Healthy Thanksgiving Makeover: Side Dishes

The holidays give us a chance to indulge in rich foods, but there's no reason those foods can't be nutritious too. In fact, it's pretty amazing what roasting can do to a vegetable. You start with this fresh, light veggie, toss it with some olive oil, stick it in a hot oven and within 10 minutes it's rich and complex in flavor. In the first of this three-part series, we'll show you some tasty and healthy Thanksgiving sides that the whole family will enjoy. Yum!

One idea we love is to serve some classic Thanksgiving dishes along with healthy sides, introducing new flavors into your meal. Roasted fall veggies are the perfect solution for a number of reasons:

• First, they are super simple to make. Basically, you'll need olive oil, sea salt and pepper, and an organic veggie or two. Sprinkle organic fresh or dried herbs on top if you'd like. Stick it in the oven (times vary depending on the vegetable, but typically 10-12 minutes) and you'll have a rich-tasting side dish.
• Another reason to serve fall vegetables (parsnips, squash, carrots, etc.) at your Thanksgiving meal? They're in-season so you'll get them at the peak of freshness, especially if you can buy them at a local farmers' market (ask for unsprayed or organic). And plant-based meals are much more affordable than meat-based ones.
• Finally, roasted veggies complement turkey very well. In fact, you might even be able to skip the gravy!

When you get home from the store, wash all your produce, prep some of the veggies ahead of time (this makes day-of cooking easier), and put them in the oven just before you're ready to serve dinner on the big day. We promise your Thanksgiving guests will leave the table satisfied if you try one or more of these  super delicious and easy-to-make recipes.

Roasted Tomatoes 

*Serves 4 people 

Ingredients

• 2 pints cherry tomatoes, halved
• 1 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper

Directions

1.  Preheat oven to 400 degrees F.

2. Combine all ingredients in a large bowl then transfer to a baking sheet.

3. Bake for 10-12 minutes, or until tender. Serve warm.

Garlic Asparagus 

*Serves 4 people 

Ingredients

• 2 lbs. fresh asparagus, ends trimmed
• 3 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder

Directions

1. Preheat oven to 400 degrees F.

2. Combine all ingredients in a large bowl then transfer to a baking sheet.

3. Bake for 10-12 minutes until crispy. Serve warm.

Autumn Zucchini & Onion Gratin

*Serves 4 people 

Ingredients

• 2 tbsp. olive oil
• 4 large zucchini, thinly sliced
• 1 sweet white onion, sliced
• 1/4 tsp. garlic powder
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/2 cup heavy cream
• 1 1/4 cup gluten-free breadcrumbs
• 2 tbsp. parmesan cheese

Directions

1. Preheat oven to 425 degrees F.

2. In a large bowl, combine olive oil, zucchini, onion, garlic powder, sea salt and pepper.

3. Bake for 10 minutes. Then add heavy cream, breadcrumbs and cheese.

4. Bake for another 10 minutes. The gratin should look golden brown. Serve warm.

Orange Green Beans

*Serves 4 people 

Ingredients

• 2 lbs. green beans, ends trimmed
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 2 tbsp. olive oil
• Juice of 1 large orange
• 1/2 tsp. orange zest

Directions

1. Preheat oven to 400 degrees F.

2. Combine all ingredients in a large bowl then transfer to a baking sheet.

3. Bake for 10-12 minutes, or until tender. Serve warm.

Rosemary Brussels Sprouts

*Serves 4 people 

Ingredients

•  2 cups Brussels sprouts, halved lengthwise
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 2 tbsp. olive oil
• 1/4 tsp. dried rosemary

Directions: 

1. Heat oil in a large skillet over medium heat ; add Brussels sprouts and cook for 15 minutes.

2. Add remaining ingredients; cook for another 5 minutes or until spouts are tender. Serve warm.

Sweet Butternut Squash 

*Serves 6 people 

Ingredients

• 2 tbsp. olive oil
• 1 large butternut squash, peeled, seeded, and cut into 1 inch

  cube

• 1 cup vegetable broth
• 1 cup dried cranberries
• 1/2 tsp. sea salt
• 1/4 tsp. pepper

Directions:

1. Heat oil in a large skillet over medium heat; add squash and cook for 20 minutes.

2. Add remaining ingredients; cook for another 10 minutes. Serve warm.

Agave Roasted Squash

*Serves 4 people 

Ingredients

• 2 large acorn squash, cut into 2 inch wedges
• 2 tbsp. olive oil
• 4 tsp. agave nectar
• 1 teaspoon ground cinnamon
• 1/4 tsp. sea salt
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Combine all ingredients in a large bowl then transfer to a baking sheet. Bake for 10-12 minutes. The acorn should look golden brown. Serve warm

What are your favorite ways to prepare fall vegetables? Share your cooking tips in the comments below.

- Amie Valpone of TheHealthyApple.com