There have never been more people considering meat alternatives. For a meat-free alternative nut roast has occupied many a menu. When you are making it yourself it can be difficult to know what to serve with nut roast. In this article, we are going to give you some great ideas. Some might surprise you, but they are all utterly delicious.
10 Nut Roast Sides
Figuring out what goes with nut roast is easy once you follow our list of perfect side dishes to accompany your meal.
1. Mixed Vegetables
This one might be a little obvious, but it really works. Nut roast is traditionally used in place of meat on the Sunday dinner table. There are no reasons why all of the traditional trimmings wouldn’t work well. Go for roast potatoes, shredded greens, buttered carrots, and parsnips.
2. Mushroom Sauce
If you or your guests are a strict vegetarian, then a meat-based gravy or sauce might be off the menu. If this is the case then you can create a tasty sauce using nature’s goodness. Mushrooms are substantial, earthy, and slightly savory.
Fry finely diced onions, mushrooms, and a small tomato. Add a generous splash of red wine and a tablespoon of flour. Add a teaspoon of vegemite and cook until the sauce thickens and darkens slightly. Serve in generous lashings over your nut roast
3. Asparagus and Almonds
If you find nut roast a little bland then you may want to supplement it with slightly stronger flavors. Asparagus is full of flavor, color, and texture. Provided you don’t overcook it, it makes a great side to accompany nut roast. Flaked almonds only add to the texture. Cook them in a dry pan over low heat until they take on a slightly toasted finish. Combine with your cooked asparagus and a large knob of butter. Luxury.
4. Roasted Butternut Squash
Let’s be honest, visually nut roast can look unappealing, why not spice your plate up with a few drops of color. Chunks of butternut squash, parboiled, then coated with honey before being roasted in the oven look amazing and taste delicious. Cook them until the edges begin to turn brown and caramelized.
5. Dauphinoise Potatoes
Creamy, garlicky, and ultimately delicious. Dauphinoise potatoes are pretty simple to make. All you need a few potatoes, some garlic, and a large splash of cream. Layer slices of potato and a few knobs of butter and crushed garlic. Add your cream and bake for around 40 minutes or until the top is nicely browned. You can put these potatoes in at the same time as the roast leaving you to get on with other tasks, or maybe just enjoying a nice glass of wine?
6. Shredded Brussels Sprouts
Correctly prepare brussels sprouts and you have a dish that is delicious to eat all on its own. Slightly crunchy, they take on a little sweetness when toasted in the oven. Simply slice the sprouts finely and cook them in a little butter in a high sided pan. If you want to make them sing consider adding some toasted pine nuts. If that’s a little too much nuts for you, caramelize some shallots before adding your shredded sprouts.
7. Middle Eastern Spice Roasted Carrots
This dish is surprisingly easy and very tasty. Slice carrots lengthways and add them to an oven tray. Cover with olive oil and a tablespoon of crushed garlic and ginger. Add the juice of one lemon. Roast for 10 minutes at 360 degrees. Add 1 tablespoon of coriander seeds, a teaspoon of ground coriander, and some dried chili flakes to the pan, stir until the part cooked carrots are coated and roast for another 35 minutes. Make sure to tip the pan juices over the carrots after serving.
8. Red Cabbage with Braised Apple
Cabbage can be a little sour, and when apples are slowly braised, they take on a sweetness, so this makes the perfect pairing. It will also add a beautiful crimson color to your plate. It is so easy to make too. In a large oven dish, add layers of sliced apple, shredded red cabbage, and scant sprinklings of brown sugar. Add a splash of red wine and a cinnamon stick. Wrap the top of the dish in aluminum foil and cook in the oven at 350 degrees for one hour.
9. Salt and Pepper Parsnips
Your guests will be asking you for this recipe, whether they are having nut roast or not! Parsnips are a standard roast accompaniment, these are next level. Parboil batons of parsnips for 5 minutes then drain and leave to steam dry.
Add a deep tray to a 400-degree oven with half a cup of cooking oil. Mix 4 teaspoons of polenta, mustard powder, and a teaspoon of black pepper and salt in a small bowl. Then toss in the parsnips, mixing until they are entirely coated. Add the coated parsnips to the oven tray and roast for 20 minutes, until crisp and slightly crunchy.
10. Collard Greens with Pine Nuts, Garlic and Chilli
This recipe is colorful and slightly exotic. Perfect for enlivening a nut roast. Add a tablespoon of olive oil to a heavy-bottomed pan and add a couple of sliced garlic cloves and a red chili. As soon as the garlic begins to color add a handful of pine nuts. Let them toast slightly and then add your collard greens and stir in the tasty oil. Allow to wilt and serve immediately. Add more chili if you want to be a little hot under the collar!
Whilst becoming more popular, considering what to serve with nut roast can leave some perplexed. The aim is to brighten the dish and add other elements and flavors. Nut roast can sometimes be a little dry, so anything that adds a little moisture can only be a good thing. What are you favorite nut roast side dishes? Let us know in the comments below and we’ll see if we can add them to our list.