Christmas Side Dish Recipes

• 2 1/2 tbsp unsalted butter, melted
• 1 lemon, juiced and zested
• 1/2 cup chopped walnuts
• 1 pound green beans, trimmed and cut into 2 inch pieces
• Salt and pepper to taste

• Preheat oven to 375 degrees F (190 degrees C).
• Assemble nuts in a single layer on a baking sheet.
• Toast in the preheated oven until lightly browned, around 5 to 10 minutes.
• Put green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.
• Put cooked beans in a large bowl, and flip with butter, lemon juice, and lemon zest.
• Season with pepper and salt.
• Transfer beans to a serving dish, and spray with toasted walnuts. Serve instantly.

• 2 tsp butter
• 1/4 cup orange juice
• 1/2 tsp grated orange peel
• 1-1/2 tsp all-purpose flour
• 1-1/2 cups fresh broccoli florets

• Put broccoli and 1 in. of water in a saucepan, Bring to a boil.
   Reduce heat, simmer, and cover for 5-8 minutes or until crisp-tender.
• In the meantime, in a small saucepan, melt butter. Mix in flour until smooth.
• Slowly stir in orange juice. Bring to a boil; cook and stir for 1 minute or until thickened.
• Mix in orange peel. Drain broccoli, put in orange mixture, and flip to coat.

• 1 large whole garlic bulb
• 2 tbsp olive oil
• 1 1/2 pounds red potatoes, peeled and cubed
• 1 1/2 pounds sweet potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter, softened
• 1/2 tsp dried rosemary, crushed
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

• Remove thin outer skin from garlic (do not peel or separate cloves).
• Brush with oil. Envelop bulb in heavy-duty foil.
• Bake at 425°F until softened, 30-35 minutes.
• Cool for 10-15 minutes; peel garlic and keep oil. Decrease heat to 400°F.
  Put red and sweet potatoes in different saucepans; cover with water.
• Bring to a boil. Reduce heat; cover and cook until very tender, 15-20 minutes. Drain.
  Keep both potatoes in a large mixing bowl.
• Add the milk, butter, rosemary, roasted garlic, and reserved oil.
• Blend in Parmesan cheese, pepper, and salt.
• Transfer to a greased 1 1/2-quart baking dish. Cover and bake until heated through, 25-30 minutes.

• 1/8 tsp garlic powder
• 1/2 cup soft bread crumbs, divided
• 1/4 tsp salt
• 1 1/2 tsp minced fresh parsley
• 1 tbsp chopped green onion
• 4 medium sweet onions, peeled
• 1/4 tsp pepper
• 1/4 tsp celery seed
• 1/2 cup chopped fully cooked lean ham
• 6 tsp butter, divided
• 3 quarts water

• In a large saucepan, get water to a boil.
• Put in onions; cover and boil for 9-11 minutes or until soft. Drain; cool for 5 minutes.
• Cut a thin slice off the top of each onion; cautiously hollow out, leaving a 1/2-in. shell.
• Chop removed onion.
• In a nonstick skillet spray coated, cook the chopped onion, green onion and parsley in 4 tsp butter for 3 minutes.
• Add the ham, salt, pepper, celery seed and garlic powder; cook until onions are soft and ham is evenly browned.
• Blend in 1/4 cup breadcrumbs; heat through. Stuff into onion shells.
  Melt remaining butter; toss with remaining breadcrumbs.
• Sprinkle over stuffing.
• Broil 6 in. from the heat for 3-4 minutes or until crumbs are lightly browned and onions are heated through.