Do you wonder how you are going to survive the Christmas party season? Though your diet may be good most of the time, the holiday period is tricky. Late nights are an enjoyable part of the festive season, and they are often accompanied by overindulgence with food and drinks.
Here you can find our ideas for healthy and tasty Christmas recipes. These will make eating throughout the holiday guilt-free and even more enjoyable. They will make this winter very special and tasty. All throughout the Christmas holidays, these recipes will be enjoyed with family and friends. Making the best Christmas recipes has never been so easy. Stay vital this holiday with the healthy Christmas recipes from L&G.
Savory Thyme and Garlic Roast Turkey
- 18 pounds fresh or frozen turkey
- 1/2 cup olive oil
- 1/3 cup finely chopped fresh thyme
- 4 cloves minced garlic
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon pepper
- 1 lemon, quartered
- 1 onion, quartered
- Preheat the oven to 180 degrees.
- Line a roasting pan with foil and then set the rack in the pan.
- Remove the giblets from the turkey, rinse the turkey inside and out with cool water. Place turkey breast-side up on rack and pat dry with paper towels.
- Mix oil, thyme, garlic, salt and pepper. Gently loosen the skin from the breast meat, and rub the herb mixture under the skin and over the turkey.
- Place the lemon and onion pieces in the turkey cavity. Tie the legs together with heavy kitchen twine. Cover loosely with foil and bake 3 hours.
- Uncover and bake 1 hour longer. Cover and let it stand for 10 minutes before carving.
- Note: Garnish turkey platter with roasted brussels sprouts, lemons, fresh thyme, or parsley.
Roasted Brussels Sprouts, Cinnamon Butternut Squash, Cranberries and Pecans
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts ( trim the ends, remove the yellow leaves)
- 3 tablespoons olive oil
- Himalayan salt, to your taste
Roasted Butternut Squash:
- 1 and ½ pound butternut squash – peeled, seeded, and cubed into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup dried cranberries
- 2 cups pecan halves
- 2-4 tablespoons maple syrup (optional)
Roasted Brussels sprouts:
- Preheat the oven to 200 degrees. Grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Trim the ends of brussels sprouts and remove the yellow leaves. Slice all Brussels sprouts in half. In a medium bowl, mix the halved Brussels sprouts, 2 tablespoons of olive oil, salt (to your taste), and toss to combine.
- Place onto a foil-lined baking sheet, cut-side down, and roast in the oven at 200 degrees for about 20-25 minutes.
- During the last 5-10 minutes of roasting, turn them over to become evenly brown. The cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
- Preheat oven to 200 degrees. Grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, mix the cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss.
- Place the butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
- Note: You can roast both Brussels sprouts and butternut squash on two separate baking sheets at the same time, on the same rack in the oven.
- In a large bowl, put the roasted Brussels sprouts, the roasted butternut squash, the pecans, and the cranberries, and mix to combine.
- For more sweetness, add 2 or 4 tablespoons of maple syrup (optionally). Do not add all the maple syrup at once. Start with 2 tablespoons, then add more, if desired, and toss to combine with the salad ingredients.
Crispy Roasted Rosemary Sweet Potatoes
- 3 tablespoons melted butter
- 3 tablespoons olive oil
- 1/4 teaspoon crushed dried rosemary or 1/2 teaspoon fresh chopped rosemary
- 3-4 medium sweet potatoes, peeled and sliced thinly
- 1 shallot (peeled and sliced thinly)
- Kosher salt and freshly cracked black pepper (to your taste)
- Preheat the oven to 200 degrees C.
- Combine the melted butter, the olive oil, and the rosemary in a small bowl.
- Pour 2 tablespoons of this mixture on the bottom of a 2-quart baking dish.
- Arrange the potato slices vertically in the dish.
- Add a sliver of the shallot between every few slices of potato.
- Brush the top with the remaining butter-oil mixture.
- Season generously with salt and pepper.
- Cover the dish with foil and roast for 1 hour, until the potatoes are tender (If your potato slices are thicker, you may need to increase cooking time).
- Increase oven heat to 230 degrees C. Remove the foil and roast 10-15 minutes more until tops of potatoes are browned and crispy.
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