Trio of Christmas Vegetable Sides
Balsamic Braised Red Cabbage, 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. This Trio of Christmas Vegetable Sides includes balsamic and redcurrant braised red cabbage, 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
1 unit(s)
Red Cabbage
1 unit(s)
Apple
1 unit(s)
Red Onion
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
50 grams
Redcurrant Jelly
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
Not included in your delivery
2 tsp
Sugar
300 milliliter(s)
Water
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the red cabbage, remove and discard the tough white core. Slice as finely as you can.
Peel, quarter, core and grate the apple. Halve, peel and thinly slice the red onion.
Pop a large saucepan on medium-high heat with a drizzle of oil. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the cabbage, apple, balsamic glaze, sugar and water (see pantry for both amounts) to the pan. Season with salt and pepper.
Stir together and bring to a boil then reduce to medium-low heat. Cover with a lid (or foil) and leave to gently simmer until the cabbage has completely softened, 45-50 mins. Stir every now and then to make sure it doesn't catch.
Once softened, remove the lid, increase the heat to medium-high and simmer until the cabbage is glossy and the liquid has evaporated, 5-10 mins.
Stir in the redcurrant jelly and butter (see pantry for amount) until melted. Taste and season with salt and pepper.
Serve in a 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.
One 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.
