3 Side Dishes That Are Sure To Impress

I don't think you can ever go wrong with the classics side dishes around the holidays. Sweet potato casserole is *chef's kiss* (recipe coming soon!) However, it's always good to switch things up once in a while. Here are a few sides that are sure to impress any guest!

Mashed Parsnips

Let's make one thing clear. I will never, ever get tired of potatoes. I love them in all forms. However, if you're looking for a fun alternative or looking for the perfect side dish to elevate your meal, parsnip purée is sure to impress. I love this stuff. It's very creamy, and so satisfying. Serve this with any savory entrée such as steak, roast chicken, or pork loin. Parsnips are a great potato alternative as they have a much higher vitamin count than potatoes.

Ingredients

- 4 Parsnips

- 3/4 cup Milk - I use oat milk, but you can use any milk you'd like. I like oat for this because it's creamy.

- 3-4 tbsp salted butter.

- 1/8 cup or 2 tbsp of ricotta

- 1/4 cup gruyère cheese, shredded

- chives, chopped.

- salt, pepper.

Directions

- Bring a pot full of water to a boil.

- While pot is heating, peel your parsnips, and cut so that each piece is relatively the same size. They don't have to be small, but keep them uniform so each piece cooks evenly.

- Once water is boiling, add salt to the water. Add your parsnips, cover with lid, and lower temperature to medium high heat.

- Check parsnips after 15 minutes. It may take longer Like a potato, a knife should easily run through the parsnip when it's completely cooked.

- Once cooked, strain parsnips in sink, and return pot to the stove. Turn heat down to low.

- Add in milk and butter to pot to warm.

1. After straining parsnips, add to a mixing bowl and begin mashing with either a masher or a whisk.

2. Add half of the milk and butter mixture, then mix well.

3. Add add in the ricotta and gruyère, and mix again.

4. Keep whisking until the parsnips are a smooth, creamy consistency and everything is well combined.

5. Add chives, salt, and pepper to taste.

The way this parsnip purée warms the soul. It's unmatched. I mean seriously unreal. This doesn't just need to be saved for the holidays. Pull this out if you're looking to impress a date with your chef skills one night. This will leave them speechless! It's lick the spoon good.

Maple Dijon Brussels Sprouts

I love brussels sprouts. They are so versatile. One of my favorite ways to serve brussels is with this amazing maple dijon dressing. This is a wonderful dish to have during the holidays. The sweetness from the maple syrup compliments the tangy dijon mustard so well, and the 2 mixed together really dissolve the bitterness of the brussels sprouts that many people do not like.

I can't take full credit for this recipe. It's inspired by roasted brussels sprouts I had earlier this year at a restaurant in Boone, NC. I fell in love with this dish, and quickly decided that I would need to add this to my recipe list at home. So once I got back, I started working on it.

It's an easy dish to make, but boy does it pack a punch!

Ingredients

- 1lb Brussels Sprouts

- 2 Tbsp Maple Syrup

- 1 Tbsp Dijon Mustard

- 1 tbsp olive oil

- Juice of half of a small lemon

- 3 cloves of garlic, minced.

- 2 tsp parsley

- Salt, pepper

Directions

- Preheat oven to 350°

- While oven is heating, chop the ends of the brussels, and cut into halves.

- Line onto a sheet pan. Don't forget the leaves of the brussels that fall off when you cut the ends off. Those will crisp up and be delicious.

- Drizzle a generous amount of olive oil over the brussels, then add salt, pepper, and give a good toss.

- Bake at 350° for about 30 minutes. The brussels should have a dark char on them, and the loose leaves should be crispy. Set aside.

- Grab a large sauté pan. Turn stove onto medium high heat.

- While the pan is heating, make the dressing.

1. Combine the olive oil, maple syrup, dijon, lemon juice, parsley, and salt/pepper. Whisk together until fully combined.

- Once pan is heated, add a tbsp of olive oil, and the minced garlic.

- Only cook garlic for a few seconds, then toss in brussels sprouts and pour the dressing.

- Stir the brussels and dressing until each piece is well coated, and the dressing is soaked into the brussels. This will only take a couple minutes.

- Pour into a serving dish, and you are ready to serve!

Roasted Fingerling Potatoes

There is nothing quite like a crispy, roasted potato. I love fingerling because they are easy to make, have a wonderful buttery texture on their own, and honestly, I think they look good on the table. Nobody will be upset if they have these around!

Ingredients

- 1lb Fingerling Potatoes - I like to get a variety of the white, red, and purple.

- 3 tbsp olive oil

- 3 tbsp melted, salted butter

- 3 cloves garlic, minced

- 2 tbsp fresh parsley, chopped

- salt, pepper

Directions

- Fill a large pot with water and bring to a boil.

- Once boiling, add salt and toss in potatoes.

- Reduce heat to medium high and cover with lid.

- Preheat the oven to 350°

- Check potatoes after 15 minutes. A knife should easily penetrate the potato, but you don't want it mushy.

- Strain potatoes, and leave to dry.

- In a bowl, combine the olive oil, butter, garlic, parsley, and salt/pepper. Mix well.

- When the potatoes are cool enough to handle, cut into halves, and line on a baking sheet face down.

- Brush the butter mixture over the potatoes, then put into oven for 30 minutes.

- After 20 minutes, pull the potatoes out, and brush with more butter mixture. You may need to make more of the mixture.

- Put back into oven, for another 10 minutes.

When the potatoes come out, they should be crispy on the outside, and soft/buttery on the inside. Feel free to toss in more warm butter mixture in a serving bowl when serving to guests! Just warm the mixture in a small pot on the stove so the garlic is cooked, then drizzle over the potatoes.

As always, Thanks for checking in!

xx Lauren