THE PULSE

These easy-to-make, healthy, low-calorie side-dishes will steal the show when it comes to hosting your holiday dinners. Traditionally, the veggie side dishes of the holidays are covered in butter, salt or sugar. These delicious alternatives bring out the natural flavor of the vegetables without it. Although these recipes are best served right away, the prep work can be done ahead of time, making your next family meal a simple, good-for-you production.

Roasted Yams

Ingredients

• 2 large yams, peeled and cut into ¼ inch slices
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 2 tablespoons olive oil

Directions:

1. Preheat the oven to 350 degrees
2. In a bowl, toss yam slices in olive oil and salt and pepper
3. Pour yam mixture into a baking dish
4. Bake until the yams are tender when poked with a fork, about 30 minutes
5. Serve immediately

Whipped Cauliflower

Ingredients

• 1 head of cauliflower
• 3 cloves of garlic
• 1 tablespoon of olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• Garnish with fresh thyme

Directions

1. Boil 16 cups of water with a little added salt
2. Add the cauliflower and garlic and cook for about 10 minutes
3. Pour the cauliflower into a colander to drain
4. Transfer the cauliflower to a food processor, and add the olive oil and salt and pepper
5. Blend until pureed into a light, fluffy texture
6. Scoop into a serving bowl and garnish with fresh thyme

Baked Brussels Sprouts

Ingredients

• 1.5 pounds Brussels sprouts
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees
2. Combine all the ingredients in a large re-sealable bag and toss to properly coat
3. Pour the Brussels sprouts mixture into a baking dish and place on the center rack of the oven
4. Roast for 40-45 minutes or until the center of the Brussels sprouts are tender
5. Brussels sprouts should look browned and toasted