Thanksgiving Day is that time of year when we get together with family and friends around the dinner table to give thanks and remember our American history. If you’re trying to eat healthy, it may also be that time of year when you’re particularly watchful of the foods you’re preparing and eating. However, a Thanksgiving meal doesn’t have to mean heartburn, high cholesterol, or limited options for those with special diets. It also doesn’t have to be complicated to prepare either! Follow one of these easy-to-make recipes with only six ingredients or less to add a heart-healthy side dish to the Thanksgiving dinner table this season.
Orange Scented Green Beans
- 2 pounds of trimmed green beans
- Peel of 1 orange
- 3 tablespoons of snipped chives
- 2 tablespoons butter
- Fill a pan with two inches of water and bring to a boil.
- Add the orange peel and green beans.
- Cook 5-6 minutes so that beans remain bright green and have a snap to them.
- Drain beans and return to pan. Remove orange peel.
- Toss with butter, salt, and chives. Transfer to a serving dish.
Adapted from Food Network
Rosemary Parmesan Sweet Potato
- 1 sweet potato
- 2 tablespoons chopped green onions
- 2 tablespoons grated Parmesan cheese
- 1 ½ teaspoons butter
- 1 teaspoon finely chopped fresh rosemary
- Sea salt and black pepper, to taste
- Preheat the oven to 400 degrees.
- Scrub the sweet potato with a vegetable brush.
- Wrap the sweet potato in aluminum foil and bake in the oven for about 45 minutes.
- Slice the top of the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill it with remaining ingredients.
Adapted from COOKIE + kate
Tricolor Roasted Carrots and Parsnips
- 3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- Pinch of sugar
- Salt and freshly ground pepper
- Preheat the oven to 425 degrees.
- On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar.
- Spread the vegetables in a single layer and season with salt and pepper.
- Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.
Adapted from Food & Wine
Sugar-Free Cranberry Sauce
- 12 oz Cranberries
- 1 cup Powdered Erythritol (sugar substitute)
- 3/4 cup Water
- 1 tsp Orange zest (optional)
- 1/2 tsp Vanilla extract
- Combine the cranberries, water, erythritol, and orange zest in a medium saucepan.
- Bring to a boil, then reduce heat to a gentle simmer.
- Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
- Remove from heat. Stir in the vanilla extract.
Adapted from Wholesome Yum
Vegetarian Onion Gravy
- 5 tablespoons of butter, divided
- 1/2 cup finely diced onion
- 4 tablespoons flour
- 2 cups low-sodium vegetable broth
- 1 tablespoon Tamari or soy sauce (optional)
- Salt and fresh ground black pepper to taste
- Melt one tablespoon of butter in a medium saucepan over medium-low heat.
- Add the onion and sauté for 10-15 minutes until soft and light brown.
- Remove the onion from the pan and place in a small bowl. Set aside.
- Add the remaining four tablespoons of butter to the saucepan and melt over medium-low heat.
- Stir in the flour and cook, stirring frequently, for three minutes.
- Gradually stir in the vegetable broth and continue stirring for about 3-4 minutes over medium-low heat, until thickened to a gravy consistency.
- Add back the cooked onions.
- Add Tamari or soy sauce (optional).
- Add salt and pepper to taste and serve.