Thanksgiving is a joyous time to celebrate all the things we have to be grateful for including kids and family. That Thanksgiving Day meal is not always the healthiest, however. A bit of indulgence is ok, but don’t miss the opportunity to still pack in some great nutrients with these healthy and delicious side dishes…
Healthy Thanksgiving Side Dishes:
Gingered Green Beans
For the kids that love things a bit spicy, here is an upgrade for your green beans:
- 2 pounds asparagus beans or Chinese long beans, cut into 3-inch lengths, or whole green beans
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- Kosher salt
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.
- 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
Total Time: 1 hr 15 min
Cook: 1 hr 15 min
Yield: 8 servings
- 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
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
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
- 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
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!
Prep: 15 minutes; Cook: 6 minutes; Total time: 21 minutes.
- 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
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!