Pan Fried Brussels Sprouts with Pancetta, Rosemary and Garlic Roasted Potatoes, Honey and Thyme Roasted Vegetables

One week 'til Christmas! Ack!

Hiya my festive followers, don't you hope we get a white Christmas?!
As promised, I'm back with more holiday recipes! Today I am sharing a few side dish ideas, all fit to adorn your Christmas dinner table. Remember, just because it's a special meal doesn't mean your culinary creations need to be complicated! If you're an organized kinda person and have time a day or two ahead, you could always trim up the Brussels sprouts, peel and cut all of the root veggies and put them in water in the fridge and peel the pearl onions. But, even if you don't have the time, these recipes are still quick to prepare!
Hang in there followers, I know it's a busy time of year but remember to also enjoy it. I'll be back again very soon with some holiday dessert ideas! Yum!

Simple and tasty recipes:

Pan Fried Brussels Sprouts with Pancetta

(serves 4 to 6)

½ cup pancetta, roughly chopped (or substitute 4 pcs bacon, rough chopped)

1 tbsp butter
500 gr Brussels sprouts, trimmed and halved
½ large onion, sliced into thin wedges
3 sprigs of fresh thyme
Sea salt and fresh ground pepper to taste
*1 tbsp fresh parsley, chopped (optional)

In a large frying pan cook the pancetta (or bacon) on medium low heat until browned and crisp. Remove with a slotted spoon to a paper towel lined plate. Carefully pour the rendered fat into a bowl (do not discard) and carefully wipe out the frying pan.  Place 1 tbsp of the rendered fat back into in the frying pan along with the butter. Toss the Brussels sprouts, onion and thyme into the frying pan and turn the heat up to medium. Sprinkle with a pinch of salt and pepper. Stir occasionally until the sprouts are tender and golden brown, about 8 to 10 mins. Taste, adjust seasoning, remove the thyme sprigs, toss in the chopped parsley and serve immediately.

Rosemary and Garlic Roasted Potatoes

(serves 4 to 6)

1 kg (about 4 large) Yukon Gold potatoes
½ tsp salt
Freshly ground pepper
2 tbsp olive oil
2 cloves garlic, finely chopped
2 tbsp fresh rosemary, finely chopped

Preheat the oven to 400 degrees.

Scrub and cube the potatoes. Place the pieces into a bowl, add the salt, pepper and oil and toss to coat. Spread the potatoes out evenly on a parchment paper lined tray and place in the oven for 15 minutes. Remove the tray, turn the potatoes over and place back into the oven for 15 minutes more. Take the tray out of the oven, sprinkle the chopped rosemary and garlic over the potatoes and return them to the oven for 5 minutes more until the garlic is cooked. Serve immediately.

 

Honey and Thyme Roasted Vegetables

(serves 6 to 8)

2 sweet potatoes, peeled and cut into bite size pieces

4 carrots, peeled and cut into bite size pieces
½ rutabaga, peeled and cut into bite size pieces
18 to 24 pearl onions, peeled
¼ cup extra virgin olive oil
¼ cup honey
1 tbsp cider vinegar
8 sprigs of thyme
Sea salt and fresh ground pepper to taste

Preheat the oven to 375 degrees.

In a large bowl, combine the oil, honey and vinegar. Toss in the cut vegetables and sprigs of thyme with a pinch of salt and a grind or two of pepper. Spread the vegetables out evenly into a large casserole dish. Roast for 30 minutes, give the veggies a good stir and return to the oven for another 25 to 35 minutes, until the vegetables are lightly browned and tender.