3 HEALTHY HOLIDAY RECIPES | POTLUCK RECIPES

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are more economical.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and offers a different flavor profile.

toasted nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide a similar crunch with less cost.

Wash the brussel sprouts and chop them into quarters or halves.

Drizzle olive oil, chunky sea salt, and freshly ground black pepper over the brussel sprouts and toss well.

Transfer the brussel sprouts to a cookie sheet lined with parchment paper and spread them out evenly.

Roast the brussel sprouts in the oven at 400°F for about 35 minutes, tossing halfway through.

While the brussel sprouts are roasting, prepare the vinaigrette by mixing olive oil, freshly squeezed lemon juice, minced garlic, grainy dijon mustard, raw honey, freshly ground black pepper, and chunky sea salt in a bowl.

Transfer the vinaigrette to a mason jar or salad container and shake to emulsify.

Cut the pomegranate in half and bang the top over a bowl to release the seeds.

Once the brussel sprouts are done roasting, set them aside to cool.

Roughly chop the walnuts and toast them in the oven at 400°F for about 10 minutes, keeping a close eye on them to prevent burning.

Transfer the roasted brussel sprouts to a large bowl, drizzle with the vinaigrette, add the toasted walnuts, and sprinkle with fresh pomegranate seeds. Toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens