2 Easy Side Dishes in Time for the Holidays

It’s time to mix up the vegetable sides for this year’s holiday celebrations. Although there are some things that I never tire of (hello mashed potatoes with gravy, fresh cornbread & stuffing), sometimes it’s nice to think outside of the box when it comes to side dishes to serve with a turkey or roasted ham.

I am personally a salad freak, so the fresh vegetable factor will always have a place on my dinner spread, but I’ve listed 2 cooked vegetable recipes that I think you and your family will love that might not already be on your radar. One of them is a cheesy, creamy corn side dish with bacon and jalapeños. It is quite sweet from the fresh corn and a dash of sugar, so it pairs very well with some salty chips or just as a new flavour on your plate. I was eating it with spoonfuls of mashed potatoes and it was a match made in heaven. Even though it tastes great as a side dish it’s equally as indulgent and delicious on its own.

The second recipe I created is a more classic holiday side dish – roasted brussels sprouts but with a twist. Have you ever smashed them before? Just like smashing mini potatoes, when you smash a brussels sprout it creates more surface area aka more places to get nice and crispy. Some vegetables are way better with some crunch and brussels sprouts are for sure one of them. Add in some toasted walnuts, minced shallots, balsamic glaze and fresh thyme and you’ve got a pretty spectacular side dish. No special equipment is needed here either – just a large water glass or coffee mug, and some muscle!

Both of these recipes were made with the intention of being relatively easy and stress-free. I know the holidays can be stressful for most, so knowing that you can create amazing recipes with minimal effort is always a win. Make sure to head to your local Save-On-Foods to grab the freshest ingredients in time for the holidays! Right now save time by using their online delivery and pick-up options! For a limited time only get your first delivery or first pick-up free!

Cheesy Creamy Corn with Bacon and Jalapeños

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: Serves 4

Ingredients

• 4 pieces of bacon, roughly chopped

• kernels from 2 fresh ears of corn

• 1/4 cup cream cheese, softened

• 1 tbsp. Mayo

• 1 tsp granulated sugar

• 1 1/4 cup grated mozzarella cheese, divided

• 1 jalapeño, seeded, deveined and minced

• Salt and pepper to taste

Directions

Preheat the oven to 400F.

Cook the bacon until crispy and place on paper towel to absorb any extra grease. In a medium-sized mixing bowl, stir together the corn, cream cheese, mayo, sugar, 1 cup mozzarella cheese, minced jalapeno, bacon and salt and pepper.

Pour the mixture into a greased baking dish, top with the additional 1/4 cup of mozzarella and bake in a preheated oven for 10 minutes until melted and bubbly.

Serve hot on its own as a side dish or with bread or tortilla chips for dipping.

Smashed Brussels Sprouts with Balsamic Glaze, Toasted Walnuts, Shallots and Thyme

Prep time: 12 minutes
Cook time: 38 minutes
Total time: 50 minutes
Yield: Serves 4

Ingredients

• 1.5 lbs brussels sprouts

• 2 tbsp. EVOO

• Salt and pepper to taste

• 1 large shallot, finely sliced

• 1/2 cup walnuts, roughly chopped

• 1 tsp. Fresh thyme

• 1 tablespoon balsamic glaze

Directions

Cut any brown ends off of the Brussels sprouts and remove any leaves that are discoloured and discard them. Bring a large pot of salted water to a boil. Get an ice bath ready by filling a large bowl with cold water and ice.

Once the water is boiling, drop in the Brussels sprouts and cook for ~10 minutes or until fork-tender. Drain them and then place them in the ice bath to prevent them from overcooking. Once cooled, place them on a dishtowel and pat them to dry.

Preheat your oven to 425F.

Get a large rimmed baking sheet and line it with parchment paper. Place the Brussels sprouts in the centre and toss them with the oil and salt and pepper. Using the base of a large water glass or mug, press down on each Brussels sprout, flattening it into a 1/2 inch disk. Spread them out so they are not touching and bake them for 10 minutes.

Remove them from the oven, and flip each of them. Sprinkle the shallots and walnuts overtop, drizzle with a little bit more olive oil and return to the oven.

Continue to bake for 15 minutes or until crispy and browned.

Broil on high for 2-3 minutes to get the tops extra crispy. Remove from the oven and drizzle with balsamic glaze and sprinkle with fresh thyme. Serve while hot!