Side dishes are the perfect complement to your Thanksgiving dinner. If you’re not careful, though, they can add way more calories, fat, or sugar to your meal than you expect. That’s why it’s important to choose a few healthy sides. You can tweak the recipes of traditional sides or try something new altogether!
1 head of cauliflower
1 tbsp olive oil
2 garlic cloves, minced
1-2 tsp finely chopped herbs, thyme, rosemary, sage, parsley, chives, etc
- Trim the leaves off the cauliflower and cut off the florets. Rinse the florets under some water.
- Heat 1 inch of water in a pot on medium heat and bring to a boil. Place a steamer insert in the pot and add the cauliflower florets. Steam for 6-8 minutes.
- While the cauliflower is steaming, heat the olive oil in a small pan on medium heat. Add the minced garlic and cook for 30 seconds, then remove from the heat.
- Remove the steamed cauliflower from the pot, drain the water from the pot, then add the cauliflower back in. Add the olive oil, garlic, chopped herbs, and any optional ingredients.
- Use a potato masher or handheld stick blender to mash the cauliflower. Serve immediately.
1 ½ pounds small white potatoes
1 ½ tbsp extra-virgin olive oil
½ tsp garlic powder
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup freshly grated parmesan cheese
- Boil the potatoes. Place the potatoes in a pot and fill it with enough water to cover them by an inch. Salt the water (I use about a tablespoon of kosher salt). Bring the pot to a boil over medium-high heat, then cook the potatoes until fork-tender, about 15 minutes.
- Drain and cool. Drain the potatoes in a colander and let them cool to the touch, for about 10 minutes.
- Season and flavor. Preheat the oven to 450°F (230°C). Transfer the potatoes to a mixing bowl, then add the oil, garlic powder, salt, and pepper. Stir to coat the potatoes in the seasoning fully.
- Smash the potatoes. Place the potatoes on a baking sheet and use the bottom of a glass to smash them down. Thinner potatoes are crispier, though they are also more likely to break apart. Aim for a height of about ½-inch. Bake until the potatoes are golden and turning crispy, about 25 to 30 minutes.
- Add parmesan cheese. Sprinkle the parmesan cheese evenly over the top and bake for 5 minutes more.
- Sprinkle with chopped parsley before serving, then serve them up warm.