We love creamed onions as much as the next personâ€”we really do! But weâ€™ve never believed that Thanksgiving sides had to be a cream, butter, or carb fest in order to have a place at the table. So weâ€™ve developed these lighter alternatives, which let fallâ€™s fruits and vegetables stand out naturally.
No roasting pan necessary for these adorable cabbage cousins: Tossed with avocado and coated in a bright lemon-Dijon dressing, the tender brussels sprout leaves make a showstopping salad.
The red grapes' sweetness brings out the nutty notes in the brussels sprouts. Pick ones that are about an inch in diameter; larger sprouts tend to have a bitter flavor. Walnuts give this dish a bit of heart healthy omega-3s, but feel free to swap in almonds or pecans.
Pull out your cast iron for this Thanksgiving stalwart: It's the key to a perfect crust in this corn bread dish. Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing.
This main-course-worthy dish is all about the presentation. Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Packed with antioxidants, this dish is as healthy as it is flavorful. It uses a lightened-up bechamel sauce, so you get the richness without the butter.
The sweet chutney is also a delicious accompaniment to roasted meats.