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Products Used

Roast Potatoes
Sliced Green Beans
Brussels Sprouts

Classic Christmas sides with Green Isle

Elevate your Christmas sides with these simple Green Isle side, save time on prepping, chopping and washing without compromising on flavour.Serve these dishes as part of your christmas dinner – far less stress than prepping everything yourself! You can even use the rest of our range – carrots, yorkshire puddings and croquettes, to make life even simpler.

Ingredients

For the sprouts:

200 grams Green Isle Brussels sprouts

2 garlic cloves, crushed to a paste with a little salt

180 grams cooked, peeled chestnuts, roughly chopped

1 tablespoon olive oil

1 tablespoon butter, at room temperature

For the peas & beans:

100 grams Green Isle Garden Peas

100 grams Green Isle Sliced Beans

1 garlic clove, crushed

100 ml double cream

1 teaspoon Dijon mustard

For the potatoes:

1 bag Green Isle Roast Potatoes

2 tablespoons honey

1 tablespoon Miso

1 garlic clove, grated

1 teaspoon soy sauce

1 teaspoon finely chopped thyme, plus extra to serve

1 teaspoon finely chopped rosemary, plus extra to serve

Method:  

  1. Preheat the oven to 200 C/190 C Fan.
  2. For the sprouts, season and toss with the garlic, chestnuts, olive oil and butter.
  3. Place into the oven to cook for 15 minutes.
  4. For the peas and beans, place the peas and beans in a large pan of boiling water seasoned with a little salt. Bring to a simmer and then cook for 3 - 4 minutes. Drain well and place into a bowl.
  5. Place a large deep, saucepan over a medium heat and add the butter and garlic. Cook for 1 minute then stir in the Dijon mustard and add the double cream. Cook for 2 minutes until the cream has thickened slightly then stir in the peas and green beans. Season with salt and pepper and grate over the parmesan.
  6. Preheat the oven to 200 C/190 C Fan.
  7. In a small bowl mix together the honey, wholegrain mustard, soy sauce, garlic, thyme and rosemary and set aside.
  8. For the potatoes, lightly oil a large roasting tin and place the potatoes on to the tray. Cook for 20 minutes, until just beginning to turn golden then remove from the oven and using a fork, crush the potatoes to expose the inside.
  9. Drizzle over the honey mustard mixture and toss to coat the potatoes.
  10. Place back into the oven for a further 15 minutes until golden and crispy.
  11. To serve, sprinkle over some fresh rosemary and thyme.
  12. Serve these dishes as part of your christmas dinner - far less stress than prepping everything yourself! You can even use the rest of our range - carrots, yorkshire puddings and croquettes, to make life even simpler.

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