Christmas Side Dishes

Include a refreshing side dish to your Christmas menus. Don’t add more to your plate (ha!), and keep the sides simple. Choose from Holiday Caprese Salad, Roasted Pomegranate & Walnut Brussels Sprouts, or Keto Sausage Stuffed Mushrooms.

A simple Caprese salad of tomatoes, mozzarella balls, basil, and balsamic glaze served in a festive dish. This dish can easily be set out in different holiday-themed arrangments, like alternating tomato slices and mozzarella slices in the shape of a candy cane on a platter, or in the shape of a wreath with the balsamic glaze in a serving bowl in the center. It’s simple yet delicious- the perfect addition to keep Christmas dinner simple!

Holiday Caprese Salad

Ingredients:

• 2 cups Redstone 18 Year Aged Traditional Balsamic Vinegar (#2439)
• 1/2 cup C & H Brown Sugar (#2261)
• 12 oz. grape tomatoes, sliced in half
• 10 oz. mozzarella balls
• A handful of fresh basil leaves
• 2 Tbsp Redstone Garlic Infused Olive Oil (#2437)
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste

Instructions:

1. First, make the glaze by adding the balsamic and brown sugar to a small pot over medium heat. Stir until the sugar is dissolved, then reaude to a simmer and cook until it is reduced by about half, or about 20 minutes. The glaze should coat the back of a spoon. Set aside.
2. Then, add the sliced tomatoes, mozzarella bowls and basil to a Christmas serving dish. Add the olive oil and toss to coat. Add salt and pepper, as needed. Then, drizzle the balsamic on top.
3. Serve with a side of green and black olives, cheese, bell pepper slices and cucumber ribbons. Enjoy!

Oven roasted Brussels sprouts tossed in a cranberry pear white balsamic glaze with pomegranate and walnuts. This tangy side dish is not only delicious, but the colors are perfect for Christmas! This beautiful dish will pair holiday ham, turkey, or brisket nicely.

Roasted Pomegranate & Walnut Brussels Sprouts

Ingredients:

• 1 1/2 lb. Flav-R-Pac Brussels Sprouts (#6381)
• 3 Tbsp Redstone Garlic Infused Oil (#2437)
• 1/2 cup pomegranate arils
• 2 cups Redstone Cranberry Pear White Balsamic Vinegar (#2440)
• 1/2 cup C & H Brown Sugar (#2261)
• 1/2 cup Kirkland Walnut Halves & Pieces (#1293)

Instructions:

1. First, preheat oven to 450F.
2. Then, cut the brussels sprouts in half and toss in the garlic infused oil. Spread onto a Crestware Cookie Sheet (#4020) lined with a Crestware Silicone Baking Mat (#8436), then bake for 15 minutes. Add the walnuts and bake for 10 more minutes or until brussels sprouts are golden brown. Once done, transfer to a serving dish and add the pomegranate.
3. Meanwhile, prepare the glaze by adding the balsamic and brown sugar to a small pot over medium heat. Stir until the sugar is dissolved, then reaude to a simmer and cook until it is reduced by about half, or about 20 minutes. The glaze should coat the back of a spoon. Set aside.
4. Transfer to a serving dish, and either toss in the balsamic glaze, or serve it on the side. Enjoy!

Adapted from: https://www.simplyrecipes.com/recipes/roasted_brussels_sprouts_with_pomegranate_balsamic_glaze/

Keto Sausage Stuffed Mushrooms are perfect as a side dish, or, since they’re hearty, they can make a great appetizer before the big feast. The filling has components we love- garlic butter, cream cheese, parmesan cheese and ground sausage. Then, it is stuffed into tender mushrooms and cooked to perfection. Even non-keto friends will enjoy this!

Keto Sausage Stuffed Mushrooms

Ingredients:

• 24 mushrooms
• 1 lb. Childer’s Country Style Pork Sausage (#2550)
• 3 Tbsp Chef Shamy Garlic Butter (#8124)
• 8 oz cream cheese
• 1/2 cup Sartori Classic Shaved Parmesan Cheese (#2886)
• 1/4 tsp cayenne pepper
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
• Fresh parsley, for garnish

Instructions:

1. First, preheat oven to 350F.
2. Then, break off the stems of each mushroom, then place with the broken side up on a Crestware Baking Sheet (#4020).
3. For the filling, brown the sausage in a pan over medium heat. Drain the excess fat, then add the garlic butter, cream cheese, parmesan, ceyenne, salt and pepper. Cook for a few minutes, until the cheese are melted and incorporated.
4. Next, use a Crestware Scoop (#3838) to add the filling into each mushroom. Top with more parmesan, if desired, then bake for 15-20 minutes.
5. Before serving, garnish with freshly chopped parsley.

Adapted from: https://chefshamy.com/recipes/keto-sausage-stuffed-mushrooms/

Add these recipes to your holiday line up!

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