HEALTHY Last Minute Thanksgiving Side Dishes

Nov 26, 2019 | Daily Blogs | 0 comments

Thanksgiving is in TWO DAYS! We know today and tomorrow may be days that have you scrambling and struggling to find the perfect easy and healthy side dishes either to pair with your masterpiece of a meal you made yourself, or even bring to the family event to impress everyone! So, we put together just a few fairly simple, healthy side dish recipes that we found that will hopefully help you out this holiday!

Holiday Roasted Vegetables

3/4 lb Brussels sprouts, trimmed and halved
2 large carrots sliced into ½” pieces
2 tbsp. Extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
Kosher salt
Freshly ground black pepper
½ c toasted pecans
½ c dried cranberries

(For Oven)
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 vegetables are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
(For Air Fryer)
In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
Place the vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.

Keto Cranberry Sauce

2 (10 oz) bags frozen cranberries
¼ c Swerve
Pinch ground nutmeg
1 cinnamon stick
6 orange zest removed with a peeler
1 tbsp pure vanilla extract

In a small pot, combine the cranberries, Swerve, nutmeg, cinnamon stick, orange zest, and ¼ cup water. Place over medium heat and cook, stirring, until the berries release their juice and the mixture comes to a boil. Continue to boil, stirring occasionally, until cranberries burst and juices thicken, about 6 minutes. Remove from heat, stir in vanilla. Let cool.

Vegan Green Bean Casserole

Ingredients (Onion Topping)
1 small onion, thinly sliced
1 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp all-purpose flour
2 tbsp Panko bread crumbs
Ingredients (Casserole)
1 lb green beans, trimmed
6 tbsp extra-virgin olive oil, divided
2 medium shallots, finely chopped
8 oz sliced mushrooms
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
¼ c all-purpose flour
3 c almond milk

Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until evenly combined. Transfer mixture to a medium casserole dish.
Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.

Gluten-Free Stuffing

2 loaves gluten-free bread
8 tbsp butter, divided, plus more for buttering a baking dish
2 onions, chopped
4 stalks celery, thinly sliced
2cloves garlic, minced
½ tbsp freshly chopped sage
½ tbsp fresh thyme leaves
½ tbsp freshly chopped rosemary
Kosher salt
Freshly ground black pepper
¼ c freshly chopped parsley, plus more for garnish
2 c gluten-free chicken or vegetable broth

Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
Stir in remaining 5 tablespoons butter and parsley.
Place bread in a large bowl and add skillet mixture and chicken broth.
Transfer mixture to the prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.
Garnish with parsley and serve.

Roasted Cauliflower Salad

1 medium head cauliflower (about 2 lbs) quartered, cored, and sliced ¼ inch thick
4 tbsp olive oil
2 tbsp cider vinegar
2 scallions, thinly sliced
½ c unsalted roasted almonds
¼ c golden raisins
¼ c dried cranberries
1 ½ c baby arugula
Kosher salt and pepper

Heat oven to 425°F and place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoon oil, and 1⁄2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes.
Meanwhile, in a bowl, whisk together vinegar, remaining 2 tablespoon oil, and 1⁄4 teaspoon salt and pepper. Toss in scallions, almonds, raisins, and cranberries. Let sit, tossing occasionally, while cauliflower roasts.
Toss roasted cauliflower with almond mixture, then fold in arugula.

Thanksgiving can definitely be a time that tends to bring on the stress, but when it comes to the meal, you don’t completely have to be stressed! We hope these healthy side dish ideas make your day a little easier and give you more time and energy to relax and be thankful for the holiday memories!

Happy Thanksgiving Everyone!

~ Abby


MAC’s Lash and Skin Studio


Submit a Comment

Your email address will not be published. Required fields are marked *