We all love our holiday traditions, but not the weight gain that often accompanies them.  When planning for your Thanksgiving meal, consider side dishes as a way to add nutrients and fiber, while keeping calories in check.

To increase fiber in your side dishes, try brown rice or quinoa instead of white rice, whole wheat breadcrumbs or oats in place of white rice, and adding beans to vegetable mixtures.

One way to improve a favorite recipe is to reduce the fat.  You can often reduce the amount of fat by half and still come out with good results.  Try substituting a lower fat ingredient, like evaporated skim milk, instead of heavy cream. Or reducing the salt by half often works well too, adding more herbs or spices for flavor.  Sugar can also be reduced, or completely left out.  After all, do we really need sugary sides when dessert beckons?  Consider a more savory side in place of a sweet potato casserole that could easily pass for dessert.

Try this recipe for sweet potatoes with just a touch of sweetness and lots of good anti-inflammatory ingredients, or the Brussels sprouts for a fiber-filled plate of gorgeous color!

Whipped Sweet Potatoes with Honey and Spice
Makes 6 servings
Ingredients:

• 4 large sweet potatoes, peeled and cut into chunks
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon unsalted butter
• 3/4 teaspoon curry powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cardamom
• Pinch salt

Instructions:

1. Preheat oven to 425.
2. Place sweet potatoes on a large rimmed baking pan lined with parchment paper. Drizzle with olive oil; tossing to combine. Place pan in oven, and cook for 25-30 minutes, or until tender.
3. Transfer to a large food processor and blend until completely smooth, scraping sides with a rubber spatula.
4. Add remaining ingredients and process until blended.
5. Transfer to a serving bowl.

Roasted Brussels Sprouts with Butternut Squash
Makes 4 servings
Ingredients:

• 2 cups pre-cut butternut squash
• 2 cups Brussels sprouts, cut in half lengthwise
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• ¼ cup dried cranberries
• 2 tablespoons chopped walnuts

Instructions:

1. Preheat oven to 450.
2. Place squash and Brussels sprouts on a large rimmed baking pan. Drizzle with olive oil and sprinkle with salt and pepper; tossing to combine. Place pan in oven, and cook for 25-30 minutes, or until tender.
3. While vegetables are cooking, whisk mustard, vinegar, oil, salt and pepper in a small bowl to make dressing.
4. Transfer cooked vegetables to a large serving dish, and toss gently with dressing. Add cranberries and walnuts, toss to combine.

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