Meal Kit

Christmas Side Trio

with cranberry goat cheese bread pudding, rosemary Brussels sprouts, and mashed sweet potato with pecan brown butter

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The perfect rack of lamb is roasting in your oven, filling the house with all the good smells, but suddenly it occurs to you: what about the sides? Holiday feasts are not made of meat alone. Stop your worries! Home Chef has you covered. This trio of sides will pair perfectly with whatever protein you choose: tart cranberry and goat cheese bread pudding, Brussels tossed with rosemary, and pecan and brown butter mashed sweet potatoes that'll have you wondering why you bothered with the meat at all. Dig in, and have a wonderful holiday season!

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 6 oz. Brussels Sprouts
  • Info
    1 Mini Baguette
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 4 fl. oz. Orange Juice
  • Info
    2 fl. oz. Liquid Egg
  • 1 oz. Dried Cranberries
  • Info
    1 oz. Goat Cheese Crumbles
  • Info
    0.9 oz. Butter
  • Info
    ½ oz. Pecans
  • 1 Rosemary Sprig

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Medium Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Begin the Bread Pudding

    Stem and coarsely chop rosemary. Add cranberries and 1/4 cup hot tap water to a medium mixing bowl. Allow cranberries to sit, 5 minutes. Add cream, liquid egg, half the rosemary (reserve remaining for Brussels sprouts), and goat cheese (breaking up with your hands if needed and reserving 1 tsp. for garnish) to bowl containing cranberries. Add 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Bake the Bread Pudding

    Cut baguette into 1/2" dice. Add diced bread to cream-egg mixture. Stir and set aside to soften and absorb, 5 minutes. Pour bread pudding mixture into prepared small casserole dish. Cover with foil and bake until firm but still slightly jiggly, 20-25 minutes. Remove foil and bake until golden brown, 5-7 minutes. Remove from oven, sprinkle on remaining goat cheese, and rest 5 minutes. While bread pudding bakes, make sweet potatoes.

  3. 3

    Mash the Sweet Potato

    Peel and cut sweet potato into 1/2" dice. Add 1/3 the butter to a medium pot and melt over medium-high heat. Add sweet potato and cook, stirring occasionally, until lightly browned, 2-4 minutes. Add orange juice and 1/2 cup water and bring to a boil. Boil 5 minutes, then reduce heat to medium. Cover and cook until tender and 1/4 cup liquid remains, 7-10 minutes. Remove from burner and mash sweet potato until mostly smooth. If too firm, and water 1 Tbsp. at a time. Season with a pinch of salt and pepper. While sweet potato cooks, make brown butter pecans.

  4. 4

    Make the Brown Butter Pecans

    Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Add remaining butter and pecans to a medium pan over medium heat and cook, stirring occasionally, until butter begins to smell "nutty", turn golden, and brown flecks appear, 5-6 minutes. Remove brown butter pecans from pan. Wipe pan clean and reserve.

  5. 5

    Cook the Brussels Sprouts

    Return pan used to cook brown butter pecans to medium heat. Add 1 tsp. olive oil and Brussels sprouts to hot pan, cut side down. Cook undisturbed until golden brown, 3-5 minutes. Continue cooking, stirring occasionally, until Brussels sprouts are browned and tender, 4-6 minutes. Toss with remaining rosemary, 1/4 tsp. salt, and a pinch of pepper. Remove from burner.

  6. 6

    Plate the Dish

    Place rosemary Brussels sprouts into a serving dish. Add sweet potatoes to a serving dish and spoon brown butter pecans on top. Serve bread pudding in casserole dish it was baked in.

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