holiday side dishes

Super easy golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all!

Garlic Cheddar Biscuits

butter

garlic (minced)

parsley

Heart Smart Bisquick

3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)

fat free milk

Preheat oven to 400°.

Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute.

Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic.

Stir in milk and mix (do not over mix).

Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes.

Brush or drizzle biscuits with melted butter.

Bake for 5 more minutes, or until lightly browned on the bottom.

These quick and easy Instant Pot garlic mashed potatoes are sure to be a hit at your holiday party or everyday dinner table with their incredible flavour - no gravy necessary! They're Paleo, Whole30, dairy-free and gluten-free and have a tested low FODMAP option.

Instant Pot Garlic Mashed Potatoes (Paleo, Whole30, Low FODMAP Option)

water

potatoes

head garlic, top third sliced off

olive oil

almond milk

ghee

salt (or

½ tsp ground black pepper (or

chives

Pour 1 cup water into your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker and place the trivet inside. Put potato pieces on trivet in a nest-like shape.

Trying to keep the full head in-tact, horizontally slice the top third of the garlic off with a sharp knife.* Make a small bowl out of tin foil large enough to fit the garlic—place the garlic inside so that just the top is exposed. Place the garlic in the middle of the nest of potatoes you’ve created in the Instant Pot (view image above). Drizzle olive oil on the garlic, covering the entire top.

Put the lid on the Instant Pot and set the valve to “Sealing.” Press the “Pressure Cook” or “Manual” button and set the timer for 10 minutes.

Once the cooking cycle has completed, hit the “Cancel” button, quick release the pressure and remove lid. Using tongs, carefully take out garlic and place on a plate to cool. Either using a spoon or hot pads and the trivet (using great care to avoid hot, falling potatoes), transfer potatoes to a large bowl and set aside.

Pour the water out of the inner pot and wipe dry with a paper towel.** Put the inner pot back into the Instant Pot. Once the garlic is cool enough to handle, hit the “Sauté” button and put in the almond milk, ghee, salt and pepper. Once the ghee has melted, squeeze the garlic out of its skin into the ghee. Gently whisk until garlic has somewhat broken apart and seasonings and ghee are thoroughly combined.

Hit the “Cancel” button. Using hot pads to maneuver the inner pot, pour ghee mixture into the bowl with the potatoes. Using a potato masher or immersion blender, mash or blend until desired consistency has been reached. Taste the potatoes and adjust salt and pepper to your liking. Optionally, garnish with chives, extra ghee and/or freshly-ground black pepper and serve.

Low FODMAP option

Omit head of garlic and olive oil from the recipe above. Skip step 4 and instead add 3 tbsp ghee, 2 tbsp garlic-infused olive oil, 1 cup almond milk, 2 tsp salt (or to taste), ¾ tsp ground black pepper (or to taste) to the large bowl with the potatoes prior to mashing.

This green rice casserole is a great addition to your holiday spread. Creamy, cheesy goodness with spinach and peppers, this might become a new tradition!

Green Rice Casserole

rice

oz frozen chopped spinach,

green bell pepper, seeded and chopped

scallions, chopped

garlic

ricotta cheese

sharp cheddar cheese, shredded

sour cream

Salt

Pepper

Pre-heat the oven to 350°F. Butter a 2...

Pre-heat the oven to 350°F. Butter a 2 quart casserole or cast iron pan and set aside.

In a large mixing bowl, combine the rice,...

In a large mixing bowl, combine the rice, about three-quarters of the cheddar, ricotta, sour cream, and garlic. Season with salt and pepper. Mix till well blended.

Add in spinach, bell pepper, and scallions and...

Add in spinach, bell pepper, and scallions and mix till well blended.

Scrape the mixture into the prepared casserole. Sprinkle...

Scrape the mixture into the prepared casserole. Sprinkle the remaining cheddar cheese evenly over the top and bake till golden, about 30 minutes.

Rest for 5 minutes and serve.

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

Brussels sprouts

nutmeg

salt

black pepper

cranberries

walnuts

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

This Roasted Butternut Squash Brussel Sprout Salad is finished with a maple dijon glaze, pecans and cranberries. It's the perfect holiday side dish idea for Thanksgiving or Christmas!

Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

butternut squash

brussels sprouts, halved

rosemary

thyme

salt and pepper to season

pecan halves

maple syrup

balsamic vinegar

dijon mustard

garlic clove,

To a large bowl add butternut squash, sweet potatoes, brussels sprouts, olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.

Spread vegetables out on a baking sheet in a single layer, making sure the brussel sprouts have the flat side facing down. (Don&#8217;t crowd the pan, use two baking sheets if necessary.)

Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

Remove from oven and add vegetables to a medium bowl.

In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.

Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.

I made this tonight and it was delicious.  I am a fan of Brussel sprouts, but my husband not so much, so I thought this recipe might entice him with the sweet potatoes, butternut squash, and the maple Dijon dressing. It worked! Thank you for sharing this recipe! Wonderful fall/winter recipe!

The warm roasted veggies with the pecans and craisins and then oh my goodness that sauce. It was so good. I am so stuffed from eating half of it on top of everything else we had with dinner haha.

This incredibly tasty, cheesy green bean casserole with bacon combines cream cheese, cheddar, bacon, and a crunchy topping for an upgraded classic! It&#039;s a family favorite holiday side dish that never fails to wow every time!

Green Bean Casserole with Bacon

lbs green beans ((or

bacon ((save the drippings))

oz cream cheese ((softened and cubed, 3/4 of an 8-ounce brick))

chicken broth

Worcestershire sauce

Dijon mustard

tsp salt

tsp black pepper

garlic powder

onion powder

cheddar cheese ((4 ounces grated))

breadcrumbs ((or crushed pork rinds))

Tbsp Parmesan ((grated))

olive oil ((extra virgin))

preheat

Preheat your oven to 350°F (175°C) and butter, grease, or spray a 9x13 baking dish with non-stick cooking spray.

steam

If using the steamable bags of frozen green beans, cook the set of packages together for 6 minutes on high then drain any excess water off through a colander. If using fresh green beans, place them in a microwave-safe bowl with 2 tablespoons of water and steam on high heat for 4-6 minutes. Once the green beans are tender-crisp, drain and spread evenly in your prepared baking dish.

crisp

Bring a large skillet or non-stick frying pan to medium-high heat and crisp the bacon for 2-3 minutes on each side. Remove from the pan and chop into pieces, leaving the grease in your pan for the sauce. Spread the chopped bacon over the green beans in your baking dish.

melt

Reduce heat to medium and add the softened cubed cream cheese, stirring constantly while the cream cheese melts (it may look a little separated in the grease, don&#39;t worry!). Add the first 1/4 cup of the chicken broth and whisk to combine, then gradually add the remaining broth. Whisk as you go.

combine

Whisk in the Worcestershire sauce, Dijon mustard, and add the seasoning (salt, pepper, garlic powder, onion powder). Remove from heat and add the grated cheddar cheese. Stir until melted.

assemble

Pour the sauce over the green beans and bacon, over the top of the entire pan to cover all of the green beans.

topping

Combine the topping ingredients in a small bowl using a fork to combine, then sprinkle over the casserole.

bake

Bake at 350°F (175°C) for 20 minutes, or until the cheese sauce is bubbling and green beans are tender. Serve immediately.

This Brown Sugar Glazed Carrots recipe is made with the perfect mixture of butter and brown sugar, not too sweet, but sweet enough for you to enjoy it without the extra added sugar.

Brown Sugar Glazed Carrots

carrots

brown sugar (packed)

butter (unsalted, melted)

olive oil (light tasting)

cinnamon (optional)

Preheat oven to 400 F.

Peel and slice the carrots into similar size. About 1 inch in length.

Par-boil for 5 minutes. Discard the water and rise with cold water.

Place in a shallow bowl and pour over the melted butter, oil and brown sugar. Mix to coat well. Transfer to a cooking dish.

Bake in a pre-heated 400 F oven for 10 minutes, then toss the carrots. Continue cooking for another 5 minutes until tender, cooked through and golden glazed.

Remove from the oven and allow carrots to cool for a couple of minutes, then transfer onto a serving dish.

You can garnish with fresh chopped parsley if you like.

By using your slow cooker to make these easy mashed potatoes, you get creamy, flavorful potatoes for any major holiday with barely any effort at all.

Crockpot Mashed Potatoes

Yukon Gold or Russet potatoes

chicken broth (see notes)

garlic,

salt, plus more to taste

cup–1 cup whole milk

chives,

Combine the potatoes, 4 cups of broth, 1...

Combine the potatoes, 4 cups of broth, 1 stick (1/2 cup) of the butter, garlic, and 1/2 teaspoon salt in the basin of a slow cooker. Add additional broth if needed to cover the potatoes. Cook on high for 4-6 hours or until the potatoes are very tender. Stir occasionally throughout the cooking time to make sure the potatoes cook evenly.

Drain off and reserve the majority of the...

Drain off and reserve the majority of the cooking broth (it doesn't have to be completely dry, but you want to get most of it).

Mash the potatoes using a hand-held potato masher...

Mash the potatoes using a hand-held potato masher until no lumps remain. Then, mash in additional salt to taste, as well as the remaining butter, sour cream, and whole milk, starting with 1/4 cup and adding more until the potatoes reach your desired consistency. You can also add in more of the cooking broth to thin it out.

Sprinkle on chopped chives, cover the potatoes, put...

Sprinkle on chopped chives, cover the potatoes, put the slow cooker to warm, and then serve.

https://www.youtube.com/watch?v=Z0P9i2lXI08

With these easy slow cooker mashed potatoes, you get creamy, flavorful potatoes for any major holiday, with barely any effort at all.

GET THE FULL RECIPE: https://wholefully.com/the-best-ever-slow-cooker-mashed-potatoes/

┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈

Save yourself some time and make fluffy, creamy mashed potatoes right in your slow cooker! By making mashed potatoes in your Crockpot instead of on the stove, you'll save a ton of time during holiday meal prep. In the full post, you'll find:

— What kinds of potatoes make the best mashed potatoes
— How much mashed potatoes to make per person
— The best way to mash your potatoes so that they don't get gummy
— How to make these gluten-free and vegan
— And more!

GET THE FULL RECIPE: https://wholefully.com/the-best-ever-slow-cooker-mashed-potatoes/

Subscribe to the Wholefully YouTube Channel: https://www.youtube.com/c/wholefully?sub_confirmation=1

┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈

SEE MORE OF WHOLEFULLY HERE:

Blog: https://wholefully.com
Instagram: https://instagram.com/wholefully
Facebook: https://facebook.com/wholefully
Pinterest: https://pinterest.com/wholefully

┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈

Contact Wholefully: hello@wholefully.com

Slow Cooker Mashed Potatoes

Cranberry Apple Brussel Sprout Salad with butternut squash, cranberries, goat cheese &amp; pepitas. A healthy salad recipe perfect for Thanksgiving.

Cranberry Apple Brussel Sprout Salad

torn kale, tear into small pieces

brussels sprouts

red onion

dry cranberries

raw pepitas

granny smith apple, thinly sliced

goat cheese

mustard

apple cider vinegar

honey

smoked paprika

cinnamon

salt & pepper

To a small bowl add whole grain mustard, apple cider vinegar, honey, smoked paprika cinnamon, minced garlic, olive oil, salt and pepper. Whisk until everything is combined and the vinegar and oil no longer separate. Set aside.

To a large bowl add kale. Add a pinch of salad to the kale and using your hands, massage the kale (by squeezing or rubbing it) in between your hands until the kale turns to a forrest green color and becomes fragrant.

Then, to the kale bowl add shredded brussels sprouts, roasted butternut squash, red onion, cranberries, pepitas, sliced apple and goat cheese.

 Toss with dressing right before serving.

I love the flavors you have in this salad! You might turn me into a brussel sprout lover too!

I love everything about this salad! I especially can't wait to try the dressing with the cinnamon in it - how unique!

I love everything about this salad! So many delicious ingredients!

Such a great salad and the flavors are perfect for fall. I love every single ingredient in it!

Two sturdy  cruciferous vegetables in a salad combined with sweet goodies like e.g. cranberries, apples and butternut squash must be the hit. A healthy nutrient dense bomb presented as wonderful delicacy. Yummy:)

What a beautiful, festive looking salad! And yes, perfect for the holiday season. Great mix of seasonal ingredients.

Roasted acorn squash glazed with a tasty mix of soy sauce, miso paste and maple syrup. It’s a must-try recipe to add to your holiday spread!

Top 12 holiday side dishes recipes from across the web

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

Top Tags

Garlic Cheddar Biscuits

Instant Pot Garlic Mashed Potatoes ...

Green Rice Casserole

Garlic Cheddar Biscuits

Shredded Brussels sprouts with cran...

Maple Dijon Roasted Butternut Squas...

Green Bean Casserole with Bacon

Brown Sugar Glazed Carrots

Crockpot Mashed Potatoes

Cranberry Apple Brussel Sprout Sala...

Cranberry Apple Brussel Sprout Sala...

Miso-Glazed Roasted Acorn Squash

Top 12 holiday side dishes recipes from across the web

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

Top Tags

Garlic Cheddar Biscuits

Instant Pot Garlic Mashed Potatoes ...

Green Rice Casserole

Garlic Cheddar Biscuits

Shredded Brussels sprouts with cran...

Maple Dijon Roasted Butternut Squas...

Green Bean Casserole with Bacon

Brown Sugar Glazed Carrots

Crockpot Mashed Potatoes

Cranberry Apple Brussel Sprout Sala...

Cranberry Apple Brussel Sprout Sala...

Miso-Glazed Roasted Acorn Squash

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