Healthy Thanksgiving Recipes

Scroll down for six healthy Thanksgiving recipes, from dessert to main and sides and a turkey.

Cinnamon baked pumpkin: servings 10, calories: 106, fat:3g, protein:1g (Dessert)  

Recipe found on: https://www.eatingwell.com/recipe/259396/cinnamon-baked-pumpkin/ 

Diabetes-friendly, low-fat, dairy-free, vegan, low-calorie  

Ingredients: 

• ¼ cup packed brown sugar 

• 1 teaspoon ground cinnamon 

• ½ teaspoon salt 

• 3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded, 

• 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted 

Directions: 

1. Preheat oven to 325 degrees F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin. 

1. Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 (3/4-cup) servings. 

Sauteed brussels sprouts with bacon and onions (side)

Recipe found on: https://www.eatingwell.com/recipe/249972/sauteed-brussels-sprouts-with-bacon-onions/ 

Servings: 10, calories: 77, Protein: 4g 

Ingredients: 

• 2½ pounds Brussels sprouts, trimmed 

• 4 slices bacon, cut into 1-inch pieces 

• 1 tablespoon extra-virgin olive oil 

• 1 large onion, diced 

• 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 

• 1 teaspoon salt 

• Freshly ground pepper, to taste 

• 2 teaspoons lemon juice (optional) 

Directions:  

1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain. 

1. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan. 

1. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss. 

Herb-roasted turkey  

Servings: 12, calories: 172, protein: 25g  

Ingredients:  

•  10- to 12-pound turkey 

• ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided 

• 2 tablespoons canola oil 

• 1 teaspoon salt 

• 1 teaspoon freshly ground pepper 

• Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1½ cups) 

• 3 cups water, plus more as needed 

Directions: 

1. Position a rack in the lower third of the oven; preheat to 475°F. 

1. Remove giblets and neck from turkey cavities and reserve for making gravy(optional). Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix 1/4 cup minced herbs, 2 tablespoons oil, 1 teaspoon salt and 1 teaspoon pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place 1 1/2 cups aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan. 

1. Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. 

1. Reduce oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity and into the pan and add 1 cup water. 

1. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove the string and carve. 

Roasted sweet potatoes

Recipe found on: https://www.delish.com/cooking/a22639681/how-to-roast-sweet-potatoes/ 

Ingredients:  

• 1 lb. sweet potatoes, unpeeled, cut into 1/2″ cubes 

• 2 Tbsp neutral oil 

• 1 tsp salt 

• 1/4 tsp freshly ground black pepper 

Directions: 

1. In a large bowl, toss potatoes with oil and salt. Spread on a baking sheet, then cover with foil, crimping edges to seal. 

1. Arrange a rack in the center of the oven. Place sheet on rack; preheat oven to 450°. 

1. Leave potatoes in the oven for 20 minutes (they will begin to cook as the oven heats up). Remove foil from pan and continue to roast until potatoes are caramelized and tender, about 10 minutes more. 

1. Make Ahead: Potatoes can be roasted 5 days ahead. 

Green beans recipe  

Recipe found on: https://www.eatingwell.com/green-beans-amandine-8732105 

Calories: 109, carbs: 12, protein: 3g 

Ingredients: 

• 3 (8 ounce) packages haricots verts (French-style green beans), trimmed 

• 5 teaspoons unsalted butter  

• ¼ cup sliced or slivered almonds 

• 1 large shallot, minced 

• 2 cloves garlic, minced 

• ¼ cup dry white wine 

• ¾ teaspoon salt 

• ½ teaspoon ground pepper 

Directions: 

1. Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.
2. Melt 5 teaspoons butter in a large skillet over medium-low heat. Add ¼ cup almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate.
3. Increase heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in ¼ cup wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, ¾ teaspoon salt and ½ teaspoon pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat. 

Crispy potatoes  

Recipe found on: https://thecleaneatingcouple.com/crispy-sheet-pan-roasted-potatoes/

Making oven roasted potatoes is pretty simple. You’ll just need: 

• olive oil 

• potatoes 

•  salt, pepper, garlic powder, onion powder 

• a baking sheet + parchment paper. 

You can use coconut oil, grapeseed oil, or avocado oil. 

1. Cut potatoes: To cut potatoes, first slice them lengthwise into slabs. Then slice them into thick fry-like shapes. Finally, cut potatoes into cubes. 

1. In a bowl, toss together cut potatoes, olive oil + spices. Make sure all pieces are evenly coated 

1. Spread out potatoes on a lined baking sheet 

1. Bake at 450° for 20 minutes and stir potatoes to make sure all sides are getting evenly cooked. Bake for an additional 20 minutes until the potatoes are browned.