2 Easy Vegetable Side Dishes
Whether you’re looking for a quick and easy side dish to serve with dinner or are in need of some new ideas for your Thanksgiving feast or Christmas, these 2 easy vegetable side dishes are sure to please. Each one is simple to make and can be prepared ahead of time. So why not give them a try? Your family and guests are sure to love them!
Honeyed Corn
Honeyed carrots have been served by me so often for Christmas and special occasions. I thought it was about time I changed it up a bit.
My next favourite veg is corn. I love creamed corn and thought the addition of the cream cheese would work rather than pure cream. I did toss up adding some sour cream to counter act the sweetness of the honey and might try that next time!
This recipe was a huge hit with our guests and will definitely make it to our Christmas table this year.
Honeyed Corn
Ingredients
- 30 grams Butter (1 ounce)
- 3 tbsp honey
- 500 grams frozen corn (approx 17.5 ounces)
- 60 grams cream cheese (room temperature) (cubed) (approx 2 ounces)
- 1 tbsp chopped parsley
- Salt & Pepper to taste
Instructions
- In a frypan or skillet melt the butter and honey over medium heat. Once melted and combined add in the corn and cook for about 6 minutes until cooked through. Be sure to give it a few stirs too.
- Add in the cubed cream cheese and salt and pepper. Simmer until melted and combined, stirring continuously.
- If you're serving immediately, top with parsley and then serve. If you are preparing the day before save the parsley until you reheat and then add it fresh.
Notes
Pumpkin Casserole
Butternut pumpkin is also another favourite of mine. It has a beautiful sweetness to it so makes a great casserole. I would usually use mashed sweet potato for this recipe but wanted to try pumpkin for a change.
The beautiful dishes pictured above can be found at Figs and Feta
I find it works best to cook your pumpkin the day before. Butternut pumpkin can be very watery which is not great so this way you can drain it off before using. If you have some time roasting your pumpkin is a great way to add extra flavour to the dish and my preferred method for this recipe. There is then no issue with the extra water like there is when you boil it.
Like a lot of the recipes I use this can be prepared ahead of time and also frozen. Just make sure you thaw it out before reheating.
Pumpkin Casserole
Ingredients
Filling
- 2 cups Cooked mashed Pumpkin (Butternut as the best flavour)
- 3 eggs
- 80 grams butter (1/3 cup)
- 1/4 cup brown sugar
- 1/3 cup cream
- 1/4 tsp ginger (ground)
Topping
- 1/3 cup chopped Pecans
- 40 grams melted butter (2 tablespoons)
- 1/2 cup brown sugar
- 1 cup lightly crushed cornflakes
Instructions
- Preheat oven to 175°C (350°F).
- Grease a low sided casserole dish with butter (around 20-22 cm)
- Add all the filling ingredients into a bowl and mix until combined well. Pour into your prepared dish.
- Bake Casserole for 30 minutes.
- While the casserole is cooking combine all the topping ingredients in a bowl and mix well.
- Remove the casserole from the oven after 30 minutes and top with the mixed topping ingredients, make sure its nice and thick but depending on the size of your pan you may have some left over.
- Return to the oven and bake for a further 15 minutes or until your topping is nice and brown.
Notes
- If you have some extra time roasting your pumpkin instead of boiling adds to the sweetness and flavour of the pumpkin.
- This recipe is suitable to freeze.
- You can make this casserole up to two days before you need it but leave the topping until the day you’re baking it.
Whether you’re looking for a new side dish to add some variety to your Christmas feast or just want an easy option that you can make ahead of time, these two vegetable side dishes are sure to please. What are your favourite vegetable side dishes? Let us know in the comments below.
If you need some more side dish ideas check out my Christmas side dish post.
