hours to let the flavors meld.
5. Stir again and serve chilled.

Notes

Make this a day ahead so the flavors have time to come together.

10) Butter-Braised Leeks

Smooth and mellow are nice alternatives for your usual sides.

Butter-Braised Leeks

Leeks braised slowly in butter and broth until tender and sweet.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 leeks halved and cleaned
• 4 tbsp butter
• 3/4 cup chicken broth
• 1 tbsp fresh thyme
• 1/2 tsp salt
• black pepper to taste

Method

 

1. Melt the butter in a large skillet over medium heat.
2. Lay the leeks cut-side down and brown for 4 minutes.
3. Pour in the broth and add the thyme and salt.
4. Cover and braise for 18 to 20 minutes until the leeks are very tender.
5. Uncover and simmer 2 minutes to reduce the liquid, then serve warm.

Notes

Rinse the leeks well between the layers to remove all the grit.

11) Sweet Potato Casserole with Pecan Topping

Everyone loves food that is creamy on the bottom and crunchy on top.

Sweet Potato Casserole with Pecan Topping

Mashed sweet potatoes topped with a baked crunchy topping of brown sugar and pecans.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb sweet potatoes peeled and cubed
• 1/2 cup butter
• 1/3 cup brown sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1 cup chopped pecans
• 1/2 cup brown sugar for topping
• 1/4 cup flour

Method

 

1. Boil the sweet potatoes for 18 minutes until tender, then drain and mash.
2. Stir in half the butter, 1/3 cup brown sugar, the eggs, milk, and vanilla.
3. Spread the mixture in a greased baking dish.
4. Mix the pecans, remaining brown sugar, flour, and remaining melted butter for the topping.
5. Scatter the topping over the casserole.
6. Bake at 350 degrees F for 30 to 35 minutes until the topping is golden and set.

Notes

Assemble it a day ahead and bake fresh on the big day.

12) Bacon-Wrapped Asparagus

Bacon gets all cozy in the wrap with the crunchy grilled spears.

Bacon-Wrapped Asparagus

Bundles of asparagus wrapped in bacon and roasted until they are crispy and tender.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb asparagus trimmed
• 8 slices bacon
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1/2 tsp black pepper

Method

 

1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
2. Toss the asparagus with olive oil and pepper.
3. Gather the spears into small bundles and wrap each with a slice of bacon.
4. Sprinkle the bundles with brown sugar.
5. Roast for 18 to 20 minutes until the bacon is crisp and the asparagus is tender.
6. Transfer to a platter and serve warm.

Notes

A little brown sugar helps the bacon caramelize beautifully.

13) Sautéed Garlic Mushrooms

Savory, buttery, and garlicky.

Sautéed Garlic Mushrooms

Mushrooms that are cooked with garlic butter until they become golden brown are delicious and savory.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb cremini mushrooms halved
• 4 tbsp butter
• 4 cloves garlic minced
• 1 tbsp fresh thyme
• 2 tbsp chopped parsley
• 1/2 tsp salt
• 1 tbsp balsamic vinegar

Method

 

1. Melt the butter in a large skillet over medium-high heat.
2. Add the mushrooms and cook undisturbed for 4 minutes to brown.
3. Stir and continue cooking for 5 minutes until golden.
4. Add the garlic and thyme and cook for 1 minute until fragrant.
5. Stir in the balsamic and salt and cook 1 minute more.
6. Sprinkle with parsley and serve warm.

Notes

Do not crowd the pan or the mushrooms steam instead of browning.

14) Gratin Dauphinois

Layered creamy and cheesy perfection with potatoes.

Gratin Dauphinois

Potatoes are sliced very thinly, then baked in cream and garlic until they are tender and golden brown.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 3 lb russet potatoes thinly sliced
• 2 cups heavy cream
• 3 cloves garlic minced
• 1.5 cups grated Gruyere
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tbsp butter

Method

 

1. Preheat the oven to 375 degrees F and butter a baking dish.
2. Warm the cream with the garlic, nutmeg, and salt in a saucepan.
3. Layer half the potato slices in the dish and pour over half the cream.
4. Add the remaining potatoes, the rest of the cream, and top with Gruyere.
5. Cover with foil and bake for 40 minutes.
6. Uncover and bake 20 more minutes until golden and bubbling, then rest 10 minutes before serving.

Notes

Slice the potatoes thin and even so they cook through evenly.

15) Cranberry Walnut Salad

The welcome crunch provided a crisp and fresh contrast to the other rich dishes.

Cranberry Walnut Salad

Mixed greens with a tangy vinaigrette dressing, walnuts, feta, and dried cranberries.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 8 cups mixed greens
• 1/2 cup dried cranberries
• 1/2 cup candied walnuts
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey

Method

 

1. Whisk the olive oil, balsamic, Dijon, and honey to make the vinaigrette.
2. Place the mixed greens in a large bowl.
3. Add the cranberries, walnuts, and feta.
4. Drizzle the vinaigrette over the salad.
5. Toss gently and serve right away.

Notes

Dress the salad just before serving so the greens stay crisp.

16) Spiced Red Cabbage

That's a beautiful side dish! It has a gorgeous jewel tone, and it's sweet and tangy.

Spiced Red Cabbage

Red cabbage is cooked very slowly with apple, vinegar, and some warm spices.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 red cabbage shredded
• 1 apple grated
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp butter
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp salt

Method

 

1. Melt the butter in a large pot over medium heat.
2. Add the cabbage and grated apple and stir to coat.
3. Pour in the vinegar and add the brown sugar, cinnamon, cloves, and salt.
4. Cover and simmer for 40 minutes, stirring occasionally.
5. Uncover and cook 5 more minutes until tender and glossy, then serve warm.

Notes

This reheats beautifully, so it is a great make-ahead side.

17) Gingered Carrot and Turnip Mash

A cozy mash with a warm kick of ginger.

Gingered Carrot and Turnip Mash

Butter and fresh ginger will smooth out the carrots and turnips.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb carrots peeled and cubed
• 1 lb turnips peeled and cubed
• 3 tbsp butter
• 1 tbsp grated ginger
• 2 tbsp maple syrup
• 1/2 tsp salt
• 2 tbsp chopped chives

Method

 

1. Boil the carrots and turnips in salted water for 18 to 20 minutes until very tender.
2. Drain well and return them to the pot.
3. Add the butter, ginger, maple syrup, and salt.
4. Mash until smooth and creamy.
5. Top with chives and serve warm.

Notes

A potato ricer makes the smoothest, lump-free mash.

18) Cornbread with Honey Butter

Sweet honey butter drizzled over tender, golden, and mouthwatering.

Cornbread with Honey Butter

Warm cornbread served with whipped honey butter.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 9 servings

Ingredients Method Notes

Ingredients

  

• 1 cup cornmeal
• 1 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 cup milk
• 2 eggs
• 1/3 cup melted butter
• 1/2 cup softened butter
• 3 tbsp honey

Method

 

1. Preheat the oven to 400 degrees F and grease an 8-inch baking dish.
2. Whisk the cornmeal, flour, sugar, and baking powder.
3. In another bowl, whisk the milk, eggs, and melted butter.
4. Stir the wet ingredients into the dry until just combined.
5. Pour into the dish and bake for 22 to 25 minutes until golden.
6. Whip the softened butter with honey and serve alongside the warm cornbread.

Notes

Do not overmix the batter or the cornbread turns dense.

19) Thyme-Roasted Beets

Sweet and earthy, with a gorgeous, deep ruby color.

Thyme-Roasted Beets

Beet wedges roasted with olive oil, thyme, and balsamic.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 medium beets peeled and wedged
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• black pepper to taste

Method

 

1. Preheat the oven to 400 degrees F.
2. Toss the beet wedges with olive oil, thyme, salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Roast for 40 to 45 minutes, stirring once, until tender and caramelized.
5. Drizzle with balsamic vinegar and serve warm.

Notes

Wear gloves while peeling to keep the beet juice off your hands.

20) Classic Yorkshire Pudding

Tall, crisp, and the cloud into which you ladle gravy.

Classic Yorkshire Pudding

Yorkshire puddings that are light and golden with a nice crispy edge and hollow center.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 puddings

Ingredients Method Notes

Ingredients

  

• 1 cup flour
• 1 cup milk
• 3 eggs
• 1/2 tsp salt
• 6 tbsp beef drippings

Method

 

1. Whisk the flour, milk, eggs, and salt into a smooth batter and rest 30 minutes.
2. Preheat the oven to 425 degrees F and add a teaspoon of drippings to each muffin cup.
3. Heat the tin in the oven until the fat is smoking hot, about 5 minutes.
4. Quickly pour the batter into the hot cups, filling halfway.
5. Bake for 20 to 25 minutes until tall, puffed, and deep golden.
6. Serve immediately while they are crisp.

Notes

The fat must be screaming hot or the puddings will not rise.

21) Fennel and Apple Slaw

Bright, crisp, and refreshingly cleanses the palate.

Fennel and Apple Slaw

Shaved fennel and apple slaw with a zesty lemon dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 fennel bulbs thinly shaved
• 2 apples julienned
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 2 tbsp chopped fennel fronds
• 1/2 tsp salt

Method

 

1. Whisk the olive oil, lemon juice, honey, and salt to make the dressing.
2. Place the shaved fennel and julienned apple in a large bowl.
3. Pour the dressing over and toss to coat.
4. Fold in the fennel fronds.
5. Let the slaw sit 10 minutes, then serve chilled.

Notes

Toss the apples in the lemon dressing right away to keep them from browning.

22) Lemon Dill Couscous

These are super light, fluffy, and bright with fresh lemon and herbs.

Lemon Dill Couscous

We use fluffy couscous with a hint of olive oil, and lemon and dill.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups couscous
• 1.75 cups vegetable broth
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 tbsp fresh dill chopped
• 1/2 tsp salt

Method

 

1. Bring the broth to a boil in a saucepan.
2. Stir in the couscous, cover, and remove from heat.
3. Let it sit for 5 minutes, then fluff with a fork.
4. Stir in the olive oil, lemon juice, lemon zest, and salt.
5. Fold in the fresh dill and serve warm or at room temperature.

Notes

Fluff the couscous gently with a fork so it stays light.

23) Cheesy Broccoli Bake

Food that kids love and also get to eat their veggies.

Cheesy Broccoli Bake

Tender broccoli baked in rich, creamy cheddar cheese sauce, with a delightful crisp topping.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 6 cups broccoli florets
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups shredded cheddar
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp garlic powder

Method

 

1. Preheat the oven to 375 degrees F and steam the broccoli for 4 minutes.
2. Melt the butter, whisk in the flour, and cook 1 minute, then slowly whisk in the milk.
3. Cook until thickened, then stir in the cheddar, salt, and garlic powder until smooth.
4. Fold the broccoli into the cheese sauce and spread in a baking dish.
5. Sprinkle the panko over the top.
6. Bake for 22 to 25 minutes until bubbly and golden on top.

Notes

Steam the broccoli just until bright green so it does not turn mushy.

24) Roasted Butternut Squash with Sage

Sweet and caramelized cubes that are lightly touched by crispy sage.

Roasted Butternut Squash with Sage

Butternut squash cubes roasted to caramelized perfection and combined with crispy sage.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 butternut squash peeled and cubed
• 3 tbsp olive oil
• 10 fresh sage leaves
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Preheat the oven to 425 degrees F.
2. Toss the squash cubes with olive oil, salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Roast for 25 minutes, stirring once, until tender and caramelized.
5. Scatter the sage leaves over the squash and roast 5 more minutes until crisp.
6. Drizzle with maple syrup and serve warm.

Notes

Spread the squash out so it caramelizes instead of steaming.

25) Caramelized Pearl Onions

Sugary little gems that create an enticing gloss and leave a melt-in-your-mouth feeling.

Caramelized Pearl Onions

Pearl onions are slowly caramelized in butter and a hint of balsamic which brings out a sweet and shiny appearance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb pearl onions peeled
• 3 tbsp butter
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup beef broth
• 1 tbsp fresh thyme
• 1/2 tsp salt

Method

 

1. Melt the butter in a skillet over medium heat.
2. Add the pearl onions and cook for 8 minutes, stirring, until golden.
3. Sprinkle with brown sugar and stir for 2 minutes.
4. Pour in the balsamic and broth and add the thyme and salt.
5. Simmer for 18 to 20 minutes until the liquid reduces to a glaze.
6. Toss the onions to coat and serve warm.

Notes

Blanch the pearl onions first to make peeling them a breeze.