First off, if you want an out-of-the-ordinary holiday roast with a built-in side dish, you’ve got to check out my Fine Cooking feature “Wrap Up Your Holiday Roast” now on newsstands. You can also find the 3 recipes–one for lamb, pork and beef–with these links or on the Christmas Guide.
If you’re making a roast beef of some sort, I recommend you click on the links to these past Forage posts:
Or try my “genius” recipe on Food52 for a reverse-sear prime rib, an amazing technique I first wrote about in my Pure Beef cookbook.
And for other cuts besides prime rib, link to my other Fine Cooking holiday roast feature from 2015 on the reverse-sear technique.
But let’s get back to the side dishes. If you’re like me, they’re the most exciting part of the meal. So let’s dig into some out-of-the-ordinary side dish options. They’re unexpected crowd-pleasers that will especially delight any vegetarians or others who are going light on the meat eating this year.
Roasting a whole head of cauliflower takes oven time but little work. Smothered in white cheddar sauce, it becomes a main dish for Sunday supper or a scene-stealing side.
Meet this new caramelized cabbage gratin. It’s a meal all on its own–starring green cabbage–or a holiday side dish that everyone will want.
How to deal with mushy frozen green beans? Slow cook them until crispy and they satisfy like a French fry with the hit of green you need in winter.
Some of the gnarliest root vegetables make the sweetest vegetable purees. Here’s one my favorites that goes as well with any roast as mashed potatoes–garlic celery root puree.
Stuffed squash is a most excellent holiday centerpiece main or side, but what if was even easier to make and adaptable to your whims? Here’s how.
This week I’m in the Canadian Kootenay Rocky Mountains skiing with my family. However you’re gearing up for the Christmas holiday, I hope you’re eating well!