5 Low-Carb Holiday Side Dishes You'll Love
By Amy Valpone
Holiday dinners can be heavy on the meat and bread, but there are loads of ways to get more veggies into this year’s meal. Indulge in a variety of warm, flavorful fall vegetables—like crunchy brussels sprouts, sweet butternut squash, and aromatic fennel—and season with cozy flavors such as maple or brown sugar. Load up your plate with these low-carb sides for a colorful holiday meal that’ll nourish your body and soul.
1. Flax Brussels Sprouts: Preheat oven to 400 degrees. Remove ends from 1/2 lb. brussels sprouts, then toss them in a large bowl with 3 tbsp. olive oil and sea salt and pepper to taste. Transfer to a single layer on a baking sheet and roast for 30 minutes or until crisp on the outside and tender on the inside. Remove from oven; sprinkle with 2 tbsp. organic ground flaxseeds and serve warm.
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2. Cauliflower “Rice”: Using a food processor, pulse 1 head cauliflower florets into a coarse “rice” texture. Add 2 tsp. olive oil, 1/4 cup chopped fresh parsley, 1 cup dried cherries, 2 tsp. white balsamic vinegar, 2 thinly sliced scallions, and sea salt and pepper to taste. Serve warm.
3. Roasted Butternut Squash: Preheat oven to 400 degrees. Place butternut squash halves on a baking sheet, flesh side up. Drizzle with 1 tbsp. olive oil, then sprinkle with 2 tbsp. brown sugar, sea salt, and pepper. Bake for 25 minutes or until tender. Serve warm.
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4. Mashed Maple Sweet Potatoes: Preheat oven to 425 degrees. Poke holes in 3 lb. of sweet potatoes, then bake on a baking sheet for 1 hour. Remove from oven. Set aside to cool to room temperature and remove skins. In a large bowl, combine 1/4 cup maple syrup, sweet potato flesh, 1/4 tsp. ground cinnamon, a pinch of sea salt, and 1/4 cup full fat coconut milk. Mash with a fork or potato masher and serve warm.
5. Roasted Fennel: Preheat oven to 375 degrees. Slice 2 fennel bulbs into 1/3-inch slices; arrange in a single layer on a baking sheet. Sprinkle with sea salt and pepper and drizzle with 2 tbsp. olive oil. Bake for 30 minutes or until tender. Remove from oven; serve warm.
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photo: Romulo A Yanes
