Nov 12, 2020

5 Healthy Side Dishes For Thanksgiving

Who says eating healthy can’t taste delicious? Here are 5 side dishes from Delish that are perfect to serve and enjoy at your Thanksgiving feast while keeping your health on track!

Thanksgiving Roasted Vegetables

What we love most from this recipe are the dried cranberries. That added tartness brings alive the roasted veggies in such a way that we often go for thirds!

INGREDIENTS

3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1/2 c. toasted pecans
1/2 c. dried cranberries

DIRECTIONS
FOR THE OVEN
Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.

Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecans and cranberries.

Keto Cranberry Sauce

One can not have Thanksgiving without the Cranberry. This recipe is all the state without the guilt.

INGREDIENTS

2 (10 oz.) bags frozen cranberries
1/4 c. Swerve
Pinch ground nutmeg
1 cinnamon stick
6 orange zest removed with a peeler
1 tbsp. pure vanilla extract

DIRECTIONS
In a small pot, combine the cranberries, Swerve, nutmeg, cinnamon stick, orange zest, and ¼ cup water. Place over medium heat and cook, stirring, until the berries release their juice and the mixture comes to a boil. Continue to boil, stirring occasionally, until cranberries burst and juices thicken about 6 minutes. Remove from heat, stir in vanilla. Let cool.

Little Green Bean Casserole Bundles

Easy to serve, easier to eat.

INGREDIENTS
1 c. cream of mushroom soup
1/2 c. milk
1/2 tsp. soy sauce
1/4 tsp. freshly ground black pepper
2/3 c. French’s fried onions
3 1/2 c. trimmed green beans, blanched and cooled
1 package bacon

 DIRECTIONS
Preheat oven to 350° and grease a 9″-x-13″ baking dish.

In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and French’s fried onions. Add green beans and toss to combine.

Grab small bundles of green beans and wrap with a strip of bacon, placing each in the baking dish snugly, seam side down.

Cover with foil and bake until the bacon is fully cooked, 37 to 40 minutes.

Golden Honey Balsamic Glazed Brussels Sprouts

These are a game-changer for any holiday table!

INGREDIENTS
1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

DIRECTIONS
In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.

Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

Sweet Potato Salad

This salad gets even better the longer it sits, making it a great make-ahead option to get ahead on your Thanksgiving prep.

INGREDIENTS
3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley

FOR THE DRESSING
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

DIRECTIONS
Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.

Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.

Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.

Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

RELATED: 6 Tips TO Avoid Overeating This Thanksgiving

Take the LIVology Challenge!

If Thanksgiving comes and you felt you took it a step too far and need some help getting your focus back why not consider taking the LIVology Challenge or even going through it again? Learn more here.

 

Disclaimer:  This blog contains general information about health, diet, and lifestyle. Any information provided should not be considered or treated as medical advice and always consult a medical professional before making any lifestyle changes. Products and information mentioned are not intended to be used as a substitute for medical diagnosis, advice, or treatment.