5 Quick and Easy Holiday Side Dishes
The holidays evoke all sorts of memories, and many of them involve food. Whether you are hosting a meal at your house or taking a dish to someone else’s home, you can bring food that will have everyone going back for seconds. What’s wonderful about these foods is that they don’t require long hours of standing in front of the stove. All of these foods are either gluten-free or have a gluten-free option. Here are some easy dishes to prepare that your family and friends will love.
Story by Debra Wallace
Sweet and Zesty Sweet Potatoes
Peel 3 sweet potatoes and slice them into wedges. Spread them out on a flat baking sheet sprayed with nonstick cooking spray. Drizzle them with olive oil or melted coconut oil. Lightly sprinkle them with salt, cinnamon, and cayenne pepper. If you prefer more sweetness, you may also drizzle them with honey or maple syrup. Bake in a 350 degree oven for 25 to 30 minutes, until they are tender.
Scalloped Potatoes
Spread a layer of thinly sliced raw potatoes over the bottom of a baking dish sprayed with nonstick cooking spray. Place pieces of onion also thinly sliced over the potato. Add another layer of potatoes and onions. Sprinkle with salt and pepper. Pour 1 3/4 cups of warm milk over the potatoes and onions. If you prefer a thick sauce, you may sprinkle 1/4 cup of flour over each layer as you go, or for a gluten-free option, add a tablespoon of cornstarch to the milk. Sprinkle 1 cup of shredded cheese over the top. Bake at 350 degrees for approximately 1 hour on the middle rack.
Baked Zucchini, Tomatoes and Mushrooms
Sauté 1 pound of zucchini spears in olive oil. Transfer to a baking dish sprayed with nonstick cooking spray. Dice 2 large tomatoes and slice 1/2 pound of mushrooms. Sprinkle the tomatoes and mushrooms over the zucchini. Sprinkle grated Parmesan cheese over the top and bake at 350 degrees for approximately 30 minutes.
Green Pea and Carrot Salad
Steam 1 cup of green peas and 1 cup of diced carrots until slightly tender. Remove from heat, drain, and cool until they are at room temperature. Mix with 1/2 cup of raspberry vinaigrette. You may garnish with your favorite shredded cheese, berries, raisins, or chopped nuts for extra flavor and texture.
Lemon-pepper Brussels Sprouts
Melt 2 tablespoons of butter and mix with 2 tablespoons of olive oil in a medium bowl. Add the juice of 1 lemon. Wash and slice 12-15 Brussels sprouts. Mix the sprouts with the lemon, oil, and butter mixture. Spread out on a baking sheet sprayed with nonstick cooking spray. Sprinkle coarsely ground black pepper over the sprouts and bake at 350 degrees for approximately 20 to 25 minutes.
