Five Fall Recipes Full of Flavor and Health
At the YMCA of Greater Brandywine, we have food on our minds as we prepare to fill our plates, our bellies and our hearts on Thanksgiving Day. If you are searching for a healthy Thanksgiving side dish that is sure to turn heads, look no further. Try one of five fall recipes featuring minimally-processed ingredients.
What’s Cooking for Thanksgiving: Five Fall Recipes Full of Flavor and Health
- Roasted Carrots – You’ve likely had carrots in soup - or cold, raw and crunchy on every veggie platter you’ve ever seen. But, have you tried roasting carrots? Lightly charred and caramelized on the outside – tender, sweet and delicious on the inside. Simple to make and sure to impress – try roasted carrots this Thanksgiving.
- Brussels Sprouts with Cranberries and Pecans – Fall colors, cool weather - warm salad? Yes, please! This warm salad featuring brussels sprouts, cranberries and pecans creates the right punch of flavor and crunch. Bonus - the plate looks as beautiful as it does delicious.
- Cauliflower with Tahini Dressing – Is there a better roasted veggie than cauliflower? (sorry carrots and brussels sprouts!) The time has come to take your cauli to the next level of flavor. Give your guests a serving of wow with cauliflower and lemon tahini dressing.
- Citrusy Apples and Pears – Warm apples and pears will indulge your sweet tooth in a healthier way. Combined with a burst of citrus from lemon and orange - you’ll be going back for seconds. Consider serving baked apples and pears instead of pie. You may not even miss the crust.
- Cranberry Sauce (with less sugar and more flavor) – The season for fresh cranberries is fairly short, so enjoy them while you can. You don’t need to wait until Thanksgiving to enjoy cranberry sauce. Make this side dish a fall staple on your table. But, be mindful. Most recipes for cranberry sauce are loaded with sugar. Try this cranberry sauce that cuts down the sugar and dials up the flavor. Sure to be a family favorite.