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Foodie Fare: 3 Side Dishes for your Thanksgiving Table

POSTED BY: Marie Ioime

Everyone loves holiday side dishes and we’ve got 3 delicious and different side dishes – that just happen to be healthy!  Who says the turkey should get all the attention; try any or all of these side dishes and your family will be asking for them every holiday – or every day! 

Kevin Fonzo, Chef/Owner of K Restaurant joined me in the kitchen on Florida Hospital’s recent Lunch and Learn LIVE! web-cast.   Kevin shared 3 recipes that are sure to make your holiday menu-planning easier.  These recipes were so quick and easy you could make them in advance and pop them in the oven when you’re ready.  Check them out and watch the episode at Healthy 100 Videos .

Roast Brussels Sprouts with Sundried CranberriesServes 4

1 lb (approx. 4 cups) Brussels Sprouts, outer leaves peeled – cut into half or quarter depending on size
½  cup olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
½ cup dried cranberries
Optional:  Fresh herb such as rosemary


Pre heat oven to 400° F.  Toss cleaned and cut Brussels sprouts in medium size bowl with olive oil, salt, and pepper (and herb if desired). Place on cookie sheet and roast in oven for approx 30-40 minutes or until tender, Remove from oven. Add cranberries to pan and place back in oven for 3-4 minutes.

Roast Butternut Squash with Apples & PecansServes 6

1 each butternut squash, peeled, skinned, diced
½ cup olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 each Granny Smith apple, diced same size as squash
1/4 cup maple syrup
1 cup pecans


Preheat oven to 400° F.  Toss cleaned and cut butternut squash in medium size bowl with olive oil, salt, and pepper.  Place on cookie sheet and roast in oven for approx. 30-40 minutes or until tender.  Remove from oven.  Add apples and pecans to pan of squash and place back in oven for 3-4 minutes.  Remove from oven and add to bowl.  Drizzle maple syrup over mixture and toss before serving. 

Zellwood Corn Succotash - Serves 4


1 Tbl olive oil
1 Tbl butter
1 Tbl onion, chopped
3 cups fresh sweet corn kernels
1 cup fresh beans, such as fava or string beans (cooked), chopped
½ cup tomato, seeded and diced
1 Tbl parsley, chopped
1 Tbl chives, chopped salt and pepper to taste


Heat oil and butter in medium size sauté pan until golden brown.  Add onions and sauté for about 2 minutes or until tender. Add corn and sauté for 2 minutes. Add beans and sauté for 1 minute. Add tomato, chives, and parsley. Cook for 2-3 minutes. Season lightly with salt and pepper.

Mark your calendar for the next Lunch and Learn LIVE! on December 19 with our guest

Chef Dun Chau from  Sushi House Orlando