Healthy Holiday Side Dishes

I am all for enjoying the rich and delicious treats that come with the holiday season. With that being said, there are so many good for you foods available in these months that provide you with lighter, healthier options. I always turn to Ashley Walter of Living With Ashley for professional help and the latest recipes. I try to eat in a healthy way but I am not the greatest chef. It's a process, especially when you have little ones who you know should develop healthy eating habits.

Ashley showed me how to make three guilt free side dishes that are perfect (and easy to make) for the winter holiday season.

Roasted Cauliflower with Tahini-Maple Dressing

makes 4-6 servings



What you’ll need:

• 1 head cauliflower, cut into florets

• Avocado oil, for misting on top to cook

• ¼ cup pomegranate seeds

• 2 cups mixed greens, lightly sautéed + mixed in

• 1 yellow onion, thinly sliced

• Earth Balance butter spread + olive oil

For the sauce:

• ¼ cup tahini

• 1 tsp red pepper flakes

• 1 TB maple syrup

• ½ lemon, juiced

• 2 garlic cloves, minced

• 2-4 TB hot water – to thin out

Directions:

1. Preheat the oven to 350 degrees F. Place the cauliflower florets in a baking sheet, mist or lightly brush with oil, roast for 45-50 minutes or until lightly browned.

2. Meanwhile, in a skillet over medium heat, caramelize the onions with butter spread + olive oil- roughly 1 TB each.

3. Add in the greens towards the end + lightly wilt.

4. In a small bowl, mix together the sauce ingredients. Stir together the sauce, cauliflower, onion, + greens, then top with pomegranate seeds.

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Roasted Broccolini with A Dijon Sauce

makes 4-6 servings

What you’ll need:

• 2-3 bunches of broccolini

• ½ cup unsweetened dried cranberries

• 6 slices of bacon, prepared + chopped

• Dijon sauce (or Bolthouse Farms yogurt-based Dijon sauce)

• ¼ cup Dijon mustard

• 2 TB maple syrup

• Salt + pepper, to taste

• 1 TB apple cider vinegar

• ¼ cup plain Greek yogurt

• 2 TB olive oil

Directions:

1. Preheat the oven to 350 degrees F. Place the broccolini on a baking sheet + lightly oil. Roast for 15-20 minutes or until browned + tender when forked.

2. Meanwhile, cook the bacon + prep the sauce in a small bowl. Set aside.

3. Mix the bacon and dried cranberries into the sauce- drizzle over the broccolini, + serve!

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Curried Roasted Carrots

makes 4-6 servings

What you’ll need:

• 1 bunch carrots, peeled + trimmed, then cut lengthwise + halved

• 1 large apple, sliced

• 2 TB raisins

• Fresh basil

For the curry sauce:

• 1/3 cup scallions, chopped

• 2 garlic cloves, minced

• 1/8 cup Thai red curry paste

• 1 can coconut milk

• 1 ½ TB lime juice

• 1 TB fish sauce

• 1 TB brown sugar

• Dash of red pepper flakes

Directions:

1. Preheat the oven to 350 degrees F. Place the carrots on a baking sheet + lightly oil. Roast for 35-40 minutes or until browned + tender when forked.

2. Meanwhile, prep the sauce. Add the scallions into an oiled skillet, then saute until soft- roughly 5 minutes. Add in the garlic, saute for 1 more minute. Add in the curry paste + mix it around. Place in the coconut milk + whisk to combine it all fully. Then, add in the lime, fish sauce, + sugar. Bring to a boil, then simmer for 10-15 minutes. Mix in fresh basil, then pour over the carrots. Let it sit a bit.

3. Mix it all together with the raisins, + apple + enjoy!

(Photography by Nikko Salgado)