A trio of festive sides

Ingredients:

For the honey-buttery carrots (serves 4-6 people with a main protein and potatoes):

• 800gr baby carrots washed, topped, and sliced into batons (I used heritage baby carrots but standard baby carrots work too)

• 50gr butter

• 2tbsps honey

• 5 sprigs of thyme

• 6 cloves of garlic smashed (skin-on)

• Salt to taste

• Generous bunch of chopped parsley

For the sherry vinegar and maple-glazed sprouts (serves 4-6 people with a main protein and potatoes):

• 500gr sprouts

• 170gr unsmoked pancetta

• 2 shallots finely sliced

• 2tbsps sherry vinegar

• 1 tbsp maple syrup

• 1tbsp garlic-infused olive oil

• 30gr toasted flaked almonds (to sprinkle on top)

For the cheesy and nutty floret bake (serves 4-6 people with a main protein and potatoes):

• 700gr mixed broccoli and cauliflower florets

• 300ml milk (I use almond milk)

• 60gr smoked cheddar grated (45gr for béchamel and 15gr to sprinkle on top - I use Applewood cheese)

• 30gr butter

• 30gr gluten-free plain flour

• 30gr chopped walnuts 

• 3 tbsps olive oil

• 1tbsp garlic granules

• 1tbsp gluten-free breadcrumbs

• 2tsps grated parmesan

• 1 large bay leaf

• 1tsp ground cumin

• 1/2tsp ground nutmeg

• Salt and pepper to taste

Method

For the honey-buttery carrots:

I start by turning on the oven and setting the temperature to 180ºC. In a medium-sized pot, I blanch the carrot batons in boiling, salted water for 4 minutes. I melt the butter and honey together in a small bowl (I put them in the microwave on medium heat for 30 seconds, and then another 10 seconds, if required) and prepare an oven dish. I drain the carrots fully, place them in the oven dish, and drizzle the melted butter and honey on top. I, then, add the skin-on smashed garlic cloves, sprigs of thyme, and salt and give them a good mix. I roast them in the oven for 20 minutes, take them out, give them another mix, and roast them for a further 20 minutes. Once they’re ready, I sprinkle finely chopped parsley generously and serve. A crowd-pleaser across the ages at any festive table.

For the sherry-vinegar and maple-glazed sprouts:

First, I clean and halve the sprouts and set them aside. In a large pan, I fry off the pancetta to render off the fat, and once it’s golden, I remove the pancetta using a slotted spoon. I sautée the finely sliced shallots in the pancetta renderings and remove them from the pan, once translucent and golden. The garlic-infused olive oil goes into the hot pan, followed by the raw halved sprouts. I leave them to soften and get golden on medium heat, stirring through them a few times to make sure they cook evenly. Once they start catching the bottom of the pan, I add the cooked shallots and pancetta, the sherry vinegar, and maple syrup and cook for about minutes on medium heat, giving them a good shake or mix every couple of minutes until they look shiny and caramelised. I transfer into a serving dish and top them with the toasted flaked almonds (I toast mine in a dry pan, on medium heat, making sure to constantly monitor them to ensure an even colour). I have had, so far, a 100% success rate in converting the most ardent of sprout haters with this recipe. Long may it continue!

For the cheesy and nutty floret bake:

I set the oven to 180ºC. Into a large bowl, I pour the olive oil, ground cumin, garlic granules, and salt and mix. To this, I add the raw broccoli and cauliflower florets and give them a good shake or a gentle fold with a large spoon to coat them in the oil and spices. I place them on a lined baking sheet and roast for 18-20 minutes (leave the oven on, after removing the florets from the oven).

In the meantime, I make the cheesy béchamel. I start by warming up the milk and a large bay leaf until they reach a gentle simmer. I melt the butter in a medium-sized pot and sift the flour into it to create a roux, on low heat. I discard the bay leaf and gradually add the milk into the roux, whilst continuously whisking to dissolve any lumps. Into the creamy mixture, I add the nutmeg, salt, and grated smoked cheese and whisk some more until it’s melted in (have a little taste to check seasoning).

I move the roasted florets from the baking sheet into an oven dish and arrange them so they alternate, and then I pour the béchamel on top, making sure the florets are fully covered.

In a small bowl, I mix the breadcrumbs, walnuts, grated smoked cheese, and parmesan, together with a pinch of salt and a bit of pepper. I scatter this on top of the florets and bake in the oven for 15 to 20 minutes until the walnuts are nicely roasted and the top is fully set and a deep golden colour. This side dish is rich, creamy, and a good contender for the star of the show.