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Healthy Recipes to Bring to Your Thanksgiving Dinner This Year
Thanksgiving is a wonderful time to spend with your family and friends, relax and enjoy delicious food. However, if you are focusing on eating healthy it can be tough to stay on track during the holiday season. Try lightening up some of your favorites, or visit the link below for healthy recipes to bring to your Thanksgiving dinner this year!
Roasted Fall Vegetables
3/4 lb Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
Freshly ground black pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
Preheat oven to 400°.
Scatter vegetables on a large baking sheet.
Toss with oil, balsamic vinegar, rosemary and thyme. Season with salt and pepper.
Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
Pecan Onion Topping: Preheat large non-stick skillet on medium heat and add pecans. Cook until fragrant, about 3-4 minutes, stirring occasionally. Transfer to a large bowl.
Return skillet to the stove and swirl 1 tbsp oil to coat. Add onions and cook for 10-12 minutes or until golden brown/almost charred, stirring occasionally. Transfer to a bowl with pecans.
Green Beans and Mushrooms: Return skillet to the stove and swirl 1 tsp oil. Add green beans and a splash of water, stir, cover and cook for 10 minutes, stirring once. Transfer to another large bowl.
Return skillet to the stove and swirl remaining 1 tsp oil. Add mushrooms and sauté for 5 minutes or until golden brown, stirring occasionally.
Creamy Sauce: While mushrooms are cooking, in a medium bowl add milk, 1/4 cup Parmesan cheese, oregano, basil, thyme, salt, pepper and cornstarch. Whisk together. Add to the skillet with mushrooms. Bring to a boil and cook until thickened a bit, about 4-5 minutes.
In the meanwhile, preheat oven to 375° and spray medium baking dish with cooking spray.
Turn off the heat, add green beans and stir to coat. In a bowl with onions and pecans, add remaining Pecan Onion Topping ingredients: salt, oregano and 1/2 cup Parmesan. Stir well.
Transfer green beans to previously prepared casserole dish and sprinkle with the topping. Bake uncovered for 25 minutes. Serve hot.
Preheat the oven to 325°. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165° when inserted into the thickest and meatiest areas of the breast (test in several places). If the skin is over-browning, cover the breast loosely with aluminum foil.
When the turkey is done, cover with foil and allow to rest at room temperature for 15 minutes.
Slice and serve with the pan juices spooned over the turkey.
While it is okay to indulge a bit during the holidays, it is important to keep your healthy eating goals in mind and choose healthy dishes. There are plenty of ways to eat healthy during the holidays, and focusing on fresh ingredients and staying away from processed foods can be a great place to start. Keep these delicious and nutritious recipes in mind while planning your Thanksgiving menu this year!