While some might argue that the best complement to a great Sunday roast are perfectly roasted baby potatoes, seasonal vegetables can also help provide a bit more colour and lightness to the meal. Creamed, herbed, steamed, or roasted, vegetable side dishes can help to bring out the best in your Sunday roasted meats.
Here are three vegetable side dishes that are sure to be a hit at your next family get-together whether your guests are vegetarian or not.
Boiled cabbage directions
Slice the cabbage into thin strips. Take care to remove the inner core.
Put a pan on the stove over medium heat and melt the butter. Add the cabbage strips and season with salt and pepper. Pour water into the pan and wait until the mixture boils.
Replace the lid on the pan and bring down the heat to a slow simmer. Cook the cabbage for 5 to 10 minutes or until the cabbage is tender.
Take the cabbage off the stove while it is still a vivid green and sprinkle on the parsley. Serve warm.
Roasted carrots directions
Wash the carrots but keep the peels on. Slice them lengthwise into 3 or four strips.
Toss the sliced carrots in olive oil, salt and pepper, and coriander seeds. Place them on a baking sheet and let the bake for 25 minutes or until tender.
The carrots should turn into a lovely golden colour and shrivel up just a bit. Once cooked, sprinkle them with nigella seeds. Serve warm.
Creamy beetroot gratin directions
Wash and peel the beetroot. Slice it thinly using a sharp knife or a food processor with a slicing disc. Spread the butter on the bottom and sides of the gratin dish.
In a separate bowl, mix the whipping cream with the beetroot. Add in the crushed garlic cloves, and grated parmesan cheese. Stir the mixture until all the ingredients are incorporated and sprinkle on some salt and pepper.
Transfer the mixture to the gratin dish. Put foil over the dish to cover. Put it in the oven to bake for 30-40 minutes. Remove the foil and bake the dish for another 15-20 minutes or until the top browns. Serve warm.