This Christmas dinner side dish menu brings together crisp, golden roast potatoes and honey-glazed carrots, two festive favorites that work with turkey, ham, or a vegetarian main. The recipes use familiar ingredients, can be prepared around the oven schedule, and serve six generously.
Ingredients
- For the roast potatoes: 2½ lb (1.1 kg) floury potatoes, such as Russets or Maris Piper, peeled and cut into 2-inch chunks
- 3 tablespoons olive oil, duck fat, or vegetable oil
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh rosemary or thyme (optional)
- For the carrots: 1½ lb (680 g) medium carrots, peeled and cut into evenly sized sticks
- 2 tablespoons unsalted butter
- 1 tablespoon honey or maple syrup
- ¼ teaspoon fine salt
- 2 tablespoons chopped fresh parsley (optional)
- 1 teaspoon finely grated orange zest (optional)
Instructions
- Heat the oven and prepare a pan. Set a rack in the center of the oven and heat it to 425°F (220°C). Put the oil or fat in a sturdy, rimmed baking sheet and place the sheet in the oven while it heats. Use a pan large enough to hold the potatoes in one layer; crowding makes them steam rather than brown.
- Parboil the potatoes. Put the potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then lower the heat and simmer for 8–10 minutes, until the outsides are tender but the centers still hold their shape. A knife should meet slight resistance.
- Drain and rough up. Drain the potatoes thoroughly in a colander. Leave them to steam-dry for 2–3 minutes, then shake the colander gently to scuff their edges. Those rough edges become crisp in the oven. Season with the measured salt and pepper.
- Roast until crisp. Carefully remove the hot pan. Add the potatoes in a single layer, turning them in the hot fat with a spoon or tongs. Roast for 45–55 minutes, turning once after about 25 minutes, until deeply golden and crisp outside and fluffy inside. Add the rosemary or thyme for the final 10 minutes so it does not burn. If the potatoes brown too quickly, lower the oven to 400°F (200°C).
- Cook the carrots. Start the carrots while the potatoes roast. Put them in a wide saucepan with the butter, honey or maple syrup, salt, and ¼ cup (60 ml) water. Bring to a gentle simmer over medium heat, cover, and cook for 8–10 minutes, stirring once, until a fork can pierce them but they are not falling apart.
- Glaze and finish. Uncover the pan and simmer for 3–5 minutes, stirring often, until most of the liquid has evaporated and the carrots are shiny and lightly glazed. Remove from the heat and stir in parsley and orange zest, if using. Taste and adjust the salt.
- Serve hot. Transfer the potatoes to a warm serving dish and season to taste. Serve both sides promptly; keep the carrots covered briefly if the main dish needs a few more minutes.
Tips
- Choose the right potato. Floury potatoes give a fluffy center and crisp surface. Waxy potatoes will hold together, but their crust is usually less craggy.
- Dry potatoes well. Surface moisture is the enemy of crispness. Let them steam-dry after draining, and make sure the hot fat is shimmering before adding them.
- Keep the pan uncrowded. If the potatoes do not fit in one layer, use two pans and rotate their positions halfway through roasting. Do not pour water or wet seasonings over the potatoes.
- Adjust the glaze gently. Honey and maple syrup can scorch if the pan gets dry. Stir frequently during the uncovered stage and add a tablespoon of water if the glaze thickens before the carrots are tender.
Serving Suggestions
Serve the potatoes and carrots alongside roast turkey, baked ham, roast beef, or a nut roast. They pair well with gravy, cranberry sauce, and a sharp green salad or steamed greens to balance the richer parts of the meal. For an easy serving plan, bring the carrots to the table in their saucepan and put the potatoes in a warmed bowl just before dinner. If you are serving a large group, scale the recipes up and roast potatoes on separate trays rather than piling them together.
Variations
For garlicky potatoes, add 2 lightly crushed garlic cloves to the pan for the last 15 minutes of roasting, then discard them before serving. Swap rosemary for thyme or chopped sage. For a dairy-free version of the carrots, use olive oil or a plant-based butter alternative instead of butter; maple syrup keeps the glaze vegan. Add a pinch of ground cinnamon or cumin to the carrots, or finish them with toasted chopped pecans for crunch. Keep additions modest so the simple flavors still suit a traditional Christmas dinner.
Storage and Reheating
Cool leftovers promptly and refrigerate them in shallow, airtight containers within 2 hours of cooking. Keep for up to 3–4 days at 40°F (4°C) or colder. Reheat only the portion you plan to eat, until steaming hot throughout; for food-safety guidance, leftovers should reach 165°F (74°C). Reheat potatoes on a baking sheet at 400°F (200°C) for about 10–15 minutes, turning once, to restore some crispness. Warm carrots in a covered saucepan over low heat with a splash of water, stirring until hot. Avoid repeatedly cooling and reheating the same leftovers. Freezing is not recommended for the potatoes, which lose their crisp texture; carrots can be frozen, though their texture may soften.
Frequently Asked Questions
Can I prepare these sides ahead of time?
You can peel and cut the potatoes up to a day ahead and keep them submerged in cold water in the refrigerator. Drain and dry them very well before parboiling. Carrots can be peeled and cut a day ahead, then refrigerated in a covered container. For the best texture, roast the potatoes close to serving and glaze the carrots shortly before dinner.
Can I cook both dishes in the oven at once?
The carrots are cooked on the stovetop, which leaves oven space for the potatoes and the main course. If your oven is occupied, roast the potatoes earlier and re-crisp them at 400°F (200°C) for 10–15 minutes just before serving. Avoid covering them tightly, which traps steam and softens the crust.
Why are my roast potatoes not crisp?
Common causes are wet potatoes, a pan that was not hot, overcrowding, or turning them too often. Steam-dry the drained potatoes, preheat the fat, leave space between pieces, and turn them only once during roasting. Make sure the oven has fully reached temperature before the tray goes in.
Can I use baby carrots?
Yes. Choose similarly sized baby carrots, or cut larger ones so the pieces cook evenly. They may need a few minutes less than carrot sticks, so begin checking for tenderness after about 6 minutes of covered cooking.
How do I keep the sides warm while finishing the main dish?
Keep the carrots covered over very low heat for a short time, adding a splash of water if the glaze begins to stick. Potatoes stay crispest in a warm oven, uncovered, for about 10–15 minutes. Longer holding can dry them out, so coordinate their final cooking with the main dish when possible.