With Thanksgiving just one week away, I wanted to share some super easy, healthy, holiday side dish recipes with you. I’m making my Roasted Garlic and Olive Oil Mashed Potatoes, Roasted Green Beans with Orange, Cranberry, and Almonds, and a fun and festive Kale Pomegranate Salad.
All three dishes are perfect for Thanksgiving and equally delicious on a Tuesday night!
PRINT RECIPES HERE:
Mashed Potatoes: http://tinyurl.com/yakv93dh
Green Beans: http://tinyurl.com/y8656zbh
Kale Salad: http://tinyurl.com/y7m4odo9
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ROASTED GARLIC AND OLIVE OIL MASHED POTATOES RECIPE
2 pounds potatoes, scrubbed clean (you can use Russet or Yukon Gold)
1/4 cup + 2 tablespoons of extra virgin olive oil
1 head of roasted garlic
1 teaspoon kosher salt
Pepper to taste
Have one head of roasted garlic cooked and ready to go (I usually make a few heads at a time so I can use them as a head start ingredients for salad dressings, hummus and to spread on toast).
Cut potatoes into hearty chunks. Place into a medium sized pot and cover with enough water to come about an inch above the potatoes. Place over a high heat and bring to a boil. Allow potatoes to boil for about 5-10 minutes or until the chunks are fork tender.
Drain water from potatoes and put the potatoes back into the warm pot. Add olive oil, roasted garlic cloves, salt and pepper.
Use potato masher (or the back of a fork) to mash the potatoes until you have a nice, hearty, rustic mash. Adjust seasonings and enjoy!
Nutrients per 1/2cup: Calories: 210; Total Fat: 14g; Carbohydrate: 22.1g; Fiber: 2g Sugars: 2g; Protein: 2.3g
ROASTED GREEN BEANS WITH CRANBERRIES + ALMONDS RECIPE
1 pound green beans, trimmed
2 teaspoon olive oil
1/4 teaspoon garlic powder
salt and pepper to taste
The zest of one orange (about 1 teaspoon)
1/4 cup cranberries
1/4 toasted, almond slices
Pre heat oven to 400º fahrenheit
Makes sure your green beans are dry and then place them on a rimmed baking sheet lined with parchment paper.
Season with olive oil, garlic powder, salt and pepper. Toss gently, coating the green beans with the spices making sure to spread them out on the pan (no over crowding or they will steam instead of roast).
Pop in the oven for 10 minutes.
Remove tray, give it a shake, and then sprinkle the cranberries around the tray and pop back into the oven for 5 more minutes or until green beans are light browned and tender.
Transfer to a serving dish and top with orange zest and almonds.
Serve and enjoy!
Nutrients per 1/4th of recipe: Calories: 103g; Total Fat: 6.1g; Saturated Fat: 0.6g; Cholesterol: 0mg; Carbohydrate: 11.4g; Dietary Fiber: 3.2g; Sugars: 5.99g; Protein: 2.8g
FESTIVE KALE + POMEGRANANTE SALAD RECIPE
8-10 cups of kale, washed, stemmed and cut into thin ribbons
1/2 cup roasted pecans, chopped
1 cup pomegranate seeds (1 medium pomegranate)
1/4 cup sunflower seeds, roasted and salted
2 ounces feta cheese, crumbled
1/2 small red onion, diced
1 cove crushed garlic (optional)
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
Salt and pepper to taste
In a large bowl combine the kale, pecans, pomegranate seeds, sunflower seeds and feta cheese. Set aside while you make the dressing.
In a small spouted cup or bowl combine onion, garlic, olive oil, vinegar, honey, salt and pepper. Mix well and adjust the seasonings.
Drizzle dressing over the salad and gently toss together. Serve and enjoy!
Nutrients per 1/6th of the recipe: Calories: 283g; Total Fat: 20.6g; Saturated Fat: 3.6g; Cholesterol: 10mg; Sodium: 143mg; Carbohydrate: 23.7g; Dietary Fiber: 4.7g; Sugars: 9g; Protein: 7.9g
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