Recipes for Lighter, Sweeter Thanksgiving Sides

November 1, 2017

Healthy Thanksgiving Side Dish Recipes - Healthy Thanksgiving Sides



Squash Casserole "Steamer"


6 yellow squash
1 large yellow onion
4 garlic cloves, minced
2 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
Freshly ground black pepper
6 branches fresh thyme
2 eggs, lightly beaten
1/2 cup breadcrumbs
6 oz shredded Monterrey Jack and cheddar mix

Preheat oven to 350 degrees.

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Place a large, heavy-bottomed sauce pot over medium-high heat. Pour olive oil and add onions and squash. Season with salt and pepper. Allow squash to cook for 2-3 minutes. Next, add garlic and thyme and stir.

Reduce heat to medium and add lid. Squash will simmer in its own juices for 5-7 minutes. Remove lid, stir so squash will not stick to the bottom of the pot and reduce heat to low. Allow squash to continue cooking for 20-30 more minutes, until the vegetables are completely soft and most of the moisture has cooked off. Spoon out any remaining liquid.

Transfer cooked squash to a large bowl. Add beaten eggs, half of the cheese and the breadcrumbs and stir well. Transfer to a 2-quart, oven-proof baking dish and sprinkle with remaining cheese. Bake for 15 minutes or until cheese is completely melted. For an oozy, golden-brown finish, turn on the oven broiler and allow casserole to lightly brown on top.

Remove from oven and serve immediately.

Serves 6




Roasted Sweet Potatoes with Sage


4 medium sweet potatoes, peeled, cut into cubes
1/4 cup extra virgin olive oil
1 1/2 tsp kosher salt
4 branches fresh sage + extra for garnish
6 cloves garlic, smashed, skins removed
1/2 cup pecans, chopped
1/3 cup parmesan cheese, finely grated

Preheat oven to 375 degrees.

In a large bowl, toss together sweet potatoes, olive oil, salt, sage and garlic, making sure to coat cubes well. Transfer to two baking sheets and arrange cubes in a single layer. Place in oven and roast for about 25-30 minutes, or until a paring knife easily pierces the skin. Remove pans and place on baking racks, allowing potatoes to cool slightly.

Spoon roasted potatoes into a bowl and sprinkle with pecans and cheese. Plate and garnish with extra cheese, pecans and branches of sage.

Serves 10-12





Cranberry Chutney


2 12-oz bags fresh cranberries
Zest of 1 orange
2 apples, peeled and grated (on the large side of a box grater)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 cup Sauvignon Blanc
1/2 cup sugar
1 pinch kosher salt
Freshly ground black pepper

In a medium-sized sauce-pot over low heat, combine all ingredients and let simmer. Stir every few minutes, allowing mixture to cook and thicken for approximately 30 minutes. Taste and adjust sugar, salt, and pepper as needed.

Let chutney cool to room temperature and serve.

Serves 10-12




Crispy Roasted Brussels Sprouts with Lemon, Pecorino and Chili


1 1/2 lbs Brussels sprouts, quartered, stem ends removed
1/4 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp smoked Spanish paprika
1/4 tsp chili flakes
6 cloves garlic, smashed, skins removed
Zest of 1 lemon
2 tbsp finely grated Pecorino Romano

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Preheat oven to 375 degrees.

In a large bowl, combine Brussels sprouts, olive oil, salt, Spanish paprika, chili flakes and garlic cloves. Toss well to coat. Transfer to two baking sheets and roast until brown at the ends and crispy, about 20 minutes. Halfway through cook-time, gently shake and stir Brussels leaves so they won't stick to the bottom of the baking pan.

Once Brussels sprouts can easily be forked, remove pans from oven and transfer them to a large bowl. Toss with lemon zest and Pecorino and serve warm.

Serves 6




Green Bean Mushroom Casserole with Easy Dijon Vinaigrette


1 lb haricot vert or string beans, ends trimmed, boiled until al dente
10 oz button mushrooms, sliced
3 cloves garlic, minced
2 tbsp butter
1 tsp extra virgin olive oil
1 cup breadcrumbs
1/2 cup grated parmesan cheese

Easy Dijon Vinaigrette
1 tsp Dijon mustard
2 tsp red wine vinegar
1/4 cup extra virgin olive oil
Pinch kosher salt
Freshly ground black pepper

Directions: Stir together Dijon, vinegar, salt and pepper. Stream in olive oil, whisking the mixture with a fork. Set aside.

Preheat oven broiler

In a medium sauté pan over medium-heat, melt butter and olive oil. Stir in garlic and allow it to perfume the mixture for about 2 minutes. Add mushrooms, season with salt and sauté until most of the moisture is cooked out of the mushrooms, lowering the heat if necessary.

Add cooked beans to an 8x8 oven-proof dish. Pour mushrooms and mushroom liquid over the beans and arrange in a single layer. Top with homemade breadcrumbs and grated parmesan cheese. Broil until the top is golden brown. Serve warm with vinaigrette on top.

Serves 6

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