Halfway Homemade: Easy Holiday Side Dishes
On the run this holiday season? Save time in the kitchen with some fun, festive, and fast side dishes to round out your table.
Nutritionist Layne Lieberman, RD, has some ideas.
“Rather than slaving over a hot stove, choose simple, seasonal, and healthy recipes. Use shortcuts when they save time and money. And doctor up prepared foods when it’s worthwhile,” says Lieberman, who is the author of the book Beyond the Mediterranean Diet.
Here are her favorite holiday sides adapted from the book that do exactly that. They’re made with whole grains and seasonal vegetables, so your guests will leave the table feeling satisfied, not stuffed.
Roasted, Hearty Holiday Vegetables
- 2 cups Brussels sprouts, cut into halves
- 1 medium cauliflower, cut into bite-size pieces
- 6 medium carrots, sliced coin size
- 1 pint cherry tomatoes, whole
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Spread out vegetables in a large roasting pan and toss with 1 tablespoon olive oil. Season with oregano, salt, and pepper. Roast for 40 minutes. Before serving, drizzle with 1/2 tablespoon good-quality extra virgin olive oil and adjust salt and pepper.
Nutrition Facts Per Serving:
Why you’ll love it. “You’ll get delicious, caramelized flavor from the high heat,” Lieberman says. Roasting also protects nutrients like vitamin A, vitamin C, vitamin K, potassium, and folate.
Make it easier. Buy frozen veggies. Thaw overnight in the refrigerator and strain excess water. This will shorten cooking time to 25-30 minutes.