Thanksgiving Sides Adriana Urbina is an In The Know cooking contributor. Follow her on Instagram and visit her website for more. If you’re getting sick of cooking the same old recipes around the holidays and you’re looking for some healthier recipes to elevate your Thanksgiving table this year, you’ve […]
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Adriana Urbina is an In The Know cooking contributor. Follow her on Instagram and visit her website for more.
If you’re getting sick of cooking the same old recipes around the holidays and you’re looking for some healthier recipes to elevate your Thanksgiving table this year, you’ve come to the right place.
Roasted Brussels Sprouts with Pecans and Dried Fruits
Yields: 8 servings
In addition to being delicious, in-season and high in fiber, Brussels sprouts are also rich in antioxidants and many other vitamins. This makes them a must to include in your Thanksgiving menu this year! You are going to love this easy, nutritious and absolutely delicious recipe!
Ingredients
4 cups Brussels sprouts (cut into halves)
2 tablespoons olive oil
1/4 cup dried cranberries
1 cup pecan halves
4 tablespoons honey
1 teaspoon salt
1/2 teaspoon chili flakes
Zest of 2 lemons
Juice of 1 lime
Directions
1. Preheat your oven to 375 degrees Fahrenheit.
2. Place all of the ingredients into a bowl, mixing them very well. Make sure the Brussels sprouts are completely covered with the mixture of honey and spices.
3. Roast for 20 to 30 minutes, gently tossing once you’re halfway through the roasting time, until they have softened.
4. Remove from the oven and serve!
Pumpkin and Sweet Potato Puree with Walnuts
Yields: 6 servings
Lighten up your usual side of mashed potatoes by adding in some leftover pumpkin and sweet potato! Did you know that pumpkins can help protect your skin from the sun’s UV rays? And sweet potatoes support gut health and your immune system, among many other benefits.
Ingredients
2 pounds sweet potatoes, peeled and cut into 2-inch pieces
6 cloves garlic, peeled
3/4 cup canned pumpkin
1/4 cup greek yogurt
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon extra-virgin olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
Directions:
1. Cook sweet potatoes and garlic in a 3 to 4-quart saucepan filled with lightly salted, boiling water.
2. Cook for 20 to 25 minutes or until tender. Drain. Return sweet potatoes to hot pan.
