December>Healthy Recipes of the Month
Healthy Recipe of the Month
Festive Holiday Side Dishes
From stuffing to mashed potatoes, holiday accompaniments can be just as important as the main dish. Many traditional side dish recipes are weighed down by less than healthy ingredients. Try adding some fun, healthier options to your holiday table with one or more of these festive side dish recipes from Cooking Light.
Roasted Cauliflower with Fresh Herbs and Parmesan
In a version far from the overcooked incarnation often found in cafeteria lines, cauliflower takes well to sophisticated flavors and roasts wonderfully. The high heat of this recipe makes cooking fast, but is also necessary for the pretty and tasty browning of the cauliflower's surface. If you want a crunchier texture, add a tablespoon or two of panko at the end with the Parmesan and lemon. View cauliflower recipe here.
Sausage, Apple, and Fennel Corn Bread Dressing
There's something incredibly comforting about this dressing―the fluffy corn bread combined with sweet apples and smoky spiced sausage just warms you to the core. It's great with turkey and all the trimmings, or reheated for a post-Thanksgiving snack. View dressing recipe here.
Citrus Green Beans with Pine Nuts
Citrus gives a common side dish an unexpected, but delightfully delicious, makeover. The dish is light and refreshing so it won't bog down your plate. View green bean recipe here.
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands. View kale recipe here.
Rosemary Mashed Sweet Potatoes with Shallots
You don't need butter and cream to make wonderfully creamy mashed sweet potatoes. Heart-healthy olive oil adds flavor and silkiness without saturated fat. View sweet potato recipe here.
Roasted Brussels Sprouts and Apples
We tested with Fuji apples and love the sweet-tart contrast with the bitter Brussels sprouts. Leave the red skin on for a pretty contrast, or peel the apple, if you prefer. View brussels sprout recipe here.
Source: Cooking Light, November 2012
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