Best of Christmas Sides Trio
Crispy Rosemary Roast Potatoes, Honey Roasted Roots and Nutty Bacon Sprouts
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. The Best of Christmas Sides Trio includes the perfect, crispy roast potatoes flavoured with rosemary, honey drizzled carrots and parsnips, and roasted sprouts with bacon and almonds. Pair with a main, add another side to fill the table and select a starter and dessert to finish off your festive feast this Christmas!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
20.25 grams
Plain Flour
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
2 unit(s)
Carrot
2 unit(s)
Parsnip
30 grams
Honey
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
200 grams
Brussels Sprouts
60 grams
British Smoked Bacon Lardons
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle over some of the flour (2p: 20g, 3p: 30g, 4p: 40g).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, sprinkle over the dried rosemary, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Serve in a large bowl.
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Once roasted, drizzle over half the honey. Serve and finish by sprinkling over half the flaked almonds.
Trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until browned and tender, 15-18 mins. Turn halfway through.
When the sprouts have 5 mins remaining, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Mix in the roasted sprouts, drizzle over half the honey and stir together until nicely sticky. Taste and season with salt and pepper if needed.
Serve and sprinkle over half the flaked almonds to finish.
