Try These Healthy Holiday Side Dishes!

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Whether you are entertaining family and friends or heading out to a covered dish, here are some new healthy Holiday side dish recipes to share.

Crock Pot Cranberry Sauce

12 oz. fresh cranberries
2 medium oranges
1 medium apple (½ lb)
¾ cup maple syrup


  1. Rinse the cranberries and place them in the slow cooker. Squeeze the juice out of one orange and add the juice to the slow cooker. (This is about ¼ cup of juice.)  Remove the peel from the second orange and chop the fruit into bite-sized pieces. Add them to the slow cooker. Peel the apple and remove the core. Chop the apple into bite-sized pieces and add them to the slow cooker. Add the maple syrup to the fruit and stir.
  2. Turn on the slow cooker to “Low” and cook until the fruit is very tender. (About 2 hours)
  3. Mash the fruit so there are no large chunks remaining.
  4. Turn the heat to high, and cook uncovered for an additional 15 minutes to thicken the sauce.
  5. Serve the slow cooker cranberry sauce warm, or let the sauce cool and store it in an airtight container in the refrigerator until ready to serve.

Serves 10. Each serving contains Calories 107.

Roasted Vegetables with a Sprinkle of Thyme

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1½ large)
3 medium carrots, sliced
½ pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1½-inch pieces
1 large sweet yellow pepper, cut into 1½-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper


  1. Preheat oven to 400° F. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
  2. Transfer to a 15 × 10 × 1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Serves 10. Each ¾ cup serving contains Calories 151, Fat 5 g., Carbohydrates 24 g., Fiber 4 g., Protein 3 g.

Deck The Halls Salad

(These veggies and fruits can be substituted with what you have on hand)

1 bunch Swiss chard (red or green will work) – rinsed well + sliced into thin ribbons
⅓ cup pomegranate seeds (about the amount from 1 medium pomegranate)
¾ cup red grapes, sliced
2 mandarin oranges, chopped
1 small onion, diced
¼ to ½ cup chopped pecans, raw
2 Tbsp. dried cranberries, or golden raisins or dates
1 small honey crisp apple, chopped
2 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
⅓  tsp. salt (or to taste)
¼ tsp. fine black pepper
⅛ tsp. coriander
A pinch of cayenne, optional
⅛ tsp. turmeric powder


Simply prep all your ingredients and toss them with the dressing/spices in a large bowl. Toss and mix very well since this will help to distribute the flavors and infuse the chard with flavor. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Any longer and your chard will begin to get a bit soft. Serve raw and chilled.

Roasted Beet Salad and Vinaigrette

3 medium fresh beets (about 1 lb)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 oz) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
½ cup chopped walnuts, toasted


  1. Preheat oven to 425° F. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50–60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
  2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt, and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens, and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
  3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately. Serves 12.

Loaded Bread Stuffing

(Adapted from an Eating Well Recipe)

¼ cup butter
1 cup sliced fresh mushrooms
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 large)
½ cup coarsely chopped red bell pepper (1 small)
2 cloves garlic, minced
2 tablespoons chopped fresh sage or 2 teaspoons dried sage, crushed
½ teaspoon ground pepper
⅛ teaspoon crushed red pepper (optional)
12 cups light whole-wheat bread cut into 1-inch pieces and dried
1 (8 oz) can water chestnuts, drained and chopped
1 cup coarsely shredded carrots (2 medium)
1 (14.5 oz) can reduced-sodium chicken broth
2 eggs, lightly beaten


  1. Preheat oven to 325° F. Melt butter in a large skillet over medium heat. Add mushrooms, celery, onion, bell pepper, and garlic. Cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in sage, ground pepper and, if desired, crushed red pepper.
  2. Combine bread cubes, water chestnuts, and carrots in a very large bowl. Add mushroom mixture; toss to combine. Add broth and egg, tossing lightly to combine. Spoon into a 3-quart casserole.
  3. Bake, covered with foil, 50 to 55 minutes or until an instant-read thermometer inserted in the center registers 160°F.

Dried Bread Cubes

  1. Preheat oven to 300° F. Spread bread cubes in a shallow roasting pan. Bake 10 to 15 minutes or until cubes are dry, stirring twice; cool. Cubes will continue to dry and crisp as they cool.

Serves 15. Each ⅔ cup serving contains Calories 108, Fat 4 g., Carbohydrates 13 g., Fiber 4 g., Protein 6 g, Sodium 227 mg.

One Pot Sweet Potato Hash

2 (8 oz) sweet potatoes
2½ tablespoons canola oil, divided
¾ cup chopped white onion
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1½ teaspoons chopped fresh sage
1 teaspoon butter, softened
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper


  1. Preheat oven to 400° F.
  2. Bake potatoes for 1 hour or until tender but still firm. Cool 20 minutes. Remove peels from potatoes. Cut potatoes in half lengthwise; cut crosswise into ¼-inch-thick slices.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove onion mixture from pan. Add remaining 1½ tablespoons oil to pan. Add sweet potatoes; cook 5 minutes or until potatoes start to caramelize. Gently stir in onion mixture, thyme, sage, and butter. Sprinkle with salt and pepper.

Serves 4. Each serving contains Calories 199, Fat 10 g., Carbohydrates 26 g., Fiber 4 g., Protein 2 g, Sodium 312 mg.