holiday side

You can't go wrong with these cheesy Creamed Brussels Sprouts from Delish.com.

Creamed Brussels Sprouts

olive oil

yellow onion, chopped

garlic,

lb. Brussels sprouts,

Kosher salt

black pepper

c. Greek yogurt

mayonnaise

eggs, lightly beaten

lemon

c. Fontina

c. Parmesan,

tbsp. parsley

Made this last night, but changed the recipe a bit. I left out the red pepper flakes. I added sour cream and shaved parmesan in the mix, and crunchy fried onions on the top. Turned out good.

I made this dish tonight, turned out great.  My wife, who is not a sprouts lover, enjoyed it very much.  It’s just the two of us, so I divided the recipe in half.  I used full fat sour cream instead of Greek yogurt and smoked Gouda cheese instead of  fontina.  I will make this dish again.

I made this tonight and cut it in half because it was only for my husband and I, I did add a bit more mayo and a handful of sliced almonds for crunchiness. I love it!!! Definitely a keeper.

Definitely making it again just so good for keto!

I made it tonight and doubled the mayo and added three strips of bacon on top before baking - it was great and creamy - also suggest putting under broiler for a few mins if you add bacon at the end of roasting time.

Sorry, this is an awful recipe. The mixture is not well thought out, ends up pasty and curdled. Don't bother or waste your ingredients. Makes me wonder if the author even tried it before publishing.

Egg made it too much like a Quiche, not really creamy as I had hoped.

Made it the first time in a smaller batch and it was not good. It was very, very dry. 

I made it second time but left out the lemon. I added cheddar and Oaxaca cheeses, a cup of sour cream, another 1/2 vup of mayo, 1/2 cup of milk, bacon, and two tablespoons of olive oil. I added these ingredients in hope of moistening it up to be "creamed" as the name implies.

It was much better, but still not really "creamed." 

I'm going to try a third batch with no egg and use cream cheese instead of yogurt.

Easy corn casserole without Jiffy is so simple, using everyday, all-natural ingredients. This corn pudding recipe, simply put -- is the best corn side dish.  Plus easily adapt this recipe to be gluten free.

Best Corn Pudding Casserole

sugar |

flour | replace with GF all purpose flour

baking powder

salt

corn corn

eggs,

whipping (or heavy) cream | not fat free, real cream

butter | real butter

Combine dry ingredients (sugar, flour, baking powder and...

Combine dry ingredients (sugar, flour, baking powder and salt) with a fork or whisk in a small bowl, set aside.

In a large mixing bowl, whisk eggs, whipping...

In a large mixing bowl, whisk eggs, whipping cream and melted butter. Gradually add the sugar mixture, whisking until thick and smooth.

Stir in corn and pour into 9x13 greased...

Stir in corn and pour into 9x13 greased casserole dish (the casserole dish pictured is one of my favorites). see below for other pan options.

Bake at 350F degrees for about 40-45 minutes...

Bake at 350F degrees for about 40-45 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center.

If baking in individual ramekins, place ramekins on...

If baking in individual ramekins, place ramekins on baking sheet and bake at 350F degrees for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.

Allow pudding to rest for about 5 minutes...

Allow pudding to rest for about 5 minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/nfml70ltx2p0zvwzmshw.mp4

Easy corn casserole without Jiffy mix is so simple; using everyday, all-natural ingredients. This corn pudding recipe, simply put — is the best corn side dish. Plus easily adapt to be gluten free.

Easy Corn Pudding Casserole

Not much better than a side dish that you have been enjoying since you were a child. These Candied Carrots are tender and filled with flavor from brown sugar and melted butter. A great side dish for any night. Perfect for Holidays.

Granny's Candied Carrots Recipe

carrots,

water, carrots

bay leaf

brown sugar

unsalted butter

salt and pepper

In a medium saucepan, over medium heat, add the sliced carrots and enough water to cover the carrots. Add in a bay leaf, and salt.

Bring the pot to a boil, reduce heat to medium, cover with a lid and simmer about 5 minutes. Carrots should be fork-tender.

Drain the carrots of excess water and discard the bay leaf.

Stir in the light brown sugar and unsalted butter. Add salt and pepper to taste. Taste for seasoning, re-season if needed. Serve and enjoy

With a touch of cream, butter and some warming spices, these whipped sweet potatoes make the most amazing, creamy dreamy holiday side! Plus, you can have this easy vegetable dish on the table in about 30 minutes!

Whipped Sweet Potatoes Recipe

sweet potatoes (about 4 sweet potatoes)

heavy cream (whipping cream)

cinnamon

nutmeg

parsley (garnish

Wash and peel potatoes and cut into chunks. Place in a steamer basket over a pot of boiling water (the water shouldn&#39;t touch the bottom of the steamer basket), cover, and cook for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork or knife.Note: If you don&#39;t have a steamer basket, you could boil the sweet potato chunks. Place the sweet potato chunks into a large pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil and cook for 15 to 20 minutes or until tender. Drain. Note: As you are boiling the potatoes, reduce the heat, if necessary, while still maintaining a boil.

Carefully remove potatoes from the steamer basket and place in a mixing bowl. Use a hand mixer to whip. Start on low speed to just break up, increasing the speed a little as you whip. Alternatively, you could give them a head start by simply mashing with a potato masher before using a mixer.

Melt butter in a saucepan over medium-low heat. Once melted, remove from heat and add heavy cream, salt, black pepper, cinnamon and nutmeg. Whisk to combine. Pour over sweet potatoes and whip again, just until creamy.

Transfer whipped sweet potatoes to a serving dish and garnish, if desired, with more butter, parsley and/or chives. Serve and enjoy!

Thinly sliced layers of sweet potato baked in a creamy, cheesy sauce until tender with a golden brown top. These are a little sweet, a little savory and full of herbs and aromatics. The perfect side dish for holiday dinners.

Sweet Potato Au Gratin

heavy cream

garlic (minced)

thyme (chopped)

tsp kosher salt

½ tsp fresh sage (finely chopped)

¼ tsp black pepper

lbs sweet potatoes (weight is after sweet potatoes have been peeled and sliced)

oz romano cheese (grated)

Whisk all ingredients for cream sauce together in a pitcher or small pot. Set aside

Make the Cream Sauce

Preheat the oven to 400°F then spray a 10x7 casserole dish with non-stick cooking spray. Ladle a small amount of cream sauce into the dish to lightly cover the bottom

Peel the sweet potatoes then slice them to ⅛ inch thick on the mandolin slicer

Layer the sweet potatoes in the bottom of the pan slightly overlapping each other. Stir the cream then ladle a small amount of cream sauce over the potatoes and sprinkle them lightly with Romano cheese

Begin the next layer of sweet potatoes placing them in the opposite direction of the first layer. Ladle them with cream then a light sprinkle of Romano

Continue this process until all potatoes and cream are used up. Press the potatoes down so that the cream covers the top of them

Sprinkle the remaining Romano over the top of the dish then bake for 40 minutes, uncovered

Place aluminum foil over the top of the dish then continue baking another 15 minutes

Remove the sweet potato au gratin from the oven and allow to cool for about 30 minutes to set. Serve warm or at room temperature

Making Sweet Potato Au Gratin

Fresh carrots steamed, then tossed in a sweet honey maple glaze giving them amazing flavor!

Glazed Carrots

carrots (sliced)

water

butter

coconut sugar (or brown sugar)

honey

maple syrup

parsley (chopped)

Wash, dry and slice your carrots into bite size pieces.

Heat a large skillet (with a lid) to high heat and bring to a boil.

Once the water is simmering, add in the carrots and reduce the heat to medium-low.  Cover and simmer for 8-10 minutes or until they are fork tender.  You’re only using a small amount of water so that the carrots steam, rather than boil.

When they are ready, all of the water should be gone, but if any remains, drain it off.  Pour the carrots into a bowl and set them aside.

Using the same skillet, add in the butter and once melted, add in the garlic.  Allow to sauté for 15 seconds, making sure not to brown it.  Then add in the coconut (or brown) sugar, maple syrup, honey and ground cinnamon.

Simmer on low for just a minute or so until the mixture has thickened, then pour the carrots back in.

Gently toss in the glaze until heated through.  Add in the parsley, then allow to cool slightly before serving.

Easy 5 ingredient marsala mushrooms will add a layer of decadence to any dinner spread. Serve them over steak, chicken, or egg noodles for a steakhouse-worthy side with minimal effort.

Easy 5 Ingredient Marsala Mushrooms

Tbsp. olive oil

lb. crimini (baby bella) mushrooms, sliced

shallots,

garlic cloves,

thyme leaves rosemary ((optional))

Marsala cooking wine ((typically found in the vinegar

Tbsp. crème fraîche ((sub mascarpone cheese))

kosher salt

tsp. black pepper

Heat olive oil in a large skillet over medium-high. Once hot, add mushrooms and shallots; cook 7 to 8 minutes, stirring only occasionally, until soft and golden. Add garlic and thyme; cook 2 more minutes.

Pour in marsala cooking wine and simmer mixture for 5 to 6 minutes, until the wine reduces by about two thirds.Stir in crème fraîche (or mascarpone) and season with salt and pepper. Continue cooking and stirring mixture until the marsala sauce is smooth and thickened.

This easy homemade Chex Mix is made with savory flavors of onion, garlic, and smoked paprika.

Savory Vegan Chex Mix

corn chex cereal

rice chex cereal

pretzels (GF if desired)

mixed nuts

Tbsp. vegan butter (I like Miyoko's brand)

Tbsp. tamari (or soy sauce)

onion powder

garlic powder

smoked paprika

salt (more/less

Preheat oven to 250°F (130°C).

In a very large mixing bowl, add chex, pretzels, and nuts.

Melt the butter in a microwave-safe bowl. When melted, add tamari, paprika, onion powder, garlic powder, and salt. Stir. (Feel free to test the salt level by dipping one of the chex.)

Immediately after stirring the butter mixture, pour it over the chex mix.

Gently stir for 1-2 minutes to thoroughly combine.

Place on a baking pan, and spread evenly.

Bake for about 1 hour (or more if desired), stirring every 15 minutes.

Let cool and store in an airtight container.

Cheesy broccoli casserole is loaded with soft broccoli in a rich cheesy sauce, topped with buttery crushed cracker topping! The perfect side dish in casserole style!

Cheesy Broccoli Casserole

lbs Broccoli (fresh

Tablespoons Butter

Medium onion (dices about (1 cups))

Garlic powder

Tablespoons All-purpose flour

Salt

Dry mustard powder

Milk

Cream cheese

Sharp Cheddar Cheese (shredded)

Parmesan cheese

Ritz crackers (other buttery crackers coarsely crushed)

Tablespoons Butter (melted)

Preheat oven to 375℉.

Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Drain very well.

In a saucepan, cook onion in butter until tender. Add in flour, garlic, dry mustard, and salt. Allow to cook 1-2 minutes until bubbly. This is making a light roux.

Add milk a little bit at a time whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly.

Stir in cream cheese until smooth.

Remove from heat and add in cheddar and parmesan cheese.

Toss with broccoli and pour into the baking dish.

Combine topping ingredients.

Sprinkle the ingredients over broccoli cheese mixture. Bake for 20-25 minutes or until heated through and bubbly.

The Ritz crackers add a nice crunch to this recipe.  I absolutely love the idea. The broccoli was delicious in the creamy sauce.

This is so good! Especially love the cracker topping!The crunchy buttery topping is perfect with the rich creamy cheese sauce.

Absolutely delicious; thank you for this fantastic casserole recipe! I will make it again!!

The crispy cheesy topping is the best!  My kids didn't even complain about eating this broccoli dish!

A light and fresh broccoli salad coated in a honey yogurt dressing is just what you need for a backyard cook-out or to add to a holiday table. Red onions and dried cranberries add a sweet and savory touch, and of course bacon makes everything tastier.  Make it a day ahead and add the dressing an hour before serving.

Broccoli Salad with Cranberries

Broccoli

red onion

bacon (cooked and chopped)

cranberries

cheddar cheese (cubed)

sunflower/pumpkin seeds (salted and roasted)

plain yogurt (Siggis)

apple cider vinegar

dijon mustard

Separate broccoli into bite size florets. Bring a large pan of salted water to a boil. Have a large bowl filled with ice water ready. Add broccoli to the boiling water and cook for 1 minute. Take out and immediately place in ice bath for 5 minutes. Drain and place in a large bowl.

Add onion, bacon, cranberries, cheese and sunflower seeds to the broccoli and combine.

For the dressing, whisk together all ingredients and toss with the broccoli.

https://content.jwplatform.com/videos/NX0H8x3u.mp4

This is the BEST Broccoli Cheese Casserole I’ve ever made.  With a creamy cheese sauce that’s made from scratch, it’s the perfect side dish for Thanksgiving or any time of the year.

Broccoli Cheese Casserole

Homemade Corn Pudding with fresh corn is an easy side that’s perfect for Thanksgiving, Christmas or any time of year. Creamy, buttery and savory-sweet, this classic Southern dish is quick to prep and great for a crowd.

Southern Corn Pudding Casserole

corn (or thawed frozen corn)

eggs

whipping cream

milk

sugar

flour

nutmeg (fresh)

Preheat oven to 350º. Butter a round baking dish that will hold 6 cups.

Blend all ingredients in a food processor or use an immersion blender and mix until almost smooth. Pour batter into prepared dish and sprinkle with additional nutmeg. Bake until brown and center is just set, 45 to 60 minutes.

Love the recipe!!  I added 1 cup of finely grated cheddar cheese (divided), with 3/4 cup in the batter and 1/4 cup sprinkled on top.

Excellent, except I would use only half the sugar, and puree only half the corn.  We like that texture.  Thankfully, you avoided that nasty corn bread in a box, filled with ingredients I avoid.

Top 11 holiday side recipes from across the web

The most viewed holiday side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamed Brussels Sprouts

Best Corn Pudding Casserole

Granny's Candied Carrots Recipe

Whipped Sweet Potatoes Recipe

Sweet Potato Au Gratin

Glazed Carrots

Easy 5 Ingredient Marsala Mushrooms

Savory Vegan Chex Mix

Cheesy Broccoli Casserole

Broccoli Salad with Cranberries

Southern Corn Pudding Casserole

Top 11 holiday side recipes from across the web

The most viewed holiday side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamed Brussels Sprouts

Best Corn Pudding Casserole

Granny's Candied Carrots Recipe

Whipped Sweet Potatoes Recipe

Sweet Potato Au Gratin

Glazed Carrots

Easy 5 Ingredient Marsala Mushrooms

Savory Vegan Chex Mix

Cheesy Broccoli Casserole

Broccoli Salad with Cranberries

Southern Corn Pudding Casserole

The most viewed holiday side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine