4 Healthy Thanksgiving Vegetable Side Dishes

Note: This dish can also serve as a vegetarian or vegan main course.

2 acorn squash (about 1 pound each)

2 tablespoons olive oil, plus more for brushing

2 cloves garlic, minced

1 onion, chopped

1 cup quinoa

2 cups low-sodium vegetable broth

½ cup toasted pecans, chopped

¼ cup dried cranberries

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme leaves

2 teaspoons fresh sage leaves, chopped

¼ teaspoon each salt and black pepper

Directions
1. Heat the oven to 400° F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with olive oil and place it cut side down on a baking sheet. Bake for 45 to 50 minutes, or until fork-tender.

2. Meanwhile, cook the quinoa in the vegetable broth according to package directions; set aside.

3. When the squash is done, heat 2 tablespoons olive oil in a large skillet over medium heat and sauté garlic and onions until soft. Stir in quinoa and remaining ingredients and heat through.

4. To serve, fill the acorn squash halves with the quinoa mixture.

Makes 4 servings

Nutritional information per serving: 440 calories, 18 g fat, 2 g saturated fat, 230 mg sodium, 66 g carbs, 9 g fiber, 10 g protein

12 ounces green beans, trimmed and cut in half on the diagonal

2 teaspoons olive oil

2 shallots, thinly sliced, about ⅓ cup

1 teaspoon light brown sugar

¼ cup sliced almonds

½ teaspoon smoked paprika

¼ teaspoon salt

Directions
1. In a large pot of boiling water, blanch the green beans until just tender, about 4 to 5 minutes. Cool under cold water. Drain well.

2. Heat the oil over medium heat in a large nonstick skillet. Add the shallots and cook, stirring, until just golden, about 2 minutes. Add the sugar and stir constantly until the shallots are golden all over, about 1 minute.

3. Add the almonds, stir, and add the beans, paprika, and salt. Cook, stirring until heated through, about 2 to 3 minutes, then serve.

Makes 4 servings

Nutritional information per serving: 90 calories, 5 g fat, 0.5 g saturated fat, 150 mg sodium, 10 g carbs, 3 g fiber, 4 g protein

1 pound carrots, peeled and cut into 2-inch pieces

1 pound parsnips, peeled and cut into 2-inch pieces

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon butter, softened

1 small shallot, minced

1 tablespoon chopped chives

1 teaspoon thyme leaves

Directions
1. Heat the oven to 450° F. Toss the carrots and parsnips in a large bowl with oil, salt, and pepper.

2. Grease a 10x15-inch baking sheet with vegetable oil. Place the vegetables on the sheet and roast until browned, 40 to 45 minutes, stirring every 15 minutes.

3. Meanwhile, combine the butter, shallot, chives, and thyme in a small bowl.

4. When the vegetables are done, toss them with the butter mixture and serve immediately.

Makes 4 servings

Nutritional information per serving: 190 calories, 7 g fat, 2.5 g saturated fat, 400 mg sodium, 32 g carbs, 9 g fiber, 3 g protein

16 ounces fingerling potatoes, scrubbed and halved lengthwise

1 shallot, peeled and quartered, root left intact

3 sprigs fresh rosemary, plus 1 teaspoon chopped

2 tablespoons butter

⅛ teaspoon each salt and freshly ground pepper

1 cup reduced sodium chicken broth

Directions
1. Arrange the potatoes in a single layer in a large skillet. Place shallot pieces and rosemary sprigs in between the potatoes. Add 1 tablespoon of butter, salt, and pepper, and pour the chicken broth over the potatoes.

2. Partially cover the pan and bring the mixture to a gentle boil over medium heat. Lower the heat and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork, about 20 to 25 minutes.

3. Remove and discard the shallot pieces and rosemary sprigs. Using a slotted spoon, place the potatoes on a serving platter. Increase the heat to high and boil the remaining liquid uncovered for 2 minutes until reduced slightly. Stir in the remaining butter and pour the sauce over the potatoes; sprinkle with chopped rosemary. Serve immediately.

Makes 4 servings

Nutritional information per serving: 150 calories, 6 g fat, 3.5 g saturated fat, 220 mg sodium, 21 g carbs, 2 g fiber, 4 g protein

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