A single perfect roast can set the tone for a whole meal, like a bell that tells guests dinner’s ready. You’ll find 15 vegetarian recipes that fit a holiday menu, from easy starters to showy mains, with clear steps and simple ingredients. Each dish is practical to make for a small family or a larger group, and swaps or shortcuts are suggested so you can adapt them to time and taste — keep going to pick the recipes that match your meal plan.
Roasted Butternut Squash and Sage Wellington
Roasted Butternut Squash and Sage Wellington — a cozy, flaky centerpiece that tastes like fall wrapped in pastry.
Ingredients:
- 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup ricotta or crumbled goat cheese (optional for creaminess)
- 2 tbsp chopped fresh sage (plus extra whole leaves for garnish if desired)
- 1/4 cup toasted walnuts or pecans, roughly chopped (optional for crunch)
- 1 sheet puff pastry (about 9–10 oz), thawed if frozen
- 1 egg, beaten (for egg wash) or milk for brushing (vegan option)
- Flour for dusting work surface
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss squash cubes with olive oil, salt, pepper, cinnamon, and nutmeg. Spread in a single layer.
- Roast squash 25–30 minutes, turning once, until tender and lightly caramelized. Let cool slightly.
- While squash roasts, sauté onion in a splash of olive oil over medium heat until soft, about 5 minutes.
- Add garlic and chopped spinach to the pan and cook until wilted; season lightly with salt and pepper. Remove from heat and let cool.
- In a bowl, gently combine roasted squash, sautéed onion-spinach, cheese (if using), chopped sage, and toasted nuts. Taste and adjust salt and pepper.
- Lightly flour your work surface and roll out puff pastry into a roughly 10×12-inch rectangle. Place mixture down the center, forming a log shape, leaving a 1-inch border.
- Brush pastry border with beaten egg or milk. Fold pastry over the filling, sealing edges and tucking ends under. Place seam-side down on a parchment-lined baking sheet.
- Brush the top with more egg wash or milk, and score a few shallow slashes for steam to escape. Decorate with a few sage leaves if you like.
- Bake 25–30 minutes at 400°F (200°C) until pastry is golden and crisp. Let rest 10 minutes before slicing.
Serve warm and watch it disappear — flaky, savory, and perfect for a festive table.
Mushroom and Chestnut Holiday Ragu
Earthy, cozy ragu perfect for holiday pasta or polenta.
Ingredients:
- 2 tbsp olive oil
- 1 tbsp butter (optional for extra richness)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (280 g) cremini or button mushrooms, chopped
- 8 oz (225 g) chestnuts, roasted and roughly chopped (jarred or vacuum-packed work)
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 cup dry red wine (or vegetable broth)
- 1 cup canned crushed tomatoes
- 1 cup vegetable broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tbsp soy sauce or tamari (for umami)
- 1 tsp balsamic vinegar (optional, to brighten)
- Fresh parsley, chopped, for garnish
- Cooked pasta, polenta, or mashed potatoes, for serving
- Grated Parmesan or vegan alternative, for serving (optional)
How to Make:
- Warm the olive oil and butter in a large skillet or saucepan over medium heat.
- Add the onion, carrot, and celery; sauté until softened, about 5–7 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the chopped mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes.
- Mix in the chopped chestnuts and cook 2–3 minutes to warm through.
- Pour in the red wine and simmer until mostly reduced, about 2–3 minutes.
- Add the crushed tomatoes, vegetable broth, thyme, rosemary, bay leaf, soy sauce, and a pinch of salt and pepper.
- Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens.
- Taste and adjust seasoning, adding balsamic vinegar if using and more salt or pepper as needed; remove and discard the bay leaf.
- Serve spooned over your favorite pasta, creamy polenta, or mashed potatoes; sprinkle with chopped parsley and grated cheese or vegan alternative.
Enjoy the warm, festive flavors—this ragu feels like a holiday hug on a plate!
Spinach, Ricotta, and Lemon Tart With Walnut Crust
Bright, zesty tart with a crunchy walnut crust and a creamy ricotta-spinach filling.
Ingredients:
- 1 1/2 cups walnuts
- 3/4 cup all-purpose flour (or a gluten-free flour blend)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 large egg (or 1 tablespoon ground flaxseed + 3 tablespoons water for vegan)
- 1 tablespoon cold water (if needed)
- 1 tablespoon olive oil (for filling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225 g) fresh spinach (or 10 oz frozen, thawed and squeezed)
- 1 cup ricotta cheese (or firm tofu blended for vegan)
- 1/2 cup grated Parmesan (optional; omit or use nutritional yeast for vegan)
- Zest of 1 lemon
- 2 large eggs (or 1 tablespoon ground flaxseed + 3 tablespoons water per egg for vegan)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- Pinch of nutmeg (optional)
- Extra walnut halves or lemon zest for garnish
How to Make:
- Preheat oven to 350°F (175°C).
- Pulse walnuts in a food processor until finely ground but not oily.
- Add flour and salt; pulse to combine.
- Stir in olive oil and egg (or flax mixture) until dough comes together; add 1 tablespoon cold water if too dry.
- Press dough evenly into a 9-inch tart pan with removable bottom, covering base and sides.
- Bake crust 10–12 minutes until lightly golden; remove and let cool slightly.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté onion until translucent, about 4 minutes; add garlic and cook 30 seconds.
- Add fresh spinach in batches and cook until wilted; if using frozen, just heat and squeeze out excess liquid.
- Remove from heat and let spinach mixture cool slightly, then chop coarsely and squeeze out any excess moisture.
- In a bowl, combine ricotta, Parmesan (if using), lemon zest, eggs, salt, pepper, and nutmeg; mix until smooth.
- Fold chopped spinach into the ricotta mixture until evenly distributed.
- Pour filling into the pre-baked walnut crust and smooth the top.
- Bake tart 25–30 minutes, or until filling is set and edges are lightly browned.
- Let tart rest 10–15 minutes before removing from pan and slicing.
- Garnish with walnut halves or extra lemon zest and serve warm or at room temperature.
Enjoy a bright, crunchy slice that’s perfect for holiday tables or any cozy night in!
Maple-Glazed Root Vegetable Platter
A cozy platter of maple-glazed root vegetables — sweet, savory, and perfect for holiday gatherings.
Ingredients:
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 2 parsnips, peeled and cut into 1/2-inch slices
- 1 small sweet potato, peeled and cubed (about 2 cups)
- 1 small beet, peeled and cut into wedges
- 1 small turnip or rutabaga, peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for finishing)
- Chopped fresh parsley for garnish
How to Make:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss all the chopped root vegetables in a large bowl with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20 minutes, stirring once halfway through to promote even browning.
- Meanwhile, whisk together maple syrup, Dijon mustard, thyme, and smoked paprika in a small bowl.
- Remove the vegetables from the oven after 20 minutes and drizzle the maple mixture over them.
- Toss gently on the baking sheet to coat, then return to the oven for another 10–15 minutes until tender and caramelized.
- If using, drizzle the balsamic vinegar over the hot vegetables and toss lightly.
- Transfer to a platter, sprinkle with chopped parsley, adjust seasoning if needed, and serve warm.
Enjoy a sweet-and-savory centerpiece that’s as beautiful as it’s delicious!
Wild Rice, Cranberry, and Pecan Stuffed Acorn Squash
A festive, hearty stuffed acorn squash that’s nutty, tart, and perfectly cozy for holiday meals.
Ingredients:
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 cup cooked wild rice (about 1/3 cup dry)
- 1 tablespoon butter or olive oil (optional for richness)
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- Zest of 1 orange (optional) and 1 tablespoon orange juice
- 1/4 cup vegetable broth (or water)
- 2 tablespoons chopped fresh parsley
- Optional: a handful of baby spinach or kale, chopped (about 1 cup) for extra greens
- Optional: crumbled goat cheese or feta for topping
How to Make:
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast 30–35 minutes, until tender when pierced; remove and set aside.
- While squash roasts, heat remaining 1 tablespoon olive oil (or butter) in a skillet over medium heat.
- Sauté onion and celery 4–5 minutes until softened, then add garlic and cook 30 seconds.
- Stir in cooked wild rice, dried cranberries, toasted pecans, thyme, rosemary, orange zest and juice, and vegetable broth.
- If using greens, add them now and cook 1–2 minutes until wilted; season to taste with salt and pepper.
- Remove skillet from heat and fold in chopped parsley.
- Turn squash halves cut-side up and fill each cavity generously with the rice mixture.
- Return to oven for 8–10 minutes to warm through and meld flavors.
- Sprinkle with crumbled goat cheese or feta if desired, and a few extra pecans or parsley to finish.
Serve warm and enjoy a colorful, comforting centerpiece that tastes like holiday cheer in every bite!
Baked Brie With Fig Jam, Pistachios, and Rosemary
Warm, gooey baked Brie studded with sweet fig jam, crunchy pistachios, and fragrant rosemary — perfect for holiday snacking.
Ingredients:
- 1 (8–12 oz) wheel of Brie cheese
- 3 tablespoons fig jam (or preserves)
- 2 tablespoons shelled pistachios, roughly chopped
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1 tablespoon honey (optional, for drizzling)
- Freshly cracked black pepper, a pinch
- Crackers, sliced baguette, or crostini for serving
How to Make:
- Preheat your oven to 350°F (175°C).
- Place the Brie on a small baking sheet or in an oven-safe dish.
- Score the top of the Brie lightly in a crisscross pattern to help it melt evenly.
- Spread the fig jam over the top of the Brie.
- Sprinkle the chopped pistachios and rosemary over the jam.
- Add a light pinch of freshly cracked black pepper.
- Bake for 10–15 minutes, until the Brie is soft and just starting to ooze.
- If using, drizzle honey over the top right after removing from the oven.
- Let the Brie rest for 2–3 minutes, then transfer to a serving board.
- Serve warm with crackers, baguette slices, or crostini and watch it disappear.
Enjoy the melty, sweet-and-salty goodness — perfect for sharing at any holiday gathering!
Creamy Roasted Garlic and Cauliflower Soup
Creamy, cozy, and silky-smooth — this roasted garlic and cauliflower soup is holiday comfort in a bowl.
Ingredients:
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 whole head garlic
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth (low-sodium if preferred)
- 1 cup milk or unsweetened plant milk (almond, oat, or soy)
- 1/2 cup heavy cream or full-fat coconut milk (optional for extra creaminess)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 2 tablespoons unsalted butter (or olive oil for vegan)
- 2 tablespoons grated Parmesan cheese (optional, for serving; omit for vegan)
- Chopped fresh chives or parsley, for garnish
- Crusty bread or toasted baguette slices, for serving
How to Make:
- Preheat oven to 425°F (220°C). Slice the top off the garlic head to expose cloves, drizzle with 1 teaspoon olive oil, wrap in foil and roast for 30–35 minutes until soft and caramelized.
- Toss cauliflower florets with 2 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast for 25–30 minutes, turning once, until browned and tender.
- Meanwhile, heat 2 tablespoons butter (or olive oil) in a large pot over medium heat. Add chopped onion, carrots and celery and sauté 6–8 minutes until softened and translucent.
- Squeeze the softened roasted garlic into the pot, discard any papery skins, and stir to combine with the vegetables.
- Add roasted cauliflower to the pot, pour in vegetable broth, add thyme and bay leaf, increase heat to bring to a simmer, and cook 10 minutes to let flavors meld.
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth and velvety; alternatively, carefully transfer soup in batches to a blender and blend until creamy.
- Stir in milk and cream (if using), taste and adjust salt and pepper. Warm gently for 2–3 minutes—do not boil.
- Ladle into bowls, top with a sprinkle of Parmesan (or a drizzle of olive oil), chopped chives or parsley, and serve with crusty bread.
Enjoy a warm bowl — this soup is simple, elegant, and perfect for cozy holiday nights.
Festive Beet and Goat Cheese Napoleons
A festive, elegant stack of roasted beets, creamy goat cheese, and crunchy toasted walnuts that sings holiday cheer on every forkful.
Ingredients:
- 3 medium beets (mixed red and golden if available), scrubbed and trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 4 oz (115 g) soft goat cheese, room temperature
- 2 tbsp plain Greek yogurt or crème fraîche (optional, for creamier filling)
- 1 tsp honey or maple syrup
- 1 small shallot, very finely minced
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh chives or parsley, plus extra for garnish
- 1/3 cup toasted walnuts, roughly chopped
- 4–6 small sprigs of fresh thyme or microgreens for garnish
- Balsamic glaze or reduced balsamic for drizzling
How to Make:
- Preheat the oven to 400°F (200°C). Rub beets with olive oil, sprinkle with salt and pepper, wrap individually in foil, and roast until tender (about 45–60 minutes). Let cool.
- While beets roast, gently toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Set aside to cool.
- In a small bowl, mix goat cheese, Greek yogurt (if using), honey, minced shallot, lemon juice, and chopped chives until smooth and spreadable. Season with a pinch of salt and pepper.
- When beets are cool enough to handle, peel them with a paper towel or small knife and slice into 1/4-inch (6 mm) rounds.
- On a serving platter, start building each napoleon: place one beet slice, spread about 1 tsp of the goat cheese mixture, sprinkle a pinch of chopped toasted walnuts and chives, then top with another beet slice. Repeat to stack 2–3 beet layers per napoleon.
- Finish stacks with a dollop of goat cheese, a few walnut pieces, a drizzle of balsamic glaze, and a sprinkle of fresh thyme or microgreens.
- Chill briefly (10–15 minutes) if you prefer them slightly firm, or serve at room temperature.
Enjoy these colorful, bite-sized napoleons as a show-stopping starter or festive side that tastes as beautiful as it looks!
Brussels Sprouts With Pomegranate and Hazelnuts
Crispy roasted Brussels sprouts tossed with bright pomegranate seeds and toasted hazelnuts — festive, crunchy, and irresistibly fresh.
Ingredients:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup pomegranate seeds (arils)
- 1/3 cup hazelnuts, toasted and roughly chopped
- 1 tablespoon balsamic vinegar (or pomegranate molasses for more tang)
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Zest of 1 small lemon (or 1/2 lemon, juiced to taste)
- Flaky sea salt, for finishing
- Optional: 2 tablespoons finely chopped fresh parsley or mint for garnish
How to Make:
- Preheat your oven to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper on a baking sheet in a single layer.
- Roast for 18–22 minutes, stirring once halfway through, until they’re deep golden and crisp on the edges.
- While sprouts roast, toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant; let cool and roughly chop.
- In a small bowl, whisk together the balsamic vinegar and honey or maple syrup (if using); add lemon zest and a little lemon juice if you like extra brightness.
- When sprouts are done, transfer them to a serving bowl and immediately drizzle the dressing over them; toss gently to coat.
- Fold in the pomegranate seeds and chopped hazelnuts so the seeds stay plump and the nuts stay crunchy.
- Taste and adjust seasoning; finish with a sprinkle of flaky sea salt and the chopped herbs if using.
Serve warm and enjoy the delightful mix of caramelized sprouts, juicy pomegranate, and toasty hazelnuts — a festive side everyone will love.
Caramelized Onion, Gruyère, and Thyme Puff Pastry Braid
A golden, cheesy puff pastry braid full of sweet caramelized onions, nutty Gruyère, and fragrant thyme — elegant and easy for holiday appetizers or a showstopping side.
Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar (optional, helps caramelize)
- 1 tablespoon balsamic vinegar (optional, for depth)
- 1 (17.3 oz) sheet puff pastry, thawed
- 1 1/2 cups grated Gruyère cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk or water (to mix with egg)
- Flaky sea salt for sprinkling (optional)
How to Make:
- Heat olive oil and butter in a large skillet over medium heat until butter melts.
- Add sliced onions, salt, and pepper; cook, stirring occasionally, until soft, about 15–20 minutes.
- Sprinkle sugar over the onions and continue to cook, stirring more often, until deep golden brown and caramelized, another 10–15 minutes.
- Stir in balsamic vinegar (if using) and remove the pan from heat; stir in thyme and let the onions cool slightly.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry on a lightly floured surface and roll gently to smooth seams into roughly a 10×14-inch rectangle.
- Spread the cooled caramelized onions down the center third of the pastry, leaving a 1/2-inch border on both long edges.
- Sprinkle the grated Gruyère evenly over the onions.
- Using a sharp knife, cut diagonal slits about 1-inch wide along both long sides of the pastry, from the edge toward the filling.
- Starting at one end, fold the strips over the filling in an overlapping braid pattern, pressing ends to seal.
- Transfer the braid to the prepared baking sheet.
- Whisk the egg with milk or water and brush the entire braid with the egg wash; sprinkle with flaky sea salt if desired.
- Bake until puffed and deep golden, 20–25 minutes, rotating the pan halfway through for even color.
- Let rest 5 minutes before slicing.
Serve warm and watch it disappear — cheesy, flaky, and irresistibly savory-sweet!
Herbed Lentil and Mushroom Loaf With Red Wine Reduction
A savory, hearty lentil and mushroom loaf infused with herbs and finished with a glossy red wine reduction — elegant enough for Christmas, cozy enough for every night.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 2 1/2 cups vegetable broth or water
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (about 225 g) cremini or button mushrooms, finely chopped
- 1 large carrot, grated
- 1 celery stalk, finely chopped
- 1/2 cup walnuts, roughly chopped (optional for texture)
- 1 cup cooked or canned chickpeas, mashed slightly
- 1 cup breadcrumbs (use gluten-free if needed)
- 2 large eggs (or 2 tablespoons ground flax + 6 tbsp water for vegan)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 2 teaspoons dried thyme (or 1 tablespoon fresh, chopped)
- 2 teaspoons dried rosemary, crushed (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried sage
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons vegan butter or regular butter, melted (for glazing, optional)
For the Red Wine Reduction:
- 1 cup dry red wine
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar or maple syrup
- 1 shallot, finely minced (or 1/4 small onion)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
- Pinch of salt and black pepper
How to Make:
- Preheat the oven to 375°F (190°C). Line a loaf pan with parchment or lightly grease it.
- In a small pot, combine lentils and vegetable broth, bring to a boil, then simmer gently until lentils are tender and liquid is absorbed, about 20–25 minutes. Drain if excess liquid remains; let cool slightly.
- While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes, then add garlic and cook 30 seconds.
- Add chopped mushrooms, carrot, and celery to the skillet. Cook until mushrooms release moisture and vegetables are softened, about 6–8 minutes. Season lightly with salt and pepper.
- Stir in tomato paste, soy sauce, thyme, rosemary, and sage; cook 1–2 minutes to meld flavors. Remove from heat and let cool a bit.
- In a large bowl, combine cooked lentils, sautéed vegetables, mashed chickpeas, chopped walnuts, breadcrumbs, eggs (or flax mixture), parsley, and remaining 1 tablespoon olive oil. Mix until well combined but not mushy. Adjust seasoning with salt and pepper.
- Press the mixture firmly into the prepared loaf pan, smoothing the top. Brush with melted butter if using.
- Bake for 35–45 minutes, until the loaf is firm and the top is nicely browned. Let rest in the pan 10 minutes, then invert onto a serving platter.
- For the red wine reduction, sauté the minced shallot in a small saucepan with a little oil until soft, about 2 minutes. Add red wine, vegetable broth, balsamic vinegar, and brown sugar. Simmer briskly until reduced by about half and slightly syrupy, 10–12 minutes.
- If you want a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes until glossy. Season with salt and pepper to taste and remove from heat.
- Slice the loaf and drizzle the red wine reduction over each serving, or serve the sauce on the side.
Enjoy a festive slice — this loaf is rich, comforting, and perfect for a holiday centerpiece.
Sweet Potato Gratin With Gruyère and Sage Breadcrumbs
A cozy, cheesy sweet potato gratin topped with crisp sage breadcrumbs — holiday comfort in every golden bite.
Ingredients:
- 2 lbs (about 900 g) sweet potatoes, peeled and thinly sliced (1/8-inch)
- 1 cup (100 g) grated Gruyère cheese
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) milk
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter, plus 1 tablespoon melted for breadcrumbs
- 1/2 cup fresh breadcrumbs (from about 2 slices crusty bread)
- 6–8 fresh sage leaves, thinly sliced
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, for breadcrumbs)
How to Make:
- Preheat your oven to 375°F (190°C). Butter a 9×9-inch (or similar) baking dish.
- Combine the cream, milk, minced garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper in a saucepan. Warm gently until just steaming — don’t boil — then remove from heat.
- Layer one-third of the sweet potato slices in the dish, overlapping slightly. Sprinkle with a third of the Gruyère and season lightly with salt and pepper.
- Repeat two more times to build three layers of potatoes and cheese.
- Pour the warm cream mixture evenly over the layered potatoes so it seeps between the slices.
- Cover the dish with foil and bake for 35 minutes to partially soften the potatoes.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add the breadcrumbs and sliced sage, and toast, stirring, until golden and crisp, about 3–4 minutes. Stir in the remaining 1 tablespoon butter and a drizzle of olive oil if the crumbs seem dry. Season with a pinch of salt.
- Remove the foil from the gratin, sprinkle the remaining Gruyère over the top, then scatter the sage breadcrumbs evenly.
- Return the dish to the oven and bake uncovered for another 15–20 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
- Let the gratin rest 5–10 minutes before serving to set the layers.
Serve warm and enjoy the melty, nutty Gruyère with crisp sage crumbs — a deliciously cozy holiday side.
Pear, Gorgonzola, and Candied Walnut Salad With Honey-Balsamic
Bright, festive salad that balances sweet pears, tangy Gorgonzola, and crunchy candied walnuts with a honey-balsamic drizzle.
Ingredients:
- 4 cups mixed salad greens (arugula, baby spinach, or spring mix)
- 2 ripe pears (Bosc or Anjou), cored and thinly sliced
- 4 oz Gorgonzola cheese, crumbled
- 1 cup candied walnuts (store-bought or homemade; see note)
- 1/4 small red onion, thinly sliced (optional)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the honey-balsamic dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How to Make:
- If making candied walnuts: toast 1 cup walnut halves in a skillet over medium heat for 3–4 minutes, then stir in 2 tablespoons sugar and 1 tablespoon butter until glossy and caramelized; spread on parchment to cool. (Skip if using store-bought.)
- Make the dressing: whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl until smooth.
- Place the mixed greens in a large salad bowl or on a serving platter.
- Arrange pear slices over the greens, spacing them evenly.
- Scatter the crumbled Gorgonzola and sliced red onion over the salad.
- Sprinkle the candied walnuts on top.
- Drizzle the honey-balsamic dressing over the salad just before serving, tossing gently to coat everything lightly.
- Garnish with chopped parsley if desired and adjust seasoning with extra salt and pepper.
Enjoy this elegant, crunchy-sweet salad as a starter or alongside your holiday feast — it’s festive and irresistible!
Chestnut and Mushroom Risotto With Truffle Oil
A cozy, earthy risotto that’s silky from chestnuts and luxurious with a drizzle of truffle oil.
Ingredients:
- 2 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1 cup cooked chestnuts, roughly chopped (canned or roasted)
- 8 oz (225 g) cremini or chestnut mushrooms, sliced
- 1/2 cup dry white wine (optional; or use extra broth)
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan (or vegetarian hard cheese), plus extra for serving
- 2 tbsp mascarpone or cream cheese (optional, for extra creaminess)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1–2 tsp truffle oil, for finishing
- Fresh parsley or chives, chopped, for garnish
How to Make:
- Warm the vegetable broth in a saucepan and keep it on low heat.
- Heat oil or butter in a wide pan over medium heat.
- Add the chopped onion and a pinch of salt; cook until soft and translucent, about 4 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms and thyme; sauté until mushrooms release their juices and begin to brown, 5–6 minutes.
- Stir in the Arborio rice and toast for 1–2 minutes until edges look translucent.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add a ladleful of warm broth to the rice and stir gently until absorbed. Continue adding broth one ladle at a time, stirring often, letting each addition be mostly absorbed before adding more. This takes about 18–20 minutes.
- When the rice is tender but still has a slight bite, stir in the chopped chestnuts.
- Mix in the grated Parmesan and mascarpone (if using); season with salt and pepper to taste.
- Remove from heat and let rest a minute so the risotto becomes glossy and creamy.
- Drizzle 1–2 tsp truffle oil over the risotto and gently fold to combine.
- Serve immediately, topped with extra Parmesan and chopped parsley or chives.
Enjoy a warm, indulgent bowl that makes any holiday feel extra special!
Dark Chocolate Cranberry and Orange Tart
Decadent, tangy and perfectly festive — a dark chocolate tart studded with cranberries and bright orange zest.
Ingredients:
- 1 9-inch tart shell (pre-baked) or homemade pastry crust
- 8 oz (225 g) dark chocolate (70% cocoa), chopped
- 1 cup heavy cream (240 ml)
- 2 tbsp unsalted butter, room temperature
- 1/3 cup granulated sugar (65 g)
- 1 cup fresh or frozen cranberries (roughly 100–120 g)
- Zest of 1 orange (plus 1–2 tbsp orange juice if desired)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar, extra orange zest, or sea salt flakes for finishing
How to Make:
- If using frozen cranberries, thaw and drain; if fresh, rinse and pat dry.
- Preheat oven to 350°F (175°C) if you plan to lightly roast the cranberries for a milder flavor.
- Spread cranberries and the granulated sugar on a small baking sheet and roast 8–10 minutes (optional) until they soften and pop; let cool.
- Place chopped dark chocolate in a heatproof bowl and set aside.
- In a small saucepan, heat the heavy cream and orange zest over medium heat until it just begins to simmer; remove from heat.
- Pour the hot cream over the chopped chocolate and let sit 1–2 minutes to melt the chocolate.
- Stir gently until smooth, then add butter, vanilla extract, orange juice (if using), and a pinch of salt; stir until glossy.
- Fold the roasted or fresh cranberries into the chocolate mixture, reserving a few for the top.
- Pour the filling into the pre-baked tart shell, smoothing the top with a spatula.
- Chill the tart in the refrigerator for at least 2 hours (longer for a firmer set).
- Before serving, sprinkle with extra orange zest, a dusting of powdered sugar, or a few sea salt flakes and the reserved cranberries.
- Slice and enjoy — rich, tangy, and perfectly festive.
Conclusion
You’ve got a full set of festive, meat-free recipes ready to share and serve. Pick a few crowd-pleasers, plan oven time, and prep components in advance so finishes happen smoothly. Roast, bake, or braise items that keep warm together, and taste as you season. Want a simple timeline to pull everything off? Use a checklist: make fillings and dressings ahead, reheat gently, and finish with fresh herbs or citrus for brightness.