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Best of Christmas Sides Trio
Best of Christmas Sides Trio

Best of Christmas Sides Trio

Crispy Rosemary Roast Potatoes, Honey Roasted Roots and Nutty Bacon Sprouts

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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!

Tags:
Family Friendly
•New
Allergens:
Cereals containing gluten
•Nuts

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.

Total1 hour
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

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 traces of: Sesame, Nuts, Peanut)

200 grams

Brussels Sprouts

60 grams

British Smoked Bacon Lardons

Not included in your delivery

300 milliliter(s)

Water

2 tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat21.5 g
of which saturates8.1 g
Carbohydrate114 g
of which sugars32.4 g
Dietary Fibre14.4 g
Protein19.9 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Bowl
•Colander
•Pan

Instructions

Boil the Potatoes
1

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.

Add to the Oven
2

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.

Prep the Root Veg
3

Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Roast the Roots
4

Pop the carrots and parsnip 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.

Prep the Sprouts
5

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.

Bring on the Bacon
6

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.

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