7 Unique Christmas Dinner Side Dishes

 christmas-dinner-banner Christmas is almost upon us and with all the gift giving also comes the holiday treats. Cookies, candies, and other homemade delights are often a feature at many Christmas parties. By the time the big day rolls around guests can be a little tired of the usual snacks. So we’ve gathered a few not so typical side dish recipes that will have your guests asking for seconds even with a belly full of Christmas cookies.

  1. Prosciutto Wrapped Asparagus



6 ounces sliced prosciutto, halved horizontally
1 pound asparagus, trimmed
1 tablesppon olive oil



    1. Wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
    2. Heat olive oil in a skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
    3. Serve immediately.

Recipe from damndelicous.net


        1. Gruyere Popovers



3 cups milk
3 cups all-purpose flour
1 tbsp Kosher Salt
6 eggs
6 oz. Gruyere cheese, grated



        1. Preheat oven to 400°F with a 6-cup popover pan in the bottom third of an oven.
        2. In a saucepan over medium high heat, warm the milk until you begin to see small bubbles around the edges.
        3. Combine the flour and salt and run it through a sieve to make it extra fine. Set aside.
        4. In a large bowl whisk the eggs until they are frothy.
        5. Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don’t go to fast and cook the eggs!
        6. Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth.
        7. Remove the popover pan from the oven, spray with nonstick spray and fill each cup ¾ full of batter.
        8. Top the batter in each cup with ½ ounce of Gruyere cheese.
        9. Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 15 minutes before rotating the pan 180 degrees.
        10. After you have rotated the pan do not open the oven again until the baking is complete 30 minutes more.
        11. Once the popovers are done remove them from the oven, empty them into a bread basket and serve immediately.
        12. Wipe out the popover cups, place the popover pan back in the oven to heat for 5-10 minutes then follow steps 7-11.

Recipe from hamemadeinterest.com

        1. Smoked Gouda Potato Stacks



2 – large Russet potatoes (long narrow potatoes work best) – about 1 pound
2 tablespoons of onions, minced
1 1/2 tablespoons of butter
1 tablespoon of olive oil
1/2 tablespoon of fresh thyme, finely minced
1 teaspoon of salt
1/4 teaspoon of freshly cracked black pepper
1/4 cup of grated Smoked Gouda cheese
1 tablespoon of lemon juice
1 teaspoon of lemon zest
Cooking spray



        1. Preheat the oven to 400°.
        2. In a medium size bowl, microwave the butter, olive oil, thyme, lemon juice and zest, onions, salt and pepper until the butter is melted.
        3. Blend in the grated cheese.
        4. Peel the potatoes then slice as thin as possible.
        5. Add the potatoes to the bowl with the butter mixture.
        6. Spray each cup with cooking spray then begin stacking the potatoes into the muffin cups making sure there’s Smoked Gouda in each layer, then gently pressing with your fingers.
        7. Add another sprinkle of salt and some fresh cracked black pepper and discard the remaining butter in the bowl.
        8. Bake 30-45 minutes or until the potatoes are tender inside with golden, crispy brown edges. Let them rest 5 minutes in the tins then gently remove them onto a plate.

Recipe from agoudalife.com

        1. Deviled Crab Dip



¼ cup crème fraiche (or plain Greek yogurt)
3 tablespoons whole grain mustard
2 tablespoons finely chopped chives (optional)
1 pound fresh jumbo lump crab meat, picked over for shells
lemon juice, to taste
pinch seafood seasoning
Pita Chips



        1. In a medium bowl, stir together crème fraiche, mustard, and chives
        2. Gently fold in crab meat and season with a squeeze of lemon juice
        3. Spoon a tablespoon of crab salad on top of pita chips
        4. Sprinkle with seafood seasoning

Recipe from stacyssnacks.com


        1. Butternut Squash Apple Bruschetta



2 cups diced butternut squash
1 cup diced apples
6 tbsp olive oil (divided)
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
1 tsp kosher salt (divided)
1 tsp black pepper (divided)
8 slices french bread
1 cup ricotta cheese
4 cloves garlic (minced)
6-8 fresh sage leaves (chopped)
2 tbsp balsamic glaze



        1. Preheat the oven to 425°F
        2. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp salt, and ½ tsp black pepper.
        3. Place in an even layer on a baking sheet and into the oven for 15 minutes
        4. While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
        5. Combine the ricotta cheese with the remaining pepper and salt, set aside.
        6. In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
        7. Add the garlic and sage leaves, sauté for 1-2 minutes.
        8. Remove from the heat and toss with the squash and apples when they come out of the oven.
        9. Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
        10. Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
        11. Drizzle with the balsamic glaze.

Recipe from whitneybond.com

        1. Honey Sriracha Roasted Brussels Sprouts



11/2 pounds Brussels sprouts
2 tablespoons olive oil
Kosher salt
1 tbsp sriracha
3 tbsp honey
1 lime, juiced



        1. Preheat oven to 400°F.
        2. Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
        3. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
        4. Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
        5. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

Recipe from sharedappetite.com


        1. Sweet Potato Cornbread



2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)
3 tablespoons granulated sugar
1/4 teaspoon pumpkin pie spice (optional)
5 large eggs
2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes
8 ounces sour cream
1 stick (4 ounces) unsalted butter, melted, plus more for the skillet



        1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.
        2. Meanwhile, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using, in a large bowl. Make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.
        3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or darn near almost clean with no crumbs clinging to it. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.

Recipe from leitesculinaria.com

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