Staying healthy around Thanksgiving can be difficult. With all the stuffing, mashed potatoes, and pies, weeks of healthy eating and exercise can be undone on a single day. But it’s still possible to eat well while enjoying the tastes of fall. Here are a few great recipes to help keep your Thanksgiving table healthy.

Balsamic-Roasted Brussels Sprouts

What you’ll need:

3 cups of Brussels sprouts (About three bags worth)

3 Tbsp. olive oil

3 Tbsp. balsamic vinegar

Salt and pepper to taste

Instructions:

 Preheat oven to 350 degrees. Remove stems and halve Brussels sprouts. Wash thoroughly and place into a bowl. Add salt, pepper, oil, and balsamic to bowl and toss. Place coated Brussels sprouts onto a lined baking sheet and roast in the oven for 30 minutes or until golden brown. Finish with a dash of pepper and serve.

Why it’s healthy:

 Brussels sprouts are one of the healthiest vegetables available. They’re full of iron and potassium, vitamins like B1 and B6, and are high in dietary fiber. This tasty dish is sure to please even the pickiest eaters.

(Serves 6)

Mashed Cauliflower

What you’ll need:

2 heads of cauliflower

1 medium white onion, diced

4 cloves of garlic, diced

1/4 cup light sour cream

1/4 cup light cream cheese

1 Tbsp. olive oil

3 Tbsp. chives, chopped

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Clean cauliflower and break off florets. Place into a microwave and oven safe dish with one inch of water and cover. Steam for 20 minutes. While cauliflower is in the microwave, dice onion and garlic and sweat in a pan with 1 Tbsp. of olive oil. Carefully remove cauliflower from the microwave and drain any remaining water. Add onion, garlic, sour cream, cream cheese, salt, and pepper, and mash into cauliflower until smooth. Place dish into the oven for 25-30 minutes or until golden brown. Top with chives and serve.

Why it’s healthy:

Cauliflower is an extremely healthy and tasty alternative to potatoes. It’s high in vitamins C, K, and B6, and has close to zero fat, sodium, and sugar. On top of that, onions and garlic are great sources of vitamins and help regulate blood sugar. You might want to make a little bit extra. This one goes fast!

(Serves 6)

Browned Acorn Squash 

What you’ll need:  

3 medium acorn squash

2 Tbsp. unsalted butter, melted

2 Tbsp. olive oil

3 Tbsp. light-brown sugar

¼ tsp. nutmeg

¼ tsp. cayenne pepper (optional)

Salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Halve squash length-wise and remove seeds. Cut a small amount off the top and bottom of the squash so they sit level. In a separate bowl, mix together melted butter, olive oil, brown sugar, nutmeg, and cayenne pepper (if desired). Place squash onto a lined, greased baking sheet so that the open side is facing down and cook for 20-25 minutes. Remove from oven and carefully flip squash over so that the open side is facing up. Prick insides with a fork and carefully spoon some of the butter and spice mixture equally inside each half, ensuring that the insides and edges are coated. Place back into oven and bake for another 20-25 minutes, or until squash is easily pierced with a fork or knife.

Why it’s healthy:

This healthy alternative to pumpkin pie will have your guests begging for more. Acorn squash is more nutrient dense than its squash cousins, and is full of vitamins, minerals, fiber, and antioxidants. Roasting it brings out a real nutty flavor that makes this a fall favorite. Although the recipe does call for butter, this is a much healthier alternative than margarine or other processed oils.

(Serves 6)

Heavy holiday food doesn’t have to derail your diet. You can still enjoy the flavors of fall while eating healthy. From all of us here at Airrosti, have a safe and happy Thanksgiving!