Our 5 Holiday Side Dish Favorites

The big holiday get-together with family and friends are just around the corner. Your featured roast is ready and planned - but what to do for the sides?

Here are our 5 favorite side dishes that are sure to please all the guests!

Green Bean Casserole

Total Time: 40 min
Serves: 6 people

Ingredients:

• 1 can Market Basket Cream of Mushroom Soup
• 1/2 cup Market Basket 2% milk
• 1 tsp soy sauce
• 4 Cups cooked cut green beans
• 1 1/3 cup crispy fried onions, divided
• Salt & pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. Gently mix the soup, milk, soy sauce, beans and 2/3 cup of onions in a 1/5 Quart oven-safe casserole, until combined. Add salt and pepper.
3. Bake in the oven for about 25 minutes, or until bubbling. Take out of the oven and stir the mixture. Sprinkle the remaining 2/3 cup of the onions on top.
4. Return the casserole into the oven and bake for another 5 minutes, or until the onions are golden brown.
5. Remove from the oven and let rest for a few minutes.

Sweet Potato Casserole

Total Time 1 hr. 10 min
Serves: 12 people

Ingredients:

• 4 lbs. sweet potatoes (about 8 medium), peeled, cut into 1 inch chunks
• 1.5 tsp grated orange zest and 1/2 cup fresh juice, from 1 large orange
• 1 cup packed light brown sugar
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp kosher salt
• 2 cups pecan halves, toasted and chopped
• 1 bag Market Basket marshmallows (original or mini)

Directions:

1. Preheat oven to 350°F. Prepare a 13x9 inch baking dish by buttering the surface lightly. Set aside
2. Prepare a large pot. Place sweet potato chunks inside, and add enough water to cover. Bring to a boil over medium-high heat.
3. Once boiled, reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, 15 to 20 minutes.
4. Drain the potatoes, and let cool for 10 minutes.
5. In a small bowl, stir together the orange zest and juice. Stir in melted butter until combined.
6. In another small bowl, stir together the brown sugar, cinnamon, nutmeg, and salt
7. In the buttered baking dish, arrange half of the sweet potato chunks in an even layer. Sprinkle half of the brown sugar mixture, and drizzle with half of the butter mixture. Sprinkle half of the toasted pecans.
8. Repeat the above step with the remaining halves of the ingredients. 
9. Top evenly with your favorite marshmallows.
10. Bake in the oven until marshmallows are golden and casserole is bubbling around the edges, for about 20 to 30 minutes.

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

Total Time: 40 minutes
Serves: 4 people

Ingredients:

• 1 lb. butternut squash, peeled & cut into 3/4 inch chunks
• 1 lb. Brussels Sprouts, trimmed and sliced lengthwise in half
• 2 Tbsp. Market Basket extra virgin olive oil
• 3/4 tsp Kosher salt
• Freshly ground Black pepper
• 1/4 dried cranberries (unsweetened or sweetened

Dressing Ingredients:

• 2 tsp Dijon mustard
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. Market Basket extra virgin olive oil
• 2 pinches kosher salt
• Freshly ground black pepper

Directions:

1. Preheat oven to 450°F. 
2. Place butternut squash chunks and halved Brussels sprouts on large baking sheet.
3. Drizzle with 2 tbsp of extra virgin olive oil, and then toss with hands to coat evenly
4. Sprinkle salt and pepper over the vegetables, then toss again with your hands. Spread out the vegetables evenly.
5. Roast vegetables for 20 to 30 minutes, tossing them gently once or twice during the roasting time, to ensure caramelizing on all sides. Scatter the dried cranberries onto the baking sheet in the last 5 minutes of the roasting time. 
6. When finished, turn off the oven and allow the pan to sit to cool slightly.
7. In the meanwhile, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. 
8. Slowly pour in the olive oil, simultaneously whisking the mixture until the ingredients are emulsified. Season with salt and pepper, to taste.
9. Place the roasted vegetables in a large serving bowl or platter of choice. Drizzle the Dijon vinaigrette over the veggies and toss gently until lightly coated. 

Classic Indian Pudding

Ingredients:

• 4 cups Market Basket whole milk
• 1/2 cup yellow cornmeal
• 1/2 cup molasses
• 1/2 cup Market Basket light-brown sugar
• 2 Tbsp. (1/4 stick) Market Basket unsalted butter, softened
• 2 large eggs, beaten
• 1 tsp salt
• 2 tsp sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Directions:

1. Preheat oven to 300°F. Butter a 1.5 Quart casserole dish.
2. In a double broiler, bring milk to a simmer over high heat.
3. Slowly combine cornmeal into the milk. Cook for about 15 minutes, whisking frequently, until the mixture is smooth
4. Slowly add in the molasses, then remove from heat.
5. In a small bowl, beat the eggs. Slowly add a cup of the hot mixture to the beaten eggs, while mixing. 
6. Add in the brown sugar, butter, eggs, salt, sugar, ginger, cinnamon, and nutmeg. Stir until smooth.
7. Pour the mixture into the greased casserole dish. Bake for about 2 hours, or until the pudding is firm and the top is browned. 

Creamy Baked Mac & Cheese

Total time: 45 minutes
Serves: 10 people

Ingredients: 

• 1 box Market Basket pasta, small (macaroni, penne, ziti)
• 1/4 cup Market Basket butter
• 1 1/4 tsp garlic powder
• 1/4 cup Market Basket flour
• 4 1/2 cups Market Basket milk, any kind
• 1 Tbsp. corn starch
• 1/2 tsp salt, or to taste
• 1/4 tsp pepper, or to taste
• 8 oz. Market Basket cheddar cheese
• 8 oz. Market Basket Monterey jack cheese
• 4 oz. Market Basket grated Parmesan cheese

Directions:

1. Follow the box instructions to boil the pasta in a pot of salted water, until al dente. Strain, then set aside. 
2. Prepare the casserole dish by greasing with cooking spray or butter. Set aside.
3. Preheat oven to 350°F.
4. In a medium bowl, grate the cheddar and Monterey jack cheeses. Add Parmesan cheese, then lightly mix. Split the cheese mixture by putting aside 1/3 into another bowl. 
5. Melt the butter in large skillet over medium heat. Add the garlic powder and flour. Whisk, for 2 minutes or until it thickens. 
6. Reduce heat to medium low, then gradually add 4 cups of milk, about 1/4 cup at a time, whisking between each addition. Increase heat to medium once all the milk is added, and allow the sauce to boil and thicken. 
7. While heating the sauce, create the corn starch slurry. Mix the corn starch with the remaining 1/2 cup of milk of milk until all lumps are gone. Once mixed, add to milk mixture.
8. Keep whisking the sauce while heating, until it has thickened. Season with salt and pepper, to taste.
9. Once thickened, Remove from heat. Add 2/3 of cheese mixture and stir. 
10. Once cheese has melted, fold in the cooked pasta to combine.
11. Add the macaroni and cheese to the casserole dish. Sprinkle the remaining 1/3 of cheese over the top. Bake in the oven to reheat, and melt the cheese on top, for 15 minutes, or 20 minutes for a crispier top.
12. Remove from oven, and let cool for a few minutes before serving.