These are the sides that’ll be on our Christmas table tomorrow evening (we eat late), with a choice of potato gratin or sweet potato casserole for those (always) healthy types (myself included). These dishes all serve 12 but you can increase or decrease depending on your family size.

Starting with a cozy Gratin with a mild fennel flavour and a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homely side dish your family will want again well before Christmas 2017.

When we have company, Bacon and Garlic Sprouts are the perfect go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon.

You’ll be dreaming of this Sweet Potato Casserole with Pecans until the new year, it’s nutty, brown sugar topping adds a delicious bit of crunch.

Broccoli, unlike our parents served; perfect, with lots of garlic. It’s great for a special occasion such as this one and it’s so quick!

Thyme-Roasted Carrots – Cutting the carrots lengthways makes this dish look extra pretty. For even more elegance, garnish with sprigs of fresh thyme or parsley.

Fennel-Potato Gratin

The tender potato slices in this cozy casserole have a mild fennel flavour with a hint of nutmeg.

TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours

Ingredients

2kg sliced peeled potatoes
2 medium fennel bulbs, sliced (available in Tesco)
1 tablespoon butter
2 tablespoons all-purpose flour
240ml chicken broth
60g heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
100g shredded Parmesan cheese

Directions

In a greased shallow baking dish, combine the potatoes and fennel; set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture; gently toss to coat.
Cover and bake at 180°c for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

Brussels Sprouts with Bacon & Garlic

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

2 pounds fresh Brussels sprouts
8 Bacon strips, coarsely chopped
3 garlic cloves, minced
180ml chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. In a large pot, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 30 seconds longer. Remove with a slotted spoon; drain on paper towels.
Add Brussels sprouts to bacon drippings; cook and stir 4-6 minutes or until sprouts begin to brown lightly. Stir in broth, salt and pepper; cook, covered, 4-6 minutes longer or until Brussels sprouts are tender. Stir in bacon mixture.

Sweet Potato Casserole with Pecans

TOTAL TIME: Prep: 10 min. Bake: 1 hour

Ingredients

2.2kg cooked sweet potatoes, drained
8 large eggs, lightly beaten
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/4 cup cold butter, cubed

Directions

In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased baking dish.
In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
Bake, uncovered, at 165° for 60-70 minutes. Refrigerate leftovers.

Super-Simple Garlic Broccoli

TOTAL TIME: Prep/Total Time: 20 min.

Ingredients

2-1/2 pounds fresh broccoli florets
3 tablespoons olive oil
5 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/4 teaspoon salt

Directions

In a large pot, bring 1/2 inch of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

Thyme-Roasted Carrots

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

3 pounds medium carrots, halved lengthwise
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon salt

Directions

Preheat oven to 200°c. Divide carrots between two greased baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.