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A meal is not complete without one or two healthy sides!

Spice-Drizzled Acorn Squash

Spice-Drizzled Acorn Squash
Prep Time
2 1/4 hours prep time
Number of Servings
8
Ingredients
  • [q:1/2] cup water
  • 2 ([q:1 1/4] lb) acorn squash, seeded and quartered
  • [q:1/4] cup honey
  • 2 Tbsp unsalted butter, melted
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • [q:1/2] tsp black pepper
  • [q:1 1/4] cups pomegranate arils
  • 2 Tbsp chopped fresh cilantro
Directions
  1. Pour water into a 6-quart slow cooker. Place acorn squash quarters, flesh side up, in slow cooker.
  2. Stir together honey, butter, cinnamon, cumin, salt, and pepper in a small bowl. Drizzle honey mixture over squash.
  3. Cover and cook on High until tender, 2 hours to 2 hours and 30 minutes.
  4. Sprinkle evenly with pomegranate arils and cilantro.
Nutrition Info
93 Calories, 1 g Protein, 18 g Carbohydrates, 2 g Fiber, 3 g Total fat (2 g sat), 215 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), C, D

Crispy Roasted Potatoes

Crispy Roasted Potatoes
Prep Time
45 mins prep time
Number of Servings
8
Ingredients
  • 12 medium Yukon Gold potatoes, peeled
  • 2 tsp salt, divided
  • [q:1/2] cup extra-virgin olive oil
  • 4 cloves garlic, minced
Directions
  1. In a large pot over medium-high heat, place potatoes, 1 teaspoon of the salt, and just enough water to cover potatoes by 1 inch. Bring to a boil and reduce heat to medium. Cook 10 minutes.
  2. Preheat oven to 425°.
  3. In a medium roasting pan, combine oil and garlic.
  4. Drain potatoes and add them to pan. Sprinkle potatoes with remaining 1 teaspoon salt and toss gently to coat potatoes in oil and garlic.
  5. Roast for 20 minutes. Remove pan from oven. Using a potato masher, gently flatten potatoes until they are about 1-inch thick. Spoon some oil from pan over potatoes and roast another 10 minutes or until golden. Serve immediately.
Nutrition Info
368 Calories, 7 g Protein, 56 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 601 mg Sodium, [nutrition:5] Vitamin B6, C, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Phosphorus, Potassium, [nutrition:1] Vitamin E, K, Folate, Iron, Magnesium

Steamed Broccoli with Lime-Cumin Dressing

Steamed Broccoli with Lime-Cumin Dressing
Prep Time
25 min prep time
Number of Servings
4
Ingredients

Dressing

  • [q:1/4] cup finely chopped red onion
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp grated lime zest plus 1 Tbsp juice
  • [q:1/2] tsp ground cumin
  • [q:1/8] tsp hot sauce, plus extra for serving

Broccoli

  • [q:1 1/2] lb broccoli, florets cut into 1-inch pieces, stalks peeled and sliced [q:1/4]-inch thick
Directions
  1. For the Dressing: Whisk all dressing ingredients together in a large bowl. Set aside for serving.
  2. For the Broccoli: Bring 1 inch water to boil in a large pot. Place broccoli in a collapsible steamer basket, and then transfer basket to pot. Cover and cook until broccoli is tender and bright green, about 5 minutes.
  3. Transfer broccoli to bowl with dressing and gently toss to combine. Season with salt and extra hot sauce to taste. Serve warm or at room temperature.
Nutrition Info
154 Calories, 5 g Protein, 13 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 61 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Phosphorus, Potassium

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing
Prep Time
90 min prep time
Number of Servings
serves 16 as a side dish
Ingredients
  • 1 cup wild rice (6 oz), rinsed
  • [q:3 3/4] cups water, divided
  • 1 cup dried cranberries or raisins
  • 4 Tbsp unsalted butter, divided
  • 3 carrots, peeled and cut into [q:1/4]-inch dice
  • 2 stalks celery, cut into [q:1/4]-inch dice
  • 1 onion, cut into [q:1/4]-inch dice
  • 1 tsp salt
  • [q:1/2] tsp dried thyme
  • [q:1/4] tsp coarsely ground black pepper
  • 8 oz shiitake mushrooms, stems discarded, caps sliced
  • 10 oz white mushrooms, trimmed and sliced
  • 2 cups long-grain brown rice
  • 1 (14.5) oz can low-sodium chicken broth (1O cups)
Directions
  1. In a 2-quart saucepan, heat wild rice and 2 cups of the water to boiling on high heat. Reduce heat to low. Cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries. Heat for 1 minute. Drain mixture if necessary.
  2. Meanwhile, in a nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons of the butter on medium heat. Add carrots, celery, and onion. Cook until tender and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper. Cook 1 minute. Transfer to medium bowl.
  3. In same Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add shiitake and white mushrooms, and cook until mushrooms are tender and golden, and liquid evaporates, about 12 minutes. Transfer mushrooms to bowl with vegetables.
  4. Preheat oven to 325°.
  5. In same Dutch oven, heat brown rice, broth, and remaining 1O cups water to boiling on high heat. Reduce heat to low. Cover and simmer until tender, 35 to 40 minutes. Stir wild rice and vegetable mixtures into rice.
  6. Spoon stuffing into a 13x9-inch glass baking dish or shallow [q:3 1/2]-quart casserole. Cover with foil and bake until heated through, about 20 minutes.
Nutrition Info
Per serving: 188 Calories, 4 g Protein, 35 g Carbohydrates, 3 g Fiber, 4 g Total fat (2 g sat), 169 mg Sodium, [nutrition:3] Vitamin D, [nutrition:2] Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B3 (niacin), B6, Magnesium, Zinc

Sauteed Collard Greens

Sauteed Collard Greens
Greens are good for you!
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp and [q:1 3/4] tsp olive oil
  • [q:2 1/2] tsp minced garlic
  • 2 cups vegetable stock
  • 2 bunches collard greens - rinsed, trimmed and chopped
  • Salt and black pepper to taste
  • [q:1 1/4] tsp crushed red pepper flakes (optional)
Directions
  1. Heat olive oil in a large pot over medium-heat. Add garlic and gently sauté.
  2. Add collard greens and fry until they start to wilt.
  3. Add stock, salt and pepper. Turn heat to low-medium and simmer greens for 45 minutes, until greens are tender. Stir occasionally.
  4. Drain greens, reserving liquid. Mix in red pepper flakes if desired.
Nutrition Info
82 Calories, 1 g Protein, 0 mg Cholesterol, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 1 g Fiber, 7 g Total fat (1 g sat), 314 mg Sodium, [nutrition:5] Vitamin K, [nutrition:1] Vitamin B6, Vitamin C, Vitamin E

Maple-Glazed Parsnips

Maple-Glazed Parsnips
Prep Time
45 min prep time
Number of Servings
10
Ingredients
  • 12 to 15 medium parsnips, peeled and cut into 2 inch chunks
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/8] tsp freshly grated nutmeg
  • 2 Tbsp unsalted butter
  • 3 Tbsp pure maple syrup
Directions
  1. Preheat oven to 375°. Line a baking sheet with aluminum foil.
  2. Place parsnips on baking sheet, drizzle with oil, and season with salt, pepper, and nutmeg. Dot butter over parsnips and roast for 20 minutes. 
  3. Drizzle maple syrup over top, roll parsnips around a bit, and roast for another 15 to 20 minutes, or until golden brown and tender.
Nutrition Info
200 Calories, 2 g Protein, 38 g Carbohydrates, 9 g Fiber, 6 g Total fat (2 g sat), 252 mg Sodium, [nutrition:3] Vitamin C, K, Folate, [nutrition:2] Vitamin E, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, D, Magnesium, Phosphorus, Potassium, Zinc

Oregano & Garlic Butter Beans

Oregano & Garlic Butter Beans
Ingredients
  • 1 lb fresh or frozen butter beans (lima beans)
  • [q:1/2] head garlic, cloves separated and peeled
  • 2 Tbsp olive oil
  • Generous pinch of red pepper flakes
  • Leaves from 1 sprig oregano (or [q:1/2] tsp dried oregano)
  • Red wine vinegar
  • Salt and freshly ground black pepper
Directions
  1. In a medium saucepan, combine butter beans, garlic cloves, oil, red pepper flakes, and 2 cups cold water. 
  2. Bring to a boil over medium heat, reduce heat to a simmer, partially cover, and cook over low heat until beans are tender, about 15 minutes. Once beans are tender, take pot off heat. Cover and allow beans to sit in poaching liquid for 10 minutes.
  3. Squish garlic along with a few beans against side of pot. (The squished beans will make the dish creamy without the addition of cream or butter.) 
  4. Add oregano and season to taste with vinegar, salt, and black pepper. Keep beans covered in warm cooking liquid until ready to serve. 
Nutrition Info
201 Calories, 8 g Protein, 26 g Carbohydrates, 6 g Fiber, 8 g Total fat (1 g sat), 302 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Vitamin B1 (thiamine), B6, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, K, Folate, Magnesium, Potassium

Roasted Brussels Sprouts

Roasted Brussels Sprouts
Prep Time
55 min prep
Number of Servings
12
Ingredients
  • 3 lb Brussels sprouts, scored with a cross at the stem, brown leaves removed
  • [q:3/4] tsp salt
  • [q:1/4] tsp plus [q:1/8] tsp ground black pepper
  • [q:3/4] cup olive oil
Directions
  1. Preheat oven to 375°. Line a large baking sheet with parchment paper. 
  2. Toss Brussels sprouts in a large bowl with salt, pepper, and oil. Use a rubber spatula to scrape seasoned Brussels sprouts onto the prepared baking sheet, being sure to capture all seasonings and oil. 
  3. Bake for 30 to 45 minutes, until Brussels sprouts are ever-so slightly browned and tender all the way through when pierced with a knife. Serve immediately.
Nutrition Info
Per serving: 168 Calories, 4 g Protein, 10 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 174 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:2]  Vitamin E, [nutrition:1]  Vitamin B1 (thiamine), B6, Folate, Phosphorus 

Cranberry Chutney

Cranberry Chutney
Prep Time
45 min prep time + 45 min cool time
Number of Servings
8
Ingredients
  • 12 oz fresh cranberries
  • 1 cup peeled, finely diced apple or 1 cup finely diced fresh or canned pineapple
  • 1 cup apple, orange, or pineapple juice
  • [q:1/2] cup chopped dried apricots
  • 2 tsp grated fresh or jarred ginger, or more, to taste
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground cloves
  • Dried hot red pepper flakes to taste
  • 3–4 Tbsp agave nectar or maple syrup, to taste
Directions
  1. Place all ingredients except agave nectar in a saucepan and bring to a simmer. Cover and simmer gently for 20 to 25 minutes, or until most of liquid is absorbed.
  2. Add agave nectar to taste and simmer uncovered for 5 to 10 minutes longer, until thickened. Let chutney cool to room temperature. Transfer to a serving bowl. If making ahead, transfer to a tightly sealed jar or container. Refrigerate until needed. Before serving, bring to room temperature.
Nutrition Info
Per serving: 82 Calories, 1 g Protein, 21 g Carbohydrates, 3 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin)