On Monday, we gave you recipes for healthy Thanksgiving main dishes. Today we’re focusing on healthy, delicious side dishes, including a healthy spin on some traditional Thanksgiving recipes.
Cinnamon Roasted Butternut Squash
- 1 large butternut squash, peeled/seeded and cut into 1-inch cubes
- 3 tbsp. olive oil
- 2 tbsp. packed brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Preheat oven to 425°F with rack on upper middle position. Line baking sheet with heavy duty foil.
- In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet in a single layer.
- Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are tender, remove from oven immediately.
Healthier Green Bean Casserole
- 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
- Mushroom sauce (see below)
- Crispy onion topping (see below)
Crispy Onion Topping Ingredients
- 1 tbsp. olive oil or butter, divided
- 1 medium onion, peeled, quartered and thinly sliced
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly-grated parmesan cheese
- 1/4 teaspoon salt
Mushroom Sauce Ingredients
- 2 tbsp. butter or olive oil
- 8 ounces white button or baby bella mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 1/2 cup chicken or vegetable stock
- 1 cup milk
- 1/2 cup parmesan cheese, grated (not packed)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
To Make The Casserole
- Begin by preparing the onion topping and the mushroom sauce using the directions below.
- While those are cooking, preheat oven to 375° F and bring a large stockpot of water to a boil. Add the green beans and boil for 3-5 minutes, or until they reach your desired level of doneness. Drain the green beans, then transfer them to a bowl of ice water and stir them in to stop the cooking process.
- When the mushroom sauce is ready, transfer the green beans into the pan with the sauce and toss until combined. Pour the green bean mixture into a baking dish that has been greased with cooking spray. Then sprinkle the onion topping evenly on top. Bake for 25 minutes. Serve warm.
To Make the Crispy Onion Topping
- Heat half of the butter in a large sauté pan over medium-high heat until melted, or if using olive oil, heat until it is shimmering. Add the onions and sauté, stirring occasionally, for about 5 minutes or until they are soft and starting to brown around the edges. Use a slotted spoon to transfer the onions to a separate mixing bowl.
- Add the remaining half tablespoon of butter (or oil) to the pan and heat until melted. Add in the Panko breadcrumbs and stir until combined. Cook, stirring once every 30 seconds or so, for about 3-5 minutes until the panko is toasted and lightly golden. Remove from heat and transfer the panko to the bowl with the onions. Stir in the parmesan and salt, and toss the mixture until combined. Set aside.
To Make the Mushroom Sauce
- In the same sauté pan that you used to cook the onion and panko, heat butter over medium-high heat until melted, or if using olive oil, heat until it is shimmering. Add mushrooms and sauté for 3-5 minutes until they are soft and cooked, stirring occasionally. Add the garlic and sauté for an additional 1-2 minutes until fragrant, stirring occasionally. Sprinkle with flour and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is melted. Reduce heat to low until the sauce is ready to be tossed with the green beans.
Sage, Sausage, and Apple Stuffing
- 8 cups sourdough bread, 1-inch cubes
- 6 oz. mild Italian sausage
- 1½ cups onion, chopped
- 1¼ cups fennel bulb, chopped
- 1 cup celery, chopped
- 3 cups chopped, peeled Golden Delicious apple (about 2)
- 6 garlic cloves, minced
- 3 tbsp. fresh sage, chopped
- ⅓ cup fresh flat-leaf parsley, chopped
- 1¼ cups chicken stock
- ¼ cup apple cider
- 2 large eggs, lightly beaten
- ½ tsp. black pepper
- Preheat oven to 350° F.
- Bake bread cubes in a single layer on a baking sheet for about 20 minutes or until golden. Cool and place in a large bowl. Heat a large non-stick skillet over medium-high heat and cook sausage until browned and crumbled. Add sausage to bread in bowl.
- Return skillet to medium-high heat and add onion, fennel, and celery to pan. Sauté for about 7 minutes until crisp and tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes until veggies are tender. Add sage and cook for an additional minute, stirring occasionally. Remove pan from heat and stir in chopped parsley. Add onion mixture to bread mixture and toss well to combine.
- In a separate bowl, whisk together chicken stock, apple cider, eggs, and black pepper. Gently combine egg mixture with bread mixture. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray and bake at 350°F for about 45 minutes until top is browned.
We hope you’ll enjoy these healthy Thanksgiving side dishes. For more tips for success on the Better Body System, subscribe to the blog and check out our Facebook page!