Flavors of the Season

from NewsTribune_Holiday Life_102922

What makes a Christmas classic?

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These holiday-geared recipes will not be as unhealthy as traditional fare

By Shannon Serpette

If you enter each holiday season fearful of how much weight you’ll gain, take heart: This year can be different. By making some smart swaps for your favorite recipes or drinks, you’ll still be able to enjoy the flavors you’ve come to love this fall and winter season. Instead of having several glasses of wine, make the wine spritzer we’ve listed here for a lighter dose of holiday cheer.

Here are some recipes for satisfying drinks and food that will help you enjoy your holidays without all the guilt.

BEET AND APPLE SALAD

INGREDIENTS

4 large beets (2 and 1/2 lbs) 5 thyme sprigs 1/2 cup extra virgin olive oil (and a little extra for drizzling, if needed) Salt and pepper 1/4 cup apple cider vinegar 1 tsp Dijon mustard 3 Tbsp prepared horseradish 1/3 cup chopped salted pistachios 1 thinly sliced green apple

DIRECTIONS

Preheat the oven to 375. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper, and then cover with foil and roast them for about 1 hour and 45 minutes. Let them cool before peeling the beets and cutting them down into bite-size pieces. In a big bowl, whisk the vinegar, mustard, and remaining olive oil together. Add the horseradish, season with salt and pepper, add in the beets and pistachios and toss. Top with the apple and serve.

INGREDIENTS

10 to 14 full-sized carrots 2 Tbsp stone ground or honey Dijon mustard 3 Tbsp honey Salt

DIRECTIONS

Preheat oven to 400 degrees. Cut the stems off of the carrots, wash them, and put them on a baking sheet. In a bowl, whisk the mustard and honey together. Drizzle half of the mixture on top of the carrots, using a spatula to spread it around. Season with salt, according to your taste. Bake for 15 to 20 minutes, take out of the oven and drizzle with the other half of the honey-mustard mixture.

CRANBERRY WINE SPRITZER

INGREDIENTS

2 oz cranberry juice 2 oz Moscato wine 2 oz soda water Fresh cranberries

DIRECTIONS

Chill all ingredients in the refrigerator before making your drink. Stir the cranberry juice, wine, and soda water, and add ice to your cup. Add in some fresh cranberries for a festive look and some tartness. You can experiment with different garnishes, like rosemary sprigs, raspberries, or lemon or lime slices. The fresh fruit will give your drink a much-needed nutritional boost.

INGREDIENTS

3 lbs fresh Brussels sprouts, trimmed and halved 3 Tbsp olive oil 1 tsp kosher salt 1/2 tsp pepper 1/2 cup dried cranberries

DIRECTIONS

Preheat oven to 425 degrees. Divide Brussels sprouts between two greased baking pans. Drizzle with olive oil, sprinkle with salt and pepper. Toss to coat them well, and roast until tender, which will take 20 to 25 minutes. Put them in a bowl and add the cranberries.

ROSEMARY GIN FIZZ

INGREDIENTS

3 sprigs fresh rosemary 1 small lemon, juiced 1/2 tsp honey 1 and 1/2 oz gin 3 oz club soda

DIRECTIONS

In a small glass, muddle the rosemary sprigs, lemon juice, and honey. Add ice to your glass, and then pour the gin over top of the mixture and add your club soda.