I love a good roast (especially ones for the holidays like Thanksgiving and Christmas), but thinking about it can be overwhelming. There are many factors that go into it such as what sides should I serve? When should I make the side dishes so everything is hot when the main dish is ready? This is just one part of it all. Lucky for you I have three classic side dishes that are easy to prepare. Scaled down to serve 5 or less with leftovers for the next day. Easy to pair with turkey, chicken or ham!

4 servings / 30 mins prep time / 1.5 hours total time

Stuffing

1 onion, diced

2 stalks of celery, diced

¼ cup butter

½ tsp ground sage

½ tsp salt & pepper

6 cups of bread cubes

1½-2 cups of chicken/vegetable broth

Honey Roasted Brussel Sprouts

2 cups of Brussel sprouts, cut into bite size pieces

1 tbsp olive oil

1 tbsp honey

1 tsp salt

Mashed Potatoes

6 medium sized potatoes, peeled and diced

1½ tsp salt

¼ cup milk

¼ cup butter

Directions

Stuffing

Start by cutting up your loaf of bread into bite size pieces two days before you need the stuffing. You only need to do this step if you don’t have bread cubes (I couldn’t find any at my grocery store).

Place bread cubes on a sheet pan and leave to dry overnight.

Preheat oven to 350°F.

In a skillet melt butter and add onions, celery and the sage. Cook until onions are translucent, and celery is tender.

Add the onion mixture to the bread cubes and pour broth over top until cubes are moist (and not soggy). Season with salt and pepper.

Gently toss until cubes are evenly mixed with the broth. Add more broth if bread cubes are too dry.

Bake for 35 minutes uncovered and then take off cover and bake for an additional 10 minutes or until crisp on the edges.

Honey Roasted Brussel Sprouts

On a baking sheet add your Brussel sprouts, olive oil and salt. Give it a mix to combine.

Place in the oven after your stuffing has been cooking for 10 mins. This way the stuffing and the Brussel sprouts finish cooking at the same time. Cook for 35 mins or until fork tender.

As the Brussel sprouts are cooling drizzle the honey and combine so each sprout has a bit of honey on it.

Mashed Potatoes

While your stuffing and Brussel sprouts are cooking in the oven, make the mashed potatoes.

Place potatoes in a pot and fill with cold water. Sprinkle generously with salt and bring to a boil.

Boil potatoes until fork tender (around 15-20 minutes depending on how big potatoe pieces are).

Drain water from potatoes and using a potato ricer, add potatoes and rice through.

Add milk and butter and mix until well incorporated and potatoes are soft and creamy. Top with butter and parsley and serve.