TWO VEGETABLE SIDE DISHES

I tried something new for Christmas dinner tonight, and it was easy to prepare (and delicious to eat!) We had a spiral-cut glazed ham, and I made two side dishes (along with plain corn and potatoes for the kids). We finished off the meal with some sticky toffee pudding - I wish I could say I made it, but the stuff from Costco is to die for!

SPINACH & POTATO HERBED SALAD
1 pot full of baby potatoes, quartered
1/3 c. olive oil
1 tbsp. Epicure's Lemon Dilly dip mix
1 tsp. sugar
1/2 lemon, zest & juice
1 c. baby spinach, cut into thin ribbons
1 bunch chives, chopped
1 bunch flat-leaf parsley, chopped
3 shallots, thinly diced

Boil potatoes in salted water for 15 minutes. Whisk together olive oil, Lemon Dilly, sugar, and lemon zest & juice. Pour over drained potatoes and coat well. Toss in spinach, herbs, and shallots. Season with salt & pepper. Serve hot, warm, or cold.

LEMON BALSAMIC BEETS, POTATOES, & BRUSSELS SPROUTS

beets, peeled and chopped

baby potatoes, quartered
brussels sprouts, outer leaves peeled, then quartered (in this photo I didn't use brussels sprouts, but they were a tasty addition so I'll definitely keep using them!)

3 tbsp. olive oil

3 tbsp. balsamic vinegar

juice of 1/2 a lemon

salt & pepper

Toss the vegetables with oil, vinegar, and lemon juice. Spread on a lined baking sheet (leaving excess liquid behind) and season with salt & pepper. Roast at 425 F for about 40-45 minutes (depending on the size of the vegetables).