Healthy Thanksgiving Meal Recipes You Should Try This Holiday Season

Charred Sweet Potatoes With Hot Honey Butter and Lime Ingredients

• 8 small sweet potatoes (about 3 lbs. total), scrubbed, halved lengthwise
• 1/2 cup olive oil or avocado oil, divided
• Kosher salt
• 6 tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
• 2 tbsp. honey
• 3 tbsp. hot sauce (such as Tapatío or Cholula)
• 1/4 cup raw pumpkin seeds (pepitas)
• 1 tbsp. ground coriander
• Flaky sea salt
• Lime wedges (for serving)

Charred Sweet Potatoes With Hot Honey Butter and Lime Cooking Steps

Step 1

Place a rack in the middle of the oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with 1/4 cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned (25 to 30 minutes).

Step 2

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Step 3

Cook pumpkin seeds and remaining 1/4 cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown (about four minutes). Remove from heat and stir in coriander; season with kosher salt.

Step 4

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

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Green Bean Casserole With Crispy Shallots Ingredients:

• 1/4 cup olive oil or avocado oil
• 6 medium shallots, sliced into rings (about 1 cup)
• 1 1/2 pounds thin fresh string beans or haricots verts, trimmed
• 1 lb. button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low-fat (1 percent) milk or unsweetened plant-based milk)
• 3 tbsp. all-purpose flour or coconut flour
• 1/3 cup and 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• Olive oil cooking spray

Green Bean Casserole With Crispy Shallots Cooking Steps

Step 1

Preheat the oven to 375°. Heat the oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp (about two minutes). Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.

Step 2:

Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp (about three minutes). Heat one tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown (about 12 minutes).

Add the garlic and thyme and cook, stirring for one minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened (about 10 to 15 minutes).

Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt and 1/2 tsp. pepper.

Step 3:

Coat a two quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining two tablespoons of cheese. Bake until golden on top and bubbling (about 20 minutes).

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Vegetarian Mushroom Gravy Ingredients

• 2 tbsp. extra-virgin olive oil or avocado oil
• 1/2 onion, finely chopped
• 4 oz. mushrooms, finely chopped
• Kosher salt
• Freshly ground black pepper
• 1 tsp. chopped thyme
• 1 tsp. chopped sage
• 1 tsp. chopped rosemary
• 3 tbsp. all-purpose flour or coconut flour
• 3 cups vegetable stock

Vegetarian Mushroom Gravy Cooking Steps

Step 1

Heat oil in a small saucepan over medium heat. Add onion and sauté until soft (about six minutes). Stir in mushrooms and herbs and season with salt and pepper. Cook until soft (about five minutes more). Add flour and cook for one minute.

Step 2

Pour in two cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.

Step 3

Taste and season with more salt and pepper if needed, then serve warm.

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Sweet and Sour Crispy Cauliflower Bites Ingredients

• 1 head of cauliflower, cut into bite-sized pieces
• 3 large eggs, beaten
• 1 cup all-purpose flour or coconut flour
• 1/3 cup sugar
• 1/2 cup apple cider vinegar
• 2 tbsp. low sodium soy sauce
• 1 tsp. garlic salt
• 2 tbsp. tomato paste
• 2 tsp. sriracha
• 3 tbsp. arrowroot or cassava flour
• Avocado oil spray or other high heat cooking spray

Sweet and Sour Crispy Cauliflower Bites Cooking Steps

Step 1

Place the cauliflower in a microwave-safe bowl, cover, and microwave on high for 2 minutes.

Step 2

Set up the coating station by placing the eggs in a one bowl and the flour in a separate bowl. Once the cauliflower is cool enough to handle, coat each piece with flour, then egg, and then flour again.

Step 3

Set the air fryer to 400°. Place the cauliflower in the air fryer basket in a single layer, working in batches if necessary. Spray with the cooking spray and fry for 7 minutes, flipping over half way through.

Step 4

While the cauliflower cooks, combine the sugar, vinegar, soy sauce, garlic salt, tomato paste, and Sriracha in a small pan over medium heat. Whisk to combine. Add arrowroot or cassava flour, whisk again, and bring to a boil. Remove from heat.

Step 5

In a large bowl, toss cauliflower with the warm sauce and serve.

View the full recipe here