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Q: How can I eat healthy through the holidays?

A: If you're bringing a dish to pass, prepare a healthy hit! Below are a couple of vegetable side dishes that will wow your friends and family.


It seems whenever I go to a party these days, people are talking about getting healthy. Whether they're talking about their gym workout, a new exercise class, or new recipes, healthy living is on the rise. While we all look forward to a party feast, I have found that people are as appreciative for the healthy sides as they are for the dessert table.


With so many people trying to eat better, the holidays don't have to be a belly buster. Bring a dish that you can feel good about. I recently whipped together these two vegetable dishes and the only complaint I heard was that I didn't make enough! Not only are these recipes great for parties, but an easy and delicious way to increase vegetables in your every day. Both are under 100 calories per serving, but jam-packed with nutritious vitamins, minerals, fiber and flavor! Your friends, and your body, will thank you!


Roasted Sweet Potatoes, Brussels Sprouts and Apples

Sweet, savory and perfect for fall!


Ingredients

1 medium sweet potato, diced small

2 cups brussels sprouts, halved

1 medium apple, cubed

1 small onion, cubed

2-3 garlic cloves, minced

2 Tbsp olive oil

1 Tbsp apple cider vinegar

Salt and pepper to taste


Directions

1. Preheat oven to 425 degrees.

2. Combine all vegetables in a rectangular baking dish.

3. Whisk together the olive oil and apple cider vinegar until well blended. Pour over vegetables and mix until vegetables are well coated.

4. Salt and pepper to taste.

5. Roast in the oven for 25-30 minutes or until tender, mixing half-way through to prevent burning.




Balsamic Green Beans and Baby Bella Mushrooms

An elegant addition to any banquet table.


Ingredients

4 cups green beans, ends trimmed

2 cups baby bella mushrooms, quartered

2-3 garlic cloves

2 Tbsp olive oil

1 Tbsp baslamic vinegar

Salt and pepper to taste.


Directions

1. Preheat oven to 425 degrees.

2. Combine all vegetables into a rectangular baking dish.

3. Whisk together oil and vinegar until well blended. Pour over vegetables and mix until well coated.

4. Salt and pepper to taste.

5. Roast for 20-25 minutes or until tender, mixing half-way through to prevent burning.


Serves 6.




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