Skinny Seasonal Side Dishes

My top three skinnier side dishes for the holiday are not only filling, but timely + tasty utilizing seasonal produce. All of these are gluten-free, nut-free, + low-calorie without missing the flavor.

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Shredded Brussels Sprout with Cranberries + Pancetta

What You Need:

  • I LB Brussels sprouts, roasted at 350-degrees F for 35-40 minutes with a bit of olive oil, cooled, + then shredded
  • 1/2 cup no-sugar-added dried cranberries
  • 4 pieces of pancetta, cooked in a skillet over medium heat until lightly browned- reserve the fat for the dressing below

Honey-Dijon Vinaigrette: 

  • 3 TB extra virgin olive oil
  • 1 tsp Dijon mustard
  • 2 1/2 TB lemon juice
  • pancetta fat drippings
  • 1 TB maple syrup
  • sea salt + pepper, to taste

To Make: 

  1. Simply do the steps above + then mix it all together!
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Roasted Cauliflower with Shallots, Thyme, Pomegranate + a Creamy Dijon Sauce

What You Need:

  • 1 head of cauliflower, cut into florets
  • drizzle of extra virgin olive oil
  • 1 small shallot, chopped
  • 1 TB thyme, chopped
  • 3 TB pomegranate seeds

For the Dijon Sauce simply mix equal parts of light mayonnaise + Dijon mustard with a dash of salt + pepper.

To Make:

  1. Preheat the oven to 350 degrees F. Place the cauliflower on a baking sheet + drizzle it with olive oil- roast for 35-45 minutes until lightly browned + tender when forked.
  2. Meanwhile, saute the shallot in a skillet over medium heat with a spritz of oil- cook until lightly browned.
  3. Mix the shallots, thyme, pomegranate in a small bowl with the dijon sauce ingredients. Serve over the cauliflower- mix well.
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Stuffed Endive with Herbed Boursin Cheese, Caramelized Onions, + a Cranberry Sauce Drizzle

What You Need:

  • 1 head of endive, end cut off + separated
  • 1 container of herbed (light if available) Boursin cheese
  • 1 yellow onion, sliced + caramelized with a dash of butter + olive oil in a pan over medium heat (roughly 15 minutes)
  • Low-sugar, all-natural cranberry sauce

To Make:

  1. Cook the onion.
  2. Meanwhile, spread the cheese throughout all of the endive pieces- roughly 1 TB per piece. Once complete, top each with a few onion slices, then drizzle with 1 tsp of cranberry sauce. 

 

 

 

Ashley PettitComment