FOUR (not boring) Vegetarian Side Dishes

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Looking for a way to spice up your Christmas / Thanksgiving / holiday meal? Here are four decidedly-not-boring vegetarian side dishes. They are updates to familiar sides, inspired by my favourite flavours from around the world. - Mexican Street Corn Gratin - Crispy Smashed Potatoes crusted with Parmesan Furikake - Sumac Roasted Carrots w/ Hot Honey - Spicy & Tangy Brussels Sprouts w/ Peanuts & Cilantro The recipes are too long to fit into a description so I've included the ingredients below. Full recipe can be found here: https://sheldoskitchen.notion.site/The-New-Classics-Four-not-boring-Vegetarian-Side-Dishes-5bd28528711f449d98c7a9e5ec68771d SUMAC ROASTED CARROTS + HOT HONEY Carrots - 2 lbs (~900g) carrots, scrubbed clean and bigger ones split in half - 1 head of garlic (10-12 cloves, unpeeled) - 3 tablespoons (42g) olive oil - 2 teaspoons kosher salt (1 teaspoon table salt or fine sea salt) - Freshly ground black pepper - 5 teaspoons sumac - 1 tablespoons (21g) honey Hot Honey - 1/2 cup (170g) honey - 2 teaspoons red pepper flakes - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon kosher salt (1/2 teaspoon table salt or fine sea salt) - 1 tablespoon balsamic vinegar Garnish - Flat leaf parsley ________________________________________________ SPICY & TANGY BRUSSELS SPROUTS Sprouts - 2 lbs (~900g) brussels sprouts - 1/4 cup (56g) oil Dressing - 4-5 scallion whites - 4 tablespoons (60g) lime juice - 3 tablespoons (45g) fish sauce - 2 tablespoons (26g) sugar - 2 tbsp chili oil + 2 tbsp chili oil sediment (modulate depending on spice tolerance and heat level of your chili oil) Garnish - 1 cup (130g) roasted peanuts - 1 bunch cilantro, leaves and tender stems ________________________________________________ FURIKAKE SMASHED POTATOES Potatoes - 2 lbs (~900g) small baby potatoes - 2 tablespoons (20g) kosher salt (1 tablespoon table salt or fine sea salt) - 1/4 cup (56g) neutral oil - 1/2 cup (~50g) grated parmesan, divided (2/3 + 1/3) Furikake - 1 teaspoon kosher salt (1/2 tsp fine sea salt or table salt) - 1 sheet nori, cut into very fine strips, 1/4" x 1/2" - 2 tablespoons (20g) toasted sesame seeds - 1 teaspoon smoked paprika - 2 teaspoon powdered sugar ________________________________________________ MEXICAN STREET CORN GRATIN Corn - 3 tbsp butter - 1/2 large red onion, finely diced, divided (2/3 + 1/3) - Salt to taste (I used ~1 1/2 teaspoon kosher salt total, or 3/4 teaspoon table salt) - Freshly ground black pepper - 1 teaspoon ground chipotle - 4 fresno chilis, finely diced (~95g, sub jalapeno for more spice or bell pepper for less spice) - 750g (~5 cups) frozen whole corn kernels - 3/4 cup (200g) sour cream - 1 1/2 cup (180g) grated mozzarella, divided (1 cup + 1/2 cup) - 1 tsp sugar Garnish - Cilantro leaves, lightly chopped - 1 1/2 cup (200g) crumbled feta (cotija is better but can be hard to find) - Ground chipotle powder (sub smoked paprika) - Lime wedges 00:00 Intro to the four dishes 00:45 Welcome! + Why make these dishes 01:29 Sumac Roasted Carrots + Hot Honey 04:22 Spicy & Tangy Brussels Sprouts w/ Peanuts & Cilantro 08:36 Crispy Smashed Potatoes w/ Parmesan Furikake 12:11 Mexican Street Corn Gratin 15:29 Outro