Thanksgiving turkey recipes may get all the glory, but the real heroes of your holiday dinner table — healthy Thanksgiving sides. These dishes, from roasted brussels sprouts to green Thanksgiving salads, are all healthy while still being delicious.
You’re sure to find recipes you love in this collection of over healthy Thanksgiving side dishes.
#1 Smoked Salmon Deviled Eggs
Courtesy: Rima Kleiner, MS, RD, of Dish on Fish
This tasty twist on a potluck classic uses nonfat Greek yogurt in place of part of the mayo (which helps keep calories in check) and features omega-3-rich smoked salmon and antioxidant-rich fresh herbs for a powerful flavor and nutrient punch.
- 8 large eggs
- ¼ cup nonfat plain Greek yogurt
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh chives, chopped
- 3 tsp. fresh dill, minced
- 1 tsp. lemon juice
- ¼ tsp. ground black pepper
- ¼ tsp. sea or kosher salt
- 3-4 oz. smoked salmon, finely chopped
- Fresh dill and/or chives for garnish
- To hard-boil eggs: Place eggs in a saucepan. Cover with water and bring to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold water.
- Peel eggs and cut lengthwise.
- Place egg yolks in a medium bowl; mash with a fork.
- Add remaining ingredients (through smoked salmon); beat with a mixer or by hand until smooth and creamy.
- Pipe or spoon mixture into egg white halves (about 1 Tbsp. per egg half). Garnish with dill, chives or a sprinkle of coarse sea salt.
- Pro tip: Fresher eggs tend to be harder to peel, so reach for ones that have been sitting in the fridge for a few days or up to a week.
#2.Instant Pot Crab Mac ’n’ Cheese
Courtesy: Rima Kleiner, MS, RD, of Dish on Fish
Adding crab to this classic side dish delivers big on rich flavor and important nutrients, especially protein, phosphorus and omega-3 fatty acids, which help promote strong bones and reduce chronic inflammation.
Makes 6-8 servings
- 2 teaspoons olive oil
- ½ cup medium onion, chopped
- 1-pound whole-grain pasta (Elbows or Cavatappi)
- 4 cups water
- 2-3 tablespoons butter
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3-4 teaspoons Old Bay seasoning
- 2 cups cheddar cheese
- ½ cup fresh mozzarella
- ½ cup Parmesan
- ¼ cup milk (suggest using 2% milk)
- ½ pound lump crabmeat, drained
- 1 teaspoon hot sauce (optional)
- Toasted panko (optional)
- Add olive oil and onion to Instant Pot and turn pot to sauté setting. Stir and cook until the onion is tender, about 3 minutes.
- Turn off sauté function. Add pasta and next 6 ingredients on list (from water through Old Bay seasoning) to Instant Pot. Place lid on Instant Pot and switch steam release handle position on lid from venting to sealing; select manual function on pot and cook contents on high for 5 minutes.
- While pasta is cooking, shred all the cheeses using a grater or food processor. (Can use pre-shredded cheeses, but they will not melt as smoothly because they contain an anti-caking agent.)
- When pasta has finished cooking, release pressure in Instant Pot using quick pressure release switch (turn to venting position). Add milk to pot and stir it in with the pasta. Then slowly fold in the cheeses up to 1 cup at a time, making sure the pasta mixture remains creamy between each addition.
- Add crabmeat to pot, replace lid on pot and allow mac ’n’ cheese to warm up for 2-3 minutes; then stir. Top with hot sauce and toasted panko, if desired.
#3. French Green Beans with Mushroom Wine Sauce & Leeks
Celebrity Chef & Certified Nutritionist Serena Poon
Makes 6 servings
- 3 TB butter (vegan butter is a great healthy alternative)
- 1 lb. fresh wild mushrooms, cleaned, sliced and stemmed (shiitake, oysters, criminis, chanterelles, procinis)
- 4 ea. fresh thyme springs
- 3 TB copped shallots
- ½ C Madeira wine (Marsala, Sherry, sweet dry rice wine also okay to use)
- 1 C whipping cream (coconut cream or cashew cream as vegan options)
- 1 lb. fresh haricot verts (french green beans), trimmed
- 2 ea. large leeks, thinly sliced crosswise (white parts only)
- Fresh ground black pepper
- Himalayan or sea salt
- Avocado oil (for deep-frying)
- Over med-high heat, melt 2 TB butter/vegan butter in a large heavy skillet or sauté pan.
- Add all the mushrooms and thyme sprigs and sauté for 4-5 minutes.
- Add 2 TB of shallots and continue to sauté until mushrooms are tender, about another 2-3 minutes.
- Add Madeira and simmer until almost all the liquid evaporates, about 2 minutes.
- Add cream/vegan cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.
- In a large pot, bring water to a boil and add a little bit of salt.
- Par-cook green beans in the large pot of boiling salted water until tender (al dente), about 3-5 minutes. Drain.
- Transfer green beans to a bowl of ice water; allow to cool, about 3-4 minutes. Drain.
- Pour enough avocado oil into large, deep saucepan to reach depth of about 1.5”. Heat oil to 350°F.
- Place ¼ of sliced leeks in small metal strainer.
- Lower strainer into oil; fry until golden, about 20-30 seconds. Lift strainer from oil. Drain leeks on paper towels.
- Repeat with remaining leeks in 3-4 more batches or until finished..
- Season leeks lightly with salt.
- Melt remaining, 1 TB butter in heavy large skillet over medium heat.
- Add green beans and remaining 1 TB shallots
- Lightly toss green beans to heat through, but not cook further.
- Season beans with salt and pepper, to taste.
- Place beans on platter.
- Bring sauce to simmer.
- Spoon sauce over beans.
- Sprinkle the dish with the fried leeks as garnish
**Note: Sauce and beans can be made 6 hours ahead.. Cover separately, chill until use.
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