Try these carb-free side dishes with your Christmas lunch

Brussel sprouts with bacon:

Ingredients:

1/2 cup pecans

6 slices bacon

A punnet of brussels sprouts, halved (stems and ragged outer leaves removed)

3 tablespoons extra virgin olive oil or butter

1 teaspoon salt

1/2 teaspoon black pepper.

30ml balsamic vinegar

Method:

Place pecans on prepared baking sheet and bake at 150 degrees until lightly toasted and fragrant, about five minutes.

Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.

Increase oven temperature to 180 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in-between so they don’t overlap. Roast until bacon is crisp, 12 to 20 minutes, rotating halfway (cooking time will depend on thickness of bacon). Transfer bacon to a plate, pour out bacon fat for later. Once bacon has cooled, chop finely.

Increase oven temperature to 200 degrees. Line baking sheet with aluminum foil. Toss brussel sprouts with rendered bacon fat, olive oil, salt and pepper, directly on baking sheet. Roast, stirring midway through to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Mix in the balsamic vinegar, taste and adjust seasoning then transfer to serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.

Also see: Recipe: Quick and easy nachos

Creamed spinach:

Ingredients:

1 large bunch of fresh spinach

250ml of fresh cream

A dollop of butter

5 cloves of garlic

Salt and pepper to taste

Method:

Rinse the spinach very well under cold runner water to get rid of any grit and sand. Brown finely chopped garlic in butter then add the cream. Chop the spinach and steam it until it is completely cooked. Reduce the cream until it is quite thick. Add the steamed spinach, mix well, add salt and pepper to taste and serve.

Cauliflower gratin:

Ingredients:

1 medium head cauliflower, chopped or cut into florets.

¼ cup heavy cream

1 tablespoon butter

1 tablespoon mustard

salt and pepper to taste

3 eggs

1 ½ cup cheddar cheese

Method:

Preheat oven to 180 degrees.

Cook the cauliflower until you can easily pierce with a fork – either microwave with a small amount of water (covered), or steam.

Blend cauliflower with the cream, butter, salt, pepper and mustard, A stick-blender works well, but you can use a regular blender or food processor. Adjust seasonings to taste. Add eggs and blend. Mix in 1 cup of the cheese. Pour into a casserole dish, and sprinkle with the rest of the cheese. Bake about 30-40 minutes, until top is golden brown.

Another great recipe: Weekend recipe: Smoked mussel soup