Around the holidays, it’s always tempting to fall back into old habits, particularly when traditional meals may not have the healthiest ingredients.

To help you prepare yummy side dishes that are also healthy for you, we have compiled the following recipes, with minor adjustments to ensure they are as good for your body as they are for your palette.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

3 medium carrots (about 3/4lb.) cut into 1-1/2″ thick circles

1-1/2lb Brussels sprouts (about 1/2lb.), halved

4 cups red bliss potatoes (about 1lb.), cut into 1-1/2″ thick slices

3 medium parsnips (about 1 lb.) cut into 1-1/2″ slices

1 cup sweet potatoes (about 1 lb.), cut into 1-1/2″ slices

1/2 cup Butter or ghee

1 tblsp dried oregano

t tblsp dried rosemary

1 tsp dried thyme2 tblsp freshly ground black pepper

Directions: preheat oven to 400 degrees F, In a large bowl, add the carots, Brussels sprouts, re bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35-40 minutes. (Recipe courtesy of Giada De Laurentiis)

Roasted Sweet Potatoes with Honey and Cinnamon


4 sweet potatoes,peeled an cut into 1″ cubes

1/4 cup extra-virgin olive oil, plus more for drizzling after cooked

1/4 cup honey

2 tsp ground cinnamon

salt and freshly ground black pepper

Directions: Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take out sweet potatoes from oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil. (Recipe courtesy of Tyler Florence)

Wild-Rice-Stuffed Butternut Squash


2 medium butternut squash

3 tblsp apple cider vinegar

1 tlbsp pure maple syrup

4 tblsp olive oil

Kosher salt and freshly ground black pepper

1 small onion, chopped

1/2 cup wild rice

1/2 tsp mild curry powder

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper

3 tblsp dried unsweetened cherries

1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish

1 tblsp chopped fresh sage

1/4 cup walnuts, coarsely chopped

Directions: Position oven rack in middle of oven and preheat to 400 degrees F. Cut each sqash in half lengthwise and scoop out and dicard the seeds. Arrange the halves in a large baking dish, flesh side up. Whisk together the vinegar, maple syrup and 2 tblsp oil. Brush the flesh-side of the squash halves with some of the maple oil and sprinkle with 1/4 tsp salt and a few grinds of pepper. Roast until the squash is fork-tender, 30-40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a lage bowl, leaving about 1/4″ border of flesh all around. Leave the scooped-out flesh in relatively large chunks. Meanwhile, heat 1 tblsp oil in a medium saucepan over medium-high heat, then add the onions and cook, sitrring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 tsp salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, unti the rice is tender and most of the liquid is absorbed, 30-40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 tsp salt and a few grinds of black pepper. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tblsp oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.