What is your favorite side dish for roast beef?

Question

I'm making a medium rare roast beef for Xmas dinner. I'm already planning on mashed potatoes. I'm also thinking about roasted asparagus and roasted wild mushrooms. I need some creative advice! What's your favorite side with beef? Recipes would be helpful, but even just ideas are appreciated; I'm pretty good about winging it! Thanks!

Answer 1

Instead of mashed potatoes, might I suggest a potato medley?
Cube up a couple of different kinds of spuds-yukon golds, russets, some purple potatoes (don't remember the name off hand, but you can usually find them @ the local meag-grocer) & some sweet potatoes. Coat them with olive oil & rosemary, dust them with some garlic powder & a little salt, then bake them on a cookie sheet-400F oven, turning regularly until done-
Brussle sprouts with lemon dill butter (or sauce).
Sauteed green bean w/ sliced galic cloves
Don't forget a horseradish sauce!

Answer 2

Side Dishes For Roast Beef

Answer 3

1

Answer 4

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RE:
What is your favorite side dish for roast beef?
I'm making a medium rare roast beef for Xmas dinner. I'm already planning on mashed potatoes. I'm also thinking about roasted asparagus and roasted wild mushrooms. I need some creative advice! What's your favorite side with beef? Recipes would be helpful, but even just ideas are...

Answer 5

I agree with Indie....Yorkshire Pudding. Lovely and traditional with roast beef (especially in England).

If you don't want to make Yorkshire Pudding, be sure to serve a nice warm crusty loaf of bread. Yummy with the beef & gravy.

Otherwise, what you have (roasted wild mushrooms, asparagus and mashed potatoes) are perfect.

You could also make a homemade applesauce (super easy, just cook down peeled & cut up sweet apples in a big sauce pan on medium low for 30 minutes or until it's mushy. You can add a little water to get it started. Then use a potato masher to squash it up to desired consistency and toss in cinnamon to taste. No need for sugar...just use sweet apples --- not tart ones like Granny Smith). It's yummy served warm and gives one sweet thing with the meal.

Answer 6

I love good twice-baked potatoes with roast beef but mashed are always good. Roasted asparagus sounds great too and also green beans fixed your favorite way. My family loves a good horsesradish sauce. What's for desert? Have a wonderful Christmas.

Answer 7

Hey there, happy holidays.......you got a star for your question, but ya know, you've already pretty much answered it yourself.......Since you're going with the roasted veggies already, I'd ditch the mashed potatoes and use Amber's suggestion and do oven roasted potatoes......We just had some the other night with a roast pork loin, and the taste and texture were superb with the meat.........We use a combination of baby Yukon golds and baby Klondike Rose with olive oil, some sea salt and fresh ground pepper......these days, I'm starting to go with the "simple is better" philosophy.........these days, there ARE some great ideas for recipes, but there are some with silly ingredients (I ran into one the other day that asked for "2 tablespoons of chopped fresh leeks" What do I do with the rest of the darned leek???" )

I also have found that our taste buds have been "over saturated" and meats and vegetables have been "over seasoned" way too much.......Things drowning in fattening sauces and reductions, what ever happened to "just a steak" or just a pan fried chicken breast?? You can actually TASTE the real flavor of the (whatever you're eating)......Peace and Enjoy!!!

Christopher

Answer 8

ASPARAGUS IN RED PEPPER SAUCE

1 lb asparagus stalks
3 large red peppers
3 1/2 T olive oil
1 T balsamic or rice vinegar
1/2 tsp fresh thyme Leaves
Salt & Pepper

Peel the asparagus if necessary, snap off the stems at the bottom, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm.
Drain under cold water and set the stalks aside. Rub the peppers in olive oil and broil on all sides until lightly scorched. Place the cooked peppers in a paper bag to steam for 10 minutes.

Remove the peppers and rub off the skins. Cut open and remove the stem, seeds and white flesh.

Puree the peppers in the food processor.

Mix in the olive oil, balsamic vinegar and thyme.

Adjust seasoning, adding salt and pepper if desired.

Divide puree among 4 serving dishes. Top with asparagus.

Answer 9

It all depends. A big steak with spinache or a potato, but unfortunately the harvesting of potatoes kills animals in the fields where they are grown as well as harvesting the spinache. Chicken fettucine with Broccoli but the harvesting and tilling of the fields kills animals living in the soil where the broccoli is grown. Wow I forgot that the grains used to make the pasta are harvested from fields and the soil tilled and killing bugs and wildlife there as well. I guess I better stick to Beef Jerky. Although Deer Jerkey is the BEST! Lean meat.

Answer 10

roasted vegetables!
yukon (golden) potatoes quartered
carrots
onions (sweet,if you can find em)
mushrooms
fresh green beans
garlic (minced) fresh or jar
extra virgin olive oil
salt
pepper
thyme (or whatever herb you like)
i also use a Cajun seasoning like tony cacherie's
or zaterian's
lil bit of sugar
butter

preheat oven to 350f
cut everything about the same size, leave mushrooms and greenbeans whole.
toss in a large bowl with olive oil,salt,pepper,thyme, & cajun seasoning. pour into roasting pan and put a few pats(slices) of butter in & sprinkle with a little bit of sugar.
roast until veggies are soft.

i do these any time i roast a pork tenderloin or roast beef!!
my husband & all our friends LOVE it!!