Healthy Thanksgiving Side Dishes Your Kids Will Love

1. 

   PHOTO © PETRINA TINSLAY

   Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and transfer them to the ice water to cool. Drain and pat dry.

2. In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.

Sweet Potato-Pecan Casserole

Photograph by Andrew Mccaul

This one is Ellie Krieger’s recipe shared via The Food Network 

Total Time: 1 hr 15 min
Cook: 1 hr 15 min
Yield: 8 servings
Level: Easy

Ingredients

• Cooking spray
• 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
• 1/3 cup honey
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Kosher salt
• 1 tablespoon packed dark brown sugar
• 1/3 cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g

Recipe courtesy of Ellie Krieger for Food Network Magazine

Roasted Broccoli with Pistachios and Pickled Golden Raisins

If you have not thought about bringing broccoli and raisins to the Thanksgiving meal, then this is the recipe to mix things up! Via Rich Landau, and Cooking Light

Ingredients

• 3 pounds broccoli heads, stems trimmed to length of longest branch (about 6 medium heads) 
• 3 tablespoons canola oil $
• 2 teaspoons minced fresh garlic
• 2 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 3/4 cup shelled unsalted pistachios $
• 1 cup white vinegar
• 3/4 cup golden raisins
• 1/2 cup thinly sliced shallots
• 1/2 cup water
• 2 tablespoons mustard seeds

Preparation

Photo: Brian Woodcock; Styling: Paige Hicks

1. Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.

2. Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter into 3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil, garlic, pepper, and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450° for 10 minutes or until edges begin to brown. Turn broiler to high (do not remove pans from oven). Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.

3. Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.

4. Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, and sprinkle with pistachios and raisin mixture. ~CookingLight

Sautéed Brussels Sprouts with Parmesan and Pine Nuts

Iron and fiber, we’ll take it!

via Health.com

Prep: 15 minutes; Cook: 6 minutes; Total time: 21 minutes.

Health.com

Ingredients

• 1 1/2 tablespoons olive oil
• 1 1/2 pounds thinly sliced Brussels sprouts, trimmed and halved
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup Parmesan shavings
• 2 tablespoons pine nuts, toasted

Preparation

1. Heat oil in a large nonstick skillet over medium heat; add Brussels sprouts, salt, and pepper. Cook until sprouts are tender and golden (about 6 minutes), stirring occasionally. Remove pan from heat; add vinegar. Toss well. Transfer the sprouts to a serving bowl; top with Parmesan and pine nuts.

These recipes make great dinner time sides anytime, so be sure to bookmark this post. Happy Cooking!