Thanksgiving Inspired Side

Happy Thanksgiving week! I was inspired last night to make a healthy Thanksgiving side for dinner. I love Thanksgiving food especially the yummy mashed potatoes, green bean casserole and stuffing, but we all know how many calories a typical Thanksgiving dinner can be.  Why not switch out one of those high calorie side dishes a healthier alternative? This delicious roasted brussels sprouts and squash with dried cranberries and dijon vinaigrette dish is the perfect festive yet healthy side dish.

Ingredients:

  • 1 small butternut squash cut into 3/4 inch chunks
  • 1 1lb brussels sprouts, stems trimmed and cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon of salt (I used truffle salt)
  • freshly ground pepper
  • 1/4 cup dried cranberries

Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • A pinch of of salt
  • freshly ground black pepper

Directions:

  • Preheat the oven to 450 degrees fahrenheit
  •  Place the butternut squash chunks and halved brussel sprouts on a baking sheet
  • Sprinkle them with olive oil, salt, and pepper. Toss with your hands to ensure they are covered equally.
  • Roast the vegetables for 20 minutes, tossing them gently 2-3 times
  • Add the cranberries for the last five minutes of baking
  • A few minutes before the vegetables finish, start preparing the vinaigrette
  • In a small bowl, whisk together the red wine vinegar and dijon mustard
  • Slowly pour in the olive oil and, quickly whisking all three ingredients together
  • Add salt and pepper to taste
  • When the vegetables are done, place them in a large bowl and toss with the vinaigrette before serving
  • Enjoy at room temperature or chilled

Have a great holiday week everyone and enjoy some pumpkin pie! Just make sure you have a fun workout planned for the next day to burn off those yummy treats!

– A – 

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