Christmas dinner and sides wrapped up

I believe it's the sides that make Christmas dinner sing.

- Brought to you by Good Food's Food director; CASSIE BEST

This year, I'm planning sticky honey-glazed carrots and parsnips, braised spiced red cabbage, and a cheesy Brussels sprout gratin. I'm also trying something new: an easy-carve turkey parcel, that neatly combines the classic Christmas flavours in one tidy package, cooks evenly and, makes the very best Boxing Day sarnie...

HONEY-ROASTED CARROTS & PARSNIPS PREP: 10 MINS COOK: 35 MINS SERVES 6-8 EASY Make this side of sweet and herby root veg all in one tray to serve at Christmas, or a special Sunday lunch

Heat the oven to 220C/200C fan/gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray that is lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray along with the parsnips.

Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.

WINTER SPICED SWEET & SOUR BRAISED RED CABBAGE PREP: 20 MINS COOK: 1 HR AND 30 MINS SERVES 8-10 EASY Add mulled spices - red wine, cinnamon and star anise - to red cabbage to make it extra-festive. This makes a great side dish for a Christmas feast, it's also great to make ahead and freeze for the big day.