10 Healthy(ish) Holiday Dishes
I have, at this moment, just 5 recipes on this blog. It’s not a lot. And yet, we have arrived at the season in which even the least enthusiastic home cooks will be entering their kitchens with the intent to make something from scratch. I feel obligated to help.
While the end-of-year holidays are known for comforting beige foods that require stretchy pants and post-meal naps, I like to have at least a little bit of color on my plate. Over the last few years, I’ve tried to make my contributions to the family potlucks something healthy(ish). And though this year my husband and I are doing Thanksgiving and Christmas solo, I’m still planning on multi-dish dinners for two. It’s a far cry from our usual one-pot dinners, and I’m sure we’ll spend the next week eating leftovers.
So sure, gorge on the mashed potatoes and the dinner rolls and the pies! That’s fun any year, and it seems actually necessary in 2020. But let’s save a little spot on the plate for something more produce-forward, shall we?
The Woks of Life | Miso Glazed Roasted Root Vegetables
I love the idea of injecting some new flavors into a holiday feast. Miso is such a good place to start. (Yes, it’s worth the trip to an Asian supermarket!)
One of the best things about this recipe is the opportunity to swap in your favorite root veggies. We’re going to do butternut squash, colorful potatoes, and carrots.
An aside: The Woks of Life has a whole collection of Asian-American Thanksgiving dishes on their site, including a honey glazed Cantonese turkey and a five spice turkey. If there’s ever a year to mix things up, this is the one!
Home Made Interest | Fresh Cranberry Salsa
This recipe is a great pre-dinner snack. In a normal year, it’s what you pull out to munch on while you wait for your always-late relative. This year, it might be what we’ll be nibbling while we cook.
When I make it, I use 1/4 cup of sugar, ditch the green onions, and double the orange juice. But you do you.
Smitten Kitchen | Broccoli Slaw
Buttermilk dressing and dried cranberries make this broccoli slaw sing. I made this for Christmas Eve dinner last year, and we didn’t have many leftovers to bring home. Which was a shame, because it allegedly keeps very well in the fridge for up to a week (read: make ahead)! It’s easy to halve, and it’s served cold, so it won’t take up space in the oven.
Half Baked Harvest | Baked Sweet Potato Parmesan Tater Tots
I’m not going to lie: these are kind of a pain to make. It’s not a difficult recipe, and the ingredient list is short; they’re just fussy. However, they’re very fun, and they store and reheat really well. Very beginner-friendly if you’ve got the time.
Pro-tip: don’t make individual tots. Roll the mix out like a thick play-dough worm (we all did that as kids, right?) and then cut into tot-sized pieces.
Bon Appétit | Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
I haven’t made this one yet, but roasted cauliflower is such a favorite around here. Add in the brightness of cilantro and the nutty crunch of brown butter and pumpkin seeds? I may eat it all myself. This is on our menu!
What’s Gaby Cooking | Sautéed Brussels Sprouts
I think brussels sprouts have been sorely mistreated by the public at-large, and I wish nothing more than for them to receive the same magnificent PR that kale got.
I usually love to roast sprouts, but this recipe sautés them, which appeals to me, because my oven will be very occupied during the holidays.
Pinch of Yum | Autumn Glow Salad
Roasted cauliflower and sweet potatoes meet the grain of your choice and a lemony dressing. Sounds wholesome, right? Right. It’s a greens-free salad!
I haven’t made this one yet, but I will. I bet it’s great left over.
Smitten Kitchen | Unstuffed Mushroom Casserole
Okay, this one is definitely the “ish” in healthy(ish), given all the cheese and such. But it’s unfussy, make-ahead friendly (she has a note for that), and I love mushrooms! I’m planning to halve it for our dinner.
Smitten Kitchen* | Brussels Sprouts, Apple, and Pomegranate Salad
I made this last year for Christmas. Shredding sprouts isn’t the most fun (I used a mandolin, but if you have a food processor, that would have made life easier), but it’s worth it. This salad is delicious: complex-tasting with a pretty simple ingredient list, and it would be easy to adjust to your tastes.
*Yes, another Smitten Kitchen recipe. I won’t apologize! She’s great!
All The Healthy Things | Gluten-Free Cranberry Crumble Bars
This is another “ish”, because it’s still a dessert and gluten-free doesn’t necessarily make things healthier for those of us without dietary restrictions. But these bars look simple and lovely and like a good treat to nibble on post-feast. I didn’t used to like cranberries much, but I’ve really come around to them over the last few years and can’t wait to try these!
