Green Isle Traditional Christmas Dinner with Roasted Potatoes, Brussel Sprouts, baby carrots, peas

Products Used

Roast Potatoes
Baby Carrots
Brussels sprouts

Traditional Christmas Dinner – Green Isle Style

To use Green Isle Vegetables to make your Christmas day stress free, simply read the packet instructions for all of the veg you will be using on the day and write down the times and temperatures you will need to cook everything. For example, our Roast Potatoes take 20 – 25 minutes at 220 C / 200 C fan – perfect to pop in once the turkey is done and is resting! Here are a few ideas for your veg on the day, just to take them up a notch.

Ingredients

1 x bag Green Isle Frozen Roast Potatoes

1 x bag Green Isle Frozen Brussel Sprouts

4 rashers streaky smoked bacon

Freshly chopped chives, to garnish

1 x bag Green Isle Baby Carrots

50 grams unsalted butter

1 tablespoon honey

1 tablespoon wholegrain mustard

Freshly chopped parsley, to garnish

1 x bag Green Isle Frozen Peas

1 tablespoon butter

Freshly chopped mint, to garnish

Method:  A Time Plan

  1. Preheat the oven to 220 C / 200 C fan and add the Green Isle Roast Potatoes, laid out on a large baking tray.
  2. Place the Green Isle Carrots into a saucepan and add 25 grams butter, 100 ml water and the honey to a heavy based pan along with a pinch of seasoning. Place a lid on top and bring to a steady boil. Reduce the heat and simmer for 20 - 25 minutes until the carrots are fork tender.
  3. After 15 minutes, turn the potatoes and add 4 rasher streaky smoked bacon on a separate baking tray. Turn the Roast Potatoes as you add the bacon.
  4. Get a saucepan of water on to boil and, with 10 minutes to go, add the Green Isle Brussel Sprouts, cooking for 5 minutes, then remove with a slotted spoon into a bowl.
  5. Add the peas to the same water and cook for 4 - 5 minutes until tender then drain and place into a bowl with 1 tablespoon butter, the freshly chopped mint and some seasoning.
  6. The carrots should now be fork-tender and all of the water should have evaporated - if not, remove the lid and cook out further whilst you get the rest of the veg plated up.
  7. Remove the Roast Potatoes and bacon from the oven and place the roast potatoes into a serving bowl with some seasoning.
  8. Crumble the bacon over the Brussels Sprouts, add the chopped chives and season with salt and pepper. Toss together and place into a serving bowl.
  9. Finally, stir the mustard and parsley through the carrots, which should be done by now, and place them into a serving bowl as well.
  10. 25 - 30 minutes for all your veg sides!

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