Cozy Holiday Sides Trio: Serves 3-4 People

With Ciabatta Bread Stuffing, Maple Whipped Yams, and Roasted Winter Vegetable Hash

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

We've taken all of the guess work and hassle out of the celebratory meal, by bringing you our most beloved holiday side dishes: Fluffy Ciabatta Bread Stuffing, Maple Whipped Yams (GF), and Roasted Winter Vegetable Hash (GF). All perfect for gracing your table, completely cholesterol-free, and all ready in under 40 minutes.

In Your Box (serves 2)

  • Info
    3 Ciabatta Bread Rolls
  • 1 Yellow Onion
  • 3 Celery Stalks
  • 2 Garlic Cloves
  • 2 Sage Leaves
  • 3 Thyme Sprigs
  • 1 Vegetable Bouillon Cube
  • 12 oz. Sweet Potato
  • 1 Russet Potatoes
  • 1 Yellow Onion
  • 10 oz. Turnip
  • 6 oz. Carrots
  • 8 oz. Brussels Sprouts
  • 3 Rosemary Sprigs
  • 12 oz. Sweet Potato
  • 1 Green Onions
  • 1½ oz. Light Brown Sugar
  • Info
    2 fl. oz. Coconut Milk
  • Info
    3 Tbsp. Earth Balance Vegan Margarine
  • ¼ tsp. Ground Cinnamon
  • 0.7 fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    0
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 1 Medium Pan
  • 1 Mixing Bowl
  • 1 Medium Pot
  • Step 1 - Prepare the Ciabatta Stuffing
    1

    Prepare the Ciabatta Stuffing

    1. Preheat oven to 400 degrees and prepare a baking sheet with parchment or foil. Thoroughly rinse produce and pat dry. Cut Ciabatta bread into ½" pieces. Finely dice onion and celery. Mince garlic. Stem sage and thyme, leaving 1 thyme sprig intact for garnish.
      2 In a small dish, whisk together ¾ cup of warm water with the bouillon cube until fully dissolved. Set aside for gravy.
    2. In a medium pan, sauté garlic, onion, and celery with 1 Tbsp. olive oil for 5-6 minutes, or until translucent. Stir in sage and thyme and cook until aromatic, about 1 minute. Add in bouillon liquid and bring the pan to a boil over high heat for 1-2 minutes, or until liquid reduces slightly. Add in the Ciabatta cubes, coating the bread with the skillet liquid.
    3. Salt and pepper to taste and transfer stuffing to the prepared baking sheet. Place in the oven to bake for 15-20 minutes, or until the stuffing is crisp and golden brown. Garnish with remaining thyme sprig and a drizzle of olive oil.
  • Step 2 - Prepare the Winter Vegetable Hash
    2

    Prepare the Winter Vegetable Hash

    1. Preheat oven at 400 degrees and prepare a baking sheet with parchment or foil. Thoroughly rinse produce and pat dry. Peel sweet potato and chop into 1" cubes. Scrub russet potato and chop into 1" cubes. Peel and halve onion. Dice halves into 1" pieces. Peel turnip and cut into 1" dice. Peel carrots and slice into ½" rounds. Halve Brussels sprouts. Stem rosemary and roughly chops leaves.
    2. In a mixing bowl, toss diced carrots, turnip, yellow onion, Brussels sprouts, russet potato, and sweet potato with 2 Tbsp. olive oil, rosemary (reserving a few leaves for garnish), and salt and pepper to taste. Coat vegetables completely with the oil and spices.
    3. Evenly arrange vegetables on the prepared baking sheet (no overlapping) and roast for 25- 30 minutes, or until tender and caramelized. Remove from oven and place in a serving tray. Garnish with remaining rosemary and salt and pepper to taste.
  • Step 3 - Prepare the Whipped Yams
    3

    Prepare the Whipped Yams

    1. Thoroughly rinse produce and pat dry. Peel yams and cut into 1" cubes. Shave green onions with a vegetable peeler into long, thin strips.
    2. Bring a medium pot with yams covered with water and a pinch of salt to a boil. Cook over high heat for 10-12 minutes, or until extremely fork tender. Drain the water, and replace the yams in the pot.
    3. Mash the yams with brown sugar, coconut milk, margarine, and cinnamon with a whisk or masher until smooth. Season with salt and pepper to taste.
    4. Ladle whipped yams into a serving bowl. Top with a ‘nest’ of shaved green onion ribbons and drizzle with maple syrup. Finish with a crack of fresh black pepper.