Comforting Holiday Sides: Serves 3-4 People

Garlic Mashed Potatoes, Green Bean and Cremini Mushroom Casserole, and Maple-Roasted Brussels Sprouts

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
A note about serious food allergies

We curated this collection of classic, stick-to-your-ribs holiday side dishes that make any gathering a memorable success. Wow them with classic Garlic Mashed Potatoes, smashed with fresh garlic, cream, and chives. Follow with the iconic Green Bean and Cremini Mushroom Casserole that’s been given a much-needed makeover with artisanal cremini mushrooms and crisp, fresh green beans. Complete your holiday feast with the almost dessert-like Maple-Roasted Brussels Sprouts that are slow-roasted with garlic and coated in pure maple syrup for an addictive combination of sweet and savory.

In Your Box (serves 2)

  • 4 Garlic Cloves
  • 4 Russet Potatoes
  • Info
    2.1 oz. Butter
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 8 Chives
  • 4 oz. Cremini Mushrooms
  • 10 oz. Green Beans
  • Info
    4 fl. oz. Heavy Whipping Cream
  • Info
    10½ Cream of Mushroom with Roasted Garlic Soup
  • Info
    1 cup French Fried Onions
  • 14 oz. Brussels Sprouts
  • 1 Garlic Cloves
  • 4 fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    675
  • Carbohydrates
    77g
  • Fat
    39g
  • Protein
    10g
  • Sodium
    831mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 2 Wire-Mesh Strainers
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • Step 1 - Prepare the Garlic Mashed Potatoes
    1

    Prepare the Garlic Mashed Potatoes

    1. Thoroughly rinse produce and pat dry. Halve garlic. Peel and dice russet potatoes into 1" cubes.
    2. Bring a medium pot with potatoes and garlic cloves covered with water and a pinch of salt to a boil. Boil until potatoes are fork-tender, about 12-15 minutes.
    3. Drain water and return garlic and potatoes to pot. Add 4 Tbsp. butter (reserving remaining 1 Tbsp. for garnish), heavy cream, half the chives, and salt and pepper to taste and mash with a whisk or fork until consistency is smooth with a few chunks. 4 Ladle potatoes into a shallow serving dish. Garnish with remaining pat of butter, fresh chives, and a crack of fresh black pepper. If not serving immediately, place potatoes in an oven-safe dish, cover with saran wrap, and keep warm in oven at 200 degrees until ready to serve.
  • Step 2 - Prepare the Green Bean and Cremini Casserole
    2

    Prepare the Green Bean and Cremini Casserole

    1. Preheat the oven to 350 degrees and lightly grease an oven-safe casserole dish with butter or spray. Thoroughly rinse produce and pat dry. Thinly slice cremini mushrooms.
    2. Bring a medium pot with 4 cups of water to a boil. Once boiling, add green beans for 2-3 minutes, or until they become bright green. Drain green beans, remove from heat, and set aside.
    3. In a medium pan, sauté mushrooms in 2 tsp. olive oil over high heat. Sauté for 4-5 minutes, or until tender and slightly caramelized. Add heavy cream and allow to come to a slow simmer over medium heat for about 1 minute. Then stir Cream of Mushroom soup and salt and pepper to taste and remove from heat.
    4. Arrange the green beans in the bottom of the prepared casserole dish. Pour the mushroom mixture over the green beans and top with the French fried onions. Place in the oven to bake for 25-30 minutes, or until slightly firm and the onions are golden brown. Garnish with a crack of fresh black pepper and serve family-style.
  • Step 3 - Prepare the Maple-Roasted Brussels Sprouts
    3

    Prepare the Maple-Roasted Brussels Sprouts

    1. Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Quarter Brussels sprouts and finely mince garlic clove.
    2. Place Brussels sprouts and minced garlic in a mixing bowl and add 1 tsp. olive oil and a pinch of salt and pepper. Coat sprouts evenly. Evenly arrange sprouts on the baking sheet (no overlapping). Place in the oven to roast for 15-20 minutes, or until sprouts become browned and tender.
    3. Remove from oven and pour maple syrup over Brussels sprouts in the baking pan. Move sprouts around to ensure they’re coated with the syrup. Place sprouts back in the oven to roast for another 5-8 minutes.
    4. Remove from oven and allow to cool for 5 minutes until syrup hardens a bit and the sprouts cool. Place in a serving dish and garnish with a crack of fresh sea salt.