A selection of side dishes including, from left to right, air-fried green beans, air-fried hasselback root vegetables and a whole air-fried cauliflower.
Recipes

Christmas Air Fryer Sides Recipe

Christmas lunch and dinner has never been easier with these delicious sides! Created using the convenience and speed of air fryer, these flavourful dishes are sure to be a hit with family and friends alike. Plus, don’t miss a drink recommendation for a perfectly paired meal.

Read on for the full recipes—part of our Home for Christmas recipe series, featuring holiday recipes and drink pairings perfect for family feasts.

Featured Appliance: Philips 3000 Series Dual-Basket XXXL Air Fryer

An image of someone using the Philips 3000 Series Air Fryer. It has two different compartments, one of which is larger than the other. There is a hand coming from out of frame to press a button on the air fryer's interface.

Air-Fried Peach and Prosciutto Salad

A platter with a salad. The salad is made up of air-fried peaches, prosciutto, leafy greens and buffallo mozzarella.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6-8 as a side dish

Ingredients

6 yellow peaches, halved and quartered

2 tsp caster sugar

100g prosciutto

120g baby rocket

¼ head of radicchio, leaves torn

2 buffalo mozzarella, torn

½ cup (loosely packed) parsley leaves, torn

Pomegranate molasses dressing

60ml pomegranate molasses

20ml white wine vinegar

1 tsp honey

1 tbsp extra-virgin olive oil

Juice of 1 lemon

Method for Air-Fried Peach and Prosciutto Salad

1. In a bowl, combine peaches with sugar and toss to combine. Cook peaches in an air fryer at 200°C for 15-20 minutes until golden and juicy. Set aside to cool. Meanwhile, in the other air fryer basket, layer prosciutto and cook at 200°C for 5 minutes until crisp. Set aside to cool.

2. To make pomegranate molasses dressing, combine all ingredients in a large bowl and whisk vigorously to combine.

3. To assemble salad, place rocket and radicchio on a platter, layer with peaches, torn prosciutto, buffalo mozzarella and parsley, drizzle generously with dressing.

 

Whole Air-Fried Cauliflower

A plate with a whole air-fried cauliflower head on it. The cauliflower has had a wedge taken out of it and has a crispy texture on the outside. It is topped with different herbs and nuts as well as a whipped hummus dressing.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 6-8 as a side dish

Ingredients

1 whole cauliflower, trimmed, boiled for 10 minutes

2 tbsp extra-virgin olive oil

30g salted butter, melted

½ cup green Sicilian olives, pitted, and crushed by hand

2 tbsp pine nuts, toasted

¼ cup almonds, chopped

1 cup (loosely packed) parsley, coarsely chopped

¼ cup (loosely packed) dill, coarsely chopped

¼ cup (loosely packed) mint, coarsely chopped

Whipped Hummus Dressing

60g hummus

1 tbsp sour cream

1 tbsp tahini

1 tbsp olive brine

Juice and zest of 1 lemon

Method for Whole Air-Fried Cauliflower

1. Brush boiled cauliflower with olive oil and air-fry at 190°C for 20 minutes or until golden.

2. For whipped hummus dressing, combine all ingredients in a food processor, slowly adding 3 tbsp ice water to create a creamy texture, season to taste.

3. To serve, smear hummus dressing on a serving plate, place cauliflower on top, brush with melted butter, and scatter with olives, nuts and herbs; season with sea salt to taste.

 

Hasselback Root Vegetables

A baking dish full of root vegetables. They have been cut into a hasselback style, meaning they are sliced halfway through to create crispy slices that are still connected at the bottom. The vegetables are topped with pomegranate seeds and herbs.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6-8 as a side dish

Ingredients

4 russet potatoes, unpeeled

4 small sweet potatoes, unpeeled

2 beetroot, unpeeled

2 purple sweet potatoes, unpeeled

2 tbsp extra-virgin olive oil

4 garlic cloves

75g (½ cup) pomegranate arils

Mint, thyme and parsley, for scattering

Method for Hasselback Root Vegetables

1. Place potato on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with remaining root vegetables. Add oil, garlic and season to taste; toss to combine.

2. Cook vegetables in even layers in an air fryer at 200°C for 15-20 minutes or until golden.

3. Serve root vegetables on a serving platter, scattered with pomegranate arils and freshly torn mint, thyme and parsley.

 

Green Beans

A bowel of air-fried green beans. The beans have been topped with flaked almonds, herbs and lemon zest.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6-8 as a side dish

Ingredients

1 kg green beans, trimmed

2 tbsp extra-virgin olive oil

2 preserved lemon wedges, coarsely chopped

¼ bunch mint, torn

¼ bunch tarragon, torn

½ cup flaked almonds, toasted, plus extra to serve

Juice and zest of ½ lemon

Method for Green Beans

1. Combine beans and olive oil in a bowl, season to taste and toss to combine. Cook in an air fryer, at 190°C for 8 minutes.

2. In a bowl, combine green beans, preserved lemons, herbs and almonds, toss to combine. To serve, scatter with extra almonds, a squeeze of lemon and lemon zest.

 

Drink Pairing: A crisp dry white

Two to try: Bird In Hand Sauvignon Blanc or Simonnet-Febvre Petit Chablis.

Either of these whites have a lovely minerality to their finish which pairs perfectly with the sweetness of the peaches and the saltiness of the prosciutto. Both are light enough to carry on through the main meal with a vibrant warmth that is food friendly and perfect for hot summer days.

 

Discover More Holiday Recipes in Our Home for Christmas Series

► Crab Doughnuts with Lemon and Chilli

► Summer Fruit, Rosé and Cream Jelly

► White Chocolate Semifreddo