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
Spice Level:Not Spicy
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!
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You Will Need
Small Oven-Safe Casserole Dish
Before You Cook
Begin the Bread Pudding
Stem and coarsely chop rosemary. Add cranberries and ¼ 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 ¼ tsp. salt and a pinch of pepper.
Bake the Bread Pudding
Cut baguette into ½" 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.
Mash the Sweet Potato
Peel and cut sweet potato into ½" dice. Add ⅓ 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 ½ cup water and bring to a boil. Boil 5 minutes, then reduce heat to medium. Cover and cook until tender and ¼ 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.
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.
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, ¼ tsp. salt, and a pinch of pepper. Remove from burner.
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.