This blog post was sponsored by SPUD.ca
Do you ever get tasked with bringing the veggie side dishes for your holiday dinners?
Well with my family – I happen to every single holiday – (mainly because I appoint myself to 🙂 ) but regardless of loving it, I must admit that at times it feels like a big responsibility!
I know we all have our favourites when it comes to holiday meals – but the truth of the matter is, no holiday meal can be complete without veggie sides! And for this reason, if you’re in charge of veggie sides for your holiday dinner, I want to help you do away with boring veggies (like overcooked green beans or frozen peas) – and opt for a dish that will be a guaranteed crowd pleaser to all!
This ‘Best Veggie Holiday Side Dish‘ is made of slow roasted Brussels sprouts, beets, cauliflower, and carrots – topped with a maple miso sauce (that no one can resist!). These 4 veggies compliment each other so well (in both taste and colour) and the maple miso sauce makes them so rich and gives that perfect unami flavour!
Okay, so now that we’ve cleared up what veggies sides to make for your holiday dinner, if you’re wondering where to get your fresh organic produce to do so – I must recommend SPUD.ca – I truly love them so much! They deliver the highest quality groceries right to your door, for extremely affordable prices! In fact you can literally find everything you need for your holiday cooking and baking needs from them!
As cheesy as it might sound – ordering from SPUD means that you get to spend more time with your loved ones this holiday season, and less time waiting in line at the grocery store! A win win for all 🙂
Oh and one other benefit from using SPUD – if you use the code MEG15 you can save $15 off your groceries on your purchase of $50 or more when you shop between Nov. 15 and Dec. 15! This code is valid for both new and returning customers!
Now on to the recipe for: ‘The Best Roasted Veggie Holiday Side Dish’!
Ingredients
Serves 4 as a veggie side
For the Veggies:
– 4 large carrots
– 10-12 Brussels sprouts (1 bunch from SPUD)
– 1 head cauliflower
– 2 medium beets
– Oil for cooking (either olive or avocado oil)
For the Maple Miso Sauce:
– 1 Tbsp. miso paste (I used Genmai Miso from SPUD)
– 1 Tbsp. maple syrup
– 1 Tbsp. olive oil
– 2 tsp. Tamari
– 1 tsp. lemon juice
– 1 Tbsp. warm water
Instructions
– Pre-heat the oven to 400°F convection
– Chop your carrots in half length wise, and then chop each half again lengthwise, then cut in half width wise, so you they end up being thick ‘match sticks’ – kind of like french fries! (see picture above)
– Chop the ends of the Brussels sprouts and then cut them in half
– Chop the cauliflower into small bite sized florets
– Chop the beets into small bite sized cubes
– Place all veggies on a large cookie tray and generously with oil
– Place into the oven and allow to bake for approximately 40-50 minutes. You want them to be super tender! The Brussels should beginning to brown on the outside – as well as the cauliflower. The beets and carrots should be fork tender (but not mushy/ over cooked)
– In the meantime as the veggies are cooking, make the maple miso sauce. Place all ingredients into a small jar and mix until very well combined. I like to make in a jar so I can pop the lid on and give it a super good shake. Taste test to ensure it’s to your liking – adjust accordingly if needed! If your miso is mild, feel free to add 1/2 Tbsp. more for some extra flavour/ thickness
– When the veggies have finished cooking, remove from oven and place in your favourite serving dish
– You can decide if you want to pour the miso marinade over them or leave it aside!
– NOTE: if you’re serving to people who might be new to miso, I recommend leaving on the side, or only using half the sauce. If you are amongst miso lovers – I say go ahead and pour it on fully!
Fun Garnishing Tip: As you can see in the photos, I like to garnish around the dish with Whole Star Anise for a perfect festive touch!
