Christmas dinner wouldn’t be Christmas dinner without all the trimmings. Every spare inch on the table should be filled with serving bowls of those little extras that really make the meal. Think perfect roast potatoes, crisp on the outside and fluffy on the inside. Brussels sprouts, the Marmite of vegetables, are a must whether you love or hate them. Red cabbage made with festive spices, glazed parsnips and carrots in mustard and honey should all have a space.
It’s these Christmas sides that everyone will go in for seconds for – plus, you can transform the leftovers into almost anything you like, whether it’s sneaking cold roast potatoes in front of the Christmas specials on TV or making a Boxing Day bubble and squeak. Many of them can be made ahead and reheated on the day, to save you time (and your sanity!) when you’re cooking Christmas dinner.
To make it easy, here are our favourite Christmas vegetables (and a few extra sides), with easy recipes that have been developed in the woman&home test kitchen.
This easy red cabbage recipe is gently spiced with cloves, nutmeg and cinnamon. All you have to do is layer the red cabbage with sliced apples, cider vinegar and brown sugar and cook on a low heat for 1½ hours. It’s worth the time – but you can always make it the day before and reheat when you’re ready.
Homemade bread sauce is so much better than anything you can buy in the shops – if there’s one day to go all out and make it, it’s Christmas Day. Like Brussels sprouts, bread sauce has its super fans (and not such big fans). This easy recipe uses fresh breadcrumbs, stock, black peppercorns and a little creme fraiche.
Homemade cranberry sauce is so much better than shop bought and with this foolproof recipe, you’ll never buy a jar again! It will keep in the fridge for 2-3 days so make ahead for a stress-free Christmas dinner.