muh asked in Food & DrinkCooking & Recipes · 1 decade ago

Side vegetable dishes for roast beef?

I'm planning to make roast beef for christmas but I need help in deciding a good vegetable side dish. I did asparagus last year but now I'm looking for different vegetables.

14 Answers

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  • Anonymous
    1 decade ago
    Favorite Answer

    broc + cauliflour and cheese sauce!

    veggies with pasta n this cream sauce

    honey carrots

    garlic potatoes

    mint peas and beans

    garlic butter corn

    scalloped potatoes

    roast pumpkin with olive oil!

  • 5 years ago

    1

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  • 6 years ago

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  • MB
    Lv 7
    1 decade ago

    I usually put the veggies in with the roast -- baby carrots, red potatoes & onions. Other side ideas - roasted brussells sprouts, mashed taters, green beans, creamed spinach, yorkshire pudding or popovers.

    I also like Hasselback potatoes. They are sliced, not quite all the way through like this http://www.dlc.fi/~marianna/gourmet/4_7.htm

    HASSELBACK POTATOES

    2 small baking potatoes, about 3/4-pound total

    2 tablespoons melted butter

    1/3 cup chicken stock

    1/4 teaspoon chopped fresh thyme leaves

    1/2 teaspoon salt

    1/4 teaspoon freshly ground white pepper

    11/2 tablespoons finely grated Parmesan

    1 tablespoon fine dry bread crumbs

    Preheat the oven to 425 degrees F.

    Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture.

    In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes.

    *Note: Exact cooking time will depend on the size of the potatoes.

    Yield: 2 servings

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  • 1 decade ago

    this is pretty good and simple, you can vary it, by adding flavor maybe by crumbling bacon on top. (serves 4)

    Sauteed Vegetable Medley Copyright 2003 Television Food Network, G.P. All rights reserved

    Show: How To Boil Water

    Episode: Sassy Sides

    4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows

    2 tablespoons unsalted butter

    2 tablespoons water

    Kosher salt, freshly ground black pepper

    Toss vegetables together in a medium bowl.

    In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

    To blanch and refresh vegetables:

    Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.

    When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

    Source(s): food network
  • Stacy
    Lv 4
    5 years ago

    For the best answers, search on this site https://shorturl.im/axb7T

    I too would add some potato, be it baked, baked sweet/yams, or if you prefer mashed (my choice is baked. I recently found a super yummy sounding recipe that I haven't had a chance to try yet, with a very unusual but easy baking method that looks FABULOUS). I'll put a link below to check it out. Also, if you don't feel like fussing with Yorkshire Pudding as someone wisely suggested, you could always make Popovers. They are one of my favs as they look so hard, but are beyond easy to make...and sooooo Yummy,and IMHO the perfect side dish to roast beef. Here's my tried and true recipe for them; Popovers; 2 extra large eggs (use 3 if they are Medium sized) 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt 1 tablespoon melted butter TIP: Let eggs and milk sit out and reach room temp before mixing. It gives them a much bigger "pop." But it's a good idea for pretty much all baking, but esp so with popovers. TIP 2: If you are watching diet or calories, they come out just as well with #2 milk and "I can''t Believe it's Not Butter." (but don't use margarine!). But they taste just as rich and good with the subs I suggested. 1. Heat oven to 450°. Generously spray with Pam 6-cup popover pan or 6-8 cupcake tins. 2. Beat eggs slightly in medium bowl with fork or wire whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). There will be a few lumps that will vanish in baking. Fill popover cups about half full. BUT if using cupcake tins the secret to a good popover is to fill them almost to the top, leaving no more than 1/4". 3. Bake 20 minutes. 4. Reduce oven temperature to 325° WITHOUT OPENING OVEN DOOR!!! Bake about 20 minutes longer or until golden brown. Immediately remove from cups. Serve hot. If you have any leftovers just pop in a 325 oven till warm, about 5-7 min. I often double the batch so there will be some leftovers! *Do not use self-rising flour. Because you can't open the door for them to pop, you may want to make them before the roast, then warm them up to serve, assuming you aren't one of the lucky one's with 2 ovens. Sounds like a great dinner...enjoy!

  • Anonymous
    1 decade ago

    Since horseradish sauce is great with it, why not mix some extra sauce with katsup to make shrimp sauce and serve it with cold shrimp as an apetizer.

    Then, we love baked sweet potatoes with cinnamon and sugar on top and homeade cream corn. To make that, just use frozen corn cover in water and cook it in a skillet on med high till water is gone. Now dip in some butter and melt it and then a couple spoons of flour to thicken. Then pour in 1/2 to 1 can of milnot a little at a time to desired thickness and add 1/3 c of sugar or sweetener to tase.

    Yum!

  • 1 decade ago

    Carrots, potatoes, and onions are really good with roast beef.

  • Mary W
    Lv 5
    1 decade ago

    Along with roast potatoes and roast onions, carrots are good. Broccoli, too.

  • Anonymous
    1 decade ago

    do a vegetable bake, cook until tender a medley of veggies, like carrots, broccoli, cauliflower, etc, and bake in a cheese sauce topped with extra grated mozzerella

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