The holiday season is upon us, and along with the holiday cheer and joy often comes the temptation to indulge in rich, heavy foods. It’s easy for healthy habits to slip this time of year, but if you’re trying to stay on track there are plenty of ways to enjoy the festivities without feeling overwhelmed. With just a few smart swaps—and plenty of fresh, flavorful ingredients—you can create delicious dishes that taste great and are good for you. Below are some of our favorite festive, fresh and healthy holiday recipes your whole family will love.
Herb Roasted Turkey
Ingredients
- 1 10- to 12-lb turkey
- 1/4 cup minced fresh herbs, plus 20 whole sprigs (thyme, rosemary, sage, oregano, and/or marjoram), divided
- 2 Tbsp neutral oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Aromatics (onion, apple, lemon, and/or orange), cut into 2-inch pieces (about 1 1/2 cups)
-
3 cups water, plus more as needed
Instructions
- Preheat oven to 475°F and position a rack in the lower third of the oven.
- Remove giblets and neck from the turkey cavity (reserve for gravy). Place turkey breast-side up on a rack in a large roasting pan; pat dry.
- Mix minced herbs, oil, 1 tsp salt, and pepper in a small bowl. Rub mixture under the skin, over the breast meat, and all over the turkey.
- Place aromatics and 10 herb sprigs inside the cavity. Tuck wing tips under the bird and tie legs together. Add water and remaining 10 herb sprigs to the pan.
- Roast for 45 minutes until golden brown. Cover breast with foil. Reduce oven to 350°F and continue roasting until the thickest part of the thigh reaches 165°F, about 1 1/2 hours. Add water to the pan if it dries out.
- Transfer turkey to a serving platter, cover with foil, and rest for 20 minutes. Remove string and carve.
Roasted Brussels Sprouts with Goat Cheese & Pomegranate
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 large shallot, sliced
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2–3 tsp white balsamic vinegar
- 1/3 cup crumbled goat cheese
- 1/4 cup pomegranate seeds
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with shallot, oil, salt and pepper. Spread on a rimmed baking sheet.
- Roast for 20–22 minutes until tender. Return to a bowl, toss with vinegar to taste and sprinkle with goat cheese and pomegranate seeds.
Honey Oat Pan Rolls
Ingredients
- 2 1/2 – 2 3/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 2 packages (1/4 oz each) active dry yeast
- 1 tsp salt
- 1 cup water
- 1/4 cup honey
- 5 Tbsp butter, divided
- 1 large egg, room temperature
Instructions
- In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt.
- In a small saucepan, heat water, honey and 4 Tbsp butter to 120°-130°F. Add to dry ingredients, and beat 2 minutes on medium speed. Add egg and beat 2 minutes on high. Stir in remaining flour until dough is soft.
- Turn onto a floured surface and knead 6-8 minutes until smooth and elastic. Place in a greased bowl, turn once to coat, cover and let rise 1 hour until doubled.
- Punch down dough, divide into 24 balls, and place in a greased 13×9-inch pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Bake 20–22 minutes until golden. Melt remaining butter and brush over rolls. Transfer to a wire rack.
Green Bean Casserole
Ingredients
- 3-4 medium shallots, in skins
- Kosher salt
- 1 lb fresh green beans, stemmed and halved
- 1 Tbsp extra-virgin olive oil
- 8 oz cremini mushrooms, sliced
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 1/2 cups mushroom, vegetable or chicken broth
- 3 tsp fresh thyme leaves, divided
- Freshly ground black pepper
- Vegetable cooking spray
- 1 cup fresh bread crumbs
Instructions
- Preheat oven to 400°F. Roast shallots in skins until soft, about 30 minutes. Peel and chop coarsely.
- Boil salted water and cook green beans for 3 minutes, until crisp-tender. Drain, rinse with cold water and set aside.
- Heat oil in the same pan; sauté mushrooms with 1 tsp salt until browned (about 7 minutes). Add to green beans.
- Melt butter in a saucepan, stir in flour until golden (about 2 minutes). Gradually whisk in broth and bring to a boil. Add shallots, 1 tsp thyme, and remaining 1/2 tsp salt. Simmer until thickened (about 5 minutes). Pour over vegetables and stir to combine.
- Spray a 2-quart baking dish with cooking spray. Transfer vegetable mixture. Mix remaining 2 tsp thyme into bread crumbs and scatter on top. Bake 20 minutes until sauce bubbles and crumbs brown.
Pear & Goat Cheese Upside-Down Puff Pastries
Ingredients
- 7 1/2 tsp fig jam, divided
- 1 red Anjou or Bartlett pear, cored and sliced 1/8-inch thick
- 3/4 cup crumbled goat cheese
- 1/2 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1/4 tsp cider vinegar
- 1/4 tsp flaky sea salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Spread 6 tsp fig jam into six 3×2-inch rectangles, spaced 2 inches apart. Layer pear slices over jam and sprinkle goat cheese on top.
- Cut puff pastry into six rectangles (about 3 1/4 x 4 1/2 inches). Prick with a fork and place over each pear-cheese stack, gently pressing edges. Brush tops with egg.
- Bake 15–20 minutes until golden, covering lightly with foil after 15 minutes. Flip pastries pear-side up.
- Whisk remaining fig jam with cider vinegar and drizzle over pastries. Sprinkle with flaky sea salt.
Pecan Bars
Crust Ingredients
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup melted coconut oil
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- Pinch sea salt
Filling Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 Tbsp coconut oil
- 2 Tbsp almond milk
- 1 tsp vanilla extract
- Pinch sea salt
- 1 1/2 cups whole and halved raw pecans
Instructions
- Preheat oven to 350°F. Line a 6×6 or 8×8 dish with parchment.
- Mix crust ingredients, press into pan, and bake 15 minutes until golden on edges.
- In a small saucepan, combine filling ingredients (minus pecans), heat until boiling 3-4 minutes. Stir in pecans and a pinch of salt.
- Pour cooled crust, spread filling evenly, sprinkle with coconut sugar and sea salt. Bake 20 minutes.
- Cool, then refrigerate or freeze 30 minutes-2 hours to set. Cut into bars. Store in fridge or freezer.