Side dishes for your Sunday roast

Spruce up your sides

Looking for something different to spruce up your Sunday roast? These side dishes will work a treat as an accompaniment for any meal. This Sprout Slaw works really well just as a salad for lunch, and rest assured this slaw will convert any sprout avoiders! Shredded sprouts with a sweet mustard vinaigrette & baked almonds stirred through for an extra crunch then it’s topped with toasted desiccated coconut. The warm caramelised chantenay carrots have a zesty twist and will round off any dish adding a warm and earthy element. Take a look at my Chestnut & Squash Tart here for the perfect Sunday roast.

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Sprout Slaw & Glazed Carrots

Looking to spruce up your Sunday roast? These side dishes will work a treat as an accompaniment for any meal and any leftover slaw is will be delicious the next day for your lunch.

Course: Side Dish

Cuisine: British

Keyword: Glazed Carrots, Sprout Slaw, Winter food

Servings: 4 People (as a side)

Ingredients

Sprout Slaw

• 500 g Brussels sprouts
• 50g Almonds Toasted and roughly chopped
• 50 g Dried cranberries
• 5 tbsp Desiccated coconut Toasted
• 5 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Maple syrup
• 1 tbsp Dijon mustard
• 1 Garlic clove Minced
• ¼ tsp Sea salt

Glazed Carrots

• 500 g Chantenay carrots
• The juice from 2 oranges
• 1 tbsp Red wine vinegar
• 1 Large knob of butter I used Naturli’ Vegan Block
• ½ Bunch of fresh thyme

Instructions

Sprout Slaw

• Cut off the tough ends of the sprouts and any browning outer leaves. Then finely slice them as thinly as possible.
• Whisk together the olive oil, vinegar, syrup, mustard and garlic then in a serving bowl, add the shredded sprouts with the almonds and dried cranberries and combine well so the sprouts are coated in the dressing . Sprinkle the toasted coconut over the top and serve.

Glazed Carrots

• Place the carrots in a large, wide pan and just cover with water. Add a good pinch of salt and grind of black pepper along with the orange juice, vinegar and butter.
• Bring to the boil and cook with the lid on for 20 minutes, or until the carrots are tender and starting to caramelise.
• Stir through the fresh thyme and serve.